Chana Balti

Curry

• 2 tbsp plain oil (e.g. refined rapeseed or sunflower, which is usually sold as ‘vegetable oil’) 
• 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

Preparation:

1. Heat the oil in the saucepan until hot then sauté the onion until soft – reduce the heat so the onions don’t catch.
   2. Add the crushed garlic and the bowl of spices. Stir in for a minute or two to blend the flavours. Add the tomatoes and cook for 2-3 minutes.
   3. Drain the chickpeas (reserve the liquid – aquafaba – and place in an airtight container, eg a clean jamjar. Refrigerate. It will keep for 2-3 days).
   4. If using mushrooms, add them to the pan. Simmer for 5 minutes, stir in the chickpeas (and spinach if using) and cook until the spinach has wilted.
   5. Add salt to taste and stir in the chopped coriander. Serve with rice, poppadoms, chutney and plain vegan yoghurt such as Sojade (it has the required tartness, unlike some brands).