How to make chana masala, coriander and cauli rice

Chana masala, a popular Indian vegetarian curry, is packed with chickpeas in a thick spicy gravy. For an aromatic flavour we’ve added garam masala, dried curry leaves and fresh ginger for its anti-inflammatory properties.

1 brown onion
1 green chilli
200g cauli rice
20g flaked almonds
240g chickpeas (drained)
2 tbsp oil
2 tsp garam masala
400g chopped tomatoes
40g spinach
4cm fresh ginger
6 dried curry leaves
Large handful of fresh coriander

Dice the onion. Peel and finely chop the ginger and finely chop the green chilli (remove the seeds for less heat). Roughly chop the coriander leaves and stalks, keeping them separate. Drain the chickpeas. Heat a medium-sized pan with half a tablespoon of oil on a medium heat and cook the onion for five minutes, then add the ginger, green chilli, garam masala, chopped coriander stalks and half of the curry leaves and cook for a further two minutes, stirring frequently.

Next add the chopped tomatoes, chickpeas, spinach and half of the coriander leaves and simmer for 10-15 mins to thicken the sauce. Meanwhile, heat a dry saucepan on a medium heat and toast the flaked almonds for two to three minutes until golden brown. Remove and set aside.

In the same saucepan heat one teaspoon of oil on a gentle heat and add the remaining curry leaves. Add the cauli rice to the pan and cook for five minutes. Then season with sea salt and black pepper and stir the toasted flaked almonds. Spoon the cauli rice with flaked almonds into two warm bowls and top with the chana masala curry. Sprinkle over the remaining coriander leaves.

Recipe from Mindful Chef (mindfulchef.com)