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
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
- Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
- 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.
Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
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