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A revithada-style chickpea stew: soft, warming and quietly spiced with cumin and smoked paprika. Ready in half an hour and lovely spooned over rice.

Twenty-five minutes, one pan, mostly cupboard. The beans break down just enough to make the sauce creamy without a drop of cream.

A fragrant, coconut-rich curry that comes together in the time it takes to cook rice. Sweet, salty, sour and hot, all balanced in one pan.

Numbing, savory and fast. Mushrooms stand in for the pork and nobody misses it. The chili bean paste and Sichuan pepper are doing the real work.

Cool rice noodles under a pile of herbs, raw vegetables and crisp tofu, with a sharp lime-and-chili dressing poured over just before eating. A hot-weather dinner that never feels heavy.

Cold buckwheat noodles in a nutty sesame dressing, loaded with edamame and crunchy raw vegetables. Fifteen minutes, and it is better after an hour in the fridge.