It was dal that done it, in Luton, Lucknow, London. When the raisin-studded school dinners of my childhood were replaced with sophisticated south-Asian cooking. Here we also celebrate some of the wider world of curry: recipes from Nigeria, Japan, Vietnam, the Caribbean. From Uyen Luu’s ginger duck to Shuko Oda’s keema curry, and Asma Khan’s saag paneer to Lopè Ariyo’s suya lamb. There is a pumpkin curry, a prawn curry, a black-eyed bean curry; Vivek Singh’s perfect vindaloo, Meera Sodha’s tomato curry and Madhur Jaffrey’s peerless chicken korma. In short, the 20 best curry dishes from some of the finest cookery writers around.
A rich, satisfying, meat-free midweek meal that can be eaten with bread or rice.
The acidity of fermented dairy works with the Maillard reaction to create a bittersweet taste and new aroma molecules in vegetables.
This intense Goan curry is the real McCoy, true to its potato-free Portuguese origins.
This roasting tin version of the comforting dish uses Egyptian red lentils to avoid pre-soaking, with added limes for zing.
Traditionally in south Thailand this vibrant curry is made with goat, but this version uses chicken.
The simplicity of this Pakistani Punjab dish is a celebration of what the land provides.
You can keep this dish vegan or customise it with a poached egg or grilled lamb chop.
Perfect for a family gathering – use filleted fish to make things easier for you and your guests.
Shop-bought curry pastes are no match for taking the time to freshly grind spices for this complex, aromatic dish.
This mellow Sri Lankan dish conjures up sunny days in Colombo.
This fragrant vegan dish is a delicious way to cook any kind of squash.
A great treat on cold wintry evenings with the comfort of melt-away potatoes and succulent aubergines.
The homemade massalé blend used here evokes the aromatic spice gardens of the Seychelles.
A rich and creamy authentic Indian party dish.
A Nigerian street food staple is transformed into a memorable home dish.
The sweetness and acidity of tomatoes is married to classic pickling spices in this luxurious vegan dish.
The umami flavours of this milder spiced keema are thanks to a fish-based dashi.
The addition of dark chocolate gives this dish an extra complexity.
This timeless Moghul recipe should be served with Indian breads or rice and a yoghurt dish.
This spicy vegan dish is incredibly popular at the Refugee Community Kitchen.