Easy 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)
- 70g fresh or frozen spinach
- Handful fresh tomatoes
- 200ml water
Spices & seasoning
- 1 tsp cumin
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp sea salt flakes
Accompaniments
- 180g tilda basmati rice or 1 x tilda pouches
Preparation
Sauté garlic, ginger, and chili in a pot until fragrant.
Add spices and cook for 1 minute to release flavors.
Stir in chickpeas, tinned tomatoes, and water, then simmer for 10 minutes.
Add spinach and optional coconut milk, cooking until wilted and heated through.
Serve the chana masala with cooked basmati rice.
Rice
Cook basmati rice according to package instructions.
