Chana Masala Bowls
Knife, chopping board, pestle and mortar, frying pan, saucepan with lid/ rice cooker, grater, sieve.
For the rice:
Remove cardamon seeds from their pod.
In a saucepan with a lid, and add spices, followed by rice, then boiling veg stock.
Stir to combine and place lid and allow to simmer until cooked (20-30 mins)
For the Chana Masala:
chop onion, chilli, grate ginger and garlic. Add these to a frying pan with a little oil, saute until softened.
In a dry pan, toast the cumin and coriander seeds for 30 seconds, then pound in pestle and mortar, add to the pan, along with the turmeric.
Drain the chickpeas and add to the pan, stiring to coat in the onion mix.
Add chopped tomatoes, and the veg stock.
Allow to simmer for 20 mins.
Once sauce is thickened slightly add the garam masala and handful of spinach, salt and pepper.
For the raita:
Grate the cucumber, squeeze out juice with hands, or in a kitchen towel.
Add yoghurt and a little salt, and stir to combine.
For the tomato salad:
Finely cube tomatoes and 1/4 red onion, add salt and olive oil.
Red onion chutney:
Chop 1/4 red onion finely.
Add to a small dish with 2 tbsp vinegar (cyder/ wine) Massage in and leave to infuse for 10 mins/ 1 hr.
1/2 tsp red chili/cayenne pepper
3 cloves garlic
1 thumb fresh ginger
1/2 red onion sliced finely
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala
1 tsp veg stock in 200ml water
400g tinned tomatoes
400g tinned chickpeas
Lemon wedges, for garnish
1 handful spinach
1 handful of fresh herbs (coriander/ mint/ parsley)
For the Pilau Rice
1 cup brown basmati/ long grain rice
5 cardamon pods
1 tsp cumin seeds
2 bay leaves
2 cups veg stock
Raita and tomato toppings (with options)
50g plain yogurt
1 red onion
4 x popadoms