Curry

Red kidney beans are high in dietary fibre, as well as being low in fat and low GI. Add them to seasonal soups and casseroles for all their nutritional benefits, and to help keep you feeling fuller for longer. Note

Boneless diced lamb shoulder or leg are usually the preferred cuts for a curry, but shoulder can be fatty and leg expensive. Using leg or chump chops, as we did here, cuts the cost – the lamb for this recipe is about $10 – and time, as the chops are quick to cut up. Note

You can find kaffir lime leaves in the herb section of supermarkets as well as Asian grocers. Store unused leaves in the fridge for up to a week, or freeze them for up to a month. Note

Kid-friendly tip: choose a milder curry paste for the kids. Note

Serve the curry with steamed rice. Not suitable to freeze. Note

Recipe can made a day ahead; store, covered, in the refrigerator this allows the flavours to develop overnight. Note

We used a vegetable mix containing carrot, beans and broccoli. Add chopped coriander and toasted slivered almonds to couscous. Note

Depending on the cut of pork the butcher used, the cooking time will vary. If the pork is diced fillet, the cooking time will be about 15 minutes. If it is a secondary cut, such as pork neck (pork scotch), the cooking time will be up to 1 hour 30 minutes for a tender result. […]

Instead of tortillas, serve mince over cooked white long-grain rice. If cooking quesadillas in a frying pan, gently press down with an egg lifter during cooking. Note

Red lentils cook quickly. To use canned, rinsed brown lentils instead, stir in at end of cooking. For a meaty version, add some chopped chicken thighs or chopped thick pork sausages when cooking onion. Try serving topped with yoghurt. Note

For a really good curry, cook onion well. Make sure it’s browned before continuing the recipe. Try pork instead of beef; cooking time may vary. Note

You can replace kumara with potato or pumpkin. You can replace beans with frozen peas. Cut small rounds, leaves or stars from leftover pastry to decorate pies. Note

Making a curry doesn�t need to be complicated. Follow these simple instructions and you�ll be cooking up an incredibly delicious curry that is far tastier and healthier than a takeaway.

Make ahead: Cook curry up to 2 days ahead. Cover, then refrigerate. Add a little water when reheating, if needed. Note

Use kumara (orange sweet potato) or canned, rinsed chickpeas instead of potato. After adding coconut milk to the pan, fill the empty can with water for easy measuring. Make ahead: Cook a day ahead. Cover, then refrigerate. Note

Use chicken thigh fillets. You’ll need to cook 1 1/3 cups basmati rice. Use a 250g packet microwave rice; heat as packet directs, then cool slightly. Note

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. Note

You’ll need to cook about 1 cup of rice. Note

This butter chicken recipe is perfect when you are looking for a quick mid-week curry. Garnish with coriander and serve with naan bread to help bring the taste of India into your home!

Our frozen vegetable mix contained baby corn, bamboo shoots, broccoli, carrots and green beans. Make ahead: Cook up to 2 days ahead. Cover, then refrigerate. Flavour will intensify over time. Add vegetables when reheating. Note

Use potatoes instead of kumara You can use regular tomatoes instead of roma. Kumara is orange sweet potato. Note

Snake beans are popular in Asian cooking. The pods are olive green, round, about 90cm long and 5-8mm wide. They are picked when young and crisp with soft seeds. If they are unavailable, use green beans. This dish would also be delicious with mixed seafood. Note

This tasty pork green curry features a delicious and authentic coconut and lime flavoured sauce. Best served with steamed rice then topped with green onions and coriander garnish.

If liked, use a store-bought butter chicken flavour base and omit the spices. Garam masala is a combination of dried spices, usually including coriander seeds, cumin seeds, black peppercorns, cardamom seeds, cinnamon sticks, whole cloves and grated nutmeg. Note

You can make this with inexpensive chuck or gravy beef, or try minced pork or beef – the cooking time will be shorter with mince. Note

To make a simple Thai chicken curry; heat a little oil in a saucepan on medium. Sauté 1/4 cup curry paste for 1-2 minutes, stirring frequently. Add 500g sliced chicken thigh, cooking for 3-4 minutes to brown all over. Add 400ml can of coconut milk and bring to a simmer. Add 2 cups of stir-fry […]

For spiced rice, fry 1 teaspoon mustard seeds, 2 crushed cardamom pods and 1/2 teaspoon curry powder in 1 tablespoon oil. Mix in 3 cups cooked jasmine rice and heat through. Note

There is nothing quite like the aroma of this beef and vegetable curry simmering on the stove, except perhaps the satisfaction of having made it yourself from scratch.

The ingredients for this easy Thai red curry fish can be picked up on the way home and dinner can be on the table in under 20 minutes. Ling, Blue-eye, and Mahi Mahi are all suitable white fish for this recipe.

The use of scotch fillet steak means that this beef and zucchini curry will be ready in no time. Sprinkle some crushed peanuts on top, together with a generous squeeze of lime and serve with jasmine rice.

Suitable to freeze. Not suitable to microwave. This dry, fragrant Nepalese curry, made with pork mince and usually served with steamed rice and lime wedges, is one of this small Himalayan country’s most popular meat dishes. Another is the delectable momo, a delicate steamed or pan-fried, meat-filled dumpling eaten by the cold-climate mountain-dwelling people of […]

This is a mild curry, perfect for those starting out in the world of curries. Sandwiched between the Middle East and the Indian subcontinent, Afghanistan’s food has been influenced by the cuisines of all the countries in these areas. In this recipe, its Iranian and Turkish influences are shown by the addition of nutmeg and […]

This traditional South African bean curry is a wonderfully warming vegetarian dish that is packed full of flavour and goodness to keep you fueled for longer.

