This curry is quick and easy, and it's a wonderful recipe to whip up when the days get chilly!
Chana Masala (Chickpea curry) and Broccoli Rice [Vegan]
For the Curry:
- 1-2 tablespoons olive oil
- 1 red onion, chopped
- 1 tin chickpeas
- 1 cube garlic and ginger cube veg bouillon
- 1 tin chopped tomatoes
- 1/2 tin coconut milk
- 2 large handfuls spinach
- 1 tablespoon tandoori powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 lemon's juice, squeezed
- 1/2 teaspoon ground turmeric
- 1/2 cup hot water
- 1 potato, sliced into eights
- 1/2 teaspoon brown sugar or agave syrup
- salt and pepper to taste
For the Rice (serves 4-5)
- 1 cup rice, rinsed
- 2 cups water
- 1.4 teaspoon salt
- 1/4 broccoli, cooked and chopped
- 1 reduced sodium veggie stock cube (optional)
- 1 tablespoon tomato purée
For the Curry:
Heat a large pot on medium heat. Add 1 tablespoon of olive oil.
Once the oil has heated (it will become more runny), add all the spices/curry powder/garam masala. Lower the heat and add a splash of water if necessary.
Add the chopped red onion, potato and garlic and ginger cube if you have it, or a crushed garlic clove/grated fresh ginger.
Add the chopped tomatoes, chickpea and tomato purée and the 1/2 cup of boiling water.
Turn up the heat to high until the mixture boils. Add the sugar/syrup and salt and pepper to taste.
Cover and leave to simmer for 20 mins.
Take off the lid and add the half tin of coconut milk and spinach. Leave to simmer uncovered for a further 5-10 mins until you get a thick and creamy consistency of the curry.
For the Rice:
Boil water in a kettle then pour 4 cups of hot water into a medium pan on high heat.
Once the water is bubbling, add the rice you rinsed earlier along with the seasoning and optional stock cube
Reduced the heat to a simmer and place the lid on top. Simmer for 12-15 mins until soft and all the water has been absorbed- If the rice has cooked but there is water still in the pan, you could pour the rice into a sieve.
Stir through the cooked and chopped broccoli to the cooked rice