This chana masala is really simple to make and it doesn’t take too long either, making it a great midweek dinner option.
It will last in the fridge for a few days, meaning you can make it ahead of time. It freezes perfectly too.
This is a mild curry that my kids also like to eat. (If you want some spice you can add some fresh chilli or some chilli powder).
I like to serve it with cooked brown rice, and also a little mango chutney.
- 1 large onion, finely diced
- 2.5cm piece fresh ginger, peeled and grated
- 4 cloves garlic
- 3 teaspoons ground coriander
- 3 teaspoons ground cumin
- 2 teaspoons ground sweet paprika
- 1 teaspoon ground turmeric
- 2 x 400g cans chickpeas (3 cups cooked), drained and rinsed
- 2 x 400g cans crushed tomatoes
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon salt (or to taste)
- 2 teaspoons garam masala
- ½ cup chopped fresh coriander, to serve
- 250g frozen spinach, defrosted
- In a large saucepan fry onion and ginger in 2 tablespoons water for about 8 minutes over low heat, until onion is cooked; stir regularly. Add another tablespoon of water at a time as the water evaporates to keep the onion from sticking.
- Add garlic and ground spices with 2 tablespoons water and cook for 2 minutes.
- Add tinned tomatoes, chickpeas, water, tomato paste and salt and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Add the garam masala and chopped coriander and stir to combine. Simmer for 5 minutes.
- Squeeze the spinach to remove the excess liquid. Add to the curry and stir gently. Simmer until heated through.
- Serve with cooked brown rice.
If you prefer you can use fresh baby spinach or chopped fresh spinach/silverbeet instead of using the frozen spinach.