Parsee Red Curry

This curry is adapted from the "Parsee Red Chicken Curry" recipe from 50 Great Curries Of India by Camellia Panjabi, for making in the Instant Pot. I have added vegetables and chickpeas to it to fill it out for use as a bulk cooking recipe for portioning out and freezing.

Lamb and Lentil Ragu

A delicious stew of lamb, lentils, and root vegetables cooked with tomatoes, red wine and herbs.

This goes well over pasta or polenta, and cooks fast enough in the pressure cooker to be doable on a week-night evening after work. 

If you don't have a pressure cooker, you can just dump all the ingredients in a slow cooker and let it cook for 8 hours.

Since this recipe makes enough for about 4-6 servings, I generally serve one third on the day, and divide the rest between tubs to freeze and eat later.

Thai-style White Fish Curry

This is another quick-and-easy after work kind of thing. It takes about as long as the accompanying batch of rice takes to cook in the rice cooker, so I generally get that set up first.

Thai curry pastes are available in the ethnic aisles of large supermarkets, or from chinese supermarkets. I used Mae Ploy Red Curry paste today.

Coconut Milk Powder is also available from the same places - and is *perfect* for if you only want to add a small amount of coconut milk to recipes on an occasional basis as it lasts for ages in the cupboard whereas tinned coconut milk tends to go rancid after opening in the fridge, or end up languishing forgotten in the depths of the freezer if I turn the rest of the tin into icecubes.