TASTY THAI By Arnold Myint and Kat Thompson Serves 6 | Prep 20 mins | Cook 30 mins 30g shredded coconut4 litres neutral oil, such as sunflower, for frying2 tbsp vegan red curry paste2 tbsp chopped pre

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

Cosy up with an old favourite

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

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.

By Clodagh McKenna Serves 4 | Prep 15 mins | Cook 25 mins 50g vegan butter1 onion, roughly chopped1 potato, peeled and roughly chopped2 garlic cloves, crushed2 celery sticks, sliced1½ litres hot veget