15 Minute Chana Masala
The easiest vegan chana masala recipe takes only quarter-hour to cook (as long as you would like rice) with the choice of adding cream or yogurt to form it a touch lighter, or to your liking with tomatoes.
For the bottom
2 cans of 400g beans
2 x 400g canned tomatoes
3 garlic cloves, chopped
1 red chili over medium heat
1 1/2 knots ginger, appeared in 1/2 finely chopped
2 x 400 ml coconut milk of option to make it creamy because it is traditionally only tomato
200 ml of water
Seasonings and seasonings
1 teaspoon cumin
1 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon of flakes of sea salt
150 g fresh or frozen spinach
a handful of roasted pumpkin and sunflower seeds
1 x Tilda basmati whole wheat and bag of untamed rice
1.Drizzle 1 teaspoon of copra oil during a teaspoon of the pot then add finely chopped chilies and chopped ginger with drained green beans and saute for five minutes
2.Add finely chopped garlic to the pan and fry 1 minute before pouring the canned tomatoes and water with the herbs and simmer for about 6-7 minutes
3.Reduce the warmth to medium, then add the spinach, ginger appeared and coconut milk if added, then stir until well blended.
4.Add the opened Tilda rice sachet to the microwave and simmer for two minutes
Test the taste of curry, adding more seasoning if necessary
5.Add the chana masala to the bowl with hot rice, garnish with roasted nuts and seeds, a touch more salt and enjoy!