The KEEN’S curry powder adds so much warmth and flavour to these golden cauliflower fritters and the coconut curry mayo you serve them with. They’re easy to make and perfect for any time of the day. If you’re feeling fancy, serve them as a starter when you’re throwing a dinner party.
Look at that golden crunch! Can you believe these chicken wings are baked rather than fried? They have the most magical crunch and the best flavour thanks to a very simple 5 ingredient marinade.
This curry is an amalgamation of curries, based loosely on butter chicken but lightened up with coconut cream and then a little miso at the end for that rounded umami flavour it gives things. It’s a firm favourite in our house.
The peanut curry soup base pairs so delightfully with the light and fragrant meatballs. You can even make the meatballs in advance for a quick week night meal. this isn’t a big bowl of soup, the soup base creates a sauce that the noodles poke out of and coats everything in deliciousness.
This creamy vegan curry is a delight on a cold night. It’s full of warm flavours, buttery roasted cashews and sweet pumpkin. The curry paste is quick and simple to make, you should have it on the table in 45 minutes!
I have lots of lovely dahl recipes on this blog but this one is made with just dry ingredients to flavour it, especially handy when you’re low on fresh ginger, garlic and onion like I was when a curry craving hit.
This is basically a makhani or butter chicken sauce with a whole roasted Romesco cauliflower on top. You can also use a regular cauliflower, either way it’s delicious! The sauce is spicy and creamy (without the normal amount of butter and cream. You could use it for a variety of dishes and it’s really easy to make.
This is a a rich tomato based curry full of vegetables and flavour. I kind of think about as the curry version of my slow cooked eggplant pasta sauce… so you know it’s good!
This saag paneer cane be made with any leafy greens you have left over in your fridge, I’ve even used carrot tops before. I find if you keep it to half baby spinach then the balance of flavours is still great and you’re using up what you have on hand. It’s less decadent than the kind you’d eat out but still of so delicious.
I love salmon patties just with a little side salad, but place one between a crusty roll with crunchy lettuce and I”m in heaven. To take it up a notch I flavoured these salmon burgers with tandoori spices and add a minty yoghurt sauce to the burgers. Yummmmmm.