One of my favorite weeknight vegetarian dishes, this spinach and chickpea curry is simple ... start with a teaspoon in this recipe. If using table salt or a fine salt, start with ½ teaspoon ...

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

If using kosher salt, start with a teaspoon in this recipe. If using table salt ... Spinach and Chickpea Curry is super-fast ...

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 ...

In a large skillet sauté onion in olive oil until translucent over medium heat, about 5 minutes. Add garlic, lemon zest salt and spices and cook until fragrant, about 1 minute. Add chickpeas and ...

Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both.

Season the curry with salt and pepper. Serve immediately with the rice. In September 2023 this recipe was costed at an average of £2.67 when checking prices at four UK supermarkets. This recipe ...

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.