"This incredibly delicious dish takes its cue from Thailand and its convenience from red curry paste. A few other fresh ingredients, and you’ll be really pleased with the results. It’s spicy, salty, a little bit sweet, sour and very moreish. You could also make this with chicken marylands. Just make sure you have plenty of rice to soak up all that sauce!" – Danielle Alvarez.

This comforting chicken roast pulao is a delicious, warming meal to serve to the whole family or to friends when entertaining on the weekend. Traditionally served in the Indian region of Bengal, this fragrant recipe features aromatic spices of cardamom, cloves, cumin and coriander to make the luxuriously rich roast chicken sauce with a pinch of saffron to create the iconic yellow-hued rice. Serve on cold, rainy days as the ultimate winter warmer. This recipe is by Opel Kahn.

A creamy classic comfort dish. You can choose to make your own yoghurt flatbreads, or use store-bought to save on time.

The ultimate winter warmer.

Make this delicious curry from scratch or use any leftover braised brisket you may have. Either way, this one is definitely a winner!

“This light curry is fresh and fragrant” - Hayden Quinn.

"This is another deconstructed curry. Using the tray method ensures the fish doesn’t get as abused as in a bubbling pot." – Matt Preston

This vibrant curry is bound to bring a little warmth and sunshine into those cooler months. This recipe is very versatile. You can also make this curry with other white fish such as cod or ling, and also with salmon or ocean trout. Baby snapper curry

This curry is packed full of flavour and works well with any firm, white fish.

An Indian-style mild curry that you can cook faster than ordering in.

I discovered this super-intense curry on a trip to Andhra Pradesh. It's quick and easy to make. Serve with your favourite flatbread, roti or paratha, or it's great with rice too, says Matt Preston.

Do you want to chuck everything in a pot and let it cook itself? Then this is the dish for you. Curries are great to cook in bigger batches – they often taste better the next day when the flavours have married more, says Bettina. This recipe is extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99).

We served this vegetarian curry with rice and hoppers – bowl-shaped Sri Lankan crepes made with rice flour and coconut milk. Buy them from good Sri Lankan takeaway restaurants, or use parathas (Indian flatbreads) or extra basmati rice, says O Tama. Recipe by O Tama Carey, from Lankan Filling Station.

This low-fat curry is baked in the oven and, while it’s quick to make and only uses a few ingredients, it’s really big on flavour, says Jamie.

Vegetarian curry? Yes please! And when it's as vibrant as this you'll want a second helping.