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Lunch Clear all

24 recipes

Indian

Tomato Tamarind Rasam

A thin, peppery South Indian soup of tomato, tamarind and lentil water, finished with a sizzling mustard and curry leaf tempering. Quick to make and good with rice or on its own.

50 minServes 4
Indian

Sambar

A tangy, gently spiced South Indian lentil and vegetable stew finished with a sizzling mustard and curry leaf tempering. Serve it with rice, idli or dosa for an easy everyday lunch.

1 h 5 minServes 6
Indian

Rajma Masala

Soft red kidney beans simmered in a thick onion and tomato gravy with warm spices. It's a filling, everyday North Indian lunch that tastes best over steamed rice.

1 h 40 minServes 6
Indian

Dal Tadka

Soft, creamy yellow lentils simmered with tomato and ginger, then finished with a sizzling garlic, cumin and chilli tempering. Simple, filling and ready in about an hour.

1 h 5 minServes 4
Pakistani

Mix Sabzi (Pakistani Mixed Vegetable Curry)

An everyday mixed vegetable curry with potato, carrot, beans, cauliflower and peas in a soft onion-tomato masala. Simple to make with ordinary vegetables, and it goes well with roti.

1 h 5 minServes 4
Pakistani

Tahiri (Turmeric Potato and Pea Rice)

A one-pot vegetarian rice dish of golden basmati cooked with potatoes, peas and whole spices. It is simple, filling and ready in under an hour, ideal for an easy weekday lunch.

56 minServes 4
Pakistani

Chana Daal with Onion-Tomato Masala and Garlic Tarka

Split chickpeas simmered until tender but still whole, then folded into a golden onion-tomato masala and finished with a sizzling garlic and cumin tarka. A hearty everyday lunch for rice or roti.

1 h 30 minServes 4
Pakistani

Moong Daal (Split Yellow Lentils with Garlic Tarka)

A soft, gently spiced pot of split yellow moong lentils finished with a sizzling garlic and cumin tarka. Light, quick and easy to digest-friendly cooking for everyday lunches with rice or roti.

45 minServes 4
Middle Eastern

Chicken Shawarma Bowl

Spiced grilled chicken thigh over rice and salad with garlic-yogurt sauce. Marinate the night before for the best flavour.

55 minServes 4
Pakistani

Masoor Daal with Tarka

Red lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.

35 minServes 4
Indian

Chana Masala

Chickpeas in a dark, tangy onion-tomato masala with amchur and garam masala. Pantry cooking at its best.

40 minServes 4
Greek

Greek Salad

Chunky tomatoes, cucumber, red onion, olives and a block of feta, dressed with olive oil and oregano.

15 minServes 4