A version of a very traditional dish from Cape Town that uses hearty ingredients—lamb, potatoes, onions and tomatoes—with distinctive spices

This vegan butterbean curry with mint is my riff on Indian Diasporan cooking from Africa's east coast of the kinds used to make bunny chow

This ultra-low fat chicken, dill and chickpea curry deploys mustard and all of its related flavours—mustard seeds, dill and horseradish

The name is a bit of a misnomer. It should be Cape Malay sweet potato curry with carrots, potatoes and a myriad of other delicious...