Chana masala

Chana masala
This lovely and delicious vegan masala is a great dish to prepare with chickpeas or kala chana for a protein rich meal. You can also add fresh spinach to this flavorful indian curry recipe.
Prep Time 10 mins
Cook Time 20 mins
RICE 20 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 2


  • Blender or hand blender.



  • 1 cup Basmati rice.
  • 2 cups Water.

Masala sauce

  • 1 Large onion.
  • 2 Garlic cloves.
  • 1 tsp. Ginger paste (I used frozen).
  • 4 tbsp. Extra-virgin olive oil.
  • 1 can Chopped tomatoes.
  • Tumeric.
  • Gram masala powder.
  • Himalyan salt.
  • 150 ml. Coconut milk.
  • 1 can Chickpeas or Kala chana (400gr.).
  • 60 gr. Cashew nuts.
  • Fresh spinach for ganish.



  • Wash the Basmati rice under running cold water until water runs clear. Also you can rinse the rice around 3 or 4 times. Soak the rice for around 20 minutes (if you have time to spare or prepare this part in advance, the longer you soak the rice the better).
  • After the 20 minutes, cook the rice with 2 cups of water.

Masala sauce

  • Peel and diced the onion, heat the oil in a saucepan over medium heat and cook the onion until translucent or tender.
  • Add the garlic and ginger. Season to taste with: masala curry, tumeric and himalayan salt.
  • Pour the chopped tomatoes (you can use fresh chopped tomatoes too) and mix well.
  • Once it's cooked to your taste, blend the sauce to get a smooth texture. Then add the coconut milk, chickpeas, mix well and cook for a couple of minutes.
  • Lastly, add the cashew nuts (you can leave some for decoration/serving).


  • Serve the rice on the plates and pour the masala sauce on top.
  • Decorate with spinach leaves and cashew nuts.
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