Chana masala

This chana masala is the perfect cupboard staple recipe and in true Second Nature form, we bulked the recipe out with plenty of vegetables.

Recipe: Chana masala

Prep and cooking time: 50 mins

Serves: 4

Ingredients

• 1 tbsp extra virgin olive oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 3 carrots, diced
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground or fresh  ginger (or 2 tbsp tikka masala or korma paste)
• 1 x 400g tin plum/chopped tomatoes
• 1 x 400ml tin coconut milk
• 2 x 400g tin chickpeas, drained and rinsed
• 200ml veg stock
• 1 tsp garam masala
• 250g spinach
• 1 handful fresh coriander, roughly chopped
• Yoghurt (optional garnish)

Method

1. Heat the olive oil in a large pan non stick saucepan, over medium heat.
2. Add the onion and carrots, and cook until softened, about 10 mins.
3. Add the crushed garlic cloves. Add the turmeric and ground coriander (or curry paste),  ground ginger or fresh ginger, then stir to combine. Cook for 1-2 mins, then pour in the tin of tomatoes, coconut milk, chickpeas, and the veg stock.
4. Bring to the boil and simmer until the sauce has thickened (roughly 25 mins).
5. Add the garam masala towards the end (helps keep the flavour).
6. Add spinach and cook for a further 5 mins.
7. Top with coriander and yoghurt (optional).