Heartwarming stuff: curries

If serving with rice, add whole spices into the rice boiling pot - green cardamoms and star anise, or cloves and a cinnamon stick.

Indian flavours:

• Palak paneer - spinach base
• Mattar paneer - tomato base
• Carrot dhal - coconut base

Thai flavours:

• Green or red Thai curry - coconut base

African flavours:

• Moroccan tagine - tomato base
• Quick beans and plantain - tomato base

Mexican flavours:

• Mexican bean and lentil chilli - tomato base

Spice mixes:

• Garam Masala - coriander and cumin (40-50% of the spice mix), cinnamon, black cardamom, bay leaf, nutmeg, ginger, black pepper, cloves, aniseed.
• Berbere - chili, fenugreek, paprika, garlic, cumin, coriander, ginger, turmeric, cinnamon, black pepper, cardamom, allspice and cloves.
• Ras El Hanout - coriander, paprika, turmeric, cinnamon, cumin, ginger, black pepper, white pepper, chili, pimento, cardamom, cloves, nutmeg, aniseed, rose petals.