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Coconut Curry Chana Masala

  • Author: Sheenam
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 2 servings 1x
  • Category: Mains
  • Method: Stove Top
  • Cuisine: Indian


Delicious coconut curry chana (white chickpeas/ chhole) masala made with homemade Indian red curry paste and coconut milk. Goes best with jeera (cumin) rice.




  1. Add oil to a pan and let heat for a few seconds on medium flame. 
  2. Add chickpeas and homemade Indian curry paste (bhuna masala) and cook for a minute.
  3. Add chickpea water, coconut milk, salt and pepper. Let the curry simmer for 5-7 minutes.
  4. Once the curry has come to a boil, turn off the flame and serve the coconut curry channa masala with some jeera (cumin) rice.


  1. You can use canned chickpeas for this recipe. If you have dried chickpeas, then soak 1/2 cup of chickpeas in 1 1/2 cup water and keep it overnight. Next morning, transfer the soaked chickpeas to an Indian pressure cooker & add 1 cup water. Cook until 2 whistles and then on slow for 5-10 minutes. Let the pressure release and let the cooker cool down on its own. Use the chickpea and chickpea water for the curry.
  2. To make the recipe vegan, replace ghee with oil in Indian curry paste recipe.

Keywords: coconut, curry, channa, masala, vegan, vegetarian

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