Dinner Recipe

15 Minute Chana Masala

vegan chana masala recipe tilda rice


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 to make it creamy as traditionally it's just tomatoes)

200ml water


Spices & Seasoning

1 tsp cumin

1 tsp garam masala

1/4 tsp turmeric

1/2 tsp sea salt flakes


To top

150g fresh or frozen spinach

handful toasted hazelnuts, pumpkin and sunflower seeds

1 x Tilda Wholegrain Basmati & Wild Rice pouch


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!

vegan chana masala recipe tilda rice
vegan chana masala recipe tilda rice

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