15-Minute Vegan Chana Masala
Ingredients
For the base
- 2 x 400g tin chickpeas
- 2 x 400g tinned tomatoes
- 3 garlic cloves minced
- 1 medium heat red chilli
- 1 thumb sized piece of ginger (1/2 grated and 1/2 finely chopped)
- 2 x 400ml coconut milk (optional)
- 70g fresh or frozen spinach
- Handful fresh tomatoes
- 200ml water
Spices & seasoning
- 1 tsp cumin
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp sea salt flakes
- 180g tilda basmati rice or 1 x tilda pouches
Preparation
Cook the basmati rice according to package instructions if using raw rice.
Sauté the minced garlic, ginger, and chili in a pan for 1-2 minutes.
Add the spices and salt, and stir for 30 seconds.
Stir in the chickpeas, tinned tomatoes, water, and fresh tomatoes, then simmer for 10 minutes.
Add the spinach and optional coconut milk, and cook until the spinach is wilted, about 2 minutes.
Serve hot with the cooked rice.
Notes
Coconut milk is optional and makes the dish creamier, but traditionally Chana Masala uses just tomatoes.
