Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken. Warming Sunday dinner ideas for a cold winter evening. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Warming Sunday Dinner Ideas for a Cold Winter Night – Soups, Stews, Braises, Curries

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These warming Sunday dinner ideas for a cold winter night include everything from comforting soups and braises to stews and curries. We’ve got recipes for a traditional borscht and authentic beef Stroganoff, Cambodian fried spring rolls and stirring pot soup, a Moroccan chickpea soup and lamb tajine, a Burmese curry and Thai curry, and braises and stews from Spain.

This compilation of warming Sunday dinner ideas for a cold winter evening is the latest edition of our series of our best Sunday night dinner ideas. If you can’t find anything you want to make tonight from the cosy suggestions below, then browse this collection of our warming winter soup recipes or poke around our Grantourismo recipe archives where we have many hundreds of recipes filed.

Now before I tell you all about our cosy Sunday dinner ideas for a cold winter evening, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee.

Another option is to use links on our site to buy travel insurancerent a car, book accommodation, book a tour on Get Your Guide, or buy something on Amazon, such as these cookbooks for culinary travellers, award-winning cookbookscookbooks by Australian chefsclassic cookbooks for serious cooks, or gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about these warming Sunday dinner ideas for a cold winter night.

Warming Sunday Dinner Ideas for a Cold Winter Night – Soups, Stews, Braises, Curries

Our warming Sunday dinner ideas for a cold winter night include everything from soups and stews to braises and curries.

Russian-Ukrainian Borscht Recipe

This is the best of my best warming Sunday dinner ideas for you, but you’ll need fresh beetroots. Canned beetroot won’t do unfortunately. It’s my traditional Russian-Ukrainian borscht recipe, which makes the comforting vegetable soup of my childhood, that I think of as beetroot soup for the soul.

Borscht has a special place in the hearts, minds and stomachs of anyone of Russian-Ukrainian heritage – my grandmother was Ukrainian and grandfather Russian, although they were born in the land we now know as Ukraine when it was part of the Russian Empire, and were post-World War Two refugees who emigrated to Australia.

Terence and I are actually nibbling on a plate of devilled eggs right now as a big pot of hearty borscht simmers on the stove here in our Siem Reap kitchen. When it’s ready, I’ll top it with plenty of fresh fragrant dill and generous dollops of sour cream.

This Russian Borscht Recipe Makes the Hearty Home-Cooked Soup of my Childhood

Beef Stroganoff Recipe

Yes, two Russian-Ukrainian family recipes in one round-up, because it’s such hearty food that is made for warming up cold souls on chilly evenings. My authentic beef Stroganoff recipe makes another of my takes on a family recipe – this time, the deliciously rich and creamy braised beef and mushroom dish invented in the pink Stroganov Palace in St Petersburg – and it’s another of my warming Sunday dinner ideas for you.

I often wonder what the Stroganov family might have thought if a fortune teller had told them their beef Stroganoff recipe would travel the world with Russian-Ukrainian refugees like my grandparents, Ewfrosia and Ivan, being cooked and eaten everywhere from China and Hong Kong to Australia and the Americas, before becoming a retro classic of the 1970s, revitalised in the 2020s.

I like to serve my beef Stroganoff as it was originally served with shoestring fries, although I also adore it with Terence’s creamy mashed potatoes. A Russian garden salad. I’ve got more Stroganoff recipes here for you, including chicken Stroganoff, meatball Stroganoff and vegetarian mushroom Stroganoff. I’m posting a pork Stroganoff recipe next week.

Authentic Russian Beef Stroganoff Recipe for a Retro Classic from a Saint Petersburg Palace Kitchen

Cambodian Samlor Korko Recipe

If we weren’t nibbling on devilled eggs and I didn’t have a pot of borscht on the stove, we’d be munching into piping-hot Cambodian fried spring rolls and I’d be stirring a pot of samlor korko. However, this is not a quick and easy Sunday night dinner, this is more of a Sunday cooking project, so if you’re not prepared to commit a few hours to this, scroll down. If you are…

Our Cambodian samlor korko recipe makes another of our best warming Sunday dinner ideas for you: a hearty, healthy, unpretentious, stew-like soup. Packed with vegetables and green fruit, samlor korko is beloved by all Cambodians, but especially the older generation. ‘Samlor korko’ translates to Cambodian ‘stirring soup’ or ‘stirring pot soup’. Samlor means both ‘soup’ and ‘stew’, while ‘korko’ refers to the ‘stirring’ of the soup.

Here in Cambodia, samlor korko is an ‘anything goes’ kind of dish. Seasonal local vegetables are always used, which means the mix of vegetables varies from season to season, so don’t stress if you can’t get something on the ingredients list below and substitute it with what you can get. Otherwise, perhaps take a look at this recipe for a sour beef soup with morning glory or this pork, pineapple and coconut milk stew.

Traditional Samlor Korko Recipe for a Hearty Healthy Cambodian Stirring Pot Soup

Moroccan Chickpea Soup Recipe

This authentic Moroccan chickpea soup recipe makes one of our favourite chickpea soups and it’s another one of my warming Sunday dinner ideas for you. Terence was taught to make this by Jamila, the cook at a riad we settled into in Marrakech, Morocco, back in 2010 on the yearlong grand tour that launched Grantourismo, and he hasn’t changed a thing since.

