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Chana masala curry with rice recipe

Chana masala curry with rice recipe

13 ratings

Transform tinned chickpeas into a delicious, hearty vegan curry. Serve with rice and a dollop of cooling yogurt-alternative for a fragrant, plant-based midweek meal. See method

  • Serves 4
  • 50 mins
  • 577 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 tbsp sunflower oil​
  • 2 medium onions, very finely chopped
  • 6 garlic cloves, crushed
  • 6cm piece ginger, finely grated
  • 4 green chillies, finely chopped
  • 1 tbsp cumin seeds (optional)
  • 2 tbsp hot curry powder
  • 1½ tsp ground turmeric​
  • 800g passata
  • 3 x 400g tins chickpeas, drained and rinsed
  • 2 tsp garam masala
  • 300g basmati rice
  • 15g fresh coriander, leaves chopped, stems finely chopped
  • 150g dairy-free yogurt-alternative, to serve
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 8%
  • Sugars

    9g 10%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 88.4g Protein 21.4g Fibre 15.8g


1. Heat the oil in a large pan over a low-medium heat and cook the onions for 15 mins or until very well browned and caramelised, occasionally scraping up the caramelised bits on the bottom of the pan (lower the heat if it starts to burn).

2. Add the garlic, ginger and chillies and cook for 5 mins, stirring frequently, until softened. Meanwhile, toast the cumin seeds, if using, for 3-4 mins in a separate small pan over a low-medium heat until fragrant.

3. Add half the cumin seeds, the curry powder and turmeric to the onions and stir to combine (the mixture will be quite dry), then stir through the passata. Stir in the chickpeas and 200ml water; season to taste.

4. Simmer for 20 mins until thick and a little reduced, stirring occasionally, adding more water if you prefer a thinner sauce. Stir through the garam masala.

5. Meanwhile, cook the rice to pack instructions. Fluff up with a fork and stir through the remaining toasted cumin seeds.

6. Reserve 500g chickpea curry for the wraps (right), then top with the coriander and serve with the rice and yogurt-alternative.

Tip: Use up any leftovers you have in this spiced chickpea wraps recipe

See more Plant-based recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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