Chana masala with spinach

Chana masala with spinach

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(16 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve with filling brown basmati rice

Nutrition and extra info

  • Healthy
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal420
  • fat12g
  • saturates1g
  • carbs60g
  • sugars12g
  • fibre12g
  • protein20g
  • salt1.3g
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Ingredients

  • 75g quick-cook brown basmati rice
  • 1 tsp cumin seed
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 1cm piece ginger, peeled and finely chopped or grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ red chilli, deseeded and finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 400g can whole plum tomato
  • 400g can chickpeas, drained
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 220g bag baby spinach

Method

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

  2. Using the same pan, heat the oil, 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. Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks. Add the chickpeas and 200ml water.

  3. Bring to the boil, then simmer for 10 mins before stirring in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

  4. 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.)

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Comments, questions and tips

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dandlweb
8th Mar, 2017
5.05
My family and I have been enjoying this dish regularly since December 2016. For me, it's so simple to make and I really enjoy all the wonderful flavours mixing together!
fayemarissa
25th Oct, 2016
5.05
Really enjoyed this!
MissMercedes
28th Jun, 2015
2.55
Smelt better than it tasted, it was nice but not as flavoursome as I expected and rather watery. Will try again and add more spices.
2012newcook
4th Aug, 2014
5.05
Delicious! Really quick and easy to make. Didn't have any garam masala, but added a bit of cinnamon and cayenne pepper. Looking forward to making it again!
Irish Zan
14th Jul, 2014
Really tastey and very easy to make! will do again.
happystar
30th Jun, 2014
5.05
Absolutely delicious! Will definitely be making this again.
sarecg11
19th Jun, 2014
I won't get my husband to eat this with no meat! Is the lamb, chickpea spinach and masala mash a suitable alternative?
alphabetagaga's picture
alphabetagaga
17th Sep, 2014
no it isn't. looks like you better change your caveman, sorry husband, instead.
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