Friday 18 May 2018

Channa Masala

channa masala
Whenever people ask me how best to transition to this way of eating, I always recommend curries. They're great whether you're starting this journey or want to introduce others to the lifestyle and are useful additions to the repertoire for those who are old hands at living this way. Curries are naturally packed with flavour and feel like a treat thanks to their association with takeaways, plus they work really well with a veggie base. For those reasons, everyone should have a good channa masala recipe and I really hope that this version will become your go-to.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Serves 4

1 tbsp coconut oil
1 onion, finely chopped
4 cloves garlic, crushed
1 inch piece ginger, grated
2 green chillis, finely chopped (de-seed if you wish to reduce the heat)
1 & 1/2 tsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp hot chilli powder
1/2 tsp ground turmeric
1 tbsp tomato puree
2 x 400g tins chickpeas, drained
1 x 400g tin chopped tomatoes
2 handfuls spinach
1 handful fresh coriander, roughly chopped
Juice 1/2 lemon
Sea salt and pepper, to taste

1) Heat the coconut oil in a large pan over a medium heat on the hob. Add the onion and lightly fry for a few minutes until softened.
2) Next, add the garlic, ginger and green chillis and stir over the heat for a further minute.
3) Stir in the spices (garam masala, ground cumin, ground coriander, chilli powder and ground turmeric). Note that the mixture will be very dry at this point.
4) Add the tomato puree, followed by the chickpeas and tinned tomatoes and stir to combine. Swish 300ml water into the empty tomato tin and add to the pan. Simmer for 20-30 minutes. Season with salt & pepper.
5) Add the spinach, coriander and lemon juice and stir, cooking until the spinach is just wilted.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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