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Kale & Chickpea Moilee
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.
Known in China as yuxiang or ‘fish-fragrant’ aubergines, this tender, spicy and vibrantly red dish doesn’t actually smell of the sea.