3 quick “Indian Summer” recipes

🍛 Madras Chickpea Curry

Prep: 5 mins Cook: 15 mins Serves: 2

Ingredients

• 1 tbsp oil

• 1 small onion, finely chopped

• 2 garlic cloves, crushed

• 1 tsp Madras Curry Powder (from your kit)

• 1 × 400g tin chopped tomatoes

• 1 × 400g tin chickpeas, drained

• Juice of ½ lemon

• Handful of coriander

Method

1. Fry onion until golden (4–5 mins).

2. Add garlic + Madras powder, stir 30 secs until fragrant.

3. Add tomatoes + chickpeas, simmer 10 mins.

4. Finish with lemon juice + coriander.

Sunny tip: Serve with warm naan for dipping in the rich, zesty sauce.

🔥 Tandoori BBQ Veg Skewers

Prep: 10 mins Cook: 12 mins Serves: 4 as a side

Ingredients

• 2 peppers, chopped

• 1 courgette, sliced

• 1 red onion, cut into wedges

• 3 tbsp plain yoghurt

• 1½ tsp Tandoori Seasoning (from your kit)

• Pinch of sea salt

Method

1. Mix yoghurt, tandoori seasoning + salt in a bowl.

2. Coat veg in the marinade.

3. Thread onto skewers, grill on BBQ or oven 12 mins, turning.

Chef’s tip: Squeeze lemon over just before serving — it makes the spices pop.

🥗 Tikka Masala Raita Dip

Prep: 5 mins Serves: 4

Ingredients

• 300g natural yoghurt

• ½ cucumber, grated & squeezed dry

• ½ tsp Tikka Masala Blend (from your kit)

• Pinch of salt

• 1 tbsp fresh mint, chopped

Method

1. Mix cucumber + yoghurt in a bowl.

2. Stir in tikka masala, salt, and mint.

3. Chill until ready to serve.

Serve with: Flatbreads or alongside your BBQ skewers.