Easy weeknight dinners with a South Asian flavour

Added
23 Feb 2014
By
Nick Atkinson
Contains
6 Recipes
Recipes
6

A few staples that make for an easy cook midweek and also work for lunches the following day. Indian food is designed to be cooked, stored and reheated. When visiting India, I've found that it's extremely common for kitchens to make big batches of any particular dish to keep for a week. I have to say at the end of the week, possibly you can get a bit unlucky, but for the next few days after cooking, the flavours only improve as the dish marinates further. Once you've invested in a pantry of good quality spices, stored in airtight containers, that you'll find that making may indian dishes usually only means buying the meat and any vegetables the recipe requires. Keep a good stock of lentils, chopped tomatoes and coconut milk and you'll always have an easy dinner (and lunch the next day) to hand. Dhal curries freeze especially well.

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