Creamy Chana Masala with Coconut Milk

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This simple chana masala with coconut milk is flavorful with warm spices of cumin, garlic, ginger and a creamy coconut tomato sauce with green chiles. Serve with basmati rice or buttered naan for an easy dinner you can make in just 30 minutes.

This is a photo of the chana masala with coconut milk, overhead shot.

This has been my go-to dinner for years. I think I’ve made this recipe over 100 times and I’m so happy to finally share it with you here and my secrets to the best chana masala. This dish is hearty and filling and tastes even better for leftovers as the spices melt into the dish. My husband and I always pair this dish with a piece of buttered garlic naan (who doesn’t love naan!?) and the best spiced basmati rice (see below how to make the most delicious basmati rice!) I hope you enjoy this dish as much as I have over the years.

▶︎If you like this you will definitely love my Red Lentil Sweet Potato Curry dish, Vegan Chickpea Tikka Masala or Sesame Ginger Chickpeas!


  • EASY: Simple ingredients and can be made in just one pot
  • FLAVORFUL: Warm spices, creamy coconut milk, and a little heat from the green chiles
  • HEALTHY: Plant-based protein with antioxidant rich tomatoes and fresh spices
  • VEGAN, DAIRY-FREE, AND GLUTEN-FREE

If you like quick and simple recipes, try out my other 30 minute recipes!

What is chana masala?

Chana masala, also known as channaychole masalachhole masalaor chole, is a dish that originated in North India and is made from chickpeas, tomatoes, onions, and spices. The most common spices used in chana masala includes garam masala, cumin, coriander, turmeric, and more.

Chana masala doesn’t usually have coconut milk but this is a variation with coconut milk that adds a delicious creamy texture.

▶︎For another delicious chickpea “chana” recipe, try out this chana chaat, a flavorful chickpea salad!

Ingredients

This is a photo of the ingredients for chana masala with coconut milk.
  • Coconut oil: Used to improve the depth of flavor and toast the cumin seeds
  • Cumin seeds: This elevates the flavors of the dish and is highly recommended. Find cumin seeds at your local grocery, Indian store, or Amazon.
  • Diced tomatoes with green chiles: You can find this in a 15 oz can like this. The green chiles give the dish a little spice and extra flavor. If you don’t like spicy, omit the green chiles.
  • Chickpeas: Canned or can make from dry ahead of time (see below how to make dried chickpeas)
  • Baking powder: This softens the chickpeas.
  • Spices: Salt, Cardamom, Coriander, Turmeric, Pepper, Garam Masala, Black Pepper
  • Coconut milk: I recommend full fat coconut milk for the richest flavor. If you want to reduce the fat and calorie count use a lite version.
  • Toppings: Cilantro, more coconut milk, fresh lemon juice

▶︎Do you have some extra coconut milk? Try out this fun Indonesian dessert drink called cendol!

FAQs

Chana masala is generally a mixture of chickpeas, tomatoes, onion and spices without coconut milk. To create a creamier dish, we will add coconut milk to a traditional chana masala recipe. In my opinion, this is even better than just regular chana masala! It adds a touch of sweetness too.

Yes, if you use dried chickpeas I recommend making them ahead of time. You can either make them over the stove or in an Instapot. Follow this recipe here for how to cook dried chickpeas.

Cumin seeds can be found at many grocery stores packaged with the other spices. You can find them cheaper at ethnic grocery stores such as an Indian Grocery Store. They are also available on Amazon.

Substitutions and Variations

  • Cumin seeds: You can use cumin powder in place of cumin seeds. Since the powder is more concentrated in flavor, use 2 tsp cumin powder for 1 tbsp cumin seeds.
  • Diced tomatoes with green chiles: If you don’t like it spicy use regular diced tomatoes.

▶︎Looking for another delicious Indian recipe? Try out these flavorful and crispy samosas!

How to Make Chana Masala with Coconut Milk

  1. In a large pot or dutch oven, begin heating oil over medium heat. 
  2. Once oil is hot add in cumin seeds.
  3. Toast cumin seeds for about 3 minutes until roasted and fragrant. Watch closely so they don’t burn!
This is a photo of cumin seeds toasting.

4. Add in minced ginger, minced garlic, and diced onion. Sauce for 3 minutes until onion is starting to turn translucent. 

This is a photo of onions with garlic and ginger on the stove.

5.Add all of your spices (except garam masala). Mix with onions until completely coated. Cook for another minute.

This is a photo of onions with spices mixed in.

6. Add in diced tomatoes, chickpeas, baking powder, and water. Mix well.

7. Bring mixture to boil. Turn down heat to medium and cover for 15 minutes.

This is a photo of the cooking chana masala.

8. Remove cover and with the back of the wooden spoon crush some of the chickpeas.

9. Pour in coconut milk and sprinkle in garam masala. Mix well.

This is a photo of the chana masala with coconut milk and garam masala added.

10. Cover and cook for another 5 minutes over medium heat.

11. Serve with fresh lemon juice or cilantro on top and basmati rice, garlic naan, or air fryer papad (a crunchy Indian side!). See below for tips how to make the best basmati rice.

