CHANA MASSALA

• porsi: 4

Bahan-bahan

1 tbsp oil

2 onions, finely chopped

3 garlic cloves, crushed

1 tsp cumin

1 tsp garam masala

½ tsp ground ginger

¼ tsp cayenne pepper

Salt and black pepper

2 x 400g tins of Batchelors Chickpeas

2 x 400g tins of chopped tomatoes

2 tbsp fresh coriander, chopped

For the cucumber yoghurt.

120g plain natural yoghurt

½ a cucumber, deseeded and grated

1 tbsp lemon juice

To serve.

Rice

Petunjuk

1 Heat the oil in a pan over a medium heat and cook the onions for 15 minutes until they are a deep golden brown, stirring often.

2 Add the garlic, cumin, garam masala, ginger and cayenne pepper. Season with salt and pepper and cook for one minute until fragrant.

3 Add the chickpeas and tomatoes. Stir and simmer over a medium heat for 10 minutes until the liquid is reduced slightly and the flavours have combined. Season to taste.

4 Meanwhile, in a small bowl, combine the yoghurt, cucumber and lemon juice. Season with salt and black pepper.

5 Remove the curry from the heat and stir in the fresh coriander. Serve with the cucumber yoghurt and rice.