This creamy cashew curry is pure comfort food that’s full of delicious flavour and spices. Plus it’s vegan and gluten-free! Make sure you give yourself enough time to soak the cashews overnight to plump them up.
Great for entertaining or as a lunchbox snack, these spiced beef pastries can be frozen before cooking and then simply popped into the oven for a quick and impressive treat.
Combining fresh ginger, garlic and lemongrass with dry roasted coriander, cardamom and chilli, complex flavours are layered to make this succulent chicken curry.
A full-bodied curry cooked low and slow with the tang of tomato and crisp curry leaves to cut through the rich, tender beef. An effortless and refreshing cucumber yoghurt condiment completes this lush affair.
The fresh, aromatic flavours and crunch of Indian spices like fried curry leaves and Bengali five spice are packed into every melting bite of potato flecked with the briny, glittering jewels of Black Lava Sea Salt.
