TRY IT WITH

TOFU & PEAS A spin on the classic matar paneer, tofu provides a blank slate for the piquant sauce, while tender peas lend their sweetness. A splash of cream is the rug that ties the room together.

CHICKEN Tender chunks of chicken thigh simmer away, turning the curry sauce into gorgeous gravy that will require extra rice to savour every last drop. A flurry of chopped cilantro gives it a final herbaceous hit.

SHRIMP With a couple of pounds of peeled and deveined shrimp and five minutes of cooking time, you’ve got curry in a hurry. A slick of coconut milk lends it tropical flavour and softens the edgy spices.