Chana masala and raita dip with baked potatoes
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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.
- Prep
- 15 mins
- Cook
- 1 hr
- Total
- 1 hr 15 mins
- Yield
- Serves 4
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.
