Indian

Having a pouch of ready-prepped brown rice in the cupboard means you can get this meaty curry on the table in next to no time.

The zippy sauce on these loaded flatbreads also works as a salad dressing or drizzled over a bowl of soup.

A lighter, fresher take on curry night. If you like, swap the cod for any meaty fish you fancy – salmon and hake work beautifully, too.

A twist on potato salad – seasonal potatoes are accompanied by pops of fresh sweetcorn and finished with fragrant curry leaves and gingered yogurt.

Mushrooms are a source of vitamin D, which we all need more of in the winter months. If you want to up the protein, add a tin of chickpeas or some pan-fried paneer

A curry-house favourite originating from Bengal (part of which is in modern-day Bangladesh), the word bhuna (meaning fried) refers to the cooking process rather than the type of dish. Typically the meat and sauce are cooked on a high heat until the meat is ‘frying’ in the oil-rich mixture. Serve with roti or naan rather than rice, and cucumber raita.

A vibrant curry that feels both virtuous and indulgent thanks to the velvety spinach, creamy coconut yogurt and crispy tofu. You can speed up prep time by using two packs of ready-to-eat beluga or Puy lentils instead of dried

This light and creamy curry is a delicious fusion of Indian and Thai flavours - bold spices from the subcontinent and fresh aromatics from Southeast Asia

These Indian cheese flavour bombs are packed with aromatic spice. Top with a dollop of mango chutney if you have any to hand