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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.

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

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About Delicious Magazine

Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.
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