SEVEN COMFORTING CURRIES
As the nights draw in, try recipes for comforting curries from some of our favourite chefs and food writers
1
LAMB AND ALMOND CURRY
This tomato-based curry is enriched with ground almonds and spiked with Kashmiri chillies. It’s baked in the oven for an hour, so the lamb will be meltingly tender
2
VIVEK SINGH’S CHICKPEA CURRY
The chef and owner of London’s Cinnamon Club restaurrant says “my take on Punjabi-style chana masala is a way of making something my whole family can eat together”
2
VIVEK SINGH’S CHICKPEA CURRY
The chef and owner of London’s Cinnamon Club restaurant says “my take on Punjabi-style chana masala is a way of making something my whole family can eat together”
3
MALLIKA BASU’S GOAN FISH CURRY
Food writer Mallika says “this monkfish curry traditionally uses Goan or Kashmiri chillies to add medium heat, making for a family friendly meal”
3
MALLIKA BASU’S GOAN FISH CURRY
Food writer Mallika says “this monkfish curry traditionally uses Goan or Kashmiri chillies to add medium heat, making for a family friendly meal”
4
CHETNA MAKAN'S FISH CURRY WITH CUMIN AND CORIANDER RICE
Fresh, creamy and fragrant, this dish is comforting, but light at the same time. The cod and prawns act like little sponges, absorbing all the aromatic spices
4
CHETNA MAKAN'S FISH CURRY WITH CUMIN AND CORIANDER RICE
Fresh, creamy and fragrant, this dish is comforting, but light at the same time. The cod and prawns act like little sponges, absorbing all the aromatic spices
5
YASMIN KHAN’S BUTTERBEAN, SQUASH AND KALE STEW
The leaves and seeds of coriander bring a hint of citrus to this vegan stew. The flavours improve over time, so it’s a great one to make the day before
6
ASMA KHAN’S VENISON KEEMA
The chef and owner of London’s Darjeeling Express restaurant says keema was a childhood favourite. “It’s great the day after,” says Asma. “Either in an omelette or in a toastie with tomato ketchup”
5
YASMIN KHAN’S BUTTERBEAN, SQUASH AND KALE STEW
The leaves and seeds of coriander bring a hint of citrus to this vegan stew. The flavours improve over time, so it’s a great one to make the day before
6
ASMA KHAN’S VENISON KEEMA
The chef and owner of London’s Darjeeling Express restaurant says keema was a childhood favourite. “It’s great the day after,” says Asma. “Either in an omelette or in a toastie with tomato ketchup”
7
CHETNA MAKAN'S PANEER KOFTA CURRY
These vegetarian koftas in an aromatic, nut-rich sauce are pretty special. You can make them along with the sauce up to a day in advance, refrigerate then reheat until piping hot
SUPER SPEEDY CURRY
Short of time? These recipes are all ready in under 30 minutes
EVEN SPEEDIER CURRY
No time at all? Try our Indian ready meals for quick curries with authentic flavour
AND ON THE SIDE...
Fragrant rice, dal, samosas, saag and bhajis – the sides turn a meal into a feast