It's a common misconception that eating healthy and also eating vegan means you have sacrifice some of your favourite cheeky takeaways. Well, we're here to tell you that curry night can still go on!

Gently heat the oil in a large pan and fry the onion. After five minutes, add the garlic and continue to cook for another two minutes. Add the tumeric, paprika, ginger and chilli and cook for another ...

Drain the chickpeas and rinse well with water. Heat a wok or large non-stick frying pan over a medium to high heat. Add the oil and swirl it around, then tip in the onion and stir-fry for 2-3 minutes ...

Melt the butter and add all the spices followed by the garlic and ginger. Cook over a low to medium heat for ten minutes then add the tomato purée, chopped tomatoes then add the water. Add the drained ...

Heat the ghee, add whole spices and then the onion; when golden brown, add ginger and garlic pastes and sautè for one minute. Mix the powdered spices with the yoghurt and add this to the onion mix.

You know that feeling when you open your fridge and find absolutely nothing inspiring? I totally get it! But here’s the beautiful truth: your pantry holds incredible potential for creating satisfying, ...

FOR THE ROTI:225g self-raising flour½tsp salt2tbs melted butter150ml waterSunflower oil and butter for fryingFOR THE CAULIFLOWER KORMA:1 small head of cauliflower1 onion, peeled and chopped1 clove of ...

When it comes to Brits' favourite foods a curry is definitely up there. But what kind of level of spice do you enjoy? Can you handle a vindaloo or are you more of a korma kind of person? Article ...

Add the basmati rice, star anise, 300ml cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cover for 10-15 minutes ...