Vegan parsnip and chickpea curry that features a big punch of chilli and classic Indian spices which are tempered by silky coconut milk.
Curry Corner
Whether it is an Indian Curry or Burmese Curry, the complex interplay of spices and flavours make these dishes among my favourites!
Thai jungle curry is famed for being one of the spiciest curries, my version features a little chicken, lots of vegetables & loads of chilli.
Kottu roti is a delicious street food dish from Sri Lanka that combines curry (chicken in this instance) with flatbread, eggs and vegetables.
King prawn Balti and curry of British Indian origin that hails from my home town of Birmingham and features jumbo shrimp in a spicy gravy.
Tofu green Thai curry in a spicy coconut cream sauce elevated with loads of fresh coriander & Thai basil with crispy soy sauce tofu chunks.
Chicken rezala curry that is Bengali in origin, my version is gloriously fragrant, relatively mild and uses bone-in chicken drumsticks.
Quick and easy tandoori cod with a delicious spicy Indian-inspired marinade with cooking instructions for both the oven and the air fryer.
Oxtail and potato curry packed to the gunnels with spicy Indian influences, it is slowly cooked to deliver tender, melt-in-the-mouth beef.
Pork belly curry loosely based on a recipe from Sri Lanka that’s loaded with black pepper, tamarind and whole slow-cooked garlic cloves.
Tandoori lamb chops marinated in a delicious and easy spiced yoghurt marinade then quickly cooked under a fiercely hot grill or broiler.