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

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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.

Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half atin of water. Simmer for 10 minutes.

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Heat 1 tablespoon of oil in a large, deep pan over a medium heat, then add the lamb, spices and curry powder. Turn the heat down so that the curry is simmering very gently and cook for 1½ hours, topping up the liquor with more water if necessary to ensure everything remains covered. 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. Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.

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. 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. 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.

Stirring your batter well each time, add a quarter to the pan, swiftly swirling it around and up the sides to create extra crispy bits. Cook for about 5 minutes on the underside only, until dark golden – have faith, and when it’s coloured, use a spatula to ease it away from the sides and slide it out. Repeat with the remaining batter, and just before you start the last pancake, poach 4 eggs to your liking in a large pan of simmering water. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger. Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.