Indian Chana Masala

Serves 3-4


1 large clove garlic
1 small chopped onion
1 14-ounce can coconut milk
1 chopped tomato
2 cups fresh spinach
1 tbsp olive oil

1/2 tbsp ground coriander

1/2 tsp chili powder
1 tsp garam masala
1/2 tsp ginger
1/2 tsp turmeric powder
1/2 tsp salt
1/8 tsp ground black pepper
1 15-ounce can chickpeas, drained and rinsed

2-3 tsp coconut sugar

2 tbsp lemon juice
Fresh cilantro to top (optional)


1. Chop garlic and onion into small pieces.
2. Place in a large pot over medium-high heat with olive oil for 5 minutes, stirring occasionally.
3. Add the coconut milk and spices, and sugar and cook covered for 10 minutes more.
4. Then add the chickpeas, spinach, lemon juice and tomatoes, stir and cook covered for another 10 minutes on low heat.
5. Remove from the heat, stir and serve over basmati rice or cauliflower rice and fresh cilantro on top (optional).


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