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