A great example of delicious Plant-based Indian street food that works well as a starter or lite bite or even as a main meal.
This Aubergine Curry Recipe, a twist on a red curry, using roasted European aubergines, has become the most popular dish in the restaurant. Don’t be scared to burn the edges, that’s where the flavour is.
Baingan ka Bharta recipe – a popular North-Indian dish of mashed smoked or roasted aubergines cooked with Indian spices and best enjoyed with hot rotis or paratha.
An easy-to-make delicious traditional north Indian vegetarian curry made by cooking paneer (Indian cheese) and green peas in a spicy onion tomato masala.
A flavourful Punjabi Lamb Curry of locally sourced free-range lamb slow-cooked with whole spices and fresh ginger, garlic, onions & tomatoes.
Lorna’s Chicken Curry recipe is generations old and was awarded 2 Gold Stars at the Great Taste Awards in 2019.
This slow-cook Lamb & Pumpkin Curry is one that will fill you up on flavour and leave you feeling like you’ve just been to your favourite local Indian.
A quick and easy recipe for using up your leftover turkey after Christmas. It is up to you how spicy you want to make this curry.
What’s not to love about these beautiful, charred crescent-moon slices of pumpkin draped with a silky makhani sauce in this pumpkin curry by Chef Jack Greenall of the Smoke & Thyme Supper Club in Oxford.
Fresh, healthy and seasonal, the Burford Garden Company’s Sri Lankan vegetable curry is perfect for a colourful, warming lunch or for an informal gathering of friends.
Recipe for a Goan pork sorpotel (or sarapatel) – a dish of Portuguese origin that has become an essential Indian pork curry in the former Portuguese colony and the west Indian state of Goa.
An Aubergine Masala recipe from Together: Our Community Cookbook, a stunning charity cookbook by the Hubb Community Kitchen.