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

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

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

This chicken curry with mushrooms and mint is another of the hidden gems of Indian Diasporan cuisine

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

a very versatile dish. Its default setting is vegetarian—actually vegan—but its easily combined with chicken or lamb in the final stages

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

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

This Keralan curry with coconut and lime is an adaptable dish—a vegan baseline, but easily adapted for chicken or seafood versions

Chicken green tikka masala is a fusion of traditional tikka masala with a ligther, lower-fat touch

Vegetarian mushroom and courgette pasanda with spiced carrots and peas (gajar matar), garlic bread and corn on the cob

Another South African Indian diasporan dish, this pumpkin and mushroom curry with eggs is easily turned vegan—just leave out the eggs.

Chennai lamb and coconut curry may take its name from the state capital of Tamil Nadu, but it's is far more South African than Indian

Lamb and fennel curry from South Africa's east coast. Typical Parsi cooking, it uses nuts and dried fruit, but doesn't use coconut

A South African version of tikka masala—vegetarian, chicken or beef—rich in the the spices and fruits used in Indian diasporan cooking

Korma—usually chicken—is a perennially popular Indian dish around the globe. Here's a quick, easy and delicious recipe for it.