From quick and easy to low and slow, we’ve got a curry recipe to suit you, whatever the occasion.
“This is a rich and super-fragrant vegan curry. The zesty tang of the lime leaves and juice complements the sweetness of the pumpkin, which becomes quite rich when cooked in coconut.” – Karen Martini
"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 slow-cooker curry will infuse your whole house with its amazing aroma, filling you and your family with delicious anticipation. Rich, hearty and spiced, it’s a truly satisfying and soul-warming dish that will bring comfort and contentment. You’ll need a 6L slow cooker for this recipe (see recipe notes).
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.
Their earthy, sweet and buttery taste add another dimension to many dishes in a variety of cuisines.
Colin Fassnidge and Anthony Puharich give a secondary cut a second chance and serve up an easy, succulent curry all cooked in one pan.
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).
