- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1-2 red chillies, deseeded and chopped
- 1 clove
- 1 small cinnamon stick
- 1 bay leaf
- 1 onion, finely chopped
- ½ tsp ground turmeric
- 2 garlic cloves, finely chopped
- 400g can chickpeas, rinsed and drained
- 1 tsp paprika
- 1 tsp ground coriander
- 2 small tomatoes, chopped
- 1 tbsp chopped coriander
- Heat
the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove,
cinnamon and bay leaf together until the cumin starts to crackle. Tip in
the onion, turmeric and a pinch of salt. Cook for 2 mins until starting
to soften, then add the garlic.
- Continue
cooking 4-5 mins until the onion is soft, then add chickpeas, paprika,
black pepper and ground coriander. Give everything a good stir so the
chickpeas are well coated in the spices.
- Add
the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are
soft and the sauce is thick and pulpy. Take off the heat and sprinkle
on the coriander.
- 4 boneless, skinless chicken breasts, cubed
- 3cm piece fresh root ginger, peeled and chopped
- 2 garlic clove, chopped
- 1 tsp mild chilli powder
- 2 tbsp fresh coriander, chopped
- juice of 1 lime
- 2 tbsp vegetable oil
- 1 onion
- 1 red chilli
- 1 tsp ground turmeric
- 284ml carton double cream
- juice of ½ lemon
- basmati rice and naan bread, to serve
- Put
the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1
tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed
and chop the chilli.
- Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
- Meanwhile,
heat the remaining oil in a pan and fry the onion and chilli for 3-4
minutes until just soft. Add the turmeric and stir fry for 1 minute.
Lower the heat, pour in the cream and simmer for 2-3 minutes.
- Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.
- 250g red or yellow lentils
- ½ tsp turmeric
- 1 tbsp tamarind paste
- 2 tbsp vegetable oil
- 2 small shallots, finely chopped
- ½ tsp ground asafoetida
- ½ tsp ground fenugreek
- ½ tsp black mustard seeds
- 10 curry leaves
- 7 small dried red chillies
- 140g green beans, trimmed and cut in half
- Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
- Meanwhile,
heat the oil in a frying pan and gently fry the shallots for 8-10 mins.
When softened, add the spices, curry leaves, chillies and a good pinch
of salt. Cook for another 2 mins, until fragrant.
- Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
- Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.
