Chana Masala is a delicious vegan chickpea curry made from pantry staples. Make it in the Instant Pot, slow cooker or stovetop.
How to make this recipe
If you're looking to enjoy this dish, I have three cooking instructions (for the Instant Pot, slow cooker and for the stovetop) for you to choose from.
Instant Pot instructions
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Add all ingredients except for spinach, naan, cilantro and rice to the Instant Pot.
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Pressure cook for 2 minutes.
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While the chana masala is cooking, cook the rice in a rice cooker and heat naan.
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Once the chana masala is ready, stir in spinach. Serve over rice and with cilantro/naan and enjoy!
Stovetop instructions
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Add all ingredients except for spinach, naan, cilantro and rice to a pot on the stove.
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Simmer for 30 minutes.
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While the chana masala is cooking, cook the rice in a rice cooker and heat naan.
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Once the chana masala is ready, stir in spinach. Serve over rice and with cilantro/naan and enjoy!
Slow cooker instructions
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Add all ingredients except for spinach, naan, cilantro and rice to the slow cooker.
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Cook on low for 6 hours, or on high for 3 hours.
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While the chana masala is cooking, cook the rice in a rice cooker and heat naan.
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Once the chana masala is ready, stir in spinach. Serve over rice and with cilantro/naan and enjoy!
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Ingredients and substitutions
- Coconut oil – olive oil, grapeseed oil, sunflower oil will work in place of coconut oil.
- Yellow onion – red onion, white onion or sweet onion are substitutes for yellow onion.
- Garlic – fresh garlic or jarred minced garlic is good for this recipe.
- Chickpeas – dry or canned chickpeas will work for this recipe but canned will be easier and less cook time.
- Chili powder – cayenne pepper or paprika can replace chili powder if you don’t have any.
- Garam masala – allspice, curry powder or additional cumin will work in place of garam masala.
- Cumin – extra garam masala, curry powder, paprika or additional chili powder can replace cumin.
- Turmeric – ginger powder, extra cumin, or paprika can be used if you don’t have turmeric on hand.
- Salt (to taste)
- Diced tomatoes – canned or fresh.
- Crushed tomatoes – canned or fresh.
- Lemon juice – fresh or bottled lemon juice will work for this recipe.
- Baby spinach – fresh or frozen spinach will both work. If you are not a fan of spinach, you can remove this if you’d like.
- Garlic naan (optional for serving)
- Cilantro (optional for garnish)
Rice, for serving
- Basmati – basmati or jasmine rice are both great rice options for this dish.
- Water – to add more flavour, you can cook the rice in vegetable broth
- Butter (optional)
Is Chana Masala usually vegan?
Chana Masala is almost always vegan, or at the very least, vegetarian. Most variations of the dish, including this one, call for the use of oil instead of butter. Black Chana Masala is also a vegan chickpea curry, using black chickpeas rather than white.
Traditionally, the dish sits on a bed of fragrant basmati rice, but any short grain rice will work just as well.
What can I serve with Chana Masala?
Slices of warm naan bread are the perfect side for a vegan curry like this one. Typically naan or roti is served with curry dishes, using it as a scoop to eat the chickpeas with. And of course basmati or jasmine rice is also the perfect accompaniment but a totally optional side dish as well.
If you want to keep this recipe gluten-free, skip the naan bread and just enjoy with the rice on the side.
Storing and reheating
If you have leftovers of the chana masala recipe, store them in an airtight container in the refrigerator. Any leftovers will stay good for 4-5 days but will taste best if eaten within 2 days.
Another great thing about this recipe is that it can be cooked as a one-pot meal on the stovetop or in your Instant Pot. The Instant Pot version is a 30-minute meal. Cooking it on the stove takes an extra 10 minutes or so. Either way, it's super easy and quick enough to make for a weeknight dinner.
Can I freeze this chickpea curry?
Yes! Just like most broth or tomato-based curries, this dish freezes beautifully. When it's properly frozen, it keeps well for 3-4 months, making it a fantastic meal prep recipe. If you plan to make meal prep lunches or dinners with it, be sure that the dish is completely cool before storing it in freezable meal prep containers.
