Curries

Originally from Thailand, massaman curry blends ingredients from Malaysia, India and Iran. It’s usually made with beef, but lamb adds a lovely savouriness that works well with the dish’s subtle sweetness

Known as black pork curry in Sri Lanka, this dish gets its name and distinct flavour from the heavy use of black pepper and roasted curry powder. If you can, get a new jar of black peppercorns to grind for a punchier flavour.

Fresh fish is a popular source of protein and salmon in particular suits curries, thanks to its meaty texture. A final squeeze of lime adds a pleasant tartness.

A lighter, fresher take on curry night. If you like, swap the cod for any meaty fish you fancy – salmon and hake work beautifully, too.

Mushrooms are a source of vitamin D, which we all need more of in the winter months. If you want to up the protein, add a tin of chickpeas or some pan-fried paneer

A curry-house favourite originating from Bengal (part of which is in modern-day Bangladesh), the word bhuna (meaning fried) refers to the cooking process rather than the type of dish. Typically the meat and sauce are cooked on a high heat until the meat is ‘frying’ in the oil-rich mixture. Serve with roti or naan rather than rice, and cucumber raita.

A vibrant curry that feels both virtuous and indulgent thanks to the velvety spinach, creamy coconut yogurt and crispy tofu. You can speed up prep time by using two packs of ready-to-eat beluga or Puy lentils instead of dried

This light and creamy curry is a delicious fusion of Indian and Thai flavours - bold spices from the subcontinent and fresh aromatics from Southeast Asia