Serve immediately with yoghurt and mango chutney. You can add any vegetables you have into this curry, just make sure they're chopped small enough to cook in the same time as the potatoes.

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. Each serving provides 441 kcal ...

Simplify your Sunday evening with one of these tasty five-ingredient dinner recipes, like our caprese pizza and cauliflower ...

The recipe I'm making is a Welsh lamb ... finely chopped Two tbsp mild curry powder Two tbsp tomato purée 400ml lamb or vegetable stock 400g tin chopped tomatoes ½ tsp sugar 50g frozen peas ...

Is there a single ingredient more versatile than lentils?! I think not – and if you don’t agree, this collection of ...

Cover the tray tightly with tin foil that's been coated in olive oil, then pop it into the oven. Allow the tray to toast for ...

1 lb. green beans, trimmed 1 lb. baby carrots, trimmed, halved 3 fresh beats (9 oz.), peeled, thinly sliced 4 boneless, ...

If your freezer is overflowing with produce and you need recipe ideas ... powder for regular curry powder. Refried beans and tomatoes provide a thick base to this easy vegetarian chili.

If your freezer is overflowing with produce and you need recipe ideas, keep on reading! It’s no secret that frozen vegetables are ... Cauliflower or our Skillet Curry Chickpea Potpie for a ...

In a wok (karai) over medium heat pour in the oil and saute the onions until soft. Add the curry leaves and mix. Add the garlic and ginger mince and mix. Now add the curry powder, black paper and ...