Vegan Friendly Chana Masala


The use of coconut oil and unsweetened plant-based milk make this an unbelievably healthy one-pot-wonder that can please a crowd. Simmering times are important so don't skimp. This allows the masala to develop complex flavors from all the spices. Serve over basmati rice, quinoa, or broccoli rice (my favorite) with a side of naan. Top with a dollop of plain Greek yogurt to cool down the cayenne, if you wish.

What you will need

1/2 cup organic, cold pressed coconut oil

2 large yellow onions, chopped

8 cloves of garlic, minced

2 tablespoons ground cumin

1-2 teaspoons sea salt

2 teaspoons ground ginger (or fresh)

2 teaspoons cayenne

1 teaspoon Ceylon cinnamon

1/2 teaspoon Hot Madras curry powder

2 14 ounce cans organic, low salt tomato sauce (BPA free!)

2 cups unsweetened plant-based milk

1 tablespoon 1 teaspoon paprika

2 tablespoons coconut sugar/stevia/lucuma powder

2 cans organic chickpeas, well drained and rinsed


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