Spice it up

■ Serves 2 ■ Prep 10 mins ■ Cook 45 mins Heat 1 tbsp oil in a large pan and cook 2 chopped onions with a pinch of salt for 8 mins. Stir in 4 crushed garlic cloves and a large chunk of chopped ginger,

3 tbsp vegetable oil100g onions, finely chopped2 x 400g tins of chickpeas, drained and rinsed115g potato, peeled and roughly chopped½ tsp kashmiri chilli powder1 heaped tsp coarsely crushed fennel see

In his new book, Karan Gokani offers real Indian home cooking with easy, enjoyable recipes that are true to the flavours of India’s rich culinary landscape.

Delicious, nourishing soups for chilly days

The lamb in this nutritious curry will melt in your mouth . The kale is cooked to perfection, and the chickpeas count towards your five-a-day. ■ Serves 2 ■ Prep 10 mins plus overnight chilling ■ Cook

PREP TIME 5 minutes COOKING TIME 20 minutes SERVES 4 INGREDIENTS ● 600g waxy potatoes, peeled and chopped into 1 inch cubes OR ● 600g salad potatoes (chopped in half if large) ● 2 tbsp vegetable oil ●