Name: Chana masala with pomegranate raita
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: Indian
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; ½ tsp cumin seeds; ½ tsp mustard seeds; ½ tsp garam masala; ½ tsp turmeric; 1 tsp ground coriander; 400g can chickpeas undrained; 4 small tomatoes (about 160g), cut into wedges; 2 tsp vegetable bouillon powder; cooked wholegrain rice to serve (optional); 150ml plain bio yogurt; 25g pomegranate seeds; 2 tbsp finely chopped coriander plus extra leaves to serve

Chana masala with pomegranate raita served in a bowl

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
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp garam masala
½ tsp turmeric
1 tsp ground coriander
400g can chickpeas
undrained
4 small tomatoes
(about 160g), cut into wedges
2 tsp vegetable bouillon powder
cooked wholegrain rice
to serve (optional)

For the pomegranate raita

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

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.