5 fabulous recipes for Diwali

Chickpea Curry
Serves 4

1 tsp oil
150g diced onions
2 tbsp Patak's Tikka Masala Paste
200g chopped tomatoes
1 green chilli (split into 2)
400g chickpeas (boiled) or 1 can of drained tinned chickpeas
1/2 tsp sugar
1 tsp chopped mint
1 tbsp chopped green coriander

1. Heat oil in a pan. Fry the diced onions for five to eight minutes.

2. Add the Patak's Tikka Masala Paste and the chopped tomatoes and cook for another five to eight minutes.

3. Add the green chilli and boiled chickpeas and cook for a further two minutes.

4. Finally add the sugar, chopped mint and the green coriander. Stir gently.

5. Serve and garnish with coriander.

Vegetable Pulav
Serves 4

250g basmati rice
3 tbsp oil
4 cloves
4-5 green cardamoms
1/4 tsp cumin seeds
salt (as required)
water (enough to boil)
100g carrots (boiled & diced)
100g green beans (boiled & diced)
125g cauliflower florets (boiled)

1. Wash rice in several changes of water and leave to soak in water for up to 20 minutes.

2. In a pan heat about a litre of water till it begins to boil.

3. Add the oil, whole spices and salt to taste.

4. Drain the rice of the excess water and add to the boiling water. Once the water begins to boil again, reduce heat to a simmer.

5. Check the rice after about five to eight minutes and when it is done (taste to check rice is soft) drain off the excess water.

6. Add the boiled vegetables with the rice and serve hot.