Ok, so the other day this tweet really annoyed me. Like, seriously. I don’t usually get bothered by what other people do but this… this wound me up. Partly, it is the papers leading photo and I understand that, but ignorance is not an excuse. So – the recipe I’d like to share today is my go-to cheap and easy curry when I don’t have any meat around, or if I’m just feeling Veggie that day: Chana Massala. It’s basically chickpeas, spinach, tomatoes all cooked in some gorgeous spices (if you can) or simple curry powder if that is what you have. I alternate between both depending on what I can be bothered with!
And you know what? I sat and worked out the costs. You can feed a family this healthy, filling dinner for less than a box of Pop Tarts.
Like I said, ignorance is not an excuse. Without further digression…
Easy Chana Saag Massala (for less than a box of Pop Tarts)
Luci Rebecca, Made by Luci
Eating a healthful and vegan way doesn't have to be expensive - just look at this chana saag masala, for example!
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
- Serves 2-3
- Calories 225
- Frozen spinach, 200g (30p)
- 1 tin chickpeas, drained (39p)
- 1 tin chopped tomatoes (34p)
- 1 onion, chopped (12p)
- 1 garlic clove, chopped/minced (2p)
- 1cm ginger, chopped/thinly sliced (on about 7g, 10p)
- 1 tsp curry powder (on 5g, 7p)
- Heat the oil in the pan and add the chopped onion, let it cook on a low-medium heat for a few minutes, then add the garlic and ginger for a minute or so.
- Add the chickpeas, chopped tomatoes and curry powder. Boil the kettle.
- Once the kettle has boiled, use it to cook your rice. Add a little salt.
- After about five minutes, add the spinach to your chickpea and and tomato mixture. Stir often to break up the blocks of spinach. Season with salt and pepper.
- Once the rice is cooked, fluff and divide between the plates. Make a little well in the centre and put the curry mixture in the the middle.
Nutritional info based on 2 servings