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Posted 20 hours ago

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

£10.2£20.40Clearance
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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. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted. 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.

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.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. Ready to Eat in Just 1 MinuteTo heat up, squeeze the pouch to separate the grains. Tear the top corner open by 2cm, heat for 1 min in a 750W/Cat D microwave, open and watch out for the steam. Job done! 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.

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. 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. 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 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.

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. Heat 1 tablespoon of oil in a large, deep pan over a medium heat, then add the lamb, spices and curry powder. 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.Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.

Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown. 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. 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. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger. 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. 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. 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.

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