A filling vegetarian curry, with leftovers to stuff into a wrap or pie. The same sauce can also be used as the base for a matar paneer. Cook once, eat thrice!
Rukmini Iyer’s Roasting Tin series celebrates the simplicity of one-pan cooking while her recipes for the Guardian suggest easy midweek meals and ways to save time in the kitchen by doubling your dinners. She’ll be answering your questions live from live from 1200 GMT on Wednesday 11 November.
World News
Roast chicken thighs with roasted squash, leeks and two punchy dressings