CHANA MASALA WITH POMEGRANATE RAITA
PREP: 10 MINS
COOK TIME: 35 MINS SERVES 2 AS A MAIN
1 Tbsp olive oil
2 brown onions, halved, thinly sliced
1 Tbsp chopped ginger
2 large cloves garlic, finely grated or crushed
1 green chilli, halved, deseeded, thinly sliced
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp garam masala
½ tsp ground turmeric
1 tsp ground coriander
400g can no-added-salt
chickpeas, undrained
4 small tomatoes, cut into wedges
2 tsp salt-reduced vegetable stock powder or gluten-free stock powder
55g (¼ cup) low-GI brown rice,
cooked, to serve (optional) Coriander leaves, to serve
Pomegranate raita
150g Jalna Fat Free BioDynamic
Yoghurt
25g pomegranate seeds
2 Tbsp finely chopped coriander
1 Heat olive oil in a large nonstick saucepan over medium heat. Add sliced onions, ginger, garlic and green chilli. Cook, stirring occasionally, for 15-20 minutes, or until onion is very soft.
2 Add cumin seeds, mustard seeds, garam masala, turmeric, coriander, chickpeas and their liquid, three quarters of a can of cold water, tomato wedges and the stock powder. Cover and simmer for 10 minutes.
3 Meanwhile, for pomegranate raita, combine all ingredients in a small bowl.
4 Roughly mash some of the curry to thicken it. Spoon into bowls with brown rice, if you like. Scatter over coriander
leaves and serve curry with pomegranate raita.