Coconut chickpea curry with potatoes and spinach ... use full-fat canned coconut milk in this recipe. The big difference ...

cumin and curry powder and stir to blend, cook gently so all the spices have time to cook through. Next, add your chopped tomatoes and stir, followed by your coconut milk and finally your drained ...

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

If you’ve got some coconut cream/milk, cream or cashew cream, stir a drizzle in now. Season with salt to taste. Garnish with coriander if you have some. o This curry keeps well in the fridge for ...

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

Cook until golden and then add the spices. Cook for a minute then add the carrots, coconut milk and stock. Simmer for 20 minutes. Check seasoning and add the lemon zest and juice. Garnish with the ...

Eating healthy doesn't have to be complicated or boring. With a little planning and creativity, you can make meal prep fun, ...

Add the cauliflower and halloumi and cook for a few minutes before adding the coconut milk. Stir gently to combine, then simmer for 10 minutes or until the curry has reduced, and the sauce has ...

Add ginger, saute until fragrant. Add coconut milk. Stir in curry paste until well combined, add fish sauce, brown sugar and lime zest, bring to a gentle bubble. Slide the fish into the curry.

Cozy, comforting foods like soups and casseroles are possible even if you’re eating a plant-based or vegan diet. Check out ...

This creamy, saucy Coconut Chickpea Curry is the kind of quick and easy ... What kind of coconut milk is best in this recipe?