Curry

This easy lamb curry takes a little time to cook so that those lovely flavours develop sufficiently, but apart from the initial preparation it's pretty much hands off. And not a jar of curry paste in sight.

We've given a spin to this classic rending, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.

This fragrant and fresh yellow fish curry is quick and easy to prepare. Firm, white fleshed fish like ling, blue-eye, trevally, coral trout, red emperor and mahi mahi have the perfect texture for this kind of recipe.

Raita is a traditional condiment from the subcontinent commonly served alongside curries. The coolness of the raita ingredients compliments the spice beautifully. It can also be served on its own, as a dip.

A light and sweet Thai-style beef curry with tender chunks of beef cooked in a tamarind, lime and chilli spiced coconut curry. Serve on a bed of steamed rice to soak up all the delicious sauce.

Quick, easy and delicious Indian-style chicken tikka stir-fry from Australian Women's Weekly.

A soft and tender braised lamb and yoghurt curry from Australian Women's Weekly.

This dry, fragrant Nepalese curry, traditionally served with steamed rice and lime wedges, is one of this remote Himalayan country's most popular meat dishes.

Both Japanese curry mix and frozen edamame (soy beans in the pod) are available from Asian supermarkets. You will need to shell about 300g (9½ ounces) frozen edamame in the pod for this recipe. Note

This traditional Indian vegetarian dish is packed full of flavour and the goodness of legumes. Dhal can be enjoyed any time of the day, but it's especially great eaten straight off the stove on a cool evening.

Use light coconut cream for a lower-fat version. Note

Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave […]

Garam masala literally means “blended spices” in its northern Indian place of origin; it is based on varying proportions of cardamom, cinnamon, clove, coriander, fennel and cumin, roasted and ground together. Black pepper and chilli can be added for a hotter version. Note

Add a little bit of bite to your regular chicken pot pies with these delicious curry versions. Best of all, leftover pies freeze beautifully and can be popped straight into the oven after you get home from work.

A delicious Thai red chicken curry and coriander chicken with steamed jasmine rice.

There's plenty of juice to mop up in this delicious vegetarian curry, we're not even sure it's not a soup. Serve with plenty of rice or naan bread to enjoy every last drop.

A slow cooked beef that will melt in your mouth in a rich and herbaceous coriander curry.

Really, you can use just about any veges you fancy in this Indian vegetable curry, though including some root vegetables, something green and some chickpeas is a good place to start.

Khitcherie, a classic Indian rice and lentil dish, was anglicised by the Raj to make that English breakfast staple, kedgeree. Commercial garam masala, found in some supermarkets, can be used instead of making our recipe. Note

For a filling, delicious family meal, try this Indian inspired chicken curry with a twist.

Whip out the pressure cooker and make this exquisite curry in no time at all.

Spicy and fragrant chicken and vegetable curry with coconut and coriander from Australian Women's Weekly.

Microwave Suitable Note

This is a mild curry. For more heat, serve curry with some sliced fresh red chilli to sprinkle as desired. You can serve this curry with naan bread and plain yoghurt, if desired. Suitable to freeze at the end of step 1. Note

This coconut chicken curry is the ideal choice for people who don’t like fiery curries. Note

A light and flavoursome yellow curry with kumara, green beans and tofu from Australian Women's Weekly.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This is a hot curry. If you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with […]

A fragrant and rich Thai red curry from Australian Women's Weekly.

Easy and tasty vegetable curry pies from Australian Women's Weekly.

For an easy vegetarian meal, try this delicious coconut curry with pumpkin and butter beans.

This particular version is Pakistani in origin, with a nod to India in its choice of spices. Garam masala is a mixture of assorted aromatic spices used in kitchens throughout the subcontinent. It is available in some supermarkets if you don’t have time to make our recipe. Note

Fragrant and filling Thai-style green chicken curry pies make a great alternative to your usual meat pie. Accompany with plenty of green vegetables for a complete meal.

Korma is a mild and creamy curry, and this chicken korma is perfect for those who like plenty of flavour but don't like too much spice or heat.

Traditionally a spiced mince curry with peas, and often potatoes. Leftover keema can be used to make samosas.

For a more fragrant dhal, add 6 fresh curry leaves with the split peas. Any leftover curry leaves can be frozen, then used directly from the freezer as you need them.

