Chana Masala


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
200ml water⁠

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!

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