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15 Minute Chana Masala With Coconut Milk

High protein, excellent source of fiber

  1. Add the oil to a large skillet and heat to medium-high heat. Add the garlic, serrano, and ginger and sprinkle the spices on top (cumin, garam masala, turmeric). Stir to combine and cook for 3-4 minutes stirring constantly being careful not to burn.
  2. Pour the diced tomatoes and coconut milk into the pan, reduce to a simmer and cook for 7-8 minutes, until the liquid has reduced by 1/3. Add the chickpeas and baby spinach and cook until heated through and spinach has wilted, 2-3 minutes.
  3. Serve with naan or brown rice and garnish with fresh cilantro.
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Prep time
5 minutes
Cook time
15 minutes
Calories
334 Kcal
Serves
4

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 serrano pepper, chopped (or use jalapeno for more heat)
  • 1 inch piece fresh ginger, grated (or sub 1 teaspoon ground)
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1⁄4 teaspoon turmeric
  • 1 15-ounce can crushed tomatoes
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 15-ounce can light coconut milk, shaken well
  • 1⁄2 teaspoon salt
  • 6 cups (5 ounces) baby spinach leaves (or chopped spinach)

Optional for serving: brown rice / whole wheat naan / quinoa, fresh cilantro

Nutrition

  • Total fat: 14g
  • Saturated fat: 6g
  • Sodium: 819mg
  • Total carbs: 44g
  • Total sugar: 10g
  • Fiber: 12g
  • Protein: 13g

Instructions

  1. Add the oil to a large skillet and heat to medium-high heat. Add the garlic, serrano, and ginger and sprinkle the spices on top (cumin, garam masala, turmeric). Stir to combine and cook for 3-4 minutes stirring constantly being careful not to burn.
  2. Pour the diced tomatoes and coconut milk into the pan, reduce to a simmer and cook for 7-8 minutes, until the liquid has reduced by 1/3. Add the chickpeas and baby spinach and cook until heated through and spinach has wilted, 2-3 minutes.
  3. Serve with naan or brown rice and garnish with fresh cilantro.
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