Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

Indian Chana Masala Curry (Vegan+GF)

Hey again, I hope you’re having an awesome morning, noon, or night wherever you are right now. Where I am it’s been super hot and dry so there are a lot of wildfires raging over a very large area of States. In fact, I just saw that there is a huge fire at Glacier National Park where me and my sister were just last week. Not only that, but they’ve evacuated a lot of it including the Lake McDonald Lodge where we had walked around. They’ve also closed off 30 miles of the Going to the Sun Road. It’s super sad to see so much devastation and I know it’s going to hurt their tourist-based economy.

Of course, this is pretty far off topic for anyone who isn’t in this area but I just wanted to know if you’re in an area with wildfires right now? Going outside right now is really hard to breathe even here in my town. I’m not sure where the closest fire is but you can hardly see any of the surrounding mountains anymore because of the smoke. Again, so sad.

But on a much happier note, I wanted to share another recipe today. This one is actually quite similar to ones I’ve shared in the recent past. It’s just, I was craving Indian food recently and wanted to make a curry. Besides, can you ever really have too many kinds of curries? I don’t think so. So there’s this new Indian restaurant that opened nearby and I’ve been curious to try it. I’ll be honest though, I rarely ever go out to restaurants because I just enjoy cooking at home so much more.

This curry is super basic and simple to make and you can serve it with rice, pitas, quinoa, or whatever you want. I used some coconut milk in it, which is pretty typical in curries. However, I also wanted a bit of sweetness so I used a little coconut water as well.

The whole meal only takes about 30 minutes and needs very little prep.


Indian Chana Masala Curry

Spice up your dinner tonight and make this chana masala curry. Serve it with steaming jasmine rice and you're all set!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 small onion finely chopped
  • 2 cups cauliflower roughly chopped
  • 2 to matoes diced
  • 1/4 cup fresh cilantro
  • 2 garlic cloves minced
  • 1 teaspoon curry powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1-2 teaspoons red pepper flakes optional
  • 1 teaspoon lime juice
  • 1 15 oz / 425 gr can chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1/2 cup full fat coconut milk
  • 1 cup coconut water
  • sea salt to taste
  • fresh chopped cilantro
  • cooked basmati or jasmine rice


Heat a large saucepan over medium-high heat and add onion, cauliflower, garlic, tomatoes, and fresh cilantro then cook for 2-3 minutes until starting to brown slightly. Add spices and stir until fragrant.

  1. Add lime juice, chickpeas, frozen peas, coconut milk, and coconut water to deglaze the pan. Bring to a boil, then lower to a simmer and cook for 15 - 25 minutes until thickened. Season to taste with salt.

Remove from the heat, sprinkle with chopped fresh cilantro and serve with basmati or jasmine rice.

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