奶油豆咖哩佐糙米巴斯馬蒂香米

I've been keeping a couple of these in the freezer for nights when I can't be bothered cooking, and the butter beans come out creamy every time instead of turning mushy. Reheating straight in the oven from frozen takes about half an hour, which is handy when I forget to defrost overnight.

The brown basmati holds its texture beautifully after reheating in the oven, and the curry itself is rich without being overly heavy. I defrosted it overnight as instructed and it was ready in about twenty minutes, which made for a genuinely satisfying weeknight dinner.

The convenience of popping this straight from the freezer into the oven is a game-changer for busy weeknights. The curry itself is rich and comforting, and the brown basmati stays fluffy rather than turning to mush. I’ve already got another one stocked for next week.