One-Pan Quick and Easy Vegan Masala
Sep 12, 2020 • Updated Mar 11, 2025
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If you’re craving bold, comforting flavours wrapped in a creamy tomato sauce, this vegan masala is for you! Made with a homemade masala spice blend and simple ingredients, it’s the perfect dish to warm you up and transport your taste buds. It’s also incredibly versatile, allowing you to choose the vegetables and plant-based protein you want to suit your preferences. Whether you’re a seasoned cook or new to Indian cuisine, this Indian dish will quickly become a go to in your kitchen!
Table of Contents
Why You’ll Love This Easy Vegan Masala Recipe
I’m so excited to share another recipe courtesy of my partner – Mo’s Masala! As you may know, my partner Mo is half Indian and half Dutch, and his mum makes the most delicious Indian food (better than an Indian restaurants!). Lucky for me, she taught Mo well.
I’ve never really bothered to perfect my own vegan version because he really just makes the best Masala and I’ve finally written down a recipe so you can give it a shot at home! We also filmed a YouTube video tutorial, if you prefer to cook along, but you’ll see that the process is really quite simple. It’s a no fuss, one pan recipe and, though it does call for a list of ingredients, the majority of those ingredients are spices.
The beautiful thing about this recipe is that you can customize it with your favourite plant protein and vegetables of choice. We’ve made it with dry mung beans, cooked mung beans, lentils, tempeh, tofu, soy curls, or any faux meat alternatives. It’s really all about the sauce, so you choose what you’d like to put in it. We recommend serving over basmati rice or quinoa, and fresh herbs of choice to finish!
What Is Masala?
Masala is a blend of spices used in Indian cooking to add depth, warmth, and complexity to a variety of dishes. The word “masala” simply means “spice mix” in Hindi, and the combination of spices can vary depending on the dish, region, or personal preference.
Some masalas, like garam masala, are warming and aromatic, while others, such as curry powder, offer a more balanced, mildly spiced profile. Masalas can be used in dry rubs, marinades, or as the foundation of sauces, like in this creamy, coconut-based masala.
Ingredient Notes
- Red onion: Adds a mild sweetness and depth to the base. You can substitute a large onion (yellow), or shallots if you prefer!
- Red chili: Brings heat and a vibrant kick. Substitute with cayenne pepper or omit for a milder dish.
- Fresh ginger: Provides warmth and a zesty brightness that enhances the other spices. Galangal or ground ginger can work, though the flavour will be a bit different.
- Fresh garlic: Infuses the dish with savoury richness. Garlic powder can replace fresh, but the aroma and flavour won’t be as bold.
- Masala spice mix: The heart of the dish, offering complex layers of warmth and earthiness. You can use store bought or DIY Mo’s Masala Spice Mix (see below). A high-quality garam masala can also work beautifully here.
- Tomato paste: Adds tanginess and depth, helping to thicken the sauce. Tomato puree is a great alternative for a slightly smoother texture.
- Chickpeas: Provide plant-based protein and a nutty flavour. White beans, garbanzo beans, or extra firm tofu cubes are good substitutes.
- Zucchini: Contributes a tender texture and fresh, mild sweetness. Eggplant or yellow squash work well if needed/preferred.
- Vegetable broth: Enhances the dish with savoury undertones and balances consistency. Water with a touch of soy sauce can substitute in a pinch.
- Coconut milk: Adds creamy richness and a subtle sweetness that ties the spices together. Cashew cream or oat milk can replace it for a different texture.
- Salt and black pepper: You can use kosher salt or sea salt. Adjust to taste!
- Star anise (optional): Brings a subtle licorice-like aroma to enhance complexity. Omit or replace with fennel seeds if desired.
Homemade Masala Spice Mix Ingredients
Masala spice mix makes a large quantity, see below for ground option.
- Coriander seeds: Provide citrusy brightness and a lightly floral note.
