Vegan Black Chana Curry
Dive into the rich, aromatic world of Vegan Black Chana Curry, a wholesome dish brimming with bold Indian flavors and plant-based goodness. Featuring nutrient-rich black chana (black chickpeas) simmered in a fragrant blend of spices like garam masala, turmeric, and cumin, this curry is a flavor-packed delight that’s both hearty and satisfying. Cooked in creamy coconut oil and garnished with fresh cilantro and zesty lemon juice, this dish delivers layers of warmth and zest in every bite. Perfect for pairing with steamed rice or soft vegan flatbreads, it's an easy-to-make, gluten-free recipe that’s ideal for weeknight dinners or elegant gatherings. Ready in under an hour, the Vegan Black Chana Curry is a must-try for anyone seeking a nourishing meal with authentic Indian flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup black chana (black chickpeas)
- 3 cups water
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 medium tomato, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse and soak the black chana in water overnight or for at least 8 hours. Drain the water before cooking.
In a pressure cooker, add the soaked black chana and 3 cups of water. Pressure cook for 15-20 minutes until they are completely cooked and soft. Set aside.
Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onion to the pan and sauté until they turn golden brown.
Add minced garlic and grated ginger to the pan, stirring for another minute until fragrant.
Add the chopped tomato and cook until it becomes soft and mushy, around 3-4 minutes.
Stir in coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Mix well to combine the spices with the tomato mixture.
Add the cooked black chana to the pan along with the reserved cooking water. If necessary, add additional water to achieve a curry-like consistency.
Season with salt and allow the curry to simmer for 10-15 minutes, letting the flavors meld together.
Finish with lemon juice and stir in the chopped cilantro for freshness.
Serve the Vegan Black Chana Curry hot with rice or your choice of vegan flatbread.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 18.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1292 mg | 27% | |
*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.
