Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chana Masala

This vegan Indian curry contains 4 of your five a day and costs about £1 a portion. I would struggle to pick my favourite veggie Indian dish. I love them all! Dal, Mushroom Bhaji, Brinjal Bhaji, Saag Aloo, Aloo Gobi….. This Chana Masala is Mia’s favourite. Serve with rice or chapattis. (Remember my cheats chapattis? Warmed tortillas, wiped with coconut oil or butter and sprinkled with Nigella seeds 😋) Any leftover curry will keep for a few days in the fridge to serve a meal later in the week.

Serves: 4

Prep: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Difficulty: easy

 

INGREDIENTS

For the paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp ground nut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 onion chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red chilli ⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 garlic cloves peeled⠀⠀⠀⠀⠀⠀⠀⠀⠀
10cm ginger peeled⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp ground coriander⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp garam masala
2 tbsp tomato purée⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the curry⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cans chickpeas, drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 can chopped tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g creamed coconut⠀⠀⠀⠀⠀⠀⠀⠀⠀
30g fresh coriander⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g spinach

Blitz together all the paste ingredients in a blender or processor. Add the paste to a hot pan and cook for 6 minutes, stirring so that it doesn’t stick.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add the chickpeas and chopped tomatoes followed by the coconut cream.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Simmer for 10 minutes then stir in the fresh spinach and coriander leaves.⠀⠀⠀⠀⠀⠀⠀⠀⠀

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