“The traditional Afghani haleem is made with mutton, but here it’s replaced with soya nuggets or tempeh and extra vegetables. Tempeh is notorious for not being able to absorb any kind of marinade because it’s so dense. The secret is to freeze it first. It won’t affect the quality, but will sure make it taste better!” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

“The coconut rice powder can be used to thicken and enrich the flavour of any curry” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

“Mixed sprouts are also available from Woolworths; you’ll need two packets for 400 grams” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

“This simple one-pot recipe is great for when you’re hungry but time-poor” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

“This pairing of fried spiced potato patty in a bun is a popular Mumbai street food” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).