Creamy Chana Masala (Chickpea Curry with Coconut Milk)

Name: Creamy Chana Masala (Chickpea Curry with Coconut Milk)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 tbsp coconut oil (sub: olive oil or avocado oil); 200 g onions (finely diced (approx 2 medium onions)); 2 tbsp minced garlic (approx 6 cloves); 2 tbsp fresh ginger (finely chopped); 2 medium green chillis (finely chopped (use 1 if you prefer it mild)); 4 tsp cumin (dried and ground); 4 tsp garam masala; 1 tsp turmeric (dried and ground); 800 g tinned chopped tomatoes; 2 tins chickpeas (2 x 400g tins, drained weight approx 560g); 400 ml coconut milk (the full fat tinned variety); 2 tsp coconut sugar (substitute: any sugar)

November 4, 2024

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This creamy chana masala recipe is as easy as it is delicious. With a straightforward method, you’ll find yourself reaching for this recipe time and again—it’s comfort food that’s ready in a flash.

Inspired by the bold flavours of Pakistani Chana Masala, this dish delivers a thick, rich sauce packed with aromatic spices and a hint of heat. Here, we’ve swapped the traditional yoghurt for coconut milk, adding a luxurious, velvety texture that pairs perfectly with tender chickpeas.

Serve it up with rice, naan, or a fresh salad—or better yet, all three—and let this hearty meal become your new weeknight favourite.

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What is Chana Masala?

Chana masala, often called ‘chole masala’, is a flavourful chickpea curry from the Indian subcontinent, especially popular in India and Pakistan. This dish combines chickpeas in a thick, spiced tomato sauce with a warming blend of spices like cumin, coriander and garam masala. It often uses green chilies for heat.

Pakistani chana masala is typically rich and bold, sometimes with yoghurt for creaminess, while South Indian versions often use curry leaves for an aromatic twist and a lighter taste. Traditionally it is served with rice or flatbreads for a hearty, nutritious meal. It’s a celebration of Indian cooking and Indian cuisine.

Why you’ll love this Creamy Chana Masala

Quick and easy. With three key steps, this simple chana masala recipe comes together effortlessly:

Sauté onion, garlic, and spices.
Add tomatoes and chickpeas, and simmer until thickened.
Stir in coconut cream and warm through.

Packed with flavour. This dish brings together cumin, garam masala, turmeric, ginger, and garlic for a richly-spiced and flavoursome meal.

Nutritious and satisfying. Made with wholesome, everyday, fresh ingredients, this chana masala is as nourishing as it is delicious. It’s a great recipe for a weeknight meal; restaurant-style chana masala ready in just 45 minutes!

Perfect for meal prep. This easy recipe doubles or triples easily, tastes even better the next day, and freezes beautifully—ideal for prepping ahead!

How to make this Creamy Chana Masala

Ingredients

Here are the simple ingredients that you’ll need to make this creamy chana masala recipe:

Coconut oil. You can substitute for olive oil or avocado oil.

Onion. Ideally white/yellow onions. Peeled and finely diced.

Fresh garlic. Peeled and minced.

Fresh ginger. Peeled and finely chopped.

Green chillis. You can substitute for red chillis if needed.

Dried spices. Ground cumin, garam masala powder and ground turmeric powder.

Tinned chopped tomatoes. Or diced canned tomatoes.

Tinned chickpeas. Also known as garbanzo beans. We use canned chickpeas to make this recipe quick and easy. Drained and rinsed.

Coconut milk. The full-fat tinned variety. Ideally refrigerate for at least an hour to separate the thick white cream from the clear liquid underneath. The addition of coconut milk to this recipe creates a creamy finish.

Coconut sugar. You can substitute for white or brown sugar.

Instructions: Step-by-step

Make sure to head to the recipe card below for the full recipe and instructions!

Ideally refrigerate the tin of coconut milk for at least an hour (preferably overnight) to separate the thick white cream from the clear liquid underneath. If you have missed this step, just don’t shake the tin! You should still be able to scoop out the thick white cream.
Gather together your ingredients. Peel and dice the onions. Peel and mince, or finely dice the garlic, ginger and chillis.
In a large saucepan or large skillet, fry the onion, garlic and ginger in the oil for 7 minutes until the onion is translucent.
Add the ground spices and stir in. Cook for a further 2 minutes.
Add the tinned tomatoes, chickpeas and sugar and stir in. Simmer over medium-low heat for 15-20 minutes until the sauce is reduced to a thick tomato gravy.
Add the coconut cream (the thick white bit from the top of a tin of full-fat coconut milk). Season with salt and ground black pepper and simmer for 5-10 more minutes over low heat, until warmed through.
Serve with basmati rice, brown rice, cauliflower rice, salad and/or naan.

FAQs

Can I freeze this?

Yes! Chana masala freezes well in an airtight container. Defrost in the fridge overnight before heating through and serving.

How long does it last?

Store any leftovers in the fridge in an airtight container for 3-4 days. The creamy coconut tomato sauce of this chickpea curry will taste even more delicious the next day!

Can I make this chana masala gluten free?

This recipe should be naturally gluten-free, however, always check the individual ingredients that you have purchased to make sure they are all gluten free.

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Loved this Creamy Chana Masala? Here are some more easy weeknight vegan meals to try

Sweet Potato Chilli Coconut Soup – a warming weeknight meal made with nutritious ingredients
Slow Cooker Vegetable Korma – a creamy slow cooker curry for those busy days
Red Lentil Curry – rich and creamy red lentil dahl, perfect for winter evenings

I hope you LOVE this recipe for creamy Chana Masala! Please share this recipe with someone you think will enjoy it because it’s our goal to encourage as many people as possible to try plant based eating.

Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I love seeing your re-creations! Enjoy 🙂 x

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