Indian methi chicken curry—chicken with fresh fenugreek leaves—is a dish traditional to a number of regions of India, each with their own take on it. It's not really a "curry" in the popular sense, in that the spices are mild and relatively minimal and the gravy lighter and less complicated to make than better-known Indian dishes. Yes, it's very easy to cook.

This Cape Malay seafood curry—technically it's fish and seafood—is a mild curry that is easy to make. It's less well-known than the famous lamb curries from the region, perhaps ironic given that it is more in keeping with the history of fishing at the Cape and today's healthier eating habits than lamb. It's relatively low in fat and brimming with vegetables too.

Cape Malay fish balls are highly adaptable. Not as well known as other Cape Malay dishes—such the famous lamb curries—these traditional fish balls made with a combination of white fish and smoked fish make tasty starters, great finger food at a party, and are also integrated into other delicious Cape Malay dishes.

Cape Malay lamb chop curry is an updated version of a very traditional dish from Cape Town that makes good use of what doesn't make it onto the braai—that famed South African barbecue. Based entirely in the legacy of Cape Malay cooking with its Indonesian influences, it nonetheless has a few contemporary tricks up its sleeve.As always, vegan and vegetarian options are included.

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.

A chicken, butterbean and cauliflower curry comes from oThongathi, a place north of Durban up the coast best known for sugar cane. It's typical of the delicious, mild curries you can find in roadside places all along the coastal highway. It's sweet 'n sour qualities reflect the bounty of South African produce.

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

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

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

Cape Town bobotie, the perfect mix of Cape Malay mildly spiced lamb, spices and vegetables cooked with a quiche-look topping