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.

A creamy coconut curry, another Indian Diasporan dish from Africa's east coast. It's a dish most often made with chicken

A creamy lamb with coconut, cashews and spinach is from South Africa's eastern coast.

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