Chana masala with pomegranate raita served in a bowl

Chana masala with pomegranate raita

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 35 mins

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

Nutrition and extra info

  • Chana masala only
  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal351
  • fat13g
  • saturates2g
  • carbs38g
  • sugars16g
  • fibre10g
  • protein16g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp rapeseed oil
    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

    Onion

    un-yun

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

  • 1 tbsp chopped ginger
    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

    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

    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

    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

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
24th Mar, 2020
3.05
Not the best recipe in my opinion. One onion would have been enough and it seemed to need more ingredients. I added a half carton of passata which was left in the fridge and stirred in a spoon of double cream at the end. It tasted really good.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?