Chana Masala {Instant Pot, Slow Cooker, Stovetop}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan chickpea curry made from pantry staples with warm spices like garam masala and cumin. Flexible cooking methods allow you to use an Instant Pot, slow cooker, or stovetop.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp coconut oil
- 2 small yellow onions, diced (or 1 large)
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 2 (540mL) cans chickpeas (rinsed and drained)
- 1 tbsp garam masala
- 1 tbsp coriander
- 1 tbsp brown sugar
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 (796mL) can Diced tomatoes
- 1/2 cup vegetable broth
- 3 cups chopped baby spinach
- Naan, for serving (optional)
- Cilantro, for garnish (optional)
- 1 cup dry basmati or jasmine rice
- 1 1/2 cups water
- 1 tsp butter
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1409mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1761mg
- Calcium
- 269mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.