This easy lamb curry takes a little time to cook so that those lovely flavours develop sufficiently, but apart from the initial preparation it's pretty much hands off. And not a jar of curry paste in sight.

This sweet and fragrant Thai beef and coconut curry is spicy without being too hot, with tender morsels of beef and vegetables in a rich, creamy curry sauce.

Raita is a traditional condiment from the subcontinent commonly served alongside curries. The coolness of the raita ingredients compliments the spice beautifully. It can also be served on its own, as a dip.

Full of creamy coconut flavour and packed with jewels of the sea, this seafood curry is a celebration of all things tropical. Adjust the chilli for more or less kick, and serve with rice to mop up that delicious sauce.

Use this deliciously versatile vegetable as the star ingredient.

Quick, easy and delicious Indian-style chicken tikka stir-fry from Australian Women's Weekly.

A soft and tender braised lamb and yoghurt curry from Australian Women's Weekly.

Both Japanese curry mix and frozen edamame (soy beans in the pod) are available from Asian supermarkets. You will need to shell about 300g (9½ ounces) frozen edamame in the pod for this recipe. Note

A light and sweet Thai-style beef curry with tender chunks of beef cooked in a tamarind, lime and chilli spiced coconut curry. Serve on a bed of steamed rice to soak up all the delicious sauce.

Add a little bit of bite to your regular chicken pot pies with these delicious curry versions. Best of all, leftover pies freeze beautifully and can be popped straight into the oven after you get home from work.

Garam masala literally means “blended spices” in its northern Indian place of origin; it is based on varying proportions of cardamom, cinnamon, clove, coriander, fennel and cumin, roasted and ground together. Black pepper and chilli can be added for a hotter version. Note

Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave […]

A rich, fragrant lamb and baby eggplant curry with cashew and coconut from Australian Women's Weekly.

Use light coconut cream for a lower-fat version. Note

A delicious Thai red chicken curry and coriander chicken with steamed jasmine rice.

There's plenty of juice to mop up in this delicious vegetarian curry, we're not even sure it's not a soup. Serve with plenty of rice or naan bread to enjoy every last drop.

A slowcooked beef that will melt in your mouth in a rich and herbaceous coriander curry.

If you don’t have a slow cooker, simmer on a low heat, covered, in a large heavy-based saucepan on the stove top for approximately 1 hour. Note

A slow-cooked butter chicken topped with ricotta and coriander leaves. Serve with steamed basmati rice and warm naan bread, if you like

Khitcherie, a classic Indian rice and lentil dish, was anglicised by the Raj to make that English breakfast staple, kedgeree. Commercial garam masala, found in some supermarkets, can be used instead of making our recipe. Note

Fragrant and delicious slow-cooked massaman beef curry from Australian Women's Weekly.

For a filling, delicious family meal, try this Indian inspired chicken curry with a twist.

Spicy and fragrant chicken and vegetable curry with coconut and coriander from Australian Women's Weekly.

Whip out the pressure cooker and make this exquisite curry in no time at all.

Microwave Suitable Note

This is a mild curry. For more heat, serve curry with some sliced fresh red chilli to sprinkle as desired. You can serve this curry with naan bread and plain yoghurt, if desired. Suitable to freeze at the end of step 1. Note

This particular version is Pakistani in origin, with a nod to India in its choice of spices. Garam masala is a mixture of assorted aromatic spices used in kitchens throughout the subcontinent. It is available in some supermarkets if you don’t have time to make our recipe. Note

This coconut chicken curry is the ideal choice for people who don’t like fiery curries. Note

A light and flavoursome yellow curry with kumara, green beans and tofu from Australian Women's Weekly.

A fragrant and rich Thai red curry from Australian Women's Weekly.

Easy and tasty vegetable curry pies from Australian Women's Weekly.

For an easy vegetarian meal, try this delicious coconut curry with pumpkin and butter beans.

Fragrant and filling Thai-style green chicken curry pies make a great alternative to your usual meat pie. Accompany with plenty of green vegetables for a complete meal.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This is a hot curry. If you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with […]

For a more fragrant dhal, add 6 fresh curry leaves with the split peas. Any leftover curry leaves can be frozen, then used directly from the freezer as you need them.

Creamy and rich Thai-style chicken & vegetable curry from Australian Women's Weekly.

Take your stew to the next level with this slow-cooked beef tagine.

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.

Dhal and paneer vegetable curry, cheese recipe, brought to you by Australian Women's Weekly

This recipe serves 4 as a vegetarian main meal with rice, but you can also serve it as part of an Indian banquet to serve 8. Okra, also known as lady fingers, is a green, ridged, oblong pod with a furry skin. While native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

You’ll need about half a bunch of snake beans for this recipe. Use green beans, if you prefer. Note

Brimming with flavour, this slow-cooked curry is perfect for the cooler weather.

A Portuguese rendition of a traditional dish of coastal India called Sagoti.

Rogan josh

Fragrant and flavoursome dry beef curry with onions and peanuts from Australian Women's Weekly.

Wonderfully warming and packed full of flavour, this delicious curried vegetable and lentil soup is the ultimate Winter comfort food.