Curries are hugely popular in the UK, bringing intense flavour and warmth to dinner tables all over the country – and they are perfect for the cold nights of autumn and winter. Curries come from ...

1. Cook the onion, oil, garlic, ginger and curry powder in a medium saucepan over medium heat, stirring often, until fragrant, 2 to 3 minutes. Stir in broth and simmer until reduced to 1-½ cups, about ...

Her Restaurant: Garland, in Raleigh, N.C. What She’s Known For: Vibrantly spiced dishes that draw on her Indian heritage. Making waves as a rock guitarist as well as a Southern chef. SIX YEARS AGO, ...

This is my go-to curry paste – it’s the perfect base for meat, fish or any vegetarian dishes. See Recipe Tips for details. I recommend doubling the quantity if you want to store some in the freezer.

A bag of frozen, peeled raw shrimp tucked away in the freezer provides almost instant weekday meals. Lately, I’ve been preparing the shrimp in a number of curries, from a Thai version (using another ...

overhead shot of a platter of spices and seasoning that make up both Thai and Indian curry sauces - Twomeows/Getty Images Ever wondered what makes Thai curry stand out from Indian? Though they both ...