Chana masala with baby spinach and wholemeal chapatis
A tomatoey north Indian chickpea curry with spinach, served with quick wholemeal chapatis.
- Time45 min
- LevelMedium
- Costabout £0.70 a head
Ingredients
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Method
- 1
Mix the wholemeal flour and warm water into a soft dough. Knead for 2 minutes, cover and rest while you make the curry.
- 2
Spray a large pan and fry the onion for 8 minutes until golden. Add the garlic, ginger and all the spices and stir for 1 minute.
8 min - 3
Add the tomatoes, chickpeas and 100 ml water. Simmer for 20 minutes, mashing a few chickpeas to thicken.
20 min - 4
Stir in the spinach and lemon juice until wilted.
- 5
Divide the dough into 8 balls and roll each thinly. Cook in a dry hot frying pan for about 1 minute each side until speckled and puffed.
- 6
Serve the curry with the warm chapatis.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.