Creamy and rich Thai-style chicken & vegetable curry from Australian Women's Weekly.

A quick green chicken curry that can warm you up on the coldest winter evening.

Take your stew to the next level with this slow-cooked beef tagine.

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.

Dhal and paneer vegetable curry, cheese recipe, brought to you by Australian Women's Weekly

A rich, fragrant and authentic beef madras curry for the Indian food lovers.

There's nothing like a bowl of mixed dhal when you need a nourishing, easy and inexpensive meal that doesn't compromise on flavour.

This recipe serves 4 as a vegetarian main meal with rice, but you can also serve it as part of an Indian banquet to serve 8. Okra, also known as lady fingers, is a green, ridged, oblong pod with a furry skin. While native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Brimming with flavour, this slow-cooked curry is perfect for the cooler weather.

You’ll need about half a bunch of snake beans for this recipe. Use green beans, if you prefer. Note

A rich, healthy and satisfying lamb and lentil curry served with wafer-thin Indian poppadoms.

A Portuguese rendition of a traditional dish of coastal India called Sagoti.

This aromatic lamb curry is one of the signature dishes of Kashmiri cuisine. So turn up the heat on a chilly evening with our delicious version.

Fragrant and flavoursome dry beef curry with onions and peanuts from Australian Women's Weekly.

Microwave suitable. Note

In Indian cooking terms, masala simply means ground or blended spices (incidentally, the word has become slang for "mix" or "mixture"), so a masala can be whole spices, or a paste or a powder.

This gorgeous recipe is best made just before serving.

Grilled Indian-style chicken with spicy lentils from Australian Women's Weekly.

Sri Lankan curry is a strong mix spiced with cardamom, cinnamon, cloves, cumin and fenugreek amongst others, boosted here with tamarind paste to make a fragrant curry.

serving suggestion S Note

A rich braised beef curry that will melt in your mouth; served with dhal.

Creamy and fragrant tofu and Thai eggplant massaman curry from Australian Women's Weekly.

Chicken mulligatawny, literally meaning 'pepper water', is an English interpretation of an Indian dish.

Yellow dhal with spinach is a fragrant and delicious north Indian comfort curry.

Aromatic and delicious red Thai curry from Australian Women's Weekly.

Dhansak is an Indian adaptation of a famous Parsi festive dish always consisting of several types of pulses and vegetables and served with rice.

Serve with steamed jasmine rice Note

Creamy, spicy and nutty, this Thai-style sauce is a fabulous way to dress up firm, white fish.

Sick of bacon and eggs? Try this delicious and light breakfast curry instead.

Like many curries from northern Thailand, this jungle curry contains no coconut milk, as there are no coconuts in the highlands.

Sweet and fragrant Thai red chicken curry from Australian Women's Weekly.

Jungle curry got its name from its place of origin, the central-north region of Thailand, where cooks didn't have access to the coconut trees of the southern coast.

We used blue-eye (trevalla) fillets in this recipe, but you can use any white fish fillets you like. You can substitute a curry paste of your choice for the vindaloo.

Raita is a fresh yogurt salad that goes extremely well with spicy Indian dishes.

Aloo means potato and gobi, cauliflower, to an Indian cook, but this easy-to-make dry curry means delicious in anyone's vocabulary.

Rich and delicious Indian korma with slowcooked tender lamb from Australian Women's Weekly.

You can also cook this recipe in a 180°C (160°C fan-forced) oven for about 2 hours. Freeze individual portions of cooled curry in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating. Note

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.

Rich and fragrant Thai pork curry with pickled snake beans from Australian Women's Weekly.

Suitable to freeze. Note

In Indian cooking, the word masala loosely translates as ‘paste’; the word tikka refers to a bite-sized piece of meat, poultry, fish or vegetable. A jar labelled tikka masala contains spices and oils, blended into a mild paste. Note

Aromatic Thai-style green vegetable curry from Australian Women's Weekly.

The rich flavour of fresh prawns stand up well to the robustness of a red curry. Serve with a steaming bowl of rice and an icy-cold beer and pretend you're on the beaches of Thailand.

This recipe is from the well-known Four Seas Restaurant in Elizabeth Street, Redfern. Billy kee chicken is one of the most popular items on the menu. Note

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.