Chana masala jacket potatoes with cool yoghurt
Crisp skinned jacket potatoes piled with spicy chickpea masala and a spoonful of cooling Greek yoghurt.
- Time1 hr 20
- LevelEasy
- Costabout £1.05 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the potatoes and bake directly on the shelf for 1 hour until the skins are crisp and the middles soft.
60 min - 2
About 25 minutes before the end, heat the oil in a pan and cook the onion for 8 minutes until golden.
8 min - 3
Add the garlic, ginger and spices and stir for 1 minute until it smells wonderful.
1 min - 4
Add the tomatoes and chickpeas with 100 ml water. Simmer for 15 minutes until thick, mashing a few chickpeas to thicken.
15 min - 5
Split the potatoes open and spoon in the masala.
- 6
Top with the yoghurt and coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.