Easy 15-Minute Vegan Chana Masala
Ingredients
Base
- 2 (400g) cans chickpeas
- 2 (400g) cans tinned tomatoes
- 3 garlic cloves, minced
- 1 medium red chilli, finely chopped
- 1 thumb-sized piece of ginger, half grated and half finely chopped
- 2 (400ml) cans 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
For serving
- 180g tilda basmati rice, cooked, or 1 tilda pouch
Preparation
Prepare the tilda basmati rice according to package directions or microwave the pouch as directed
In a large pan, combine garlic, ginger, and chilli with a splash of water. Cook over medium heat until fragrant, about 1 minute
Stir in cumin, garam masala, turmeric, and salt. Cook for 30 seconds until aromatic
Add tinned tomatoes, fresh tomatoes, and water. Bring to a simmer and cook for 5 minutes
Add chickpeas and coconut milk if using. Simmer for 5-7 minutes until heated through
Stir in spinach and cook until wilted
Serve the chana masala over the cooked rice
Notes
Coconut milk is optional for a creamier texture; traditionally Chana Masala is made with just tomatoes
