Speedy & Easy Chana Masala 💥
This bowl of leftovers was taken after shooting for @tildarice last year & thought it too good not to share on here.
Servings:
Ingredients
For the base
- 2 400g tin chickpeas
- 2 400g tinned tomatoes
- 3 cloves garlic minced
- 1 red chilli medium heat
- 1 thumb sized piece ginger 1/2 grated and 1/2 finely chopped
- 2 400ml tin coconut milk optional to make it creamy as traditionally it's just tomatoes
- 200 ml water
Spices & Seasoning
- 1 tsp cumin
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp sea salt flakes
To top
- 150 g fresh spinach or frozen
- handful toasted hazelnuts ,pumpkin and sunflower seeds
Instructions
- Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes
- Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes
- Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined
- Add the opened pack of Tilda rice to the microwave and heat for 2 minutes
- Taste test the curry, adding more seasoning if needed
- Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!
Notes
I used Tilda Wholegrain Basmati to accompany this dish. If you serve with around 90g rice per person this dish will feed 2 people, or 4 as a smaller side dish accompanying another curry.
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