Chana masala with tomato and coriander salad

 


Chana masala with tomato and coriander salad

 Ingredients (17)

60ml (1/4 cup) vegetable oil

2 garlic cloves, thinly sliced

1 brown onion, halved, thinly sliced

283g can Patak’s Tikka Masala curry sauce

Curry Sauce

2 sweet potatoes (kumara), peeled, coarsely chopped

2 carrots, peeled, thickly sliced

400g can chickpeas, rinsed, drained

400ml can coconut cream

125ml (1/2 cup) water

1 tsp tamarind puree

80g (1/2 cup) frozen peas

1 tomato, finely chopped

1 red onion, halved, thinly sliced

1/2 cup chopped fresh coriander

1 lemon, juiced

6 chapati breads

2 tbsp butter, melted

Method

Show ingredient quantity

Step 1

Heat the oil in a saucepan over medium heat. Cook garlic and brown onion, stirring occasionally, for 7 minutes or until golden. Stir in the curry paste. Add the sweet potato, carrot, chickpeas, coconut cream, water and tamarind puree. Simmer, stirring occasionally, for 15 minutes or until the sweet potato is just tender. Season with salt. Stir in the peas. Simmer for 2 minutes or until the peas are just tender.

Step 2

Combine tomato, red onion, coriander and lemon juice in a bowl. Season with salt.

Step 3

Brush the chapati on each side with a little melted butter. Heat a frying pan over high heat. Cook 1 chapati for 1 minute each side or until just browned. Repeat with the remaining chapati. Serve with chana masala.

 

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