Quick 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
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 minced garlic, chopped ginger, and chili in a pan until fragrant
Add cumin, garam masala, turmeric, and salt, cooking for one minute to release aromas
Stir in tinned tomatoes, chickpeas, and water, then bring to a simmer
Add spinach and optional coconut milk, cooking until spinach wilts and mixture is heated through
Cook rice according to package instructions
Serve the chana masala over the cooked rice
