About the Recipe
With an easy to make golden turmeric cauliflower rice, this meal is a vibrant and flavourful Indian-inspired dish where chana (chickpeas) are gently simmered in a rich, spiced tomato sauce. The combination of masala (spices) and fragrant coriander creates a beautifully layered and hearty curry.
Quick, easy and packed with flavour - this budget-friendly dish is ideal for cosy dinners on chilly evenings.
Ingredients
1 brown onion, finely chopped
3 cloves garlic, minced
50g ginger paste, or fresh finely grated
1 teaspoon ground coriander
2 teaspoons garam masala
1 tablespoon tomato paste
400g tin chopped tomatoes
400g tin chickpeas, drained and rinsed
300ml water
1 tablespoon agave syrup
Olive oil for frying
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FOR THE CAULIFLOWER RICE
1 medium cauliflower (about 600g)
½ teaspoon turmeric
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TO SERVE
4 naan breads, warmed up
Mango chutney
Small bunch coriander, roughly chopped
Preparation
Heat a tablespoon oil in a frying pan and add your onions. Drop the heat to low and fry the onions for about 5 minutes until soft. If needed, add a tablespoon of water to stop them sticking to the pan. Then add the garlic, ginger, tomato paste and spices. Cook for 2 minutes on medium while stirring. Add the tinned tomatoes, chickpeas and water. Simmer on low for 10 minutes.
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You can either grate the cauliflower into a fine rice, or roughly chop before adding to your food processor and blitzing. Put the cauliflower rice on a clean tea towel and squeeze to remove any moisture. Heat a tablespoon oil in a large frying pan. Add the cauliflower rice and turmeric. Cook on low for 5 minutes, stirring occasionally.
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Stir the agave into the chana masala. Add salt to taste.
When you’re ready to serve, warm your naan breads and stir coriander through the chana masala. Pop your favourite mango chutney into a small bowl and serve on the side.
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