Nutrition and extra info
Nutrition: Per serving
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
For the pomegranate raita
Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
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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