15 Minute Chana Masala
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.
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 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 or frozen spinach
- handful toasted hazelnuts pumpkin and sunflower seeds
- 1 x 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.