Instant pot
Vegan Chana Masala
DAMNTASTYVEGAN.COM
Delicious vegan chana masala in the Instant pot. Chickpeas are simmered in a tangy tomato tomato base with fresh ginger, onions and warming spices.
Curved Arrow
Scribbled Underline
Learn more
Oil
Ground spices
Whole spices
Chana masala mix
Onion
Ginger
Garlic
Tomatoes
Salt
Cilantro
Ingredients
White Scribbled Underline
Set the instant pot to sauté mode and add the oil. Let it heat up for one minute then add the cumin seeds and cardamom pods and sauté for 30 seconds.
DAMNTASTYVEGAN.COM
GET THE RECIPE
Add the onions and let them get golden brown - this should take about 5 minutes. Stir to make sure they don't burn.
DAMNTASTYVEGAN.COM
GET THE RECIPE
Add the coriander, cumin, turmeric, chana masala powder, ginger and garlic and saute for 30 seconds. Add the chopped tomatoes and a splash of water.
DAMNTASTYVEGAN.COM
GET THE RECIPE
Add the chickpeas, broth, salt and (optional) baking powder. The baking powder helps to soften the chickpeas.
DAMNTASTYVEGAN.COM
GET THE RECIPE
Add the lid and set it to seal. Cook on high pressure for 4 minutes. Let it slow release for 5 minutes then quick release the rest of the way.
DAMNTASTYVEGAN.COM
GET THE RECIPE
Stir in fresh cilantro. Taste and add more salt if needed. Serve with rice or Indian bread.
DAMNTASTYVEGAN.COM
GET THE RECIPE
RECIPE TIPS
Store this curry in the fridge in an airtight container for up to a week.
This curry also freezes well.
Learn more
Grab all the recipe info and nutritional information by clicking on the link below.
DAMNTASTYVEGAN.COM
GET THE RECIPE
Visit
DAMN
TASTY
VEGAN
Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.