Quick and Easy Chana Masala
Quick and Easy Chana Masala- made with warm spices and creamy coconut milk, this comforting one-pot meal comes together in less than 30 minutes! (vegan + gluten-free with oil-free option)
You know those times when you’re in the mood for a homemade meal but don’t feel like cooking? That’s like every day for most of us, right? I might be a food blogger but I’m definitely not immune to that feeling.
This recipe is perfect for those days when you’re feeling extra lazy because it’s made in one pot and comes together fast. You only have to chop 4 vegetables (onion, garlic, jalapeño and ginger) and the rest gets dumped in the pot and simmered. Altogether you can have a homemade meal in less than 30 minutes!
Quick and Easy Chana Masala Ingredients
- Onion, Garlic, Ginger and Jalapeño- These four ingredients make up the fresh vegetables in this recipe. Jalapeño adds a very mild spice so long as you remove the seeds. That said you can substitute a small bell pepper if you’re concerned the jalapeño will be too spicy for you.
- Chili Powder, Turmeric, Coriander and Garam Masala- Cooking the vegetables over medium-high heat with the spices is key to infusing them with delicious flavor. I’m personally not a huge fan of garam masala so I only use 1/2 teaspoon here but feel free to play with the spices and add more or less of your favorites. You can also add 1/4 teaspoon of cayenne if you like a little spice.
- Diced Tomatoes– Tomatoes add savory flavor to this dish. You can used crushed or diced but I like diced for added texture.
- Coconut Milk– This isn’t all that common in your standard chana masala recipes but I love the richness it adds. I prefer to use full fat for it’s delicious creamy texture but you could probably get away with light coconut milk if that’s what you like. If you want to forgo the coconut milk altogether you can replace it with another can of crushed tomatoes.
- Chickpeas– Of course chana masala wouldn’t be so without garbanzo beans. Using precooked chickpeas makes everything come together super fast.
How to Make Quick and Easy Chana Masala
- Sauté the vegetables over medium high heat with the spices.
- Pour in the coconut milk and tomatoes. Allow to simmer.
- Add the chickpeas and cook until heated through.
- Serve with basmati rice, non-dairy yogurt and cilantro. Enjoy!
Of course the serving suggestions are totally optional but I love eating Indian food with plain yogurt. There’s something about the cool tangy mouth feel paired with the warm spices that works so well together. Plus it’s nice to have basmati rice for extra staying power and fresh cilantro for a boost of green. Cauliflower rice would also make a nice option if you want to make it grain-free!
Looking for more one-pot meals? Check these out!
- One-Pot Garlicky Chard with Chickpeas
- One-Pot Golden Lentil Curry
- One-Pot African Peanut Stew
- One-Pot Vegan White Bean Shakshuka
- One-Pot Spanish Quinoa
- One-Pot Red Lentil Sweet Potato Stew
Quick and Easy Chana Masala
- 2 tablespoons oil, avocado or coconut oil work well; sub 1/4 cup broth for oil-free option
- 1 onion, finely chopped
- ½ teaspoon salt
- 2 jalapenos , cored and finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, peeled and finely chopped or grated
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garam masala, or more, depending on your preferences
- 15 ounces diced tomatoes
- 13.5 ounce can coconut milk, full-fat, shaken well
- 2 (15-ounce) cans chickpeas, drained and rinsed
- basmati rice, yogurt and cilantro for serving
- In a large skillet or pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for about 3-5 minutes, until translucent.
- To the skillet, add the jalapeno, garlic, and ginger. Sprinkle the spices on top (chili powder, turmeric, coriander and masala). Stir to combine and continue to cook for about 5 minutes while stirring constantly and scraping any browned bits from the bottom of the skillet.
- Next, pour in the diced tomatoes and coconut milk. Reduce to a simmer and cook for 10 minutes, until liquid has reduced by about 1/3. Add the chickpeas and cook until heated through. Serve warm with rice, yogurt and cilantro (optional) and enjoy!