High-Protein Vegan Chana Masala
This high-protein vegan chana masala recipe is a flavorful, nourishing dish packed with plant-based protein and warming Indian spices. It’s a cozy, satisfying meal that’s perfect for everything from weeknight dinners to meal prep.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 inch fresh ginger grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon red chili powder adjust to taste
- 1 14-ounce can diced tomatoes
- 1 14-ounce can coconut milk (full-fat or light, as preferred)
- 2 15-ounce cans chickpeas, drained and rinsed
- ½ cup water or vegetable broth
- Salt to taste
- Fresh cilantro for garnish optional
- Cooked basmati rice or naan for serving
Instructions
Sauté the aromatics.
- Heat the oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté until softened and golden, about 5–7 minutes. Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
Bloom the spices.
- Sprinkle in the cumin, coriander, turmeric, garam masala, and chili powder. Stir constantly for 30 seconds to release their aromas and deepen the flavor.
Create the base.
- Pour in the diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly. Use the back of your spoon to gently mash some of the tomatoes for a smoother texture.
Add the chickpeas and coconut milk.
- Stir in the chickpeas, coconut milk, and water or broth. Bring the mixture to a gentle simmer, then lower the heat and let it cook for 15–20 minutes. Stir occasionally, allowing the flavors to meld and the sauce to thicken.
Season and serve.
- Taste the chana masala and adjust the salt as needed. Serve hot, garnished with fresh cilantro if desired, alongside basmati rice or warm naan for a complete meal.
Notes
- Calories: 350
- Protein: 13g
- Fat: 15g
- Carbohydrates: 43g
- Fiber: 10g
- Iron: 4mg