What are the best sides with chana masala?

I love buttered garlic naan and basmati rice, but you could also try these:

  • Roti:a traditional Indian flatbread.
  • Sourdough bread: toasted with butter is delicious with this recipe
  • Brown Rice: For a healthier alternative to basmati try brown rice
  • Veggies: I have had broccoli or broccolini on the side that pairs well with this recipe.

▶︎For another cozy meal, try out this Vegan White Bean Chili that is a great weeknight meal made in one pot (just like this Chana Masala!)

This is a photo of the chana masala with a piece of naan.

How to Make the Delicious Indian Basmati Rice:

For 3 cups cooked basmati rice use 1 cup of uncooked rice.

  1. Rinse your rice thoroughly under cold water.
  2. In a medium size pot, heat over medium heat with some olive oil.
  3. Add in 2 tsp cumin seeds and toast in olive oil for 2 minutes.
  4. Add in rinsed rice and cook for 2 more minutes, stirring occasionally to toast the rice.
  5. Add 1 tsp whole cloves, 1 cinnamon stick, and 1 1/2 cups water.
  6. Bring to a boil and then simmer, covered for 15 minutes.
  7. Remove from heat, fluff, and keep covered until ready to eat (will fluff up more with cover on).
Our Favorite

Chickpea Recipes

Try out these other delicious breakfast recipes!


Pro Tips


Storage:

You can either store in the fridge or freezer.

Refrigerator: Store in container for up to 5 days. Reheat either in the microwave for 1 minute or on the stovetop for 5-7 minutes.

Freeze: Store in container for up to 3 months. When ready to eat let defrost in the fridge for at 24 hours before reheating.

MORE TIPS

  • Use full fat coconut for the creamiest flavor.
  • Give the cumin seeds enough time to become browned and fragrant before adding in the onion. This will improve the depth of flavor of the dish.

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Chana Masala with Coconut Milk

Allie Petersen
This flavorful chana masala is an easy weeknight dinner with warm spices and a creamy coconut milk tomato base.
5 from 7 votes

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 509 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 tablespoon cumin seeds
  • 1 medium onion diced
  • 1 tsp ginger minced
  • 4 cloves garlic minced
  • ½ teaspoon salt
  • 1 teaspoon cardamom
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • Pinch pepper
  • 10 oz can diced tomatoes with green chiles*
  • 2 15 oz cans chickpeas drained and rinsed
  • 1/4 tsp baking powder
  • 1/4 cup water
  • 3/4 cup full-fat coconut milk shaken/stirred to combine
  • 1 teaspoon garam masala

Optional Toppings

  • fresh lemon juice
  • cilantro

Optional Sides

Instructions
 

  • In a large pot or dutch oven, add oil and heat over medium heat.
    1 tablespoon coconut oil
  • Add cumin seeds and toast for 3 minutes until fragrant. Careful to not let them burn.
    1 tablespoon cumin seeds
  • Add in onion, garlic, and ginger and cook for another 3 minutes until onion is translucent.
    1 medium onion, 1 tsp ginger, 4 cloves garlic
  • Add in all the spices except garam masala. Cook for another 1-2 minutes until spices are fragrant.
    ½ teaspoon salt, 1 teaspoon cardamom, 1 teaspoon coriander, 1/2 teaspoon turmeric, Pinch pepper
  • Add in diced tomatoes, chickpeas, baking powder and water. Bring to a boil. Then turn down to medium and simmer for 15 minutes, covered.
    10 oz can diced tomatoes with green chiles*, 2 15 oz cans chickpeas, 1/4 tsp baking powder, 1/4 cup water
  • Remove lid and with the back of a wooden spoon smash some of the chickpeas. They should be somewhat soft.
  • Add in coconut milk and garam masala. Stir until combined.
    3/4 cup full-fat coconut milk, 1 teaspoon garam masala
  • Cover and cook for another 5 minutes.
  • Serve in a shallow bowl over rice with naan. Squeeze fresh lemon juice on top or sprinkle with cilantro (Optional)

Notes

What is the purpose of adding baking powder?
This helps break down the pectin in the beans and softens the chickpeas.
Substitutions:
    • Cumin seeds: You can use cumin powder in place of cumin seeds. Since the powder is more concentrated in flavor, use 2 tsp cumin powder for 1 tbsp cumin seeds.
    • Diced tomatoes with green chiles: If you don’t like it spicy use regular diced tomatoes.
Storage: 
Refrigerator: Store in container for up to 5 days. Reheat either in the microwave for 1 minute or on the stovetop for 5-7 minutes.
Freeze: Store in container for up to 3 months. When ready to eat let defrost in the fridge for at 24 hours before reheating.
 
 
Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.
 

Nutrition

Calories: 509kcalCarbohydrates: 69gProtein: 22gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 354mgPotassium: 1011mgFiber: 18gSugar: 14gVitamin A: 202IUVitamin C: 16mgCalcium: 192mgIron: 10mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

One Comment

5 from 7 votes (6 ratings without comment)

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