Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Makes 4
Prep Time 20 minutes
Cook Time 15 minutes
Easy
Ingredients
1 small onion, peeled and grated
2 cloves garlic, crushed
2 cm piece of ginger, peeled and finely grated
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Turmeric
2 tsp Gregg's Ground Garam Masala
¼ tsp Gregg's Chilli Flakes
400 g can Wattie's Chopped Tomatoes in Puree
2 x 400 g cans Wattie's Chickpeas in Springwater, drained
Fresh coriander leaves to garnish
Coriander and Mint Raita (optional): ½ Lebanese cucumber
½ cup natural unsweetened yoghurt
1 Tbsp grated onion, peeled and diced
¼ tsp Gregg's Ground Cumin
Handful fresh coriander and mint leaves, chopped
Squeeze of lemon juice
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Heat the ghee or oil in a saucepan. Add the onion, garlic and ginger and cook over a low heat for approximately 5 minutes until softened, being careful it doesn't burn. Add Gregg's Ground Cumin, Gregg's Ground Turmeric, Gregg's Ground Garam Masala and Gregg's Chilli Flakes and stir, cooking until spices smell fragrant. Step 2
Pour over Wattie's Chopped Tomatoes in Puree and stir while bringing to the boil. Add the drained Wattie's Chickpeas in Springwater. Cover and simmer for 10 minutes. Taste and season with salt as required. Serve garnished with fresh coriander leaves. Accompany with Naan bread and serve with a coriander and mint raita if wished. Step 3
To make the Coriander and Mint Raita: Grate the cucumber and using paper towels squeeze out any excess liquid. Mix all ingredients together. Tips
To freeze: Once cooked allow the Chana Masala to cool and then spoon into an airtight container. Freeze for up to 2 months. Thaw in the fridge and reheat. Raita will not freeze.
What do I need?
Select All
1
1 small onion, peeled and grated
2
2 cloves garlic, crushed
3
2 cm piece of ginger, peeled and finely grated
4
1 tsp Gregg's Ground Cumin
5
1 tsp Gregg's Ground Turmeric
6
2 tsp Gregg's Ground Garam Masala
7
¼ tsp Gregg's Chilli Flakes
8
400 g can Wattie's Chopped Tomatoes in Puree
9
2 x 400 g cans Wattie's Chickpeas in Springwater, drained
10
Fresh coriander leaves to garnish
11
½ Lebanese cucumber
12
½ cup natural unsweetened yoghurt
13
1 Tbsp grated onion, peeled and diced
14
¼ tsp Gregg's Ground Cumin
15
Handful fresh coriander and mint leaves, chopped
16
Squeeze of lemon juice
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
624546:624546
