Easy vegetarian indian

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal

SERVES 4 PREP 4 mins COOK 11 mins EASY V 1 small fennel bulb2 tomatoes1 green chilli, or to tastehandful of coriander2 x 400g cans chickpeas2 tbsp coconut oil2 tsp cumin seeds2 tsp brown mustardseeds2

STEP 1 Prepare Set aside an hour to slice, dice and mix a few ingredients (see our recipes, opposite). STEP 2 Create We’ve colour-coded the recipes here and referenced them in the ingredients lists ov

Try this nutritious cod, tomato, bean and potato bake that’s effortless to make and counts as two of your five-a-day. It’s a wonderful dish for warm summer days. SERVES 2 PREP 12 mins COOK 18 mins EAS

A British-Bangladeshi food writer, Dina is a leading champion of Bangladeshi cooking, and published the acclaimed Made In Bangladesh in 2023. She’s written for various outlets including The Telegraph,

For one of the easiest soups of all, cook split red lentils with veg and spices until sublime in texture. The flavours are inspired by Turkish cuisine, including the serving suggestion of dried mint,