Aloo chana masala recipe
This quick Indian-inspired side dish works well with almost any main course, or pair it with rice or naan bread for a light main meal. Packed with flavourful spices and veg, it's an easy vegan dish that you can get on the table in just 30 minutes.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 237 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2tbsp vegetable oil
- 1tsp cumin seeds
- 10g root ginger
- 1 tsp garlic pureé
- 1 medium sized onion, finely chopped
- 2 potatoes, cubed
- 400g tin chickpeas
- 1 medium sized tomato, finely chopped
- 1 tsp garam masala powder
- ½tsp red chilli powder
- 15g fresh coriander, chopped
- 2 tbsp lemon juice
Each serving contains
- Energy
- 995kJ 237.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 29.8gProtein 7.5gFibre 6.0g
Method
- Heat the oil in a deep pan. Add the cumin seeds, ginger, garlic purée, onions and potatoes. Sauté until the potatoes are golden brown and partially cooked. Drain and wash the chickpeas. Add the chickpeas, tomatoes, garam masala, red chilli powder, salt and 250ml water.
- Cover and cook on a medium heat until the curry has an uniform blend. Garnish with coriander leaves. Add lemon juice at time of serving according to taste. Serve hot with pilaf rice or naan bread.
- See more Indian recipes
