Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.
1thumb sized piece of ginger1/2 grated and 1/2 finely chopped
2x 400ml coconut milkoptional to make it creamy as traditionally it's just tomatoes
200mlwater
Spices & Seasoning
1tspcumin
1tspgaram masala
1/4tspturmeric
1/2tspsea salt flakes
To top
150gfresh or frozen spinach
handful toasted hazelnutspumpkin and sunflower seeds
1x Tilda Wholegrain Basmati & Wild Rice pouch
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.