Chana Balti - Vegan Recipe Club

Ingredients

• Curry
• 2 tbsp plain oil (eg refined rapeseed, which is usually sold as ‘vegetable oil’) You don’t want olive oil or anything like that in curry
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 tin chopped tomatoes
• 2 tins chickpeas
• 2-3 tbsp fresh coriander (a good handful)
• Spice mix
• 1 heaped tbsp grated or finely chopped ginger (Top Tip: use the edge of a teaspoon to peel the ginger – quick and efficient!)
• 1 medium hot chilli, chopped (remove the seeds if you are sensitive to hot food)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp curry powder
• Optional
• 175g mushrooms, roughly chopped
• 125g fresh spinach, washed and drained
• ALL KITTED OUT
• Chopping board and knife; small bowl and teaspoon for spices; medium-large saucepan and wooden/silicone spoon for the balti; tin opener; scissors to snip coriander