Nourishing power curries

Chef Maunika Gowardhan showcases a variety of traditional regional dishes, passed down through generations

REAL FOOD CHAMPION ELLA MILLS HAS NOW MADE NUTRITIOUS COOKING SO SIMPLE THAT YOU CAN’T FAIL TO EAT WELL, ALL YEAR LONG

We think it’s time for some recipes that are nutritious and inspiring that will leave you feeling satisfied

By Dan Toombs Serves 4 | Prep 15 mins | Cook high 3¼ hrs, low 4-6 hrs 3 tbsp rapeseed oil1 tsp blackmustard seeds½ tsp fenugreek seeds3 dried redKashmiri chillies2 onions, thinlysliced and cut into2.5

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat