Thanks to ifoodreal for this easy weeknight recipe. Healthy and so delicious. Plus plenty of leftovers. 50 mins total time but an easy 30 mins of hands off time.

This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc

Great vegan dish. Very filling and hearty. Works lovely with rice, roti's or naan bread. Can be stored in the fridge up to a week.

Got it from Floris, who got it from a colleague, who took it I think from http://curryhouse.co.uk

Halloumi is a great alternative to Indian paneer in a curry.

This is a delicious and easy-to make curry dish that is full of flavour and looks amazing! Tip: I recommend wearing plastic gloves when preparing the beetroot to prevent stained hands. #nikicuisineRecipe adapted from Delicious Magazine

#Mycookbook Wanted something Indian-esque today so I raided my spice drawer and came up with this deliciousness

Adapted from http://theveganstoner.blogspot.ca/2011/09/chickpea-curry.html

In temples, they serve this without onions and garlic, as a special Buddhist dish. My husband didn't care for this type of legume, but when I came up with a super spicy version, it's become one of his favorites. Sometimes, he even eats it all up!!!Since the fried bread uses a lot of oil, as does the roux, you may not want to think about the amount of calories. But reducing the oil also will compromise the taste, so I recommend using the full 7 tablespoons of oil. Be sure to serve it piping hot.I recommend using the unsalted type of canned chickpeas. After opening the can, taste one chickpea to see how salty it is, and if it's strong, soak it in water, and reduce the amount of salt when making the roux.The chickpeas will absorb a lot of liquid when stewing, so be sure to keep your eye on the pot! Recipe by Guri

if you are a curry fan, this recipe is the one that will outshine all curries. looks like a lot of hard work but its just the spices.

It was 100°F (38°C) when I made this mildly spicy, hearty dish in a futile effort to summon Autumn 😂. Yes, it’s probably better suited for Fall, but it has an amazing flavor and is nutritious, too! I didn’t think my young daughter would like it, but she did!The ingredient list looks a little long, but don’t let that deter you. The prep is fairly easy and it comes together quickly once you have the ingredients ready. This recipe is definitely going into my regular rotation.Note: You can make this dish vegetarian by omitting the chicken and adding another can of chickpeas.This recipe was modified from “The Real Food Dieticians.”#GlobalApron - Week 24. Chickpeas and Tomatoes#Dinner #Savory #Meat #Dairy-Free #Vegetables