until you finally realise it’s your favourite recipe. And you will find that in this butternut and chickpea coconut curry by Wild Coast Sun executive chef Georgina Hill. “In terms of culinary ...

This spicy chickpea curry is an adaptable vegan recipe you need to try for dinner this week. It's great with quinoa or ...

A creamy chickpea curry rich with coconut milk and tamarind. It's ready in no time and mainly uses store cupboard ingredients, making it perfect for midweek meals. Heat the coconut oil in a large ...

Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer.

Boil the chickpeas with ... chillies, curry powder, coriander and tomato. Cook until there is little or no water left and the mixture is thick. Now add the coconut milk and water and simmer ...

Add your dry spices, turmeric, cumin and curry powder and stir to ... followed by your coconut milk and finally your drained chickpeas. Squeeze the juice of half a lime and stir.

Try this coconut dhal with toasted naan fingers for a creamy and nutritious vegan dinner high in plant protein.

This quick and easy curry ... chickpeas, tomatoes, chilli (if using), and ½ can of water. Simmer away, partially covered, for about 10 minutes or until potatoes are tender. If you’ve got some ...

Add the tomatoes, drained chickpeas and stock and bring to the boil. Add the kumara to the curry together with the coriander. Simmer for 10 minutes. Great served with rice. Tip: Coconut cream ...