Step 1

Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes

Step 2

Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes

Step 3

Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined

Step 4

Add the opened pack of Tilda rice to the microwave and heat for 2 minutes

Step 5

Taste test the curry, adding more seasoning if needed

Step 6

Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!