Tired of thinking about what to cook? Our 5 easy Indian meals will take at least one major schlep off your to-do list.

DHAL MAKHANI

Heat oil and butter. Add onions and dhal spice. Sauté for 8 minutes.   Add red lentils and fry for 2 minutes. Add water, tomatoes (if using) and salt, cook for 20-30 minutes with lid off until lentils are soft, and dahl has thickened.  Stir through chopped coriander. Serve.

 

CHICKEN KORMA

Fry the spice and chicken in oil and butter on a medium heat for 5 minutes. On low heat, stir through the yoghurt and coconut cream for 5 minutes.  Return to a gentle simmer for 5 minutes. Do not boil.  Stir through cashews and coriander, if using, and season with salt.

  

LAMB ROGAN JOSH

Heat the oil in a medium-sized pot and fry the spice and lamb for 10 minutes on medium heat stirring occasionally. Add 1 tbsp of water if sticking to loosen. Add the tomato paste and cook for 2 minutes. Add the stock and simmer gently on low heat for 45 minutes with the lid half on. Stir occasionally to prevent the curry from catching. Stir through the yoghurt and coriander, if using, season with sugar and salt.  

 

VEGETABLE MASALA

Par cook the potatoe roasting veg. Fry the spice and onion in the oil and butter for 8 minutes on a medium heat, or until soft. Add the roasting veg and the water - cook for 10 minutes (or until veg are done) on a medium heat, stirring occasionally and adding a little more water as needed. Season with salt. Sprinkle with coriander and serve with Roti and Bombay Ketchup. Enjoy.

    

BUTTER CHICKEN

Heat the oil & butter in a saucepan on medium heat. Add the chicken, fry for 3 minutes. Add paste and fry for 5 minutes. Add chicken stock and cook for 3 mins. Add cream and cook for a further 3 minutes. Season to taste if needed. Garnish with fresh coriander & serve with basmati rice & your choice of poppadoms.