Easy 15-Minute Chana Masala
Ingredients
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 to make it creamy as traditionally it's just tomatoes)
- 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
Heat a little oil in a large pot over medium heat.
Add minced garlic, ginger, and chili; sauté for 1-2 minutes.
Stir in the spices and salt; cook for another minute.
Add chickpeas, tinned tomatoes, fresh tomatoes, and water; bring to a simmer.
Cook for 10-15 minutes until the mixture thickens and flavors meld.
Stir in spinach and coconut milk if using; cook until spinach wilts.
Meanwhile, cook the basmati rice according to package instructions.
Serve the chana masala over the rice.
Notes
This recipe promotes whole body healing and is associated with #GreenHealth360.
