Chana Masala-Inspired Bean Bowl With Coconut & Naan & A Chicken Breast

Boil half a kettle

Peel and finely dice your brown onion[s]

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the diced onion to the pan and cook for 5-6 min or until golden and softening

Tip: Add a splash of cold water to prevent burning!

Wash your spinach and shake off any excess water

Once the onion is golden and softening, add your tamarind & coconut curry paste with your tomato paste, then give everything a good mix up and cook for 30 secs or until fragrant

Once fragrant, add your chickpeas (no need to drain!) with all the bean water to the pan

Add your 5 bean medley and give everything a good mix up until the beans are well coated

Add 150ml [200ml] [250ml] boiled water, stir everything together and cook over a medium heat for 5-6 min or until the sauce has thickened

Once the sauce has thickened, add your vegetable stock mix with half your cultured coconut (save the rest for garnish!) and a generous pinch of sugar and stir together

Add the spinach and cook for 1-2 min or until wilted – this is your chana masala-inspired bean bowl

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through