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

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Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally. 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.

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, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper. 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. 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!

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. Meanwhile, peel the aubergine and dice, then chop the tomatoes. Add the to the pan and cook for another 5 minutes until the vegetables begin to collapse. Give the curry base a really good stir and then return the cuttlefish to the pan. Pour in the coconut milk and top up with enough water to just cover everything. Bring to the boil and add a good pinch of sea salt. 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. 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.

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