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

£10.2£20.40Clearance
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Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally. To make the salsa, trim and finely slice the whites of the spring onions, along with the remaining chilli and place in a bowl. Peel and finely grate in a 4cm piece of ginger. Quarter and deseed 2 ripe tomatoes, then finely dice and add the flesh to the bowl. Finely grate over the zest and squeeze in the juice from 1 lime, add 2 tablespoons of unsweetened desiccated coconut flakes and the leaves from ½ a bunch of fresh coriander (15g). Mix well, then taste and season to perfection. 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. Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.

Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste. 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, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted. Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.

5 Ingredients – Quick & Easy Food

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. Stirring your batter well each time, add a quarter to the pan, swiftly swirling it around and up the sides to create extra crispy bits. Cook for about 5 minutes on the underside only, until dark golden – have faith, and when it’s coloured, use a spatula to ease it away from the sides and slide it out. Repeat with the remaining batter, and just before you start the last pancake, poach 4 eggs to your liking in a large pan of simmering water. 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! 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.

Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half atin of water. Simmer for 10 minutes.Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally. Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil. 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. In a bowl, whisk ½ a 7g sachet of yeast yeast into 250ml of lukewarm water, then gradually whisk in 125g of rice flour and a pinch of sea salt until smooth. Put aside.

Heat 1 tablespoon of oil in a large, deep pan over a medium heat, then add the lamb, spices and curry powder. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.Meanwhile, peel the onion, ginger and garlic. Place a box grater in a microwave-proof dish and grate the onion and ginger on the coarse side, followed by the garlic on the fine side.

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