Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Chana masala with pomegranate raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 onionshalved and thinly sliced
- 1 tbsp chopped ginger
- 2 large garlic clovesfinely grated or crushed
- 1 green chillihalved, 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 chickpeasundrained
- 4 small tomatoes(about 160g), cut into wedges
- 2 tsp vegetable bouillon powder
- cooked wholegrain riceto serve (optional)
For the pomegranate raita
- 150ml plain bio yogurt
- 25g pomegranate seeds
- 2 tbsp finely chopped corianderplus extra leaves to serve
Nutrition: Per serving
- kcal351
- fat13glow
- saturates2g
- carbs38g
- sugars16g
- fibre10g
- protein16g
- salt0.4g
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.
