(heat 3/10)

This Bangladesh Curry contains fennel seeds and fenugreek leaves, as well as black cardamom and whole nigella and black mustard seeds to give it a very distinct taste. The tomato-based sauce needs a long slow cook to release the flavours, but the end result is incredibly versatile and works with all meat and vegetables.

Serves: 4-6

(heat 2/10)

Here is the recipe for the 1970s curry you didn't know you had missed! The perfect army curry too. Also great for mulligatawny soup, kedgeree, Katsu curry or any of those other dishes where a hint of curry is required!

Serves: 4-6

(heat 5/10)

Our version of chana masala. A very popular combination which heats up nicely next day should you have any leftovers! Or see our Cook’s Notes for turning it into a soup.

(heat 5/10)

A tangy but creamy South Asian curry using very traditional regional spices and flavours. The sauce is made from coconut and tomato with a hint of lemon. We suggest adding chicken with vegetables and beans, but it is also perfect as a vegan curry, or with fish.

Serves: 4-6

(heat 2/10)

Everyone loves a Dhansak, and our version is healthy as well as tangy and tasty! This Parsee curry is very mild as it stands, so do add those optional chillies. If you enjoy a curry-house Dhansak we give you the recipe for that, too. Also take a look at our Malabar curry recipe which uses these spices but is a slow-cooked dry lamb curry.

Serves: 4-6

(heat 9/10)

This is a very hot tomato-based curry, inspired by Portuguese explorers many years ago. This is our version of a Vindaloo, which itself is a version of the Portuguese dish Carne Vinho e Alhos. Using vinegar, paprika, potatoes and chillies, it is one of few curries where pork is an option, although chicken is probably the most popular.

Serves: 4-6

(heat 4/10)

A tomato-based curry which works well with beans (legumes), chickpeas, green beans and cauliflower. In fact just about all vegetarian/vegan options! We have even added rhubarb chunks! But also, dare I say, lovely with beef or lamb!

Serves: 4-6

(heat 5/10)

A simple and delicious mixture of rice and pulses. Lovely on its own as a vegan dish or served with other curries. Perfect as the base for kedgeree (see our full recipe for this and other ideas). serves: 4

(heat 1/10)

This is the traditional lentil accompaniment to Indian food. A very simple, non-spicy side-dish, a traditional tarka dahl would have whole spices fried and stirred in at the end, or you can add them at the start as we suggest.

Serves: 6-8

(heat 7/10)

This is the classic restaurant curry, fairly hot but not lethal! Adding tomatoes towards the end of cooking gives a certain freshness to the sauce. Feel free to add your own chillies if you feel it is too benign to be a true madras!

Serves: 4-6

(heat 6/10)

This is a blend that you probably think of as a lamb sausage found in Northern Africa, and the southern parts of Europe which have absorbed some of their culture. We have made it quite spicy with lots of cayenne, but it is the large proportion of caraway seeds which gives it a distinctive flavour.

Serves: 4-6

(heat 6/10)

Our North Indian Meatballs spice mix contains dried mint, which adds a lovely flavour when combined with the fresh coriander - another vital ingredient. If you’re not a fan of too much heat (or cooking for the family), hold back some of the spices and use a plain tomato sauce made with our secret sauce, water, tomato puree and coriander. The flavour of the meatballs will filter through the sauce but the heat won't, making it much more child-friendly. Also a delicious vegetarian option (see our Cook’s Notes).

Serves: 4-6

(heat 1/10)

Practising till we were sick of the sight and taste of them, we have finally perfected our onion bhajis. The trick is to mix the onions with the flour and spices a good hour before cooking. This gives the onions sufficient time to 'sweat' and create enough liquid to bind it together (an attractive image, I know!). Also, flattening them against the bottom of the pan or wok when they first go in helps to hold them together.

Serves: 4-6

(heat 1/10)

For the perfect pilau rice! Our recipe gives you the spices to make a huge feast's-worth in a mix of white and yellow.

Serves: 20

(heat 6/10)

A lovely vegetarian main course or side dish - spinach and potato are a great combination. Also makes a delicious Mauritian curry for lamb and chickpeas!

Serves: 4-6

(heat 6/10)

We use a lot of lovely smoky chipotle chillies in our blend, as well as cumin and smoked paprika. You’ll find our vegetarian recipe here

Serves: 4-6

(heat 2/10)

We include this in many of our spice blends. A vital part of many South Asian dishes, you can add just a spoonful to soups, mayonnaise, sauces and grilled food. Buy it in one of our special pots, or also available in a refill bag if you have your own container.

(heat 3/10)

A simple fresh blend which is ideal for chicken and potatoes, as well as livening up warm salads and grilled food. Sometimes you’ll just need a spoonful to really lift a dish! Available in our usual 30g cartons, or buy 150g in one of our special storage pots or refill bag.

A ready-filled tin of delicious curry spices to cook four delicious vegetarian curries: Lentil Dahl, Chickpea and Potato Curry, Keralan Curry and Smoky Chilli.

(heat 3/10 or 9/10)

Use this blend for tacos, fajitas, enchiladas and lots of other dishes. Sometimes you only need a spoonful so we are offering this in a handy big bag size! Available in family-friendly or hot versions. Buy a pot containing 150g of the spice blend, or choose a refill bag to add to your own container.

Serves: 4-6

(heat 6/10)

A tangy sweet & sour chicken curry using coconut milk, vinegar and sugar. We’ve kept the spices at a medium heat, but it should be a hot curry so be generous with the chillies if you’re not feeding the family! You can also make a delicious Kuantan grilled chicken recipe with a dipping sauce.

Serves: 4-6