See below for the Vegan Chana Masala Recipe

For Asian American and Pacific Islander Heritage Month (yay we get a month lol), I wanted to feature a recipe from a dear friend, Arvin Dang. He is a first-generation Indian-American who is an incredible home cook and makes his recipes with love and care. While he cooks a wide variety of dishes from all over the world, he is known for his delicious and dynamic chole/Chana masala recipe.

This particular chole recipe is inspired by a more traditional version that his mother has made for his family throughout his childhood. Arvin has made some changes so it can be quicker and easier to make when you just have an hour after a long workday. I have had the pleasure and privilege of eating Arvin’s Chana masala throughout the years and now make a vegan version inspired by his heartwarming recipe. Please read below for our guest blogger’s dynamic recipe and his touching inspiration behind it.

“This vegan, quick fix recipe for chole, or Chana masala, is inspired by the traditional version my mom makes for us. Instead of having to soak beans overnight and to pressure cook them following day, we’ll rely on canned ingredients to speed up the process.

Chole has always been one of my comfort foods. It’s consistent, it’s warm, it’s inviting and like all the best home foods, can be enjoyed holding the bowl close to you while snuggled on the couch watching Netflix. Keep in mind turmeric can stain, so watch out!” – Arvin Dang

Vegan Chana Masala Recipe

Also known as Chole – this vegan recipe is perfect for a weeknight when you’re craving something warm and flavorful that you can snuggle up with while watching Netflix.

Course: Dinner, lunchCuisine: Indian, south asian, vegan, vegetarianDifficulty: Easy

4.7 from 9 votes

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Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 2 tbsp canola oil, olive oil, grapeseed oil, or vegan butter

• 1 16 oz can garbanzo beans

• 1 16 oz can unsweetened, full fat, coconut milk

• 1 medium yellow onion, diced

• 2 garlic cloves, minced

• 1 teaspoon ginger, minced

• 1/2 tablespoon Salt

• 1/2 tablespoon Turmeric

• 1 tsp paprika

• 1 tsp Cumin

• 1 bunch Cilantro, chopped

• 1 pinch red chili flake or cayenne pepper

Directions

• Drain and rinse your can of garbanzo beans. Leave aside.
• Using a Dutch oven, or deep pot, fry your diced onions on medium-high eat in enough oil to coat the bottom of your pan. Cook for 5 to 7 minutes, onions should be translucent, with brown edging.
• Add in your garlic and ginger, stir until fragrant, about 1 minute. Add your drained garbanzo beans, add your spices and mix to coat. Stir for 30 seconds, letting the spices bloom.
• Stir in your can of coconut milk. If it’s sticking in the can, use a little water to free it up, and pour the rest in. Bring your chole back up to a simmer, reduce heat to medium-low and let the flavors meld for 10 to 15 minutes.
• Taste, and check that you’re getting good salt and balanced heat. The coconut flavors should be secondary to the spices. If the coconut is coming out too strong, increase seasoning, especially turmeric and cumin.
• Serve in a bowl, topped with freshly chopped cilantro. Enjoy with a side of basmati rice or pre-made naan from your grocery store.

Notes

• Want it spicier? Add more red pepper flakes, cayenne, and paprika.
• If you aren’t vegan, you can use ghee instead of oil.
• Want more veggies? Add some diced serrano pepper and mushrooms – sauté them with the onion. Add some spinach in at the end.
• This keeps very well and is super flavorful days later!

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