Quick Pantry Staple Chana Masala
Ingredients
- 1 red onion, finely diced
- 4 garlic cloves, minced (can sub for granules)
- 1 TBSP ginger, minced (can sub for powdered)
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin seed
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1 TBSP Garam Masala
- 1/2 tsp cayenne (more or less to taste)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 14 oz can garbanzo beans
- 1 14 oz can diced tomatoes (with juices)
- 2/3 C filtered water
- 1 14 oz can full fat coconut milk
- 1 lime, juiced
- 1/2 tsp arrowroot powder + 2 TBSP warm water
- 1/2 C frozen peas
- huge handful of spinach (can sub for frozen)
- basmati rice, cooked to package or cauliflower rice
Preparation
Heat 1 tsp coconut oil in a large skillet over medium heat. Add in onion and cook until translucent. Add in garlic and ginger, sautéing until fragrant. Season with all spices and stir to combine.
Add in garbanzo beans, tomatoes, and water. Stir to combine. Cover and let simmer for 10 minutes.
Stir in coconut milk and lime juice. Cover and simmer for another 5-10 minutes.
Check thickness, to thicken, combine arrowroot with warm water and pour into sauce while stirring.
Stir in frozen peas and spinach.
Serve over basmati rice with garlic naan.
