Spiced cod and basmati rice are baked together to make this traditional Indian one-pot dish. Try serving with grilled poppadoms and Brussels Sprouts with Mustard and Cumin (on this website).
This quick curry is one of my stand-bys for busy nights. The curry paste is flavoured with cumin, cloves, cinnamon and red chillies, and can be made easily in a food processor.
Nourishing lentils are great value and very good for you. The warm spices and rich coconut milk combine to create an intoxicatingly flavoured dish.
A comforting and nutritious vegetarian main course served topped with succulent, lightly caramelised onions.
This lightly curried rice dish makes a simple yet satisfying vegetarian meal, with the chickpeas providing valuable protein. Serve with a yoghurt raita and mango chutney. A fresh, green, baby spinach leaf salad would also make a good accompaniment.
This scrumptious curried lamb dish is prepared with everyday ingredients – most you probably have to hand right now – yet you'll be surprised by its authentic flavour. We've used the leanest cut of lamb.
This is my all time favourite curry to make; it's pungent flavour wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavours will develop and the curry will become even more delicious!
Basmati rice and green beans are stirred into roast sweet potato and cauliflower and baked for a one pot vegetarian biryani. Thanks to Cheryl Humphreys for this recipe.
Mince is an all-time useful standby – quick to cook and adaptable. This keema is a fast, spicy way to pep it up for a quick midweek meal.
I wanted a quick and easy meal to prepare for the slow cooker which was a tasty and economical treat to come home to. Lamb is cooked tender and tasty with full flavours from Heinz Lentil Soup, curry powder and vegetables. A hearty meal for the family.