Nourishing power curries

Anshu Ahuja of London meal-delivery service DabbaDrop shares a basket filled with fresh flavour and added spice

This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge. SERVES 2 | PREP 10 MINS | COOK 20 MINS | EASY 1 tbsp olive oil1 onion, diced400g baby po

Ingredients (Serves 2) ◆ 1tbsp vegetable oil◆ 1 red or brown onion, sliced◆ 500g sweet potatoes, peeled and chopped into chunks◆ 1 red pepper, deseeded and chopped◆ 2tbsp Tikka Masala curry paste◆ 400

By Charlie Tomlinson from Wild Root (wildroot.kitchen) Serves 2 | Prep 40 mins | Cook 30-40 mins FOR THE ALMOND CRUST TOFU 1 block of extra-firm tofu 2 tbsp chickpea flour 1 tbsp water 1 tsp tamari 10

A classic fish curry with curry leaves, chilli, pepper and turmeric simmered in coconut milk, this southern Indian dish is a staple in every household and simple to cook. This is best made with fish s

■ Serves 2 ■ Prep 15 mins ■ No cook 140g bulgur wheat1 tsp each ground allspice and ground cumin6 stoned dates, chopped small handful of parsley, chopped400g can of chickpeas, drained2 tbsp flaked toa