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Chana masala with pomegranate raita served in a bowl

Chana masala with pomegranate raita

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable (Chana masala only)
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal351
low infat13g
saturates2g
carbs38g
sugars16g
fibre10g
protein16g
salt0.4g
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Ingredients

For the pomegranate raita

Method

  • 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.

Goes well with

Recipe from Good Food magazine, March 2020

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Overall rating

Rating: 4 out of 5.5 ratings
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