About £1 per serving: One-pot chickpea curry recipes from Rukmini Iyer

Chickpeas are a closet staple for me; they are a very useful starting point for dinner when there is not much else in the house. Both of today's incredibly indulgent curries rely on spices and pantry ingredients, with lovely fresh veggies thrown in for extra flavor and interest. The richly spiced Malaysian chickpea curry is truly indulgent, thanks to the addition of fresh cream, while the vegan chickpea, cauliflower and coconut curry is fresh and light, and finished with lemon juice. lime to balance the coconut milk.

This curry is even better reheated and served the next day.

Preparation 15 minCooking 30 minFor 4 people

2 tablespoons of neutral oil1 teaspoon of cumin seeds1 onion, peeled and finely chopped5 cm fresh ginger, peeled and grated2 garlic cloves, peeled and grated1 heaped teaspoon ground cumin1 heaped teaspoon ground coriander½ teaspoon ground turmeric1 teaspoon crushed chillies 1 teaspoon ground turmeric sea ​​salt 1 can (400g) coconut milk 1 cauliflower, cut into small florets 1 can (400g) chickpeas, drained and rinsed 100 g spinach Juice of 2 limes

Put the oil in a large saucepan over medium heat, then add the cumin seeds and sauté for 30 seconds. Add the onions and cook, stirring, over medium-low heat for 10 minutes, until golden. Add ginger, garlic, cumin, coriander, turmeric, chilli and salt, reduce heat to low and sauté for two more minutes.

Stir in the coconut milk, then add the cauliflower and chickpeas, and bring to a boil. Reduce the heat and simmer for 15 minutes, until the cauliflower is just cooked through. Add the spinach and cook for another two minutes, until softened.

Turn off the heat, let the curry sit for 10 minutes, then add the lemon juice green and taste and adjust the salt in the sauce, if necessary. Serve hot with rice and/or flatbreads on the side.

Prepare 15 minCook 60 minFor 4 people generously

2 tbsp neutral oil 1 onion, peeled and coarsely chopped 1 green bell pepper, stem, skin and seeds removed, flesh coarsely chopped 250 g chestnut mushrooms, coarsely chopped 2 tbsp. ground cumin 1 tsp. heaped teaspoon ground coriander½ tsp. 1 teaspoon ground turmeric