Chana masala with pomegranate raita

Nutrition and extra info

  • Chana masala only
  • Healthy
  • Vegetarian
  • Nutrition: Per serving

  • kcal351
  • fat13g
  • saturates2g
  • carbs38g
  • sugars16g
  • fibre10g
  • protein16g
  • salt0.4g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, halved and thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp chopped ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large garlic cloves, finely grated or crushed
  • 1 green chilli, halved, deseeded and thinly sliced
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…

  • ½ tsp turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground coriander
  • 400g can chickpeas, undrained
  • 4 small tomatoes (about 160g), cut into wedges

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp vegetable bouillon powder
  • cooked wholegrain rice, to serve (optional)

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • For the pomegranate raita

  • 150ml plain bio yogurt
  • 25g pomegranate seeds
  • 2 tbsp finely chopped coriander, plus extra leaves to serve
  • Method

    1. Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.

    2. Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.

    3. Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.

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