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.
For a less spicy version, cut down on the curry powder. Serve over hot boiled rice.
This Pakistani & Indian-style Keema Matar is an easy, one-pot recipe that’s very flavourful.
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.
One of the best South African Indian food recipes that is full of flavour and tastes great with rice or roti bread. This is one of those dishes that tastes better on the second and third day.
Deliciously easy to cook, low in fat and packed with protein – this curry is the perfect solution for a midweek meal!