Description
This High-Protein Vegan Chana Masala is a bold, Indian-inspired chickpea curry that’s rich in spices and loaded with protein. Made with tofu, chickpeas, and spinach in a creamy tomato-coconut base, it’s perfect for meal prep, gluten-free, and dairy-free. Enjoy this easy vegan dinner with rice or naan.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon chili powder
1 can (14 oz) crushed tomatoes
½ cup coconut milk
2 cups cooked chickpeas
1 block (14 oz) firm tofu, cubed
2 cups fresh spinach
1 teaspoon salt (or to taste)
1 tablespoon lemon juice
¼ cup fresh cilantro, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
2. Stir in minced garlic and grated ginger. Cook until fragrant.
3. Add garam masala, cumin, coriander, turmeric, and chili powder. Toast for 1 minute.
4. Pour in crushed tomatoes and simmer for 5 minutes.
5. Add coconut milk and stir to combine.
6. Add chickpeas and cubed tofu. Simmer for 15–20 minutes to meld flavors.
7. Stir in spinach and cook until wilted.
8. Add lemon juice and salt. Mix well and adjust seasoning.
9. Garnish with chopped cilantro before serving.
Notes
This recipe tastes even better the next day as the flavors develop.
For added texture, pan-fry the tofu cubes before adding to the curry.
Control the heat by adjusting the amount of chili powder to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups)
- Calories: 380
- Sugar: 5g
- Sodium: 610mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 0mg