RecipeMuncher

The thing I really appreciate about Indian food (besides the flavor, of course!) is that I can make it in advance, and the longer it sits, the better it tastes. That’s a very helpful thing for those of us who are responsible for putting dinner on the table after a long day at work. I might make a chicken or lamb curry on Sunday and heat it up later in the week for a quick weeknight dinner. And the vegetarian dishes freeze beautifully. I just pulled out a portion of sweet and sour chickp (...)