Wednesday, 27 August 2014

A Delicious Chana Masala Recipe

Quick Vegan Chana Masala
Hi guys,

I recently went on the hunt for a nice Chana Masala recipe for Liam and I as we were in the mood for a nice meat free spicy dish but as I scoured through the numerous recipes online I felt they were pretty much all the same until I stumbled upon Cookie and Kate's blog. I did change her recipe to include more onions and chillies as I bloody love them and I also added in chicken stock which is obviously non vegan. This can be substituted for vegan stock cubes. The end result was something incredibly delicious, I made enough for 4 people but us being us, we ended up eating it all in one night! If you want to check out the Cookie and Kate's version then head over to her blog by clicking "source" underneath the picture above.


·         1 tbsp. of olive/sunflower/coconut/vegetable oil
·         1½ tsp cumin 
·         2 onions, chopped
·         4 cloves of fresh garlic, chopped
·         1 inch of fresh ginger 
·         4 dried chillies, left whole
·         2 tsp garam masala
·         2 tsp ground coriander
·         1 tsp turmeric
·         1 tsp cayenne pepper (optional)
·         1 x can of chopped tomatoes with their juices
·         2 tbsps. of tomato puree
·         2 x chicken stock cubes dissolved in boiled water (according to packet instructions) I used the Knorr stock pots as I feel they give more flavour and some water.
·         2 x can of chickpeas drained and rinsed
·         Basmati rice, for serving 
·         Lemon wedges, for garnishing
·         Fresh coriander, chopped, for garnishing (optional)


1. Add the oil to a large pan and heat on a medium heat. 
2. Add chopped onions and fry until brown (normally takes about 10 minutes)
3. Add ginger and garlic and fry off for a further 2-3 minutes before adding all of the ground spices.
4. Add the chicken stock, tomato puree and tin of tomatoes, turn heat to a low setting and simmer for 10 minutes.  
5. Add in your whole dried chillies and season. Turn up to a medium heat and leave for an hour.
6. After an hour, taste the dish to make sure it is spicy enough, seasoned enough and to your tasting. Add the drained chickpeas and cook out for a further 20 minutes so the sauce gets nice and thick. 
7. Boil your rice according to the pack instructions and serve.
8. Scatter fresh coriander and lemon wedges and enjoy!!

If you wanted to bulk this up a little more then add in butternut squash and spinach as this will add even more goodness to the dish.

If you try it, let me know if you like it.

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  1. This looks and sounds so yummy :) will definitely be giving this a go - love curry! :) x

    Brenda BusyBee

    1. It is beautiful :) you wont be disappointed. I would add in spinach or butternut squash for an extra bit of goodness xx

  2. Mmm this looks delicious, especially with BNS and spinach added - thanks for sharing

    1. No problem, i love recipes like this :) let me know if you make it and how you get on xx

  3. Looks so tasty, thanks for the recipe. I will try this when I'm back at uni :) x

    1. Yeah it would great for students as its so cheap, you can buy 3 tins of chickpeas for £1 in certain supermarkets :) xx

  4. Delicious, thank you very much for sharing this recipe :) I love your blog and I have followed you with Bloglovin. If you ever get a chance to check out my blog I would be delighted thanks.

    Camille xo

    1. Thank you Camille, i follow you too, i love your outfits :) xx


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