Chana Masala

1. In a food processor/blender add in the red or white onion (I used red onion) and garlic and blend until finely chopped.

2. Add in the ginger, tomatoes and green chilli. Whiz up until a paste forms. This will take around 2 minutes on high.

3. Heat the oil in a large wok/pan over medium heat and add in 2 bay leaves and cumin seeds. Leave to release flavours for 30 seconds.

4. Once the oil is hot, add in the paste mixture along with the garam masala, coriander powder, turmeric powder, salt, water and chilli flakes. Stir with a wooden spoon, then add in the chopped baby corn. Add in more water if needed! Cover with a lid and allow to cook for 5 minutes or until the babycorn softens.

5.Add in the chickpeas and spinach, keep stirring to prevent sticking. Cover with the lid and allow to cook. This will take around 5-10 minutes.

I served my masala with poppadoms, wholegrain rice, spinach and some cheeky samosas. Curry nights never tastes so good! Keep in a sealed container in the fridge for up to 3 days!