Chana Masala

2 tbsps sunflower oil

1 onion, finely chopped

3 garlic cloves, finely chopped

2.5cm piece of fresh ginger, peeled and grated

1 red chilli deseeded and finely chopped

1.5 heaped teaspoons garam masala

1/4 tsp ground turmeric

1/4 tsp brown sugar

400g chopped toms

400g tinned chickpeas

300ml coconut milk

30g fresh coriander chopped

Salt & Pepper

Basmati rice to serve

Heat oil in a heavy based pan and add the onion

Add the ginger, garlic and chilli

Fry for 5 minutes

Sprinkle over the garam masala, turmeric and a pinch of the sugar

Fry for several minutes before adding the tomatoes , a little salt & pepper and the remaining sugar

Stir well and simmer for 30 minutes

Add the chickpeas to the sauce

Pour in half the coconut milk, season and simmer for 20 minutes before adding the rest

Check seasoning and simmer for a further 20 minutes

Stir through most of the coriander, reserving some for a garnish

Serve with rice