Chana Masala Bowls

1 hr

4 Servings

Equipment

Knife, chopping board, pestle and mortar, frying pan, saucepan with lid/ rice cooker, grater, sieve.

Steps

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.