A TOUCH OF SPICE

Warm up chilly evenings (and pack in three of your five-a-day) with this fragrant veggie curry recipe SARA BUENFELD photograph MELISSA REYNOLDS-JAMES

Chana masala with pomegranate raita

CALCIUM LOW FAT FIBRE

SERVES 2 PREP 10 mins COOK 35 mins EASY V ❄ chana masala only

1 tbsp rapeseed oil 2 onions, halved and thinly sliced 1 tbsp chopped ginger 2 large garlic cloves, finely grated or crushed 1 green chilli, halved, deseeded and thinly sliced ½ tsp each cumin seeds, mustard seeds, garam masala and turmeric 1 tsp ground coriander 400g can chickpeas, undrained 4 small tomatoes (about 160g), cut into wedges 2 tsp vegetable bouillon powder cooked wholegrain rice, to serve (optional) For the pomegranate raita 150ml plain bio yogurt 25g pomegranate seeds 2 tbsp finely chopped coriander, plus extra leaves to serve

1 Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins. 2 Add the spices, chickpeas, the liquid from the can, 3/4 can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins. 3 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.

GOOD TO KNOW healthy • low fat • calcium • fibre • 3 of 5-a-day PER SERVING 351 kcals • fat 13g • saturates 2g • carbs 38g • sugars 16g • fibre 10g • protein 16g • salt 0.4g