Chana Masala

Fresh

• 1 onion
• 1 chilli
• 6 cloves garlic
• 30g root ginger
• 1/4 lemon
• Coriander

Canned / Dried

• 2 cans chickpeas
• 1 can chopped tomatoes
• 2 tbsp tomato purée
• 100g creamed coconut
• 100g spinach (canned or frozen)

Spices

• 1 tbsp coriander
• 1 tbsp garam masala
• 2 tbsp cumin

Basic

• 1 tsp salt
• Ghee, butter or oil

Optional sides

• Yogurt
• Basmati Rice
• Dal
• Sourdough Naan

• Boil 300ml water. Cut the creamed coconut into 3cm cubes and simmer in the water, stirring occasionally.

• Heat some ghee in a large pot over medium heat
• Finely dice the onion and add to the pot with the chopped chilli
• Grate the garlic and ginger, and add to the pan once the onions have softened
• Add the spices, tomato purée and salt shortly afterwards. Add a drop of water or oil if needed and cook for another 2 mins, stirring occasionally

If you're doing rice alongside, now is a good time to start

• Add a can of chopped tomatoes to the paste along with two cans of chickpeas (drained)
• After 5 minutes add the coconut liquid and simmer on a low heat for at least 25 minutes, stirring occasionally (longer if you have time)
• Stir in the spinach a few minutes before serving and squeeze in 1/4 lemon. Add more salt / lemon to taste
• Top with chopped fresh coriander