Spicey Chana Masala & Coconut Rice

PREP TIME

PREP TIME 15 mins

COOK TIME 15 mins

PORTION 6

INGREDIENTS

Lemon Wedges, To Serve

2 Tbsp Vegetable Oil

1 Tsp Yellow Mustard Seeds

1 Brown Onion, Thinly Sliced

20g TFC Minced Garlic

20g TFC Minced Ginger

1 Tbsp Garam Masala

1/4 Tsp Chilli Powder

150ml TFC Sweet Chilli Sauce

400g Can Diced Tomatoes

100ml Coconut Milk

600g Cooked Rice

1000g Cans Chickpeas, Rinsed, Drained

50g Baby Spinach, Plus Extra, To Serve

METHOD

Heat the oil in a large saucepan over medium heat. Cook the mustard seeds and onion, stirring, for 4 minutes or until the onion is golden and soft. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Add the garam masala, turmeric and chilli powder and cook, stirring, for another minute. Stir through the tomato and Sweet Chilli Sauce. Cover, reduce the heat to low and simmer for 10 minutes.
Meanwhile, combine then rice and coconut milk in a saucepan over medium heat. Bring to a simmer. Cook, stirring constantly, for 3 minutes or until rice is tender and coconut milk almost absorbed.
Uncover and stir through the chickpeas and spinach. Once the spinach has wilted, remove from the heat. Season with salt. Divide among serving bowls. Top with a dollop of yoghurt and a few extra spinach leaves. Serve with lemon wedges