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Chana masala with pomegranate raita | Daily Dine

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Chana masala with pomegranate raita

Chana masala with pomegranate raita

Warm up on chilly evenings (and pack in three of your 5-a-day) with this fragrant chana masala curry that’s healthy and low in fat. Serve with pomegranate raita

View original recipe on bbcgoodfood.com

dinnermain coursesupperindianchickpeas💪healthylow fatveggie

0

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 2

Nutritional Information

calories:351 kcal

Fat:13 g

saturated fat:2 g

Carbohydrate:38 g

Sugar:16 g

dietary fiber:10 g

protein:16 g

sodium:0.4 mg

Ingredients

1 tbsp rapeseed oil

2 onions halved and thinly sliced

1 tbsp chopped ginger

2 large garlic cloves finely grated or crushed

1 green chilli halved, deseeded and thinly sliced

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

1/2 tsp garam masala

1/2 tsp turmeric

1 tsp ground coriander

1 400g can chickpeas undrained

4 small tomatoes (about 160g), cut into wedges

2 tsp vegetable bouillon powder

1 cooked wholegrain rice to serve (optional)

1 150ml plain bio yogurt

1 25g pomegranate seeds

2 tbsp finely chopped coriander plus extra leaves to serve

Instructions

Step 1
Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
Step 2
Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
Step 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.