One of the surprising things I discovered on my journey through India and staying, I have to confess, in nice hotels, was that the cooking in such places was actually very good, even the buffets, where you are presented with, say, twenty curries, the majority of them vegetarian. Rajma would be included in the buffet of every one of those hotels in the north of India, and with dishes like these I would have no problem being a vegetarian. This meal, if served as eight portions, provides 221kcal, 11g
Packed with flavourful ingredients, lighter coconut milk makes this a healthier twist on a Thai favourite. Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt.
A cheap and economical Thai curry. The root veg have a sweet taste that benefits from a little spice. You can freeze the curry in portion-sized amounts, then defrost for a quick meal. (But don't freeze the rice - always cook it fresh.)
This take on an Indian potato and cauliflower curry is a brilliant meal to make on the cheap. Each serving provides 342kcal, 11g protein, 41g carbohydrate (of which 11g sugars), 13g fat (of which 4g saturates), 9g fibre and 0.7g salt.
This recipe makes excellent use of a whole chicken. Serve with rice, or if you have time, homemade roti. This meal, if served as six portions, provides 491kcal, 59g protein, 27g carbohydrate (of which 6g sugars), 15g fat (of which 3g saturates), 7g fibre and 0.7g salt per portion.
You can whip up this easy chickpea curry with just a few store cupboard staples - perfect for a laid-back supper. This is designed to be a low cost recipe Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt.