Easy 15-Minute 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 and 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.
In a large pan over medium heat, sauté the minced garlic, chopped ginger, and red chili until fragrant.
Add the cumin, garam masala, turmeric, and sea salt flakes, and cook for one minute to release aromas.
Stir in the chickpeas, tinned tomatoes, water, and coconut milk if using, then bring to a simmer and cook for 10 to 15 minutes.
Add the spinach and fresh tomatoes, and continue cooking until the spinach is wilted.
Serve the chana masala hot with the cooked rice.
