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, deep pan over a medium heat, then add the lamb, spices and curry powder. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, 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. In a bowl, whisk ½ a 7g sachet of yeast yeast into 250ml of lukewarm water, then gradually whisk in 125g of rice flour and a pinch of sea salt until smooth. Put aside.

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. 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. 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.

From the book: Together: Memorable Meals, Made Easy

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.

For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger. 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. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. 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.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. Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.