Curry

For a less earthier flavour, swap yellow lentils for yellow split peas. Note

If sweet potato is large, cut rounds into halves or quarters. Note

This deliciously warming prawn laksa is packed full of fresh prawns, coriander and lime. This noodle soup also makes the perfect simple summer meal with its light and zingy flavours.

Mixed stir-fry vegetables are available from the fresh food section of your supermarket, or make up your own mix using snow peas, red capsicum and baby corn. Note

Thai prawn and pumpkin soup

Kid-friendly tip: children will love these satays but you may like to keep a little cucumber salad with no chilli on the side for them. Note

If you can’t find 500 gram fillets, use three smaller pieces and check them halfway through cooking, as they will cook faster. Note

If you don’t like the taste of curry, or simply want to vary the flavour of this dish, you can substitute 1 tablespoon of tomato paste for the curry powder. Note

You could bring a bush flavour to this dish by choosing a chutney that includes native ingredients. Note

Delicious and warming prawn laksa that takes just under 30 minutes to make! The light, zingy flavours of this noodle soup make it perfect for a simple summer dish too.

If the chicken has gone cold, place it in a 180°C oven for 10-15 minutes. Choose “topless” pineapple, or use three or four chopped canned pineapple rings. Note

Suitable to freeze without yoghurt and egg. Suitable to microwave. Note

Not suitable to freeze or microwave. Note

You could use chicken or any firm-fleshed fish in this curry. Note

If you like your curry spicier, add another tablespoon of garam masala and another chilli. Use 1/3 cup rogan josh curry paste, available from your supermarket, in place of the onion, capsicum, coriander and chilli paste. To make tomato raita, in a bowl, combine chopped tomato with finely chopped red onion and coriander. Add a […]

This chicken curry is rich, creamy and beautifully fragrant, but is better for standing for 30 minutes after the initial cooking so the flavours can develop.

This is a rich and succulent chicken curry. The chicken is moist and collapses when it is ready, falling off the bones into tender morsels.

In this Indian-restaurant classic I’ve kept the spinach a bit chunky by cooking it lightly, so that it retains colour and bounce. Sprinkling the paneer with salt and garam masala is a great trick and adds an irresistible flavour.

This is a simple method for preparing eggplant as it does not require frying before cooking.

Vegetarian eating has never been easier or more enticing than with this fragrant, Thai inspired, red curry soup.

This fish curry is even better if made 2–3 hours ahead, as it develops more flavour: make the coconut gravy, add potatoes and beans, turn off the heat and cover with a lid. Reheat gently, add fish and cook through.

You will need 1 2/3 cups raw rice to make 5 cups of cooked rice for this recipe. Note

This curry is low in both total and saturated fat, high in fibre and has half your daily vegie needs. Note

Cold rice is best because the grains remain separate during frying. Cook it the night before. Spread onto a large tray, cover with plastic wrap and chill until ready to use. Note

A barbecued duck is easy to source if you live near a Chinatown, but it you have trouble finding one, you could use barbecued chicken in this recipe. Note

Marinate the lamb the night before and you’ll be all ready to go. Saffron threads (a spice) and ghee (clarified butter) are available at the supermarket. Note

Use a 2.5 litre capacity pie dish or baking dish. Note

Packed with spices, including golden turmeric, this coconut poached barramundi is delicious served over a bed of rice with plenty of lime and coriander

Makes12 tarts To freeze: Cool tarts completely. Arrange in single layers in airtight containers. Freeze for up to 3 months.Thaw in fridge overnight. To reheat: Place thawed tarts on a baking tray in an oven preheated to 180°C/16O°C fan forced for 10 minutes or until heated. Note

Use unsalted peanuts instead of cashews. You can use 350 gram cauliflower cut into florets instead of pumpkin. Note

To microwave rice, place 1 cup basmati rice and 2 cups warm water in a microwave-safe bowl. Microwave on High (100%) for 10-12 minutes or until tender. Note

DIY idea: You can use green beans instead of broccoli. Add unused coconut to breakfast cereal. Note

Potato and coconut cream are not suitable for freezing. Add chopped tomatoes if you like. Do not boil cream as curry may curdle. Note

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

A traditional Indian vegetarian curry, this delicious dish marries the goodness of spinach with salty, squeaky cheese known as paneer, a texture similar to haloumi.

Replace chicken with double quantity of tofu. Note

Replace prawns with black mussels. Scrub well and remove beards. Add to sauce; simmer, covered, until they open. Discard mussels that do not open. Note

Bursting with intense and vivid flavours, this quick and scrumptious yellow fish curry infused with Asian spices is ready in less than 15 minutesand is simply delicious!

