Search results for 'one pot Indian'

32 recipes



Dish type


one pot x
Indian x
No reviews

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).

Recipe by: Brenda Houghton

No reviews

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.

Recipe by: Neha

5 reviews

Nourishing lentils are great value and very good for you. The warm spices and rich coconut milk combine to create an intoxicatingly flavoured dish.

Recipe by: Maggie Pannell

2 reviews

A comforting and nutritious vegetarian main course served topped with succulent, lightly caramelised onions.

Recipe by: Maggie Pannell

1 review

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.

Recipe by: Maggie Pannell

No reviews

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.

Recipe by: HiekelEssterol

3 reviews

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.

Recipe by: RoosterandHen

2 reviews

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.

Recipe by: Norma MacMillan

8 reviews

A very easily made fresh tasting prawn curry with sauteed peppers and onion. Can be made as hot as you like.

Recipe by: D. Gebbie

4 reviews

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!

Recipe by: heymrleej

1 / 4

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