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Creamy Chickpea Tomato Curry (Chana Masala)

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Creamy Chickpea Tomato Curry (Chana Masala)

Creamy Chickpea Tomato Curry (Chana Masala)

Jessica Braider
Chana Masala is one of my all-time favorite comfort foods– packed with flavor, warm, and nourishing. If you have never had or never made Indian food before, this is a wonderful introduction. The combination of these Indian spices will give your stew plenty of flavor, and you can vary the amount to accommodate your family’s “heat” preference, plus it takes 30 minutes or less to make! “This was a total hit. It was so perfectly spiced – a balance of sweetness and a tinge of hotness, richness and healthfulness. Just yum!,” said Scramble recipe tester Amy Stanley.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Indian
Servings 6 servings
Calories 312 kcal


  • 2 Tbsp. coconut oil or use butter or vegetable oil
  • 1 yellow onion diced
  • 1/2 - 1 jalapeño pepper seeded and finely diced (leave the seeds in for spicier flavor)
  • 1 Tbsp. fresh ginger peeled and minced
  • 2 cloves garlic minced, abou 1 tsp.
  • 1 Tbsp. ground coriander
  • 1 Tbsp. garam masala an Indian spice blend
  • 1 tsp. ground turmeric
  • 28 oz. crushed tomatoes
  • 30 oz. canned chickpeas drained and rinsed, or use 2 1/2 cups cooked chickpeas, garbanzo beans
  • 1/2 tsp. salt
  • 1 cup coconut milk or use cream


  • Heat the oil in a large Dutch oven over medium heat. When the oil is hot, add the onion, jalapeno, ginger and garlic and sauté it for 8 – 10 minutes until the onions are tender and starting to brown.
  • Stir in the coriander, garam masala and turmeric, cook them for about a minute, then add the tomatoes, chickpeas and salt.
  • Simmer it for about 10 minutes until the stew thickens, stirring occasionally, and then stir in the coconut milk until it is heated through. Serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Coooker Directions

  • Combine all ingredients in the slow cooker and cook on low for 8 – 12 hours or on high for 4 – 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the onion, seed and dice the jalapeño, peel and mince the ginger, peel the garlic, combine the spices, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Serve it with fresh lemon wedges and/or fresh cilantro. Add 1 tsp. – 1 Tbsp. chili powder with the other spices.
Tip: Coconut milk is made from the white flesh on the inside of the coconut. For those who are lactose intolerant or avoid dairy, coconut milk is often a good substitute for cow’s milk. It’s also delicious in smoothies and milkshakes, like this Psycho Monkey Smoothie.
Video: Watch Jessica make it on Facebook Live.
Want to make chickpeas from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 312kcalCarbohydrates: 35gProtein: 11gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 737mgPotassium: 770mgFiber: 11gSugar: 7gVitamin A: 319IUVitamin C: 17mgCalcium: 127mgIron: 6mg
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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