Make Yummy Vegan Style Chana Masala At Home

Resturant style vegan chana masala. Tastes amazing with samosas, popadom & rice... yummy! Gluten-free, wheat-free, quick to make!

Ingredients

• 40ml of oil (I used light olive)

• 2 small white onions (chopped finely)

• 10g of fresh ginger (minced)

• 1 tablespoon of garlic paste

• 2 teaspoons of ground cumin

• 1 & 1/4 teaspoons of chilli powder

• 2 teaspoons of ground coriander

• 1 & 1/4 teaspoon of ground turmeric

• 1 & 1/4 teaspoon of garam masala

• 1/4 teaspoon of ground black pepper

• 1/4 teaspoon of salt

• 1 teaspoon of coconut sugar (I used Loving Earth coconut sugar)

• 1 can of tomatoes

• 2 cans chickpeas

• 1/4 cup water

• 150g coconut cream

Preparation

• Pop a large wok/pan onto the hob on medium heat, then add in the oil.

• Once the oil is hot, add in the onions and ginger and shallow fry for around 2-4 minutes.

• Add the onion & ginger mixture into a food processor/blender and blend until smooth and pop back into the wok/pan.

• Add in the garlic paste, cumin, chilli powder, ground coriander, turmeric, garam masala, pepper, salt and coconut sugar (optional)

• Stir until combined. Add 1 tablespoon of oil if too dry/needed.

• Add in the tomatoes and chickpeas, stir to coat.

• If the mixture is too thick, you can add in 1/4 cup of water.

• Add in the coconut cream and cook for around 20-25 minutes on low/medium heat covered with a lid, stirring frequently.

• The chana masala will thicken while its cooking.

• Once cooked, serve warm with rice, naan bread, popadom, samosas.. anything you fancy to make an Indian feast!