Chilly nights call for something spicy, steamy and soul warming. These three hearty curry recipes will heat up your winter evenings in the most delicious way. 

Quick brinjal curry with peanuts  

Serves 4 // Cooking time 20 minutes 

Ingredients 

1 cup rice
⅓ cup vegetable oil
4 brinjals cut into cubes
1 tsp cumin
1 Tbsp garam masala
1 tsp paprika
1 tsp ground turmeric
½ tsp mustard seeds
1 tsp chili powder
1 onion, chopped
1 Tbsp garlic and ginger paste
1 Tbsp tomato paste
1 tin chopped tomatoes
1 tin (400ml) coconut milk 

To serve   

⅓ cup roasted peanuts
Handful of coriander, chopped 

Method 

1. Cook the rice according to package instructions and drain.
2. While the rice is cooking, heat ¼ cup oil in a pan over medium heat. Season brinjals with salt and pepper and fry for 3 minutes, until tender. Remove from pan and set aside.
3. Add cumin, garam masala, paprika, turmeric, and mustard seeds to a pan and fry for 1 minute until fragrant. Add the onion and cook until soft, about 4 minutes. Mix in the garlic and ginger paste and tomato paste, then season.
4. Add the remaining oil, stirring to release the flavours, then return the brinjal to the pan.
5. Add the tinned tomatoes and coconut milk and bring to a simmer. Cool for 10 minutes, stirring occasionally, until thick and deep in colour.
6. Top curry with roasted peanuts and chopped coriander, then serve with rice.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz 

Coconut fish curry with rice and baked wraps 

Serves 4 // Cooking time 25 minutes 

Ingredients 

1 Tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 Tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ Tbsp lemon juice  

To serve 

½ cup fresh coriander
1½ cups cooked brown rice
2 multi-seed wraps, torn in half  

Method  

1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1–2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice
6. Garnish the coconut fish curry with fresh coriander and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Chicken curry with masala curried yoghurt 

Serves 4–6 // Cooking time 1 hour 

Ingredients 

For the curried yoghurt 

1½ cups yoghurt
1 Tbsp chilli powder
1 Tbsp turmeric
1 Tbsp garam masala
1 green chilli, finely chopped 

For the chicken 

800g chicken pieces
2 tsp ground coriander
2 tsp chilli powder
2 garlic cloves, minced
1 Tbsp chopped ginger
2 Tbsp lemon juice 

For the curry 

2 garlic cloves, minced
2cm ginger, grated
1½ onions, finely chopped
1 Tbsp tomato paste
3 tomatoes, finely chopped
1½ cups curried yoghurt
½ Tbsp ground cardamom
½ Tbsp ground cloves
½ Tbsp cinnamon
1 Tbsp ground coriander
1 Tbsp cumin
3 tsp paprika  

Method  

For the curried yoghurt  

1. Mix all the ingredients together and set aside.

For the chicken 

1. Toss all the ingredients together, cover with cling wrap and marinate for at least 1 hour.

For the curry 

1. Heat oil in a pot over medium. Fry garlic and ginger until golden. Add onions and fry.
2. Stir in the tomato paste and tomatoes and cook for 3 minutes. Then, add the curried yoghurt. Simmer for 5 minutes.
3. Add the spices, chicken and 1½ cups water. Reduce the heat and simmer for 20–25 min.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za