Once all the onions have sizzled, pop into the oven and roast for 20 minutes. Make the quick curry base by adding the garlic, peeled tomatoes, tomato purée, tamarind and salt into a food processor.

Add your chicken thighs, potatoes and carrots, then all your spices and mix through to combine. Add the preserved lemons, ...

Nadiya’s quick recipes promise to ... but you can still expect a tangy curry yoghurt dressing. The dish is taken to new heights with toppings of crispy fried onions, raisins and fresh coriander.

“I am always learning and experimenting with Thai recipes. Of all the curries, this vibrant peanut vegetable curry is one of my ... For the paste: 1 onion, roughly chopped 1 lemongrass stalk ...

This vegetable peanut Thai curry is Nadiya Hussain’s favourite to make during Ramadan - Nadiya Hussain taps into her Thai ...