Quick, easy and healthy Indian suppers

If, like us, you're trying to cut down on both ultra-processed food and the takeaways, it can be hard to find simple, tasty Indian meals. Chef and author Anjula Devi shares her favourite one-pan dishes, using minimal steps and ready in just 15 minutes!

- 

'For many years, I have followed the traditional way of cooking Indian food, but I have continually created different flavour combinations and experimented with cooking methods,' writes Anjula Devi in her new book, 15-Minute Indian. 'These have been designed to make Indian food more accessible and less time-consuming, without taking away the delicious aromas and flavours from our cuisine.' The trick to only needing one pot, and not a lot of time, is to cut ingredients small and cook on the hob with a lid.

Beetroot with Indian five spice

PREP TIME: 4 minutes

SERVES: 4

COOKING TIME: 8 minutes

Ingredients:

500g shop-bought cooked

beetroot

• 1 hot bird's eye chilli

• Large handful of fresh mint,

plus extra to garnish

• 2tbsp coconut oil

• ½tsp fenugreek seeds

• ½tsp brown mustard seeds

• ½tsp cumin seeds

• ½tsp nigella seeds

• 1tsp fennel seeds

• 1tsp garlic paste

• 2tsp ginger paste

• ½tsp ground turmeric

• Chilli powder, to taste

• 2tsp jaggery (or soft brown

sugar)

• 1tbsp coconut cream

• Fine sea salt, to taste

• Juice of 1 small lime

Method:

1 Dice the beetroot.

2 Pierce several holes in the bird's

eye chilli, using a cocktail stick