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10 curry recipes with warming spices

From turmeric and cumin to tamarind and cloves, liven up your curry with a mix of fragrant spices. Our warming curry recipes are packed full of flavour and spiced to perfection.

Orissan santula
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Orissan santula

Santula is a mixed vegetable curry made with mustard seeds, turmeric, chillies and a splash of milk. To make this vegan, use a plant-based alternative!

  1. Heat 2 tbsp oil in a large frying pan over a medium heat. Add the aubergine and fry for 2-3 mins, stirring well, to colour on all sides. Set aside in the pan.
  2. Heat the remaining oil in a heavy-bottomed saucepan over a medium heat. Add the mustard seeds; as they begin to splutter, add the onions and fry for 5-7 mins to soften. Add the garlic & ginger paste, stir well and fry for 1 min. Add the potatoes, carrots, ground cumin and turmeric. Fry for 2 mins, then add 100ml water, season, cover and bring to the boil. Simmer for 8 mins, stirring halfway, adding a little more water if required.
  3. Add the cooked aubergine and the milk, re-cover and continue to simmer for 5 mins. Remove from the heat, crush some of the potatoes lightly with the back of the spoon to thicken the gravy, then garnish with the coriander and mix in the chillies. Serve with chapattis and mango chutney, if you like.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients
  • 5 tbsp vegetable oil
  • 300g aubergines, cut into 1cm dice
  • 2 tsp black mustard seeds
  • 90g onions, finely chopped
  • 1 tbsp garlic and ginger paste
  • 150g potatoes, cut into 1cm dice
  • 400g carrots, cut into 1cm dice
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 200ml whole milk
  • 20g fresh coriander, leaves picked and finely chopped
  • 2 small green finger chillies, slit lengthways
  • chapattis and mango chutney, to serve (optional)