Fifteen Minute Vegan Chickpea Curry
Ingredients
Base
- 2 (400g) cans chickpeas
- 2 (400g) cans tomatoes
- 3 garlic cloves
- 1 red chili, medium heat
- 1 thumb-sized piece ginger
- 2 (400ml) cans coconut milk (optional)
- 70g fresh or frozen spinach
- 1 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
For serving
- 180g basmati rice (or 1 pouch pre-cooked rice)
Preparation
Sauté garlic, red chili, and chopped ginger in a pan until fragrant
Add grated ginger, cumin, garam masala, and turmeric; cook for 30 seconds
Stir in canned tomatoes, chickpeas, water, and coconut milk if using
Simmer for 10-15 minutes until slightly thickened
Add spinach and fresh tomatoes; cook until spinach wilts
Season with salt to taste
Serve with cooked basmati rice
Notes
Coconut milk is optional; traditional Chana Masala uses only tomatoes for tangy flavor
