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)
- 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
Sauté the minced garlic, chopped ginger, and chili in a pan until fragrant.
Add the cumin, garam masala, turmeric, and salt, stirring for about a minute to release aromas.
Pour in the tinned tomatoes, chickpeas, and water, then bring to a simmer and cook for several minutes.
Stir in the spinach and fresh tomatoes, cooking until they soften.
If using coconut milk, add it and heat through for a creamier texture.
In a separate pot, cook the basmati rice according to package instructions.
Serve the chana masala over the cooked rice.
