Curried stir-fried vegetables, with all the crispiness of an Asian-style stir-fry and the depth of flavour of a Kashmiri-style curry.
This recipe is great as a meal in itself (a big plate of vegetables with a full-bodied curry flavour like this hits the spot every time) but it can also be used to jazz up a plate of sides to accompany a bigger meal.
Sri Lankan cuisine frequently combines three exquisite things: spices, coconut and seafood. It’s almost as if these flavours were made to go together. This recipe is a curry-flavoured soup using prawns, but you could easily add large pieces of white fish to round out the meal.
Doro wat is the national dish of Ethiopia, possibly the most famous meal from the African continent. And it’s hot. Super hot. Bonkers insane hot. Like, how do Ethiopian people still have functioning taste-buds hot. Western interpretations of this meal tend to tone things down a lot, but this recipe still has a lot of … warmth.
A fiery dish for those who love their curry hot. Vindaloo is actually a Portuguese/English confection of traditional Indian cooking, but the meal has become a staple across the world. Cook it the way you like it.
Mmmm, the flavours in this Kashmiri curry will have your mouth watering the moment the spices hit the pan. The hardest part of this recipe is waiting for it to cook. When we take this recipe to the markets and cook and serve from a small cooktop at our stall we often find people tracking […]
A quick and simple go-to meal for those cold winter evenings. This has the benefit of being a very flexible curry. Be creative and throw in whatever vegetables you have available. This recipe suits chicken or pork, or leave the meat out altogether.