Creamy Coconut Chana Masala

Servings 4 servings


  • 2 cups basmati rice
  • 4 tablespoons avocado oil
  • 6 cloves garlic minced
  • 1 large yellow onion diced
  • 1 large jalapeno pepper seeded and minced
  • 1 3-inch piece ginger peeled and grated
  • 2 tablespoons tomato paste
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 28-oz. can crushed tomatoes
  • 2 14.5-oz. cans chickpeas drained and rinsed
  • 3 cups vegetable broth
  • 1 14.5-oz. can full fat coconut milk 14.5 ounce
  • 1 small bunch cilantro chopped


  • Prepare basmati rice according to packaging.
  • While rice cooks, begin making Chana Masala.
  • Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for about 2 minutes, then add in jalapeno, ginger, tomato paste, and spices (salt through cinnamon).
  • Stir and cook until it becomes a thick paste, and when it’s very fragrant, add in tomatoes. Stir to combine, then add in the chickpeas. Start with 3 cups of vegetable broth, if the consistency is still too thick, add more broth until it reaches desired consistency.
  • Turn heat to low and allow mixture to simmer for 15 minutes.
  • Once rice is done and the chana masala is finished simmering, stir in the coconut milk. Taste before serving and adjust salt as necessary.
  • Remove chana masala from heat, serve over a bed of basmati rice and garnish with a handful of chopped cilantro
Tried this recipe?Let us know how it was!