A staple dish in Indian cuisine, this vegetarian ‘dhal’ with vegetables is enriched with coconut milk, giving it an exotic, enticing flavour. Serve with rice, warm naan or chappatis.
One of the spicer curries! Serve on a bed of rice and sprinkle over the freshly chopped coriander.
Steamed chicken in a garlic and tomato curry sauce flavoured with garam masala. Traditionally eaten with rice or roti.
This scrumptious curried lamb dish is prepared with everyday ingredients – most you probably have to hand right now – yet you'll be surprised by its authentic flavour. We've used the leanest cut of lamb.
Warm up on a chilly winter's day with this aromatic, rich and golden lamb curry. It's a no-fuss recipe that can be left to simmer gently and needs just warmed garlic and coriander naan breads to accompany. Delicious!
This is a luscious, buttery Punjabi chicken curry best served with fresh coriander, naan and basmati rice.
A simple and tasty variant of Dhansak/Dhalls....
I wanted a quick and easy meal to prepare for the slow cooker which was a tasty and economical treat to come home to. Lamb is cooked tender and tasty with full flavours from Heinz Lentil Soup, curry powder and vegetables. A hearty meal for the family.
Orange and tomato chicken curry. Spicy, tangy and delicious. This one is for all the curry lovers out there.
This is extremely spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillipines. There are many variations to this traditional dish, and I'll try to be as close to the real thing as I can with my version. Don't worry, you can easily get the ingredients at any Asian supermarket. Serve with white rice and a big smile.
Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.
My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in South India. For a more traditional version, substitute curd (homemade south Indian yoghurt) for yoghurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions.
A warm, savoury vegan version of an Indian favourite that is easy to make. Serve over basmati rice with yoghurt on the side.
Minced meat is excellent value, very versatile and universally popular. It is used here in a quick Indian-style curry. serve with warm naan or chapattis and thick, creamy yoghurt.
Basmati rice and green beans are stirred into roast sweet potato and cauliflower and baked for a one pot vegetarian biryani. Thanks to Cheryl Humphreys for this recipe.
A very easily made fresh tasting prawn curry with sauteed peppers and onion. Can be made as hot as you like.
This mild curry is wonderful with a cucumber raita (see footnote) and crusty bread to mop up its delicious sauce.
The spiciness of the garlic, chillies, lemon grass, and coriander is balanced by rich coconut milk and roast duck. This is a quick way to get dinner on the table, if you have a roast duck to hand. It only takes 15 minutes to prepare and another 15 to cook.
This popular Thai curry is most commonly made with beef, but is wonderfully flavourful as a vegetarian dish as well. Try making your own paste instead of using the store bought varieties.
This is my favourite curry recipe handed down from a friend. It's very delicious, easy to make and easy to prepare.