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Chickpea Curry: Delicious Vegan Chana Masala Recipe

A delicious, easy, vegan chickpea curry that’s ready in less than 30 minutes and can be made in just one-pot – making this the perfect healthy, low-calorie weeknight meal to whip up in a flash!

I spent almost all of 2017 in Asia.

I already loved Asian food, but spending that time exploring the continent and the many different types of fantastic cuisines along the way (highlights go to Thai, Japanese, Sri Lankan, and Indonesian food) really solidified how much I love that part of the world.

So, it seemed like a cruel twist of fate that I was forced to end my trip just before I got to what was, for me, the pinnacle of my food tour: India.

Curries are my go-to food when I’m craving something warm and hearty. I have my favourite Quorn curry and this easy chickpea curry in endless rotation, honestly. The endless combinations of spices and herbs that you can put together to create a true taste explosion in your mouth is one of my favourite things about cooking with these kinds of ingredients – and the fact that this curry is so easy to make is a huge plus, too.

There’s a pretty authentic Indian takeaway place just down the road from me (at least, that’s what I’ve been told), and they do the best chickpea curry I have ever tasted. I can only imagine what it’s like in India itself.

However, my budget (and let’s be real, my waistline) can’t forgive multiple takeaways every week, which is where this chickpea curry comes into play.

I’ve been honing my chickpea curry recipe for a long time now. I’m not going to say it’s 100% authentic, but it’s cheap, easy, and tastes damn good.

That’s good enough for me – I hope it’s good enough for you, too.

I love serving this chickpea curry (also known as chana masala) with brown rice and a squeeze or lemon juice, but it’s also great served with a big, fluffy warm naan bread.

Other recipes you might also like to check out include this delicious red lentil dahl or this vegan laksa noodle soup.

bowl of chickpea curry with rice and a slice of lemon

Making this one-pot chickpea curry

I love this easy chickpea curry recipe because you can make it in one pot – and saving on washing up is always a win.

You start by heating a tablespoon of oil in a pan with mustard and cumin seeds, waiting until the seeds start to pop before you add onion and chilli.

Then, add garlic and ginger, tomato puree, chopped tomatoes, a little water, and your curry powder, mixing together before adding in your chickpeas and garam masala.

The longer you leave this curry to simmer and meld together, the thicker and more flavourful the curry will be. If you want it ready super quick, I know a few people have added a little cornflour to the curry to thicken it up, although I haven’t tried this.

Chickpea Curry

Chickpea Curry

Yield: 2 portions
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

A delicious, mellow chickpea curry recipe perfect for everyone. This recipe uses chickpeas and a tomato-based sauce for the perfect easy plant-based curry recipe packed with protien and guaranteed to keep you full for longer. Served with brown rice.


  • 1 tin of chickpeas (yellow or brown is fine!)
  • 1 white onion
  • 1 green chilli
  • 1 clove of garlic
  • 2 tsp fresh chopped ginger
  • 1 tbsp tomato puree
  • 1 tin of chopped tomatoes
  • 250mls vegetable stock
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp curry powder
  • 1.5 tsp garam masala
  • 1 tbsp coconut oil


  1. Heat your coconut oil in a pan and once melted, add your cumin seeds and mustard seeds. Leave them until the seeds begin to pop.
  2. Once popping, add your onion and green chilli to the pan and cook for 5 - 8 minutes until soft and translucent
  3. Add your garlic (minced) and ginger and cook for a further 5 minutes
  4. Add the tomato puree, chopped tomatoes, stock, and curry powder. Bring to the boil, then stir in your chickpeas and garam masala, and simmer for 10 - 15 minutes or until the sauce is to your desired consistency.
  5. Serve with brown rice, a squeeze of lemon juice, and chopped coriander


This recipe keeps for 3 - 4 days and tastes even better the next day!

I used brown chickpeas in the photos, but it makes no real difference (that I can tell) whether you use brown or yellow chickpeas.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 1359mgCarbohydrates: 51gFiber: 11gSugar: 12gProtein: 28g

Nutritional information is not always 100% accurate.

Did you make this recipe?

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Storage notes:

This curry just gets better the next day, so make extra and plan to have it for lunch or dinner the following day.

If you make a big batch, you can also freeze this recipe perfectly fine – I just wouldn’t recommend freezing it with rice in the same container.

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