Lentil lasagne with cucumber and herb salsa
Layers of flavour in every bite! Our creamy lentil lasagne, topped with a refreshing cucumber […]
Read more
Dig into our baked potatoes topped with chana masala, served with a cooling raita dip and soft, fluffy chapatti – a wholesome, feel-good meal to fuel busy days and satisfy hungry appetites.
Ingredients:
For chana masala:
400g chickpeas
5 baking potatoes
1 white onion
267ml tomato passata
1 red pepper
50ml coconut milk
½ tsp garam masala
½ tsp turmeric
A handful of fresh coriander
Chapati to serve
For raita dip:
267g coconut yoghurt or Greek-style yoghurt
½ cucumber
A handful of fresh mint
½ teaspoon garlic powder or 2 cloves
Directions:
For chana masala:
Bake potatoes on a lined tray until soft inside.
Bake the bread until soft and cut into slices.
Saute the diced onions, peppers and garlic in a little oil for a few minutes, then add spices.
Add chickpeas, tomato and coconut milk.
Chop baked potatoes and serve masala, raita dip and potatoes separately.
For raita dip:
Pick mint leaves from the stalks.
Peel the cucumber.
Blend all ingredients in a food processor.