Chana masala
Make this comforting chana masala as a main meal or side. This veggie chickpea curry is gluten-free, good for you and freezable, so you can save the leftovers.
Coriander & mint raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 small pack mint
- 1 small pack coriander
- 1 green chilli¾ roughly chopped, the remainder sliced, to serve
- 200g Greek yogurt
- 1 limejuiced
Nutrition: Per serving (6)
- kcal51
- fat4g
- saturates2g
- carbs2g
- sugars1g
- fibre0g
- protein3g
- salt0.1g
Method
step 1
Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.