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More Indian-inspired recipes
Meal prep tools
- Glass meal prep bowls are great for reheating these bowls
- These Bento box containers are perfect for packing snacks and lunches together and keeping the naan, rice and chana masala separate
Chana Masala {Instant Pot, Slow Cooker, Stovetop}
Ingredients
- 1 tbsp coconut oil
- 2 small yellow onions, diced or 1 large
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 2 (540mL) cans chickpeas rinsed and drained
- 1 tbsp garam masala
- 1 tbsp coriander
- 1 tbsp brown sugar
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 (796mL) can Diced tomatoes
- 1/2 cup vegetable broth
- 3 cups chopped baby spinach
- Naan, for serving (optional)
- Cilantro, for garnish (optional)
Rice, for serving
- 1 cup dry basmati or jasmine rice
- 1 1/2 cups water
- 1 tsp butter
Instructions
INSTANT POT INSTRUCTIONS
- Add coconut oil, onions, garlic, ginger, chickpeas, garam masala, coriander, cumin, turmeric, salt, diced tomatoes and vegetable broth to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 15 minutes to come to pressure then pressure cook the 2 minutes.
- Meanwhile, cook rice in a rice cooker while everything is pressure cooking and heat naan if serving in the oven or microwave.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Stir in baby spinach. Serve over rice and with cilantro/naan and enjoy!
STOVETOP INSTRUCTIONS
- Add all ingredients (besides spinach, naan, cilantro and rice) to a large pot on the stove and bring to a boil. Simmer for 30 minutes, then stir in spinach.
- Meanwhile, cook rice in a rice cooker while everything is cooking and heat naan if serving in the oven or microwave. Serve over rice and with cilantro/naan and enjoy!
SLOW COOKER INSTRUCTIONS
- Add all ingredients (besides spinach, naan, cilantro and rice) to slow cooker. Cook on low for 6 hours or on high for 3 hours.
- Meanwhile, cook rice in a rice cooker while everything is cooking and heat naan if serving in the oven or microwave. Serve over rice and with cilantro/naan and enjoy!
Video
Nutrition
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Comments & Reviews
Emma says
This is currently cooking in my slow cooker and looking forward to trying later.
Quick question, the body of the page references using Chili powder, however this is not listed on the recipe… Should this be added too, or should it be instead of another ingredient on the list? (Maybe mistaken for the tbsp of coriander?)
Taylor Stinson says
Hi Emma – so sorry, that looks to be an error. The recipe card itself will always be correct, so as long as you followed the recipe from there, you’re not missing anything!
Randy Sagoo says
What size is the Instant Pot?
Taylor Stinson says
8 quart but I believe you could do this in a 6 quart
Maeve Hennessy says
Hiya is your nutrition serving for 4 or 1 thanks
Taylor Stinson says
It’s per serving.
Teanna says
What’s the serving size?
Taylor Stinson says
I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving.
Diane Donnelly says
This is a family favourite. So healthy and delicious. I am making it again today. Thank you so much.
Taylor Stinson says
I’m so happy you love it so much Diane! 🙂
Maureen says
This was fabulous. I made it on the stovetop. It will definitely be a go to vegan meal for me since I just tried going vegan two months ago and am looking for quick tasty recipes. This one definitely fits the bill. Thank you so very, very much. I’d greatly appreciate more vegan recipes if possible. 5 stars!!!
Taylor Stinson says
So happy you enjoyed Maureen 🙂
Dan Michaud says
I just found this page. OMG It’s so simple to make. I love that you put the stats on it too. My wife and I are going to make this today. Thank you so much.
KJ says
My version of this tasted very tomato-y and not very Indian. Any recommendations on which spices I should increase?
Taylor Stinson says
Hey KJ…this is a more tomato-based recipe, that is what chana masala is supposed to taste like! If you’d prefer a change, you could try adding coconut milk and that will bring out the flavours of the spices a bit more 🙂
Claire says
This recipe is awesome. I made this last night and it went down a treat with me and my partner. Thanks for making consistently good recipes that are easily to follow and make! (Made your cauliflower fried rice last week and again, awesome!) 5 stars – not sure it’s saved it when i clicked it! 🙂
Taylor Stinson says
Thank you so much for your kind words Claire, you’ve seriously made my day!!! I’m so happy you enjoy my recipes 🙂
Deepika says
Do you know how I’d adjust the cook times if I was using dry chick peas and not canned? Thx!
Taylor Stinson says
Unfortunately I can’t advise since I haven’t tried it myself. I’m sorry about that 🙁
Safia says
If you soak your chickpeas for 6 hours and add 15 minutes to the pressure cooking time, they should turn out perfectly! You’ll want to adjust for liquid content as well; I added 1.5 cup extra vegetable broth
Estee says
Do you drain the chickpeas?
Taylor Stinson says
Yes I do!