Jamie Oliver Curried Chickpeas with Lentils and Indian Spices Ready to Eat - 6pck

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Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.

Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.Heat a large sauté pan over a high heat, then add 1 tablespoon of oil. Meanwhile cut the cuttlefish into large equally sized chunks. When the oil is hot, add the cuttlefish and fry for 3 minutes, turning as necessary to colour evenly. Transfer the cuttlefish to a colander set over a bowl. Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.

Place the rice in a 2-litre microwave-proof dish or bowl with 1 mug of water (300ml) and a pinch of sea salt and cover the bowl with a lid or a side plate. Cook in the microwave on a medium heat (400-500W) for 8 to 10 minutes (depending on the strength of your microwave), then remove and leave to steam with the lid on.In a pan, reheat some casserole until piping hot with a little korma curry paste for added spice, then stir through baby spinach until wilted. Serve with your favourite rice, a dollop each of yoghurt and mango chutney, and poppadoms on the side. Break the cauliflower into florets and cut the paneer into 2.5cm cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers (soaked, if wooden), alternating them as you go. Meanwhile, peel the aubergine and dice, then chop the tomatoes. Add the to the pan and cook for another 5 minutes until the vegetables begin to collapse. Give the curry base a really good stir and then return the cuttlefish to the pan. Pour in the coconut milk and top up with enough water to just cover everything. Bring to the boil and add a good pinch of sea salt.

Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies. Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.

Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.

5 Ingredients – Quick & Easy Food

Meanwhile, peel the onion, ginger and garlic. Place a box grater in a microwave-proof dish and grate the onion and ginger on the coarse side, followed by the garlic on the fine side. Heat 1 tablespoon of oil in a large, deep pan over a medium heat, then add the lamb, spices and curry powder. Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste.