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3 recipes
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
A weeknight green curry that tastes like a takeaway. Frying the paste in the thick top layer of coconut milk wakes up the lemongrass and chilli, and a last-minute balance of fish sauce, lime and a little sugar makes it sing.
