THE WORLD ON YOUR PLATE

Although recipes from India and South Asia tend to spring to mind when you hear the word ‘curry’, concoctions of meat or veg simmered in a spicy, flavourful sauce are appreciated on every continent. I’ve scoured the world and, using typical spices and flavourings, created my take on classic curries – some hot, some mild.

PHOTOGRAPHS MAJA SMEND FOOD STYLING ROSIE RAMSDEN STYLING SARAH BIRKS

CURRY COLLECTION

Indian vegetable curry

SERVES 4-6. HANDS-ON TIME 45-50 MINUTES

Indian vegetable curry, p58

KNOWHOW

It’s not usual to find broccoli in Indian curries, but we love the flavour and texture it brings to this dish. You could use cauliflower or romanesco instead.

MAKE AHEAD

This is best eaten on the day of cooking, but it will keep in the fridge, covered, for up to 48 hours. Reheat thoroughly.

• Sunflower oil for frying

• 2 red onions, finely sliced

• 5cm piece fresh ginger, finely chopped

• 1 tsp ground coriander

• 1 tbsp garam masala

• 1 tsp ground cumin

• 2 large maris piper potatoes, cut into 1cm cubes

• 1-2 green chillies, finely sliced (optional)

• 3 garlic cloves, finely chopped

• 400g can chopped tomatoes

• 500ml vegetable stock

• 4 dried kashmiri/Indian chillies, soaked for 10 minutes in boiling water, then roughly chopped

• 2 tsp caster sugar

• 1 large head broccoli, cut into small florets

• 250ml full-fat Greek yogurt

• 200g baby leaf spinach

• Juice 1-2 limes

• Large handful fresh coriander

• Flatbreads such as chapatis or rotis to serve

1 Heat a good glug of oil in a large, deep frying pan, then fry the onions over a medium heat. Cook for 2-3 minutes, stirring, then add the ginger and dry spices and fry for 2-3 minutes more. The onion should brown a little, but not get too dark.