Easy Peasy 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 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
Rice
- 180g tilda basmati rice or 1 x tilda pouches
Preparation
Sauté the minced garlic, chopped ginger, and chili in a large pot over medium heat for 2 minutes until fragrant.
Add the cumin, garam masala, turmeric, and salt, and stir for 30 seconds to release flavors.
Stir in the tinned tomatoes, chickpeas, water, and optional coconut milk. Bring to a simmer and cook for 10 minutes.
Add the spinach and fresh tomatoes, and cook for another 2-3 minutes until the spinach is wilted.
Meanwhile, cook the rice according to package instructions.
Serve the chana masala over the cooked rice.
