Quick 15-Minute Vegan 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
Rice
- 180g tilda basmati rice or 1 x tilda pouches
Preparation
Start cooking the basmati rice according to package directions or heat the pouch
Drain and rinse the chickpeas
In a pot, sauté garlic, red chilli, and ginger until fragrant
Add cumin, garam masala, turmeric, and salt; stir for 30 seconds
Stir in tinned tomatoes, chickpeas, coconut milk (if using), and water
Simmer for 10 minutes
Stir in spinach and fresh tomatoes; cook until spinach wilts
Serve the Chana Masala over the cooked rice
Tips
Coconut milk is optional; traditionally Chana Masala is made without it for a tangier tomato-based sauce
