Chana Karahi (Chickpea Karahi)
Tender chickpeas simmered in a thick tomato and ginger gravy with spinach, a fast vegan dinner.
Made with Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £0.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat. Add the cumin seeds and let them sizzle for 20 seconds.
0 min 20 s - 2
Add the chickpeas and ground coriander and stir for 2 minutes so the chickpeas pick up the spice.
2 min - 3
Pour in your ready made karahi masala base (see the base recipe) and the water. Bring to a simmer.
- 4
Cook for 12 minutes, crushing a few chickpeas against the side of the pan, until the gravy is thick.
12 min - 5
Stir in the spinach a handful at a time until it wilts, about 2 minutes.
2 min - 6
Take off the heat and add the lemon juice, ginger and coriander. Serve with rice or chapatis.
Tips
- Crush about a quarter of the chickpeas to thicken the gravy naturally.
- Use dried chickpeas cooked until soft if you have time. You need about 400 g dried weight after soaking and cooking for 800 g.
- Add a pinch of amchur (dried mango powder) at the end for a tangy lift.
Storing and freezing
Cool within 1 to 2 hours. Keeps 4 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use dried chickpeas?
Yes. Soak 350 g dried chickpeas overnight, then boil for about 1 hour until soft. That gives roughly 800 g cooked.
Is it vegan?
Yes. It uses oil, not ghee, and the base is vegan. Serve with rice or a vegan chapati.
Can I add potatoes?
Yes. Add 300 g small boiled potatoes with the chickpeas and cook a few minutes longer.
More made with karahi masala base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.