Chana masala with cauliflower rice
The chickpeas carry the meal; the cauliflower keeps the carbs down.
30 min3 servings380 cal17g proteinLow GI
Ingredients
Makes 3 servings
- 2 cans (15 oz each) chickpeas, rinsed
- 1 tbsp neutral oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 can (14 oz) chopped tomatoes
- 1 lb cauliflower, riced
- Juice of half a lemon
Method
- 1Warm the oil in a wide pan and cook the onion over medium heat until soft, about 7 minutes.
- 2Add the garlic, ginger and ground spices and stir for 1 minute.
- 3Add the tomatoes and chickpeas, then simmer for 12 minutes, pressing some of the chickpeas against the side of the pan to thicken the sauce.
- 4Meanwhile, dry-fry the riced cauliflower in a separate pan for 4 to 5 minutes until just tender.
- 5Finish the chana with the garam masala and lemon juice, and serve over the cauliflower.
South Asianlunchvegetarianvegangluten freedairy free
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