It makes a comforting soup that is a healing balm on a cold winter’s evening, although I have to confess that I can tuck into this year-round. Incredibly rich, a little spicy, and wonderfully textured, it fills you up without leaving you full. Unless you do as I do and ladle out a second bowl. It’s that good.

We recommend serving it with lemon wedges to squeeze in the soup to add a little tang, and some warm flatbread or chunky slices of toasted sourdough bread, however, if you’re up for cooking a Moroccan feast, scroll down…

Authentic Moroccan Chickpea Soup Recipe Straight from a Marrakech Kitchen

Moroccan Lamb Tagine with Prunes and Almonds Recipe

You could follow up the Moroccan chickpea soup, with this Moroccan lamb tagine with prunes and almonds recipe, which makes another of best warming Sunday dinner ideas for you. You can’t make this one in a hurry either, so if you’re not prepared to stick around the kitchen, best stick to the soup above.

A Moroccan tagine is essentially a slow-cooked stew and the best things about this lamb tagine is that, firstly, it’s dead easy, and, secondly, it will fill your home with the most delicious aromas. You will need the spice mix Ras el Hanout otherwise, you can’t buy the ingredients to make the blend yourself.

You could also make this in a pressure cooker, as it cuts the simmering time down by about an hour. Serve with some crusty bread or plain couscous, just don’t tell your Moroccan friends. Tagine is not served with couscous in Morocco although that’s what we love to enjoy it with.

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech


Braised Chicken with Olives and Capers Recipe

If you’re not a regular reader and didn’t make our Mediterranean style braised chicken with olives and capers recipe that we shared last month, then I highly recommend you try it, especially if you’re looking for an easy Sunday dinner that comes together quickly.

This recipe quickly became one of our top chicken recipes and it’s another of my top warming Sunday dinner ideas for you. We love to serve it with these mini Hassleback potatoes made from baby potatoes or new potatoes. Although it’s a super cosy dish served with creamy mashed potatoes.

If you want to nibble something first while the chicken is cooking, make my roasted cauliflower recipe. It will make you a Middle Eastern inspired dish of cauliflower florets oven-roasted in a spiced olive oil, piled onto a spread of creamy hummus, and topped with crunchy fried chickpeas, zingy pickled shallots, and fresh mint leaves.

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken

Spanish Rabo de Toro Oxtail Stew Recipe

Our rabo de toro oxtail stew recipe from Jerez in Southern Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours, and it makes another of our best warming Sunday dinner ideas for you.

If you want something to snack on while the rabo de toro is stewing, you should be able to find something in our collection of best Spanish tapas recipes, which includes recipes for the Spanish meatballs called albondigas, chorizo and potato croquettes, classic garlic shrimp or gambas al ajillo, and a Spanish chorizo in red wine recipe for chorizo al vino tinto.

But back to our oxtail stew recipe — we found that in many recipes Spanish chorizo (spicy sausage) was added to the rabo de toro, but in Terence’s opinion, if you’re doing it right, the dish needs no such unnecessary complication of flavours.

Terence has found the best way to cook this dish is in a Dutch Oven as the wide base and heat retention promotes even cooking. If you want to make a version in a pressure cooker, just half the time and test to make sure the oxtail is fall-apart cooked.

Rabo de Toro Oxtail Stew Recipe from Jerez in Southern Spain


Burmese Chicken Curry Recipe

This classic Burmese chicken curry recipe makes a gently-spiced curry that is perfumed with turmeric, ginger, garlic, chilli, and lemongrass and it comes together quickly compared to some curries, such as the Thai Massman below, which is another Sunday cooking project.

This Burmese chicken curry recipes makes another of our best warming Sunday dinner ideas for you. It’s a rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s quickly soaked up by coconut rice.

In Myanmar, it’s served with salads such as this Burmese potato salad, raw cabbage salad, and tomato salad. I’ve adapted this curry from my favourite Burmese cookbook, Mi Mi Khaing’s Cook and Entertain the Burmese Way, dating to 1978.

It’s a delightful little booklet that is as much a historical document as it is a practical cookbook and I highly recommend it if you’re a lover of the cuisines of Myanmar or keen to learn more about them. The Shan tomato salad recipe is another favourite of mine.

Classic Burmese Chicken Curry Recipe for an Aromatic Tomato Based Curry

Thai Beef Massaman Curry Recipe

A Thai Massaman beef curry is our favourite kind of Thai curry. It’s the earthiness of Southern Thailand’s beef Massaman curry that makes this the most moreish of all curries. While the prep list is long and the cooking time requires the patience of a saint, it’s by far the most rewarding curry to make.

You’ll also see lamb and chicken Massaman curries, though never pork, as this is a Thai Muslim curry, but Terence prefers making the slow-cooked beef version. It’s one of the best curry recipes as far as we’re concerned and another of our best warming Sunday dinner ideas for you.

This recipe by chef Ian Kittichai from his Issaya Siamese Club cookbook is one of Terence’s favourite lamb versions as he uses lamb shanks, but sadly we can’t source lamb here in Cambodia, so beef Massaman it is.

Authentic Beef Massaman Curry Recipe – How to Make this Rich Complex Southern Thailand Curry

Please do let us know in the comments below if you make any of our warming Sunday dinner ideas as we love to hear how our recipes turn out for you.


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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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