- Cumin seeds: Add earthy, smoky undertones that define masala blends.
- Black peppercorns: Bring sharpness and heat.
- Cardamom pods: Lend a sweet, aromatic quality.
- Cinnamon stick: Adds warmth and slight sweetness.
- Cloves: Infuse the blend with a strong, sweet spiciness.
- Turmeric: Offers an earthy, slightly bitter flavour and vibrant colour.
- Red chili powder: Enhances the spice level and provides a warm colour.
- Mustard seeds: Deliver a nutty sharpness and slight crunch.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Vegan Chickpea Vegan Masala
Step 1: Dry-toast whole spices – coriander, cumin, black peppercorns, cardamom pods, and mustard seeds in a pan over medium heat until slightly fragrant. Remove from heat and let cool, then grind into a fine powder using a spice grinder, high powered blender, or mortar and pestle.
Step 2: In a large skillet or saucepan over medium-high heat, sauté red onion with neutral oil of choice (like olive oil) until fragrant and slightly softened (you can use water/veggie broth for an oil free option). Add chili, garlic, and ginger cloves and cook for 1-2 minutes, tossing with a spatula.
Step 3: Add spice mix and tomato paste and let spices toast and “fry”, tossing with a spatula for 2-3 minutes to release the aromatic spices’ full aroma.
Step 4: Now is the time to add any extra produce you’re using. Start with only ingredients that require more cooking time (i.e. dry beans or pulses, root vegetables) and sauté for 3-4 few minutes. Ingredients that need a quick cook or warm through can be added after the next step.
Step 5: Add coconut milk to the pan, stirring to combine along with vegetable broth. You can adjust how much liquid you add to adjust the texture of the sauce to your liking. For a thicker sauce, add slightly less coconut milk and veggie broth. Also be sure to give your sauce a taste to make sure you’re happy with the flavour.
Step 6: Finally, add any quick cooking veggies to the pan, increase heat to a gentle simmer and cook for a few more minutes, stirring constantly.
Step 7: Once ingredients are cooked through, finish a pinch of salt and pepper to taste and enjoy.
Secrets to Success
- For the spice mix, you can either use a store-bought masala spice mix (I’d recommend purchasing from an Indian grocery store if you have access to one), or create your own at home. It’s quite simple to make at home and results in a fresher, more vibrant flavour. I would highly recommend making a batch of Mo’s Masala Spice Mix and storing in a jar for future use if you can!
- Using oil helps to “bloom” the spices, enhancing their aroma and depth of flavour. If you prefer to skip oil, you can use small splashes of vegetable broth instead, though using oil is highly recommended for the best results.
- As an additional preliminary step in this recipe, you can dry toast anise and bay leaves. This is a flavour building step and you can proceed with the recipe as listed after heating on a pan for a few minutes. You may also want to fish out these ingredients once the curry is ready, as they can have quite an intense flavour once bitten into.
- To make spice mix using ground ingredients, combine 3 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 3 ½ teaspoons ground cardamom, 3 teaspoons ground cinnamon, 3 teaspoons ground mustard seed, 2 teaspoons ground black pepper, 2 teaspoons ground red chili powder, 1 ½ teaspoons ground cloves, 1 ½ teaspoons ground nutmeg
- Prefer a thicker sauce? Use less vegetable broth or coconut milk. For a lighter texture, add a splash of more liquid.
- Add a squeeze of lemon juice before serving to brighten all of the flavours!
Serving Tips
- Pair with fluffy basmati rice or vegan naan bread for the ultimate cozy comfort meal.
- Add fresh herbs like fresh cilantro (if you like cilantro) or mint for a pop of colour and added flavour.
- Serve with a simple radicchio salad for a well rounded, delicious meal.
- If you’re looking for a dessert to go with your vegan masala try my chewy chai snickerdoodles or healthy chivda recipe.
Storage Tips
- Store leftovers in an airtight container for up to 4 days.
