Celebrate national curry week with these flavour-packed recipes

Warming and tangy, this creamy coconut curry spiked with tangy tamarind is about to become your new favourite. Scoop up flaky chunks of haddock with our garlic and coriander naans, making for a deliciously satisfying mid-week meal.

Aloo Gobi is a takeaway classic. Our easy homemade version packs just as much flavour, served with a dollop of mango chutney, it’s the perfect Friday night feast at home.

Roasted parsnip lends a sweet and nutty flavour to gently spiced creamy coconut lentils. Spoon over some chilli butter for a bit of a kick.

This recipe teaches you how to build flavour like a pro by cooking the chicken separately in a concoction of spices and yoghurt before tossing it through a rich blend of herbs, passata and stock. Double cream and butter are swirled through for extra richness in the final five minutes to make the ultimate tikka masala, served with butter-brushed rotis.

Made to impress, this extra-special recipe is perfect for celebrating National Curry Week with family and friends. Make a feast and learn how to nail classics such as aloo gobi, keema, lemon rice and the Keralan-spiced yoghurt known as kachimoru.

Fry ginger, garlic and chilli with Oakham gold chicken mince before tossing through the tikka paste for an extra boost of fragrant flavour. Serve with our Indian dip selection to create a restaurant quality meal.

This one-pan curry is packed with fragrant spices and tangy yoghurt. Serve with a refreshing red onion salad.