Chana masala curry with rice

Ingredients

2 tbsp sunflower oil​

2 medium onions, very finely chopped

6 garlic cloves, crushed

6cm piece ginger, finely grated

4 green chillies, finely chopped

1 tbsp cumin seeds (optional)

2 tbsp hot curry powder

1½ tsp ground turmeric​

800g passata

3 x 400g tins chickpeas, drained and rinsed

2 tsp garam masala

300g basmati rice

15g fresh coriander, leaves chopped, stems finely chopped

150g dairy-free yogurt-alternative, to serve

Method

1. Heat the oil in a large pan over a low-medium heat and cook the onions for 15 mins or until very well browned and caramelised, occasionally scraping up the caramelised bits on the bottom of the pan (lower the heat if it starts to burn).

2. Add the garlic, ginger and chillies and cook for 5 mins, stirring frequently, until softened. Meanwhile, toast the cumin seeds, if using, for 3-4 mins in a separate small pan over a low-medium heat until fragrant.

3. Add half the cumin seeds, the curry powder and turmeric to the onions and stir to combine (the mixture will be quite dry), then stir through the passata. Stir in the chickpeas and 200ml water; season to taste.

4. Simmer for 20 mins until thick and a little reduced, stirring occasionally, adding more water if you prefer a thinner sauce. Stir through the garam masala.

5. Meanwhile, cook the rice to pack instructions. Fluff up with a fork and stir through the remaining toasted cumin seeds.

6. Reserve 500g chickpea curry for the wraps (right), then top with the coriander and serve with the rice and yogurt-alternative.