Chana Masala with Yellow Rice

earthstor bamboo bento with chana masala curry25 mins

Serves 4

  • 3cm Ginger, peeled and finely grated
  • 1 tps ground coriander
  • 2 tps garam masala
  • 1 tbs tomato puree
  • 1 400g tin of chopped tomatoes
  • 1 400g tin chickpeas drained
  • 300ml water
  • 1 tbs agave syrup
  • Salt
  • 4 poppadoms, to serve
  • Chopped coriander

  • 600g cauliflower or Ordinary Rice
  • 1/2 tps tumeric

  1. Fry the ginger in oil over a medium-low heat in a frying pan for a few minutes. Add the spices and tomato puree raise the heat and fry for 2 mins.
  2. Add the tinned tomatoes, drained chickpeas and water, simmer for approx 10 mins
  3. Chop the cauliflower into rough pieces or make a fine rice using a food processor. Put the rice on a tea towel and squeeze to remove any moisture. Fry with the tumeric in a frying pan for 7 mins.
  4. Mix the cauliflower leaves into the tomato sauce and boil for a further 5 mins. Season with agave and salt to taste.
  5. Cook the poppadoms according to pack instructions.
  6. Sprinkle the coriander leaves over the dish and serve with cauliflower rice

Leave a comment

Please note, comments must be approved before they are published