Easy Creamy Chickpea Curry - Chana Masala (vegan & wfpb)

Vegan chickpea curry is super easy to prepare quickly. It is one of the recipes that are full of taste, but are still on your table for dinner in no time. This Indian curry with chickpeas, garam masala, tomatoes and coconut milk becomes an indescribable taste experience, whether for dinner or lunch. Prepare the curry in large quantities and freeze it in portions.

Course Dinner

Cuisine Indian

Keyword beginner, chickpea curry, chickpeas, curry with spinach, easy, freezer meal, healthy, indian, meal prep, plant-based, quick dinner, vegan dinner, wfpb

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 605kcal

Author Jasmin

Equipment

Non Stick Pan

Ingredients

1 small onion chopped
1 garlic clove chopped
1 ” 2 cm ginger, chopped
¼ teaspoon cinnamon
1 teaspoon garam masala
½ teaspoon ground cumin
1 teaspoon coriander powder
2 bay leaves
½ teaspoon turmeric
¼ teaspoon cayenne pepper
Juice of a lime or half a lemon
2 425 g cans of chickpeas drained
1 400 ml can of chopped tomatoes
1 400 ml can of coconut milk
Sea salt and black pepper to taste
Leafy Greens optional

To serve:

Brown rice or cauliflower rice
Fresh coriander

Instructions

Braise the chopped onions and garlic in a large pan. Add a little bit of water. When the onions get color, add the spices and ginger and let them sauté briefly.
Add the remaining ingredients and let it boil briefly. Now season the sauce again briefly.
We eat the curry with rice and a green salad.

Video

Notes

Nutrition