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Vegan Channa Masala
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Easy Vegan Channa Masala

Servings 4 adult & 2 baby/toddler

Ingredients

Ingredients

  • 2 tbsp coconut oil (or other)
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 1 large knob of ginger, grated (around 2 tbsp)
  • 2 x 400g cans of chickpeas (drained and rinsed)
  • 1 x 800g can of diced tomatoes

Spices

  • 2 tsp of garam masala
  • 1 Tbsp of ground cumin
  • 1 Tbsp of ground coriander
  • 1 tsp of ground turmeric

Once baby portions are out (optional/to taste)

  • 1 tsp of chilli flakes
  • 1 tsp of chilli powder
  • 2 tsp of raw sugar (or other)
  • Salt & pepper

Optional to serve

  • Fresh coriander
  • Squeeze of lemon juice (or you can add a splash of apple cider vinegar)

Instructions 

  • Add the oil to a pot over medium to high heat. Once the pan is hot add the onion and cook for 3-5 minutes until soft.
  • Add the garlic and ginger to the onion and cook for a further minute.
  • Then add the spices - if it’s too dry at this stage and one tablespoon more of oil. Cook the spices for 30-60 seconds until fragrant.
  • Add the chickpeas and tomatoes and stir to combine.
  • Bring to a boil and then cover the pot with a lid and reduce heat to low/medium and simmer for a further 20-25 minutes until thick.
  • Once the baby/toddler portions are removed you can add the optional extras if you like (chilli, salt, pepper, and sugar).
  • Optional to serve with some lemon juice squeezed over the top and some coriander leaves.

Notes

For babies under 12 months mash the chickpeas to reduce choking hazards.
Store in the fridge for 3 days or freezer for 3 months