You can pull this quick Thai green curry together in under 30 minutes. That doesn't make it any less authentic, quite the opposite. Whether the ever popular chicken version, seafood, tofu or a combination thereof, combined with vegetables and creamy coconut, it’s popular for many reasons. Just one of these is that it makes a perfect weeknight meal when you don’t want to spend too long in the kitchen.

This Durban vegan eggplant curry —usually simply called brinjal curry after the lead vegetable's name in various Indian languages —uses baked or grilled eggplant (aubergine) to bring a deep, slightly smoky flavour to a curry brimming with the flavours of onions, pepper, chillies, tomatoes, coconut, and sweet potato in a rich mix of spices. It can be cooked fiery hot in accordance with the cliché about Durban curries or as a milder affair.

Thai red curry is one of the best-known Thai dishes around the world. One of the four in the quartet of Thailand's most successful culinary exports, it can be vegan, pescatarian or carnivore. More importantly, if you use this recipe based on how street vendors produce it, it's easily adaptable to the needs of dining parties with different requirements.

An Indonesian chicken and cashew curry that will delight those who enjoy a little spiciness. Originally from Western Sumatra, the "wet" curry paste in this dish packs a punch, balanced by the citrus of lime and lemongrass, and the smoothness of coconut and cashews. Better still, it's quick to cook. Easily be adapted for seafood or vegan versions too.

This vegan mushroom masala from Durban has become a go-to weekday curry, easy and fairly quick to make. If you love mushrooms and a bit of spice, this should definitely be in your repertoire. It's also easily adapted for non-vegans.

Thai yellow curry is a dish that, like all the curries in the colour-led canon of Thai curries leaves the choice of protein up to you: it is variously made with chicken, duck, beef, tofu or seafood.

Delicious Thai massaman curry is filling, whether with chicken, beef or duck, but also delicate and fragrant with fresher Thai flavours of lime, lemongrass and a wealth of spices. An extremely mild curry, it's one that proves popular with a wide range of hungry diners, including children and it's easy to cook.