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.
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 ...
The twin brothers behind The Happy Pear in Ireland, Steve and Dave Flynn, join TODAY to share their recipes for a five-minute chickpea curry plus a chocolate and salted peanut butter caramel tart.
They show us how to make a richly flavor chickpea curry in under five minutes and a decadent chocolate, caramel and peanut butter tart with just five ingredients. This recipe started out as a ...
5-Minute Chickpea Curry by Dave Flynn and Steve Flynn This ... If you like those quick and easy plant-based recipes, you should also try these: Dairy-Free Cheesecake with Wild Blueberry Sauce ...
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.