Name: Easy Vegan Chana Masala with Rice and Yogurt Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon garam masala; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; ¼ teaspoon ground cardamom; Pinch of cayenne pepper; 2 garlic cloves, grated; ½ teaspoon grated fresh ginger; Heaping 1 teaspoon sea salt; 1 medium yellow onion, chopped; 1 (28-ounce) can whole peeled tomatoes; 3 cups cooked chickpeas, drained and rinsed; ½ cup chopped fresh cilantro (plus more for serving); 2 tablespoons extra-virgin olive oil; ½ cup water (divided); 1 teaspoon fresh lemon juice (plus more for serving); Cooked brown rice or white rice, for serving; Whole milk Greek yogurt, for serving

If you’re craving a hearty, flavorful meal that’s both comforting and surprisingly simple to make, you’re in the right place. I’m excited to share this Easy Vegan Chana Masala with Rice and Yogurt Recipe that has quickly become a favorite in my kitchen. With rich spices, creamy textures, and wholesome ingredients, this recipe strikes the perfect balance between satisfying and nourishing—plus, it comes together without fuss. You’ll love how versatile and rewarding this dish is!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these spices in your pantry, making this easy to pull together any day.
Rich, Deep Flavors: The combination of garam masala, cumin, and fresh ginger brings authentic warmth that’s easy to appreciate.
Perfect Weeknight Meal: Ready in under an hour, this dish fits beautifully into busy schedules without sacrificing flavor.
Balanced & Nutrient-Packed: Protein-rich chickpeas, fiber from the rice, and cooling yogurt make it a nourishing, complete meal.

A white cast iron pan filled with a one-layer chickpea stew that has a rich red tomato sauce mixed with visible tomato chunks. The stew is topped with scattered fresh green cilantro leaves. The pan rests on a white marbled surface with some loose cilantro at the bottom left. A small white bowl with cooked white rice is visible on the top right corner. The photo taken with an iphone --ar 2:3 --v 7 - Vegan Chana Masala with Rice and Yogurt, vegan Indian curry recipes, easy vegan dinner ideas, healthy Indian chickpea dishes, plant-based comfort food

Ingredients You’ll Need

The ingredients for this Easy Vegan Chana Masala with Rice and Yogurt Recipe are straightforward but packed with character. Using fresh spices and garlic really makes a difference, so don’t skip those! Also, if you can find whole peeled tomatoes in a good quality brand, your sauce will taste even better.

Flat lay of golden cumin seeds, vibrant ground turmeric, warm reddish-brown garam masala, fresh bright green cilantro leaves, plump beige chickpeas, peeled whole tomatoes with rich red hues, finely grated pale yellow ginger, minced white garlic cloves, and a fresh lemon cut in half showing its juicy yellow flesh, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Vegan Chana Masala with Rice and Yogurt, vegan Indian curry recipes, easy vegan dinner ideas, healthy Indian chickpea dishes, plant-based comfort food

Extra-virgin olive oil: Adds a subtle richness and is perfect for sautéing the onions gently.
Yellow onion: Essential for that sweet, caramelized base flavor.
Cumin seeds: Toast these lightly to unlock their smoky warmth.
Garam masala: The key spice blend that gives chana masala its signature aroma.
Ground coriander: Adds a slight citrus note that brightens the dish.
Ground turmeric: For that lovely golden hue and earthiness.
Ground cardamom: A warming spice that complements the cumin and coriander perfectly.
Cayenne pepper: Just a pinch for gentle heat—adjust to your spice preference.
Garlic cloves: Freshly grated for punchy, savory depth.
Fresh ginger: Grated to bring brightness and a little zing.
Sea salt: To season everything just right.
Water: Helps create the sauce and keep it from drying.
Whole peeled tomatoes: Use good quality canned for a smooth, tangy base.
Cooked chickpeas: Drained and rinsed; canned works wonderfully for ease.
Fresh cilantro: Stirred in at the end to keep the flavor fresh and vibrant.
Fresh lemon juice: Adds a bright finish that livens up the dish.
Cooked rice: Your choice of brown or white, whichever you prefer.
Greek-style yogurt: I use whole milk for creaminess, but plant-based yogurt works well if you want a fully vegan version.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Easy Vegan Chana Masala with Rice and Yogurt Recipe is. Over time, I’ve tweaked it to suit different moods and ingredients on hand. Don’t hesitate to make it your own — it only gets better when customized!

Add Veggies: Sometimes I throw in diced bell peppers or spinach towards the end for extra texture and vitamins — it’s a family favorite!
Swap Yogurt: For a fully vegan version, coconut or almond-based yogurt works beautifully as a creamy topping.
Adjust Heat Level: I started with a pinch of cayenne, but now I often amp it up for a spicier kick when I’m craving something fiery.
Serve With Naan: Instead of rice, try warm vegan naan—my guests always rave about this twist.

How to Make Easy Vegan Chana Masala with Rice and Yogurt Recipe

Step 1: Sauté the onions to sweet perfection

Heat your olive oil over medium heat in a large skillet, then add the chopped onion. Stir it often for about 8 minutes until they’re soft and have that golden-brown color I adore. This step builds the foundation for your dish’s deep flavor — don’t rush it! If the onions start to stick or brown too quickly, reduce the heat; patience here really pays off.

Step 2: Toast the spices for maximum aroma

Lower the heat to medium-low and sprinkle in the cumin seeds, garam masala, coriander, turmeric, cardamom, and a tiny pinch of cayenne pepper. Stir continuously for about 30 seconds until fragrant. This step releases the oils in the spices and is absolutely key to that authentic taste. Then, mix in the grated garlic, fresh ginger, sea salt, and ¼ cup water to create a vibrant spice paste. You’ll start smelling magic here!

