This healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or ...

Boil the chickpeas with water (add salt to taste) until soft. Once the lentils are cooked, add the onions, chillies, curry powder, coriander and tomato. Cook until there is little or no water left ...

Cut the chicken breasts into 1-inch pieces. Sprinkle with the salt, pepper, and curry powder ... toss in the peas, scallions, and cilantro, stir once or twice, and serve. Cat’s Note: Try ...

Everyone needs an easy store-cupboard curry recipe up their sleeve ... spices and stir for a further 30 seconds before adding ...

Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all ... the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with ...

These highly-rated dishes like General Tso’s cauliflower and chickpea potpie, feature frozen veggies such as peas, peppers, ...

2. Add a little more oil and curry powder, continue cooking for 30-60 seconds. 3. Add drained chickpeas, tomatoes, chilli (if using), and ½ can of water. Simmer away, partially covered ...

Add the chickpeas, tomatoes and sweet potato to the ... Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice.

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. Add the kumara to the curry ...

By Sam Sifton Meera Sodha’s chicken curry.Credit ... Featured Recipe View Recipe → (If you don’t eat meat, try her curry with cauliflower, cashews, peas and coconut instead.) ...