Vegan Chana Masala Curry Recipe

Add the 1 tablespoon garlic paste, 2 teaspoons ground cumin, 1 1/4 teaspoons chili powder, 2 teaspoons ground coriander, 1 1/4 teaspoon ground turmeric, 1 1/4 teaspoon garam masala, 1/4 teaspoon ground pepper, 1/4 teaspoon salt, and 1 teaspoon coconut sugar (if using) to the pan. Stir everything together until the spices are fragrant and well combined.

If the mixture seems too dry, you can add an extra 1 tablespoon of cooking oil to help the spices bloom.

Stir in the 150 g coconut cream. Cover the pan with a lid and let the curry simmer for around 20 to 25 minutes over low to medium heat, stirring frequently to prevent sticking. The chana masala will gradually thicken as it cooks.

Once it's reached your desired consistency, serve the curry warm. It pairs well with rice, naan bread, popadoms, or samosas.