Step 3: Build the tomato-based sauce

Next, add the can of whole peeled tomatoes. I like to crush them gently with my hands as I add them, or you can smash them with a wooden spoon in the skillet. This rustic approach gives the sauce a wonderful texture. Simmer the mixture for 8 to 10 minutes, stirring occasionally, until it thickens and the flavors meld beautifully.

Step 4: Add chickpeas and finish simmering

Stir in the chickpeas and the remaining ¼ cup of water, then let the whole pot simmer gently for 20 to 25 minutes, stirring now and then to keep things from sticking. The sauce will thicken up nicely during this time. At the very end, fold in the chopped cilantro and fresh lemon juice for a punch of freshness that brightens everything.

Step 5: Serve it up just right

Spoon the chana masala over warm, fluffy rice, then crown it with dollops of creamy Greek yogurt and a sprinkle more of fresh cilantro and lemon juice if you like. This balance of warm spices and cool yogurt is what keeps me coming back for seconds every time.

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Pro Tips for Making Easy Vegan Chana Masala with Rice and Yogurt Recipe

Don’t Skip Toasting Spices: Toasting the cumin seeds and spices brings out complex flavors you just can’t get from adding them raw.
Use Quality Tomatoes: The whole peeled tomatoes provide a richer texture and flavor compared to crushed or diced canned varieties.
Simmer Slowly: Slow cooking the sauce lets the chickpeas soak up the spices fully and creates a luscious texture.
Fresh Ingredients Matter: Fresh ginger and cilantro really brighten the dish, so don’t substitute with dried unless you’re in a pinch.

How to Serve Easy Vegan Chana Masala with Rice and Yogurt Recipe

A white bowl contains a dish with three layers visible: the bottom layer is white rice filling half the bowl with a soft, grainy texture; on top of the rice, there is a thick chickpea and tomato sauce mixture in reddish-orange with chunks of chickpeas and tomato pieces, covering the center; a dollop of white creamy yogurt sits on top of the sauce in the middle; fresh green cilantro leaves are placed on one side of the bowl near the rice; pieces of flatbread with a light golden-brown color and soft texture rest on the edge of the bowl. A woman's hand is holding a spoon scooping into the sauce near the flatbread. The background is a white marbled texture with two lemon wedges placed nearby. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Chana Masala with Rice and Yogurt, vegan Indian curry recipes, easy vegan dinner ideas, healthy Indian chickpea dishes, plant-based comfort food

Garnishes

I always top my chana masala with generous spoonfuls of Greek yogurt, a handful of chopped cilantro, and a wedge of lemon on the side. The creaminess of the yogurt contrasts beautifully with the spicy stew, while the lemon juice adds a zingy freshness that wakes up the whole dish. Sometimes, I toss on thinly sliced red onions or even a little fresh mint for an unexpected twist I love.

Side Dishes

Besides serving it over rice, I often pair this chana masala with warm naan or roti. A simple cucumber salad or pickle on the side brings a crisp texture that balances the warm spices beautifully. For a more substantial meal, steamed greens or roasted cauliflower are my go-to veggie sides.

Creative Ways to Present

For dinner parties or when I want to impress guests, I sometimes spoon the chana masala into small bowls, top each with a swirl of yogurt, chopped herbs, and edible flowers. Serving over saffron-infused rice adds a luxurious touch too. It’s amazing how a simple way of plating can upgrade the experience.

Make Ahead and Storage

Storing Leftovers

This chana masala holds up wonderfully in the fridge for 3 to 4 days. I store it in an airtight container and find the flavors actually deepen overnight. When I’m ready to eat, I just reheat it gently on the stove so it warms evenly without drying out.

Freezing

I’ve frozen this dish several times with great results. After it cools completely, I pack it in freezer-safe containers and it keeps for up to 3 months. Just thaw overnight in the fridge, then reheat slowly on the stove, adding a splash of water if needed to loosen the sauce.

Reheating

Reheating on the burner works best to maintain the sauce’s texture. Keep the heat low and stir often to prevent sticking. Adding a little splash of water or broth can refresh the sauce if it’s gotten too thick. I avoid microwaving because it can heat unevenly and change the texture of the chickpeas.

FAQs

Can I make this Easy Vegan Chana Masala with Rice and Yogurt Recipe gluten-free?

Absolutely! The recipe is naturally gluten-free as long as you serve it with plain rice or gluten-free bread like gluten-free naan. Just double-check your spices and yogurt to confirm if you’re using store-bought versions, but generally, everything here is gluten-free.
Can I use dried chickpeas instead of canned?

You can, but you’ll need to soak and cook them beforehand, which can take several hours or overnight. Using canned chickpeas is a huge time saver and works just as well for this recipe. If you do use dried, make sure they’re tender before adding them to the sauce.
Is the yogurt essential in this recipe?

Yogurt isn’t required but adds a lovely creaminess and helps mellow out the spices. If you want it fully vegan or dairy-free, try a plant-based yogurt or simply skip it—this dish still shines on its own.
Can I make this recipe spicier?

Yes! Increase the cayenne pepper or add some chopped fresh green chilies when cooking the spices. Just go in small increments and taste as you go—you’ll get to the perfect heat level for your palate.

Final Thoughts

This Easy Vegan Chana Masala with Rice and Yogurt Recipe has become a go-to in my kitchen because it’s simple, flavorful, and reliable every time. Whether you’re new to cooking Indian-inspired dishes or looking for a healthy weeknight meal to love, this one fits the bill beautifully. I hope you enjoy making it as much as I do—and don’t forget to make it your own with personal tweaks. Once you try this, I bet it’ll be on your menu rotation, just like it is in my house!