A quick and easy vegan Thai aubergine curry—essentially a classic Thai red curry—is a go-to baseline curry that can be knocked together in no time at all. And, you can easily add chicken or prawns for dining parties with mixed preferences.

An easily cooked Madagascan squid curry with flavours of tomato, ginger, chilli and peanuts, the building blocks of Madagascan cuisine

A creamy coconut curry, another Indian Diasporan dish from Africa's east coast. It's a dish most often made with chicken

A fusion dish, this Indian Sunday Roast combines the British tradition of the Sunday roast with Indian Diasporan cooking

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

Another delicious vegan-to-carnivore curry from Southern Africa's Eastern Seaboard, a tomato and peanut curry with mustard greens

Tiger prawn nasi goreng, a version of this Indonesian quick-to-cook crowd pleaser of spiced fried rice, seafood, egg, salad and pickles

Sweet and sour curry with apple and spinach is by default vegan, but its most indulgent versions are lacto-vegggie or include chicken

Kung Poa, the chicken that sitcoms made famous. But this Kung Pao chicken with fried rice is the recipe from my dad's travels in Asia

Vegetarian tandoori masala butternut squash, roasted to perfection and served with a mildly spiced dish of leeks, lentils, celery

chicken peri peri curry from Mozambique, a tasty example of the historic fusion between Portuguese cooking and Indian Diasporan cuisine

Filipino noodles with duck, prawns, chillies, peanuts and egg—among other delights—is one of those great dishes to whip up in no time at all

Low-fat chicken curry with fennel and mushroom. A near zero-fat dish similar to a chicken korma with vegetarian options.

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

Low-fat char sui chicken with noodles, beans and bamboo shoots is a quick and easy dish my dad learn in Hong Kong in the 1960s

This (near) zero-fat prawn and mango curry is surprisingly simple. Another winner based on South African Indian Diasporan cooking

This Singapore noodle hot pot is a simple but delicious soup-and-noodle dish easily turned vegan, vegetarian or pescatarian.

A Cantonese dish of seafood—in this case prawns and fish balls—cooked in a Hoisin sauce and served with egg fried rice

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...

A quick wok dish, this spicy chicken and noodle stir fry is a nod to Chinese Szechuan-style cooking as well as to Hainan Chicken.