look no further than this easy chickpea curry. It's a simple yet flavor-packed dish that comes together effortlessly in just ...

There's nothing quite like tasty, high protein vegan curry recipes to enjoy during winter. Here are 10 to try.

If you’re in the mood for a comforting, flavourful meal, these two vibrant vegetarian dishes — Butternut Squash and Chickpea ...

Dry them thoroughly in a clean dish towel. Toast the curry powder in a dry, unoiled skillet over a medium-low flame, stirring constantly until it darkens slightly and smells fragrant; do not let ...

Cook's tips You can alter the heat in this dish by using different curry pastes (vindaloo for hot; korma for a milder taste). Try folding in a bag's worth of spinach leaves, while the dish is hot. Don ...

Add your dry spices, turmeric, cumin and curry powder and stir to blend, cook gently so all the spices have time to cook through. Next, add your chopped tomatoes and stir, followed by your coconut ...

Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer.

My version of a very simple light summer curry - one pot and full of flavour. Make it the day before and it will taste even better. For this dish I salt the aubergine. Feel free to add other ...

Heat the oil in a frying pan. Sauté the onion, until transparent. Add the garlic. Add the curry powder and cook for 2 minutes. Add the tomatoes, drained chickpeas and stock and bring to the boil.

Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander.