I’ve really been getting into the Food52 blog for all of their creative cooking ideas and ways to make cooking more approachable and realistic for people who work full time. One article that really piqued my interest was about how to create quick Indian meals. “Quick” and “Indian” for food rarely is heard in the same sentence because most Indian dishes demand 20-plus ingredients and/or 10-plus steps that could take days and days. And if not days and days, then a dish would require at least a full afternoon of cooking. This recipe I found for a simple Indian tomato curry base is pretty genius. It takes all the prep work of the tomatoes, aromatics and curry base and allows you to have them pre-prepared, if that makes sense, kind of the way you have jarred sauces in your fridge. You can store them in individual portions in your fridge or freezer depending on when you want to use them, and then when you take them out to use, you can have a meal on the table in less than 30 minutes. Tonight, I used the curry base, after defrosting from the freezer, to make chicken jalfrezi in less than 30 minutes. I had a really proud moment tonight looking at the pot when I finished cooking, and then I glanced at the clock to see that not even half an hour had passed since I heated the pan.