Fancy a light recipe over the Christmas period, and you’ve got a spare carton of our seasonal spice blend? Try out these…
We love hearing suggestions from customers about ways to cook our curries differently, and this one is a winner! Try coconut milk in our mild Auntie Ang’s chinese curry and you’ll have a whole new dish!
If you like Keema Peas (minced meat with peas), then this version replacing the peas with baked eggs is also for you! It was a popular street food in Singapore…
Bashing new potatoes and grilling or roasting them is a very popular technique these days, and not surprising as they are delicious! But have you thought about sprinkling with spices and serving as part of a curry feast or spicy barbecue?
This dry lentil curry is delicious scooped up and eaten with a roti or chapati. Its flavours really pack a punch if you add plenty of chillies, lime juice and salt to taste.
This Sri Lankan curry is a great vegan option, either as a main or side dish. Check the seasoning as it may well need extra salt, as well as a final squeeze of lime juice. If you don’t have curry leaves at home, don’t worry: it will still be delicious!
Our versatile Kuantan Spices and dipping sauce are delicious with cauliflower. You won’t need all the spices (unless you are eating a huge amount of cauli!), so just take a couple of teaspoons-worth away from your main marinade.
This Goan chickpea and spinach curry is the perfect side dish, light lunch, vegan option and a filling for a samosa! Add some fresh chillies if you like to add some heat, and serve with a hard-boiled egg if you want to add protein
Chinese mushrooms are a really versatile and flavoursome ingredient for may dishes. This is the perfect light lunch or supper. Serve with a splash or soy sauce or chilli sauce.
Singapore-style fried tofu with Chinese Mushrooms is another version of one of our favourite recipes. Here the tofu is marinated in soy sauce, then fried with a little seasoning and pre-soaked mushrooms.
A dahl made with chickpeas is really just a lentil and chickpea curry by another name, but it’s a soothing dish, filling, healthy and suitable for every diet.
This rich and vibrant sauce is perfect for enchiladas or even serving with the chicken over rice. Easy and versatile, you can keep it simple and family-friendly by not using any spice in the sauce, or you can really pep it up with an extra couple of tbsp of our Mexican blend!
This tangy recipe is more of a paste than a sauce, and has so many uses! It will keep in the fridge for a few days, but the best way of keeping it is to make ice cubes. This way you can defrost a small amount, perfect for many recipes.
A lovely version of a curry-house favourite, this uses our Bangladesh spice blend to create a healthy and delicious meal!
This Thai recipe is familiar from most restaurant menus, but it is simple to cook at home if you get all the ingredients are lined up.
This is a Thai speciality requiring top quality beef - we recommend fillet steak - thinly sliced, as cooking time is very short. Do not stint on the spinach…
We know that lots of you prefer coconutty curry so here’s one you can cook for Christmas using our seasonal blend. We had to add some chilli flakes to ours as it really was too mild for us! If you’ve got some ‘secret sauce’ in the freezer this couldn’t be easier…
Our Christmas spice blend is very versatile and doesn’t have to be used for Boxing Day leftovers! Try making turkey mince (or any other mince) meatballs, and yes, the recipe includes cranberries!
Try this delicious stuffing with your turkey: a spicy mix of sausage meat, chestnuts and cranberries. You can either make balls, as in our photo, or stuff the turkey with it. And the leftovers are gorgeous hot or cold or added to bubble and squeak!
This Christmas curry is a real crowd-pleaser, using up not only cranberry sauce (or redcurrant jelly) but also cream or yoghurt. Reminiscent of a tikka masala, you can still chuck in your leftover sprouts but you can also pep it up with some chillies…
