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Vegan MoFo Hangover | Easy Chana Masala

Posted on Oct 1, 2013 by in Recipes and Reviews | 2 comments

Vegan Chana Masala Recipe

I know that Vegan MoFo 2013 is officially over, but truth be told, I’ve really been enjoying the travel theme. So, as a little MoFo hangover helper, I wanted to take a little day trip to India.

India was never on my bucket list of places to visit. In many ways I was probably just scared of the unknown, but more than likely I just never had a good understanding of what India was all about and what it had to offer. That was until one sleepless night when I had the TV on the Travel Channel (instead of the normal HGTV or Food Network).

Vegan Chana Masala

I forget exactly what the show was or who the host was, but regardless, they were traveling through India eating street food. I am a sucker for street food, so I was automatically intrigued. Throughout the show they visited food stalls that had everything from fresh roti and papadum to samosas and dabeli (a vegetarian potato burger), and suddenly I found India near the top of my ‘to visit’ list.

Even though it was the food that drew me in, I’ve since learned more about the culture and landscape of India, and it only makes me want to visit more. I think in a way it’s a cool idea to think that food is a way to open people’s minds to new cultures and locales, going far beyond the plate.

Vegan Chana Masala Recipe

Anyway, chana masala is by far my favorite Indian dish, so I wanted to recreate an easy version at home (though nothing beats the version from our local Indian restaurant). My version is a bit saucier than the traditional chana masala, but I like to have a little sauce to mix with my rice. This dish could also be made in a slow cooker – simply saute the onions and hot pepper first and then add the rest in and put it on low for an hour or so (or however long you need it to). If you’ve got one of those fancy rice cookers with a timer then you’re in business! But none of that is necessary for this meal to come together quickly. You could also whip up a quick batch of chapati to absorb some of that delicious sauce!

Not only is it delicious, but it’s good for you – so enjoy!

Easy Chana Masala
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Vegan
Serves: 4
  • 1 tbsp Coconut Oil
  • ½ medium Onion, diced
  • 1 small Hot Pepper, diced
  • 1 clove Garlic, minced
  • 2 cups Cooked Chickpeas (or canned - drained)
  • ¼ cup Tomato Paste
  • 1 cup Veggie Broth
  • 1 tbsp Garam Masala
  • 1 tsp Curry Powder
  • ½ tsp Turmeric
  • ½ tsp Cumin
  1. Warm the coconut oil in a large skillet over medium heat. Add the onion and hot pepper and saute 5-7 minutes. Add the garlic and saute 1-2 minutes more. Add the rest of the ingredients, mix well, and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Serve over brown rice or with roti.



The holidays are coming up quicker than I’d like to think. What kinds of recipes would you like to see me make with a fall or Halloween theme? 

  • Ashley, I can’t believe that you’re back to posting the very next day after MoFo! You have some stamina! (You’re like the marathoner who decides to take a little jog the day after the big race.)

    Anyway, I totally agree about food being a window into another culture. There’s something intimate about sampling the food of another place that gives you a peek into that world. It’s also fascinating from a spice trade perspective the way that it influences cuisine, and you can see how the spices subtly change and meld as you move across the globe. (For example, the changes between Ethiopian cuisine and Indian cuisine. They’re alike but different.)

    Chana masala is one of my very favorite Indian dishes too. Your version sounds lovely!

    • Haha – I am totally that person, but I’m taking a few days off now 🙂

      Yes, I have always been intrigued by how early trade influences modern cuisine – history is so cool! (I’m a nerd.)

  • Pingback: How to Cook Indian: More than 500 Classic Recipes for the Modern Kitchen | AUTOMOBILISS.NET()

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