Food, Recipes

Creamy Vegan Chana Masala


This vegan curry recipe was a firm favourite with my customers when I ran Glow, a vegan meal prep delivery service.

This is such a child-friendly recipe: my two lap it up and you can be safe in the knowledge you are providing a healthy, nutritionally balanced meal.

Chickpeas are a great source of fiber which can really help digestion. They are also a good source of protein and nutrients including iron. For people hoping to drop a bit of weight, recipes including chickpeas can be beneficial as they are low calorie and keep you feeling fuller for longer thanks to the fibre and protein.

It’s really tasty, dead easy to make and freezes well if you decide to batch cook.
 I love it served with half rice, half chips and a whopping big garlic and coriander naan bread for a perfect Saturday night fake away. Or keep it super healthy without the bread and chips…….
If I’ve got time I bake my own naan breads using this recipe from My My Ginger Garlic Kitchen.
If you are pushed for time and baking breads is the last thing you feel like doing, there are some fantastic vegan naan breads out there, often discovered in your local corner shop, Morrison’s also stock these too. The brand is Clay Oven Bakery and you get two huge naan breads for £1.49.

For perfect, fluffy white rice check out my video on House of Herbivores.

Serve with or without a side order of Jim Dog 🐶
Enjoy and thanks so much for reading!

Creamy Vegan Chana Masala


Prep Time: 05 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: Serves 6
  • 800g Chopped Tomatoes
  • 800g Chickpeas (two cans, drained)
  • 400ml Coconut Milk
  • 3 Garlic Cloves, minced
  • 1 Lime, squeezed
  • 2 White onions, sliced
  • 1 Tablespoon Coconut oil
  • 1.5 tablespoons Garam Masala
  • 1 tablespoon Curry Powder
  • 1/2 tablespoon Ground Cumin
  • Small bunch Fresh Coriander
  • To taste Salt and pepper


1. Heat the coconut oil in a saucepan.

2. Fry off the onion until golden brown.

3. Add the chopped tomatoes and garlic and cook for five minutes, stirring occasionally.

4. Add the spices and cook off for a few minutes.

5. Add the chickpeas and stir well.

6. Finely chop the coriander. Add the chopped stalks at this point.

7. Add the coconut milk and stir well, allow to simmer for five minutes.

8. Taste and season with salt and pepper.

9. Add the squeezed lime and taste again.

10. Finish with the remaining coriander.

Serve immediately or can be reheated later.

Also by Emma: Vegan Chocolate Chip Hobnob Cheesecake

Vegan Slow Cooker Veggie & Dumplings

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Photo: Emma Blake
Creamy Chana Masala
Emma Blake
Emma is a freelance writer and cook who created the blog House of Herbivores—a vegan family blog. Emma shares her family favourite recipes, vegan product reviews, tips and tricks for the new vegan and insights into life as a vegan family. Emma was inspired to switch to a plant based lifestyle three years ago for health reasons as she suffers from Ulcerative Colitis, inflammation of the bowel. After discovering the benefits of plant-based living Emma fell in love with veganism and began to swap beauty and household products as well as her clothing to ensure everything is always cruelty free. Follow Emma on Instagram @houseofherbivoresblog and on Facebook @houseofherbivores.
Emma Blake
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