There’s something magical about a curry–the way it builds slowly, layer by layer, until all the flavours come together in one deeply satisfying dish. Whether you’re after Sarah Graham’s comforting butterbean rotis, Shereen Jog’s Swahili-style lamb koftas, or Estelle Sacharowitz’s fragrant massaman lamb curry, this round-up brings you the best of bold, warming flavours. From the vibrant green curry broth by Vickie de Beer to the decadent Goan-inspired butter curry by Cariema Isaacs, these recipes deliver comfort in every bite. So grab your favourite pot, open the spice drawer, and get ready to simmer, stir, and savour something delicious from some of our favourite local cookbook authors.
“I stumbled across this online recipe by chef Patrick Jamon of Villa Deevena restaurant in Los Pargos, Costa Rica. One of the reasons I adore it is because it makes me reminisce about culinary school.The vegetables for this dish have to be julienned, which means the vegetables are cut into very thinstrips. The term Julienne’ comes from a soup with the same name, which is prepared with thin strips of vegetables garnishing it. I remember two full days at chef’s school being spent on cutting skills. Our first attempt at julienne was done with carrots. Our teacher would check the thinness of the cut, and the length, and then make us do it over and over again until it was perfect. And then, when it was flawless … you’d move on to another vegetable and eventually to another cut!”
Cod Fillets with Ginger and Coconut Curry
by Cariema Isaacs from Curried
“While styling this recipe on set of the shoot, Abigail Donnelly looked at me, giggled in a school-girl way that only those who know her will understand, and said conspiratorially, ‘This is a hot potato salad.’ Fear not – it’s definitely not a hot potato salad; however, it does echo the creaminess of a classic potato salad through the addition of the yoghurt. I love making this dish as a side to other meals, and it works beautifully with a huge green salad or even a meat dish. It’s a great way to use up your almost-old potatoes and doesn’t require too much hands-on time.”
Yoghurt & Cardamom Potato Curry
by Fatima Saib from The Hungry Table
Comforting Butterbean Rotis
by Sarah Graham from Good + Simple
“This is a delicious midweek curry, unfussy but delicious. Bulk it up by adding chopped cauliflower, or chunks of roasted butternut or sweet potato. Add crumbled soft tofu along with the onions to up your plant-based protein.”
Fragrant Massaman Lamb Curry
by Estelle Sacharowitz from It’s All About the Food
“My nephew is an adventurous, self-taught chef. This massaman curry, made with a deboned shoulder of lamb, is his experiment, but since trying it I’m completely devoted. It is a mild yet spicy fusion of Thai- and Indian-style curries, taking its cue from the traditional components: dry whole spices including cinnamon, star anise, cumin and coriander. The sauce is thick, rich and steeped with spiciness, and noteworthy for the presence of whole peanuts. Slightly sweet from the coconut milk, it is chock-full of flavour, interesting and moreish. Lamb is so well suited to this dish, becoming soft and bold as it cooks, but you could substitute tofu or lentils for a vegetarian option. I make a batch of the unforgettable paste and keep it in the fridge. And if you have leftovers, be happy as this curry tastes better as it develops.”
Mchuzi wa kababu (lamb kofta curry)
by Shereen Jog from The East African Cookbook
Fragrant, comforting, and full of depth, Mchuzi wa Kababu is a Swahili-style lamb kofta curry that brings bold spices and tender meatballs together in a rich, tomato-based sauce. This dish is all about layers–aromatic whole spices, a slow-simmered curry, and juicy lamb koftas–perfect for a cosy night in with fluffy rice and a fresh citrusy garnish.
Green Curry Broth
by Vickie de Beer fromClever Cooking
Part curry, part soup, this vibrant and aromatic dish is perfect for those following a low-carb or sugar-free diet. Store-bought pastes may contain sugar, so crafting your own ensures a healthier, flavourful base. For extra heartiness, add meatballs, making this dish a satisfying meal.
Thai Red Beef Stir-Fry Curry
by Cariema Isaacs from Curried
“This is a quick and easy recipe that stands apart from the other slow-cooked winter curries in this chapter, but it is big on taste and provides instant warmth. It’s ideal for those laid-back wintery days when I really don’t want to disturb my lazy spell or my binge-watching addiction to a series on Netflix! I need only spend 20-30 minutes in the kitchen to rustle up this little bowl of comfort. It’s super simple, no fuss and packed with flavour. I’ve paired my shop-bought red curry paste with a few other Thai ingredients to create a richer depth of flavour required for a winter curry. I love having this curry with noodles, but for added warmth and comfort, spoon it over a bowl of piping hot, sticky steamed rice, grab your chopsticks and get back to Netflix, your couch and a crackling fire!”
Curry Lamb Ribbetjie Potjie
by Karl Tessendorff and Greg Gillowey from Pots, Pans & Potjies
“This is a quick and easy recipe that stands apart from the other slow-cooked winter curries in this chapter, but it is big on taste and provides instant warmth. It’s ideal for those laid-back wintery days when I really don’t want to disturb my lazy spell or my binge-watching addiction to a series on Netflix! I need only spend 20-30 minutes in the kitchen to rustle up this little bowl of comfort. It’s super simple, no fuss and packed with flavour. I’ve paired my shop-bought red curry paste with a few other Thai ingredients to create a richer depth of flavour required for a winter curry. I love having this curry with noodles, but for added warmth and comfort, spoon it over a bowl of piping hot, sticky steamed rice, grab your chopsticks and get back to Netflix, your couch and a crackling fire!”
Butter Chicken
by Fatima Saib from The Hungry Table
“This is, of course, another one of my show-stopping dishes that I make when I want to impress – it never fails and I can assure you, the compliments will roll in for months to come!”
Decadent Vegetable Butter Curry by Cariema Isaacs from Curried
by Cariema Isaacs from Curried
“If you love butter chicken or the lentil version known as dal makhani, you’ll love this Goan version. I have so many friends who hail from Goa and whose personalities can be likened to this curry – bright, vivacious, expressive and oh, so sassy! The name ‘makhanawala’ means ‘with lots of butter and cream’. Who cares about a diet when you can eat well? And if you do have a Goan gracing your table, you’ll find your plate constantly topped up and conversation flowing!”
