Winter 2015


Spicy Chickpea curry Chana Masala in bowl on wooden table. Traditional Indian dish. Selective focus.

Vegan Recipe


  • 3 Tbsp vegetable, corn or coconut oil
  • 1 medium white or yellow onion, diced
  • 1 Tbsp ground cumin
  • 3/4 tsp salt
  • 6 cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 2-3 fresh green chilies, sliced with seeds
  • 1 Tbsp ground coriander
  • 1 tsp chili powder (very important)
  • 1 tsp ground turmeric
  • 1 can diced tomatoes
  • 2 cups of fresh chickpeas or 2 cans chickpeas
  • 1 tsp garam masala
  • 2-3 tsp coconut sugar
  • 2 Tbsp lemon juice


  1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and the salt
  2. Add garlic, ginger, cilantro, and green chilies to a mortar and grind into a paste (or use a food processor). Then, add to the pot with the onions.
  3. Next add ground coriander, chili powder, and turmeric and stir to coat.
  4. After that, add tomatoes and chickpeas and If the mixture looks too thick, add 1 cup of water.
  5. Reduce heat to low or medium-low and Stir, then add garam masala and coconut sugar.
  6. When the chana masala is thickened taste and adjust seasonings if needed.
  7. Remove from heat and add lemon juice. Stir to mix, then let cool a bit before serving.
  8. Garnish your dish with fresh cilantro and lemon juice.

Enjoy my easy recipe.