Dairy-Free Black Chana Curry
Elevate your weeknight dinners with this rich and aromatic Dairy-Free Black Chana Curry, a vegan twist on a classic Indian dish! Packed with protein from tender black chickpeas and infused with the creamy goodness of coconut milk, this curry delivers indulgent flavor without any dairy. A medley of warming spices—like garam masala, turmeric, and red chili powder—blend seamlessly with sautéed onions, ginger-garlic paste, and vibrant tomato puree to create a hearty, satisfying meal. Perfect for pairing with steamed rice or your favorite dairy-free bread, this comforting curry is both easy to prepare and ideal for meal prep. Whether you're vegan, lactose-intolerant, or simply craving a plant-based delight, this wholesome recipe is sure to hit the spot!
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Recipe Information
Ingredients
- 1 cup black chana (black chickpeas)
- 1 medium, finely chopped onion
- 2 medium, pureed tomato
- 1 tablespoon ginger-garlic paste
- 1 cup coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon (or to taste) salt
- 2 cups water
- 2 tablespoons, chopped fresh cilantro
Instructions
Rinse the black chana thoroughly and soak them in enough water for at least 8 hours or overnight.
After soaking, drain the chana and pressure cook it with 2 cups of water and a pinch of salt for about 15-20 minutes or until tender. Set aside.
In a large pan, heat the coconut oil over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
Add the finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the turmeric powder, coriander powder, and red chili powder. Mix well and sauté for a few seconds to enhance the flavors.
Pour in the tomato puree and cook for 5-6 minutes, stirring occasionally, until the oil separates from the masala.
Add the pressure-cooked black chana along with the water it's cooked in. Mix well.
Pour in the coconut milk and bring the curry to a simmer. Let it cook for approximately 10 minutes, allowing all the flavors to meld together.
Stir in the garam masala and adjust the seasoning with salt, as needed.
Garnish with fresh cilantro and serve hot with rice or dairy-free bread of your choice.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 54.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
