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Vegan Chana Masala: The Unconventional Chana Masala - Roasted Butternut Squash Edition

When it comes to the world of vegan Chana Masala, there’s a multitude of recipes claiming to be the best, the quickest, or the most authentic. But here’s the twist – we’re breaking away from the ordinary and venturing into the extraordinary. Introducing our unique creation, the ‘Unconventional Vegan Chana Masala: Roasted Butternut Squash Edition.’ This dish is a delightful fusion of flavours and textures that will tantalize your taste buds and take your love for vegan Chana Masala to new heights. Say goodbye to the traditional rice or naan pairing because, in this recipe, the spotlight is on the rich, roasted sweetness of butternut squash. Get ready for a culinary adventure that’s not just delicious but also a feast for the eyes and soul.

Vegan Chana Masala: The Unconventional Chana Masala – Roasted Butternut Squash Edition

Vegan Chana Masala Recipe:

Ingredients for Vegan Chana Masala:

  • 1-inch cinnamon stick
  • 1 small bay leaf
  • 2 small onions, finely chopped
  • 1 jalapeno pepper, finely chopped (adjust for spiciness)
  • 1 tablespoon of coconut oil
  • 1 can of chopped plum tomatoes
  • 1 tablespoon ginger, minced
  • 4 cloves garlic, minced
  • ¾ teaspoon salt (adjust to taste)
  • 3 teaspoons ground coriander
  • 1/2 tablespoon ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper or chili flakes (adjust to taste)
  • 1/2 cup water
  • 2 teaspoons Better Than Bouillon Roasted Vegetable Base
  • 2 cups fresh spinach
  • 2 cans of chickpeas (15 oz each), rinsed and drained
  • 1/2 inch of julienne ginger
  • 3/4 tablespoons freshly squeezed lemon juice
  • 1 can of coconut milk (14 oz)
  • Fresh cilantro leaves for garnish (optional)

Instructions for Vegan Chana Masala:

  1. In a large pot or pan, heat the coconut oil over medium heat. Add the cinnamon stick and bay leaf, and sauté until they release their aroma.
  2. Add the finely chopped onions and jalapeno pepper. Sauté until the onions become golden brown.
  3. Stir in the can of chopped plum tomatoes and cook for an additional 2 minutes.
  4. Remove this mixture from the pot and place it in a bowl.
  5. In the same pot, add minced ginger and garlic. Sauté for a minute until fragrant.
  6. Add the spices: salt, ground coriander, ground turmeric, ground cumin, and cayenne pepper (adjust to taste). Toast the spices with the garlic and ginger mixture for a minute or two until fragrant.
  7. Return the tomato and onion mixture back to the pot, and stir to combine with the spices.
  8. Dissolve the Better Than Bouillon Roasted Vegetable Base in 1/2 cup of water and add it to the pot. Stir well to incorporate.
  9. Add the drained and rinsed chickpeas to the pot. Stir well to coat them with the tomato and spice mixture.
  10. Reduce the heat to low, cover, and let the Chana Masala simmer for about 10-15 minutes, allowing the flavors to meld together.
  11. Stir in the fresh spinach and cook until it wilts and combines with the dish.
  12. After the spinach has wilted, add the can of coconut milk to the pot and stir well to combine.
  13. Allow the Chana Masala to simmer for an additional 5-10 minutes, ensuring that the coconut milk is fully incorporated and the flavors are well blended.
  14. Stir in the julienne ginger and freshly squeezed lemon juice. Adjust the salt and spices if needed.
  15. Garnish with fresh cilantro leaves if desired.
  16. Serve your modified vegan Chana Masala hot, accompanied by Roasted Butternut Squash.

Vegan Roasted Butternut Squash Recipe:

Ingredients for Vegan Roasted Butternut Squash:

  • 1 small butternut squash
  • 1 to 2 tablespoons of olive oil
  • 1 1/2 teaspoons of flaked salt
  • 1/2 teaspoon of pepper
  • 2 teaspoons of brown, cane, or coconut sugar

Instructions for Roasted Butternut Squash:

  1. Preheat your air fryer to 330 degrees Fahrenheit (165 degrees Celsius).
  2. Begin by peeling the butternut squash. Slice off the top and bottom, then cut it in half lengthwise. Scoop out the seeds using a spoon. Once it’s cleaned, slice the butternut squash into uniform, bite-sized pieces.
  3. Place the butternut squash pieces in a mixing bowl.
  4. Drizzle 1 to 2 tablespoons of olive oil over the squash, ensuring all pieces are lightly coated.
  5. Sprinkle the flaked salt, pepper, and sugar evenly over the squash.
  6. Toss the squash gently to coat all the pieces with the seasonings and oil.
  7. Carefully transfer the seasoned butternut squash pieces into the preheated air fryer basket.
  8. Cook the squash in the air fryer at 330°F (165°C) for 20-22 minutes, shaking the basket or turning the squash pieces halfway through the cooking time. The squash should become tender and develop a golden-brown caramelized exterior.
  9. Once done, remove the roasted butternut squash from the air fryer and let it cool slightly.
  10. Serve the roasted butternut squash as a delicious and slightly sweet accompaniment to your Unconventional vegan Chana Masala.


If you enjoyed this unique Chana Masala recipe with Roasted Butternut Squash, please show your love by giving it a heart ♥️ and leaving a comment below. Your feedback and thoughts are invaluable to us, and we’d love to hear about your experience with this dish. Feel free to share your own twists, tips, or questions. Happy cooking, and thank you for being a part of our culinary journey! Please scroll down to the bottom of this page to share your comments, questions or tips!  

♡ Love, Nash


Hi I'm Nash. Yoga teacher, digital marketer & branding strategist. I love travelling around the world and have visited over 60 countries. I currently live in Canada, Hawaii and Curacao. I am also a newbie vegan/plant-based eater and my mission is to help people eat more yummy plant-based meals that are super easy to make, but taste like restaurant-quality!

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