Curry omelette and kitchri: Rukmini Iyer’s recipes for quick Indian meals

Fast food, Indian style – spiced spuds, rice, lentils and peas (mackerel optional, but irresistible), and a curried tortilla/frittata hybrid

Quick, Indian-inspired dishes make for great weeknight dinners . With just a handful of store-cupboard spices, you can transform simple ingredients – eggs, rice, lentils – into a feast. Growing up, my mum always told me that kitchri, the dish from which kedgeree originated, was made during the monsoon season, because, even if you couldn’t get out to the shops, you’d always have potatoes, rice and lentils in the cupboard. Here’s my version, along with masala frittata, my favourite way to use up eggs and potatoes.

Recipes extracted from India Express: 75 Fresh and Delicious Vegan, Vegetarian and Pescatarian Recipes for Every Day, by Rukmini Iyer, published by Square Peg at £22. To order a copy for £19.14, go to guardianbookshop.com

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