2 x 400g tin chickpeas
2 x 400g tinned tomatoes
3 garlic cloves minced
1 medium heat red chilli
1 thumb sized piece of ginger (1/2 grated and 1/2 finely chopped)
2 x 400ml coconut milk (optional to make it creamy as traditionally it's just tomatoes)
70g fresh or frozen spinach
Handful fresh tomatoes
1 head of cauliflower riced in a food processor or blender.
Spices & Seasoning
1 tsp cumin
1 tsp garam masala
1/4 tsp turmeric
1/2 tsp sea salt flakes
Drizzle 1tsp coconut oil in a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry for 5 mins.
Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes.
Lower to medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined.
Finally add the riced cauliflower to a pan with 1 tbsp of water (or sesame oil) and gently heat through.
Taste test the curry adding more seasoning if needed.
Add the chana masala to a bowl with the cauli rice, top with nuts, seeds and coriander. Enjoy!Next Recipe