Chana Masala Curry With Rice Recipe | Plant-Based Recipes | Tesco Real Food
Transform tinned chickpeas into a delicious, hearty vegan curry. Serve with rice and a dollop of cooling natural yogurt-alternative for a fragrant, plant-based midweek meal. Discover more plant-based...
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Cooking tools:
- Skillet
- Saucepan
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Stove
- Pot
- Measuring spoon
- Serving bowl
Ingredients
- 2 tbsp sunflower oil
- 2 medium onions, very finely chopped
- 6 garlic cloves, crushed
- 6cm piece ginger, finely grated
- 4 green chillies, finely chopped
- 1 tbsp cumin seeds (optional)
- 2 tbsp hot curry powder
- 1½ tsp ground turmeric
- 800g passata
- 3 x 400g tins chickpeas, drained and rinsed
- 2 tsp garam masala
- 300g basmati rice
- 15g fresh coriander, leaves chopped, stems finely chopped
- 150g dairy-free yogurt-alternative, to serve
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