mustard seeds

Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.

How to make curry paste

coriander seeds

tbsp cumin seeds

fennel seeds

tsp black peppercorns

tsp turmeric

cinnamon

paprika

chillies,

salt

root

garlic cloves, finely grated

tomato purée

tbsp white wine vinegar or cider vinegar

vegetable or sunflower oil,

Our step-by-step recipe video for making a medium curry paste that's full of flavour.

This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used

Indian spiced greens

vegetable oil

tsp cumin seed

mustard seed

green chillies

fresh root ginger

turmeric

shredded greens, such as kale, Brussels sprouts, or any other

lemon

½ tsp ground coriander

coriander

tbsp unsweetened desiccated coconut

Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.

Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Spiced vegetable biryani

1small cauliflower, broken into small florets

potatoes,

1large onion, sliced

vegetable stock

tbsp curry paste (Madras is good)

red chilli,

saffron strands

tsp mustard seed (black

basmati rice

green bean, halved

lemons, juice only

coriander leaves

packet salted roasted cashew nuts

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.

While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.

Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

[Photograph: Max Falkowitz] If you've had dim sum, there's a good chance you've had water spinach, stir fried with garlic till just wilted. It's a clean, simple dish that shows greens at their best, and one that takes quite well...

Stir Fried Garlic Spinach with Mustard Seeds Recipe

mustard seeds,

garlic,

spinach

Chinese rice wine

rice vinegar

Kosher salt

Heat a wok on high till smoking, then swirl in oil. Heat till shimmering, about 30 seconds, then add mustard seeds. Stir to coat with oil. When seeds begin to pop, press a lid down in the wok for 10 seconds until popping begins to subside. Remove lid and add garlic, stirring vigorously to evenly distribute heat and keep mustard seeds from burning, until garlic is fragrant (about 30 seconds).

Add spinach and stir with tongs to coat in oil. Stir fry until spinach begins to wilt, 1 to 2 minutes, then add rice wine and cook for one minute longer as a thin sauce forms. Remove wok from heat and add rice vinegar and salt to taste. Serve immediately, with rice.

This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal.

Savory Spiced Carrot Cake

all-purpose flour

white cornmeal

white sesame seeds

cayenne

baking powder

baking soda

buttermilk

eggs, beaten

feta cheese, crumbled

carrots

unsalted butter, butter

cumin seeds

black mustard seeds

crème fraîche

Cilantro sprigs,

black sesame

red pepper,

Position a rack in the middle of the oven and heat to 425 degrees.

In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.

In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.

Add buttermilk mixture to dry ingredients and beat well to make a thick batter.

Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so butter does not burn; it’s O.K. if butter browns a little.

Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.

Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)

To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.

Serve this classic chutney with roast crackling pork for a change from apple sauce

Classic apple chutney

½kg cooking apples,

light muscovado sugar

raisins

onions,

ginger

cider vinegar

Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

The perfect addition to any weekend barbecue menu.

Darren Robertson's green chilli chicken

chicken thigh fillets (skin-on – ask your butcher, substitute skinless)

tsp each coriander & fennel seeds, toasted

garlic cloves, chopped

green chilli, chopped

coriander stalks (root intact), scrubbed, finely chopped

tsp ginger

tbs ghee (substitute sunflower oil), melted

tbs ghee (substitute sunflower oil)

garlic cloves, thinly sliced

tsp yellow mustard seeds

curry leaf sprigs

(280 grams) Greek yoghurt

Lebanese cucumbers, halved, thinly sliced lengthways

mint & coriander, leaves picked

green chilli, finely chopped

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A comforting one-pot wonder that's also genuinely good for you? We're sold.

This recipe is from Magdalena Roze's new cookbook, Happy & Whole, available nationwide from March 28.

Magdalena Roze's easy one-pot chicken and wild rice pilaf

(60 grams) coconut oil

curry leaves (from grocers and selected supermarkets)

tbs turmeric

tbs coriander

tbs cumin

tbs brown mustard seeds

onion,

(360 grams) wild rice, rinsed, drained

1L (4 cups) chicken stock

1.8kg whole chicken, skin on, quartered

garlic bulb, halved crossways

Coriander sprigs and lime cheeks,

(280 grams) thick Greek-style yoghurt

mint leaves

Lebanese cucumber, seeds removed, finely chopped

lime

green chilli, seeds removed, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

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Dosa is a fine, crisp pancake. It takes a bit of time for soaking and grinding, but very little effort. Begin this recipe 2 days ahead.

Jamie Oliver's perfect dosa

(200 grams) medium-grain white rice

(50 grams) split, washed small black beans

tsp fenugreek seeds

Tamarind

desiree potatoes, peeled

ginger,

(60 milliliters) sunflower oil

red onions, thinly sliced

curry leaves

(200 grams) baby spinach leaves

coriander, leaves

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“The coconut rice powder can be used to thicken and enrich the flavour of any curry” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

Pumpkin curry

Japanese

curry leaf sprig, leaves picked

Indian green chillies

tsp cumin

tsp coriander

tbs curry powder, roasted

cinnamon quill

litre (4 cups) coconut milk

Shop-bought coconut chutney,

(50 grams) long-grain white rice

freshly grated or desiccated coconut

green cardamom pods

2cm knob of fresh ginger, peeled

garlic cloves,

coconut cream

Oily fish such as salmon is rich in omega-3 fats and protein. This delicious curry is the perfect healthy meal to start your week.

Salmon durban curry

tbs sunflower oil

mustard seeds and cumin seeds

onion, sliced

tbs grated ginger

tbs masala curry powder

tamarind puree

tomato paste

can whole tomatoes

tomatoes,

skinless salmon fillet, pin-boned, cut into 3cm pieces

sugar snap peas, blanched

Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good, says Anjum.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Slow-cooked karnataka pork curry

(10 grams) ginger, chopped

tomato, quartered

brown mustard seeds

onions, finely chopped

green chillies, stalks removed, pierced

pork shoulder,

tbs white wine vinegar

Coriander sprigs, rice and Indian breads, to serve

tsp cumin seeds

cloves

black peppercorns

Rediscover one of the most versatile root vegetables with this delicious spiced soup.

Spiced carrot soup with ginger raita

onion, thinly sliced

garlic

1kg carrots, cut into 2cm rounds

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Top 21 mustard seeds recipes from across the web

The most viewed mustard seeds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make curry paste

Indian spiced greens

Spiced vegetable biryani

Stir Fried Garlic Spinach with Must...

Savory Spiced Carrot Cake

Classic apple chutney

Darren Robertson's green chilli chi...

Magdalena Roze's easy one-pot chick...

Jamie Oliver's perfect dosa

Pumpkin curry

Salmon durban curry

Slow-cooked karnataka pork curry

Spiced carrot soup with ginger rait...

Rhubarb & date chutney

Matt Moran's Indian fish, cauliflow...

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Madras Chicken Curry with Saffron R...

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The most viewed mustard seeds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine