The trick with making a favourite meal is to find a recipe that is easy, adaptable and enjoyed by the whole family. This winter, we’ve been living on curries — not-too-hot, but still spicy and tasty.

The main ingredients are korma paste, red curry paste, tinned tomatoes, meat and coconut milk. Additional spices that really fill out the flavour of the stew are cardamom pods and coriander (mixed in at the end). I serve this curry on rice with shaved almonds, fresh coriander and sometimes lemon juice squeezed on top.

When I make this up, I start my pot stewing about noon, and the meat is nice and tender by tea-time. I use about 1 kg of meat, one whole jar of korma paste and one whole jar of red curry paste with two tins of diced tomatoes and two tins of coconut milk.

The beauty of this curry is that you can pad it out with the vegetables that you have on hand. I’ve included onions, lentils, chickpeas, zucchini, carrots and potato.

For a different flavour, you can try adding shredded coconut to the stew or lemon juice for a tarter taste. If the curry is too spicy for your family, try halving the red curry paste.

If you try this and like it, let me know!