Pineapple chana masala

Perhaps not for the pineapple-on-pizza deniers – but we think this is delicious.

Ingredients

• 1 tbsp vegetable oil
• 3 tsp garlic puree
• 3 tsp ginger puree
• 6 vine tomatoes, cut into small dice
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp caraway seeds
• 1 tsp coriander seeds
• 1 tbsp tomato puree
• 2 tins cooked chickpeas, drained
• 1 tin pineapple, diced and water reserved
• 100 g spinach leaves
• ½ bunch fresh coriander, chopped
• 200 g brown basmati rice (dry weight), cooked, to serve

Method

1. In a large pan, heat the oil over a medium heat and add the garlic and ginger puree. Cook for 1 minute. Add the tomato and cook until the tomato has started to break down.
2. Add the turmeric, cumin, mustard, caraway and coriander seeds and mix to combine. Cook for a further 2 minutes. Add the tomato puree and mix thoroughly.
3. Add the chickpeas, diced pineapple and also the water from the tin. Cook for 10 minutes over a low heat.
4. Add the spinach leaves and chopped coriander and stir through. Turn off the heat and allow the spinach to wilt in the heat. Serve with brown basmati rice.

TIP: Swap to spray oil for a lower fat meal