A vegan diet, free of animal products, is becoming increasingly popular for both health and ethical reasons. Some dishes lend themselves better than others to a plant-based approach, but these vegan curry recipes are so full of flavour that no one will even miss the meat.

A simple Spinach and chickpea curry is quick to make but packed with iron, fibre and fragrant Indian spices.

Alfred Pasad’s Moong lentils recipe produces a satisfying yellow dhal from a surprisingly short list of ingredients. It’s a supremely comforting dish which works well as a main or side.

As well as the Indian subcontinent, Southeast Asia is another good source of curry inspiration. David and Charlotte Bailey’s Vegan massaman curry originates from southern Thailand. Coconut milk brings richness and pineapple adds a hint of sweetness. Served from their food truck, it has become a firm favourite on the festival scene but is just as delicious recreated at home.