A warm, savory Indian favourite, easy to make and exciting to eat. Serve over hot rice, with yogurt on the side, which may be added to taste to cut the heat and add sweetness.
Lovely flavours of duck with the sharpness of ginger & rhubarb.
This soup is slowly simmered to allow the spices to develop into a fragrant, rich tomato broth.
Try our curry beef pastries for a tasty starter that's easy on the purse.
Cauliflower is fun to use as it is really versatile and tastes delicious with curry.
The name says it all!
Totally delicious. Any firm fish will do. Try with scallops too!
Black pepper is found in abundance in Kerala (South India). Coupled with curry leaves, it takes goat to a whole new level. Serve with Rasam and rice or with rotis.
Adding the rice to this fragrant curry transforms this dish into a one-pot wonder. Make it as hot and spicy as you like by adding cayenne pepper to taste.
This is a fragrant rather than a hot and spicy curry.
Massaman curry is a unique type of curry amongst the various Thai curries because it is more like an Indian curry, using mainly dried spices for seasoning.
Deliciously easy to cook, low in fat and packed with protein – this curry is the perfect solution for a midweek meal!
Rajma is comfort food at its best. Rajma best with simple jeera (cumin) rice & roti is great too. Cheap & nutritious. Uses a pressure-cooker.
This is a fast-cooking dish, a bit like a stir-fry but with fabulous curry flavours. Use pork fillet if you can so it stays tender and add a few extra stir-fry style vegetables if you wish.
A delicious dish that makes a change from the usual fare. Do not stir too much.