- Freeze in a sealed container for up to 3 months. Reheat on the stovetop, adding a splash of broth to restore the sauce’s consistency.
Recipe FAQs
I haven’t tried but you can try! Go for a high-quality garam masala blend.
If you want to make tofu masala you don’t need a tofu press but you will want to press the tofu with paper towels or a dish towel to remove excess moisture.
More Delicious Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
One-Pan Quick and Easy Vegan Masala
Ingredients
- 1 small red onion finely diced
- 1 small red chili finely diced, incl. seeds (roughly 5″ size chili)
- knob of ginger minced (roughly 1.5″ in size, or to taste)
- 3 large cloves garlic minced
- 2 tbsp masala spice mix can use storebought or DIY Mo’s Masala Spice Mix (see below)
- 1.5 tbsp tomato paste
- 1 cup chickpeas rinsed and drained
- 1 large zucchini sliced and quartered
- 1/2-1 cup vegetable broth
- 1 cup coconut milk
- salt and pepper to taste
- optional*
- star anise bay leaves
Homemade Masala Spice Mix
- masala spice mix makes a large quantity of spice mix, see below for ground option
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- 2 tsp black peppercorns
- 8-9 cardamom pods
- 1-1.5 ” piece of cinnamon stick
- 4-5 cloves
- 1 tbsp ground turmeric
- 3 tsp red chili powder
- 1 tbsp mustard seed
Instructions
- In a large saucepan over medium heat, sauté red onion with neutral oil of choice until fragrant and slightly softened (you can use water/veggie broth for an oil free option). Add chili, garlic and ginger cloves and cook for 1-2 minutes, tossing with a spatula.
- Next add spice mix along with tomato paste and let spices toast and “fry”, tossing with a spatula for 2-3 minutes.
- Now we’re ready to add our produce. Start with only ingredients that require more cooking time (i.e. dry beans or pulses, root vegetables) and sauté for 3-4 few minutes. Ingredients that need a quick cook or warm through can be added after the next step.
- Add coconut milk to the pan, stirring to combine along with vegetable broth. You can adjust how much liquid you add to adjust the texture of the sauce to your liking. For a thicker sauce, add slightly less coconut milk and veggie broth. Also be sure to give your sauce a taste to make sure you’re happy with the flavour.
- Finally, add any quick cooking veggies to the pan, increase heat to a light simmer and cook for a few more minutes, stirring constantly.
- Once ingredients are cooked through, finish with salt and pepper to taste and enjoy.
Notes
- For the spice mix, you can either use a store-bought masala spice mix (I’d recommend purchasing from an Indian grocery store if you have access to one), or create your own at home. It’s quite simple to make at home and results in a fresher, more vibrant flavour. I would highly recommend making a batch of Mo’s Masala Spice Mix and storing in a jar for future use if you can!
- Using oil helps to “bloom” the spices, enhancing their aroma and depth of flavour. If you prefer to skip oil, you can use small splashes of vegetable broth instead, though using oil is highly recommended for the best results.
- As an additional preliminary step in this recipe, you can dry toast anise and bay leaves. This is a flavour building step and you can proceed with the recipe as listed after heating on a pan for a few minutes. You may also want to fish out these ingredients once the curry is ready, as they can have quite an intense flavour once bitten into.
- To make spice mix using ground ingredients, combine 3 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 3 ½ teaspoons ground cardamom, 3 teaspoons ground cinnamon, 3 teaspoons ground mustard seed, 2 teaspoons ground black pepper, 2 teaspoons ground red chili powder, 1 ½ teaspoons ground cloves, 1 ½ teaspoons ground nutmeg
- Prefer a thicker sauce? Use less vegetable broth or coconut milk. For a lighter texture, add a splash of more liquid.
- Add a squeeze of lemon juice before serving to brighten all of the flavours!
Nutrition information is automatically calculated, so should only be used as an approximation.
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