This recipe may horrify purists, it’s more of a gentle nod to the Indian Raj than something worthy of tiffin, but it couldn’t be better for a midweek winter dinner. The flavours in this are fragrant, and even better when eaten for lunch the next day if leftovers from the night before remain.
My favourite thing about this dish is the simple curry paste, simply mix the ingredients together. It’s that easy. The leftover curry paste can be frozen. Cooking the rice in the broth also adds another flavoursome element, making a hearty statement on a winter’s night.
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