Easy 15-Minute Chana Masala
Ingredients
- 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
- 180g tilda basmati rice or 1 x tilda pouches
Spices and seasoning
- 1 tsp cumin
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp sea salt flakes
Preparation
Heat a large pot over medium heat. Sauté minced garlic, chopped ginger, and red chili for 1-2 minutes until fragrant
Add cumin, garam masala, turmeric, and sea salt flakes, stirring for another minute to release aromas
Stir in chickpeas, tinned tomatoes, water, and fresh tomatoes. Bring to a simmer and cook for about 10 minutes until flavors meld
If using coconut milk, add it along with spinach and cook for 2-3 more minutes until spinach wilts and sauce thickens
Serve the chana masala hot, accompanied by cooked basmati rice
