Chana masala with spinach and tomatoes

Chana masala (chickpea curry) with spinach

  • Rating: 4 out of 5.43 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice

  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal420
low infat12g
saturates1g
carbs60g
sugars12g
fibre12g
protein20g
salt1.3g
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Ingredients

Method

  • STEP 1

    Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.

  • STEP 2

    Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins. 

  • STEP 3

    Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks. 

  • STEP 4

    Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.

  • STEP 5

    Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

  • STEP 6

    Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

Goes well with

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    Rating: 4 out of 5.43 ratings
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