Spring Curries

Spring is well and truly here, the dreaded nor'westers have hit Marlborough, and the longer, lighter evenings are lending themselves to social dining occasions. But it's often still too cool to be outside around the BBQ, so why not cook up a curry for your guests instead? 

Curries, especially those of Indian origin, are often perceived as more of a 'winter' meal, and it's true a lovely, rich, warming madras or rogan josh is the ultimate comfort food. But add some gorgeous spring produce and these adaptable dishes will satisfy jaded winter palates. 

In season now: new baby potatoes, snow peas, sugar snaps, asparagus, tender new spinach...add these to our vegetarian korma with a squeeze of lime juice before serving. 

Add little broccoli florets, broad beans or green beans and sweet red peppers to our Moghul Chicken Korma for some snap and texture.

Our Goa Fish recipe is also perfect with prawns - add slices of crunchy yellow peppers, fragrant coriander and a sprinkle of roasted peanuts or fried shallots - yum!

You are really only limited by your imagination..and perhaps the contents of your fridge or vege garden!