Chana Masala (Vegan)

Ruby Bhogal

Ruby Bhogal

18th January 2022
Ruby Bhogal

Chana Masala (Vegan)

35 min

Created in collaboration with Meyer Cookware. 

This delicious vegan recipe serves 2-3 people.



  • 1 tbsp olive oil
  • 200g white onion, diced (1 large onion)
  • 3 cloves of garlic, grated
  • 1 ½ tbsp ginger, grated (15g)
  • 2-3 green finger chillies, finely chopped
  • 1 tsp sea salt, plus a pinch extra
  • ¾ tsp turmeric
  • 1 ½ tsp garam masala
  • 1 bay leaf
  • 1 tsp dried fenugreek leaves
  • 5g coriander, chopped
  • 1 tin plum tomatoes (approx. 400g)


  • 1 tin chickpeas (400g)
  • ½ tsp onion seeds
  • 125-150ml water
  • 1 tsp tamarind sauce
  • Good handful of coriander, chopped (10-12g)


  • 1 drinking glass or mug of basmati rice
  • 1 ¾ drinking glasses or mugs water
  • ½ small onion, sliced
  • 10g salted butter/ alternative
  • ¾ tsp cumin seeds


In a deep frying pan like Meyer's Chef's Pan, heat olive oil for 1-2 mins on a medium heat. Add in the diced onions, a pinch of salt and sear for approx. 5 mins until caramelised
Add the garlic and ginger and cook for a few minutes before adding the chopped chillies, sea salt, turmeric, bay leaf, garam masala and fenugreek.
Give it a good mix, then add in the plum tomatoes; break them down with a wooden spoon and stir until this becomes a thick consistency, which will take about 10 mins.
Once it has thickened and all liquid has evaporated, add in 5g of coriander and give it a good stir.
Next add the tinned chickpeas (liquid included), onion seeds, and tamarind sauce and stir well. Pour in ¾ of the water and mix - we are after a thickened gravy consistency so judge the amount of water and go in sparingly to begin.
Whilst the curry is simmering, in the saucepan add the chopped onions and gently heat in butter. Once melted, add in cumin and sizzle for 2 mins, stirring well. Add in the water.
Whilst the water is heating up, wash the rice in a fine sieve. Rinse in cold water to remove the starch until the water runs clear. Drain and add into the saucepan. Stir well, bring to the boil, and then lower the heat and place on the lid.
Cook the rice on a low heat from approx 15 mins until the water has gone, then remove from heat.
Scatter the chopped coriander onto the chickpea curry, give it a good stir and serve hot alongside your rice, some raita and a green salad.

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