Chana masala with pomegranate raita

• rapeseed oil↗1 tbsp tbsp
• onion2

  halved and thinly sliced

• ground ginger1 tbsp tbsp
• large garlic cloves↗2

  finely grated or minced

• green chili↗1

  halved, deseeded, thinly sliced

• cumin seeds↗½ tsp tsp
• mustard seeds↗½ tsp tsp
• garam masala↗½ tsp tsp
• turmeric↗½ tsp tsp
• ground coriander↗1 tsp tsp
• chickpeas↗400g can g

  not drained

• small tomatoes↗4

  (about 160g), sliced into wedges

• vegetable bouillon powder↗2 tsp tsp
• cooked wholegrain rice

  for serving (optional)

• regular bio yogurt↗150ml ml
• насіння гранату↗25g
• дрібно нарізаний коріандр2 tbsp

  плюс додаткові листки для подачі

Step-by-step instructions

1. 1

   Heat the oil in a large non‑stick skillet, then sauté the onion, ginger, garlic and chili for 15‑20 minutes.

2. 2

   Add the spices, chickpeas, liquid from the can, ¾ of a can of cold water, tomatoes and broth. Cover and simmer for 10 minutes.

3. 3

   Meanwhile, mix the raita ingredients in a small bowl, leaving a few coriander leaves aside. Roughly mash part of the curry to thicken. If desired, spoon onto bowls with rice. Sprinkle with the remaining coriander and serve the raita separately.