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Chana masala (chickpea curry) with spinach

A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 420
  • Carbohydrates 60
  • Saturated Fat 1
  • Sugar 12
  • Protein 20
  • Fat 12
  • Fibre 12
  • Salt 1.3

Nutrition per serving

  • Calories 420
  • Carbohydrates 60
  • Saturated Fat 1
  • Sugar 12
  • Protein 20
  • Fat 12
  • Fibre 12
  • Salt 1.3

Ingredients

  • 75g quick-cook brown basmati rice
  • 1 tsp cumin seed
  • 1 tbsp rapeseed oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1cm piece ginger, peeled and finely chopped or grated
  • ½ red chilli, deseeded and finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp garam masala
  • 400g can whole plum tomatoes
  • 400g can chickpeas, drained
  • juice ½ lemon
  • 220g bag baby spinach

Method

  1. Cook the rice following pack instructions. Meanwhile, heat a large non-stick pan or wok and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside.

  2. Using the same pan, heat the oil, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins. Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks. Add the chickpeas and 200ml water.

  3. Bring to the boil, then simmer for 10 mins before stirring in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

  4. Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

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