Use bought green curry paste instead of red. Note

If you can’t find toasted slivered almonds, toast your own; cook nuts in a small frying pan over low heat for 2-3 minutes. Toast extra nuts, then make a nibble mix. Note

Check ingredients on curry paste jar to make sure there is no shrimp paste. Note

Brought to you by Recipes+, this easy butter chicken recipe is rich, indulgent and ready in just under an hour. This classic flavourful and comforting dish will be a family favourite.

Try this sensational quick and easy yellow fish curry infused with Asian spices. This simple dish takes no more than 15 minutes, but is bursting with vivid and intense flavours.

Deliciously mild creamy butter chicken is the perfect mid-week meal. Rich and indulgent, this classic and comforting dish with naan bread is bound to be a new family favourite.

You can add frozen vegies to curry at end of cooking. Note

Budget tip: Use curry powder instead of paste. Use chicken thigh fillets if you like. Add broccoli instead of snow peas. Note

Coriander herb blend in tubes is in the fresh produce section; use in stir-fries, sauces, pasta and casseroles. Note

Butter chicken is a wonderfully delicious mild and creamy dish that is without a doubt a huge family favourite. Serve with poppadoms to help bring the taste of India into your home!

Look for fried shallots in Asian grocery stores and major supermarkets. Note

You can also cook biryani in a casserole dish in the oven, preheated to 180°C (160°C fan-forced), for 40-45 minutes. Use vegetable oil instead of ghee if you like. Note

Paneer is firm ricotta-style Indian cheese and can also be bought at supermarkets. Replace cream with coconut milk. Note

Brush noon with vegetable or olive oil instead of sauce. Note

Try using balti or rogan josh curry paste instead of karma. You can also use pumpkin instead of kumara if you like. Note

For vegetarian, replace sausages with 400g can drained rinsed chickpeas and 200g fried tofu. Note

These pies are a delicious mix of beef and vegetables, cooked in individual ramekins and topped with creamy, pea-filled potatoes.

For extra crunch, toast coconut before adding to cucumber. Vegetarian: Use firm tofu instead of pork. Swap Malaysian curry paste for Thai red, green or yellow curry paste – or even your favourite Indian curry paste. Swap Chinese broccoli for snow peas. Price will vary. You can also add drained canned pineapple pieces. Note

We used a frozen vegetable mix of corn, beans, potato and carrots. Note

Our frozen vegetable mix contained beans, carrot, broccoli and cauliflower. You’ll need 1 small barbecued chicken, skin and bones removed. For best results, serve straight after cooking. Note

You could use kumara (orange sweet potato) instead of pumpkin, if you like. Note

This simple lamb and chickpea curry is incredibly delicious and is far tastier and healthier than takeaways. Serve with poppadoms to bring the taste of India into your home.

Replace pork with chicken or beef stir-fry strips. Add a thinly sliced fresh long red chili to the pan in Step 2. Use any Thai curry paste you like. Note

Serve with warmed naan bread, chapattis or rotis. This method works just as well with any mild Indian curry paste. If time permits, marinate the chicken overnight. Note

Makes 12 Bamboo skewers: To prevent scorching, soak in cold water for 20 minutes before threading. Note

You’ll need to cook 1 cup basmati rice to get 2 cups cooked. Note

You’ll need to process 1 slice of day-old bread to make the crumbs. If brown basmati is unavailable, serve with white basmati or doongara rice (also known as Clever Rice). Lunch boxes: Make rissoles into bite-sized patties, then add to lunch boxes for a low-GI ‘brain booster’ meal. Note

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before adding food. You’ll need 12 skewers. When char-grilling, preheat pan to smoking hot. Add chicken; turn when it no longer sticks to pan. Reduce fat and use cooking oil spray rather than brushing food with oil. Because curries contain […]

Make ahead. Cook dhal the day before, keep, covered, in the fridge. To remove any impurities in peas, rinse under cold running water until water runs clear. Note

Vegetarian: Use 500g firm chopped tofu instead of beef. Cooking time will vary. You can swap coconut milk for 1 large crumbled beef stock cube and 3/4 cup water. You’ll need to cook 1 cup rice. Note

You’ll need to cook 1 cup jasmine rice. Note

Try to buy fish on clay of cooking; store in coldest part of fridge. Don’t over cook; it will break up. Note

You can use brown sugar if you have no palm sugar. Note