A collection of vegetarian curries and spice-driven mains that focus on depth of flavour without overcomplication. Expect lentils, beans, and vegetables cooked in ways that work for weeknight meals as well as leftovers.
This curry is built around kidney beans cooked with coconut milk, tomatoes, and a small blend of spices, with thyme adding a distinctive flavour to the base. The combination of beans, aromatics, and liquid creates a thick, balanced sauce that develops as it simmers. It’s a straightforward way to turn simple ingredients into a fully … Read more
This is a straightforward mung bean curry made in the Instant Pot using a simple combination of spices, coconut milk, and tomatoes. Once the base is built, it cooks with minimal attention and produces a consistent, filling result. It’s easy to scale and works well for batch cooking. Why this recipe works Variations & substitutions … Read more
This is the kind of dal I make when I want something warm and dependable without putting much thought into it. Everything comes together in the Instant Pot, the flavours build from a simple tempering, and once it’s cooking there isn’t much to manage. It’s straightforward, consistent, and easy to rely on for a quick … Read more
This is a straightforward chana masala built around tinned chickpeas and a small, reliable set of spices. It’s the kind of curry I make when I want something filling and familiar without turning dinner into a project. It works well on a weeknight, reheats properly, and is easy to adjust depending on what you have … Read more
This is a simple, one‑pot lentil dahl built around sweet potato and spinach. It’s filling without being heavy, uses ingredients I almost always have to hand, and doesn’t require much attention once it’s on the hob. I make this regularly for weeknight dinners and batch cooking because it reheats well and still tastes good the … Read more
