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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.

Chickpeas simmered in coconut milk with thyme and allspice, finished with spinach. Mellow, quick, and entirely from cans and a bag of leaves.

Everything good about Mexican street corn, taken off the cob and into a bowl: charred kernels, a tangy lime dressing, chili, and a shower of herbs.

Red lentils collapsed into coconut milk with cumin and ginger. No soaking, no technique, and it thickens itself while you set the table.

Canned tomatoes and white beans simmered with garlic then blended smooth, so the beans do the work of cream. Fifteen minutes of cooking and almost nothing to chop.

A fierce, unfermented ginger beer: fresh ginger blended, steeped and strained into a syrup, then topped with soda water. All of the heat, none of the waiting.

Green mango simmered soft, pulped, and spiced with cumin and black salt into a pale, tart-savory cooler. Drunk across North India specifically to survive the summer.

Bruised lemongrass and ginger simmered into a fragrant, faintly citrus syrup, then chilled and lengthened with lime. Clean and grassy rather than sweet.

Watermelon and mango cut small and salted early so they give up their water in a colander rather than in the bowl, then tossed with red onion, chili, lime and cilantro. Sweet, sharp and hot at once, and it stays a salsa instead of collapsing into juice.

Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.

Hibiscus steeped with ginger, clove and orange peel. The Caribbean Christmas drink, deep red and warmly spiced rather than simply tart.

A hearty one-skillet breakfast: sweet potato diced small and browned until tender, then folded through smoky paprika, cumin and black beans. High-fiber, high-protein, and it holds you well into the afternoon.

Thin, lacy gram-flour pancakes studded with onion, tomato, chili and cilantro. High-protein, naturally gluten-free, and on the plate in twenty-five minutes.

Crisp cubes of tofu in a sun-dried tomato cream sauce that tastes like it took an hour. It takes half of one, and that is the reason people keep making it.

Bananas simmered in coconut milk with palm sugar and pandan until the syrup goes thick and caramel-brown. A bowlful of warm comfort.

Peppers and onions softened down with harissa and white beans until jammy. One pan, big flavor, and almost entirely from cupboard and freezer.

Garlicky white beans wilted down with kale and lemon in a single pan. Substantial, cheap, and on the table in twenty minutes.

Tortillas crisped in a pan and then folded through warm salsa verde just long enough to soften at the edges without collapsing. Topped with black beans, avocado, onion and lime.