• Lands of the Curry Leaf captures Peter Kuruvita's favourite childhood recipes and memories. (Armelle Habib )
Take a culinary journey of discovery through the subcontinent with acclaimed chef, author and SBS's very own, Peter Kuruvita.
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17 Oct 2018 - 11:00 AM  UPDATED 20 Nov 2018 - 3:51 PM

This competition is closed.

 

 

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Congratulations to our winners

  • M. Jamos (NSW)
  • T.Eames (QLD)
  • E. Walsh (NSW)

 

 

 

"The food in this book is the culmination of my upbringing and my travels through the subcontinent," Peter Kuruvita says in Lands of the Curry Leaf. "I've brought together recipes that reflect the diversity of the regions, their landscape, their history and my life."

And the story goes...
From Bhutan to Sri Lanka: The roadside adventure that uncovered a subcontinent
With over 100 vegetarian and vegan recipes on offer - this is a story 50 years in the making for chef Peter Kuruvita... he just didn't know it yet.

"The food I grew up with; the food that shaped me and everything I do to this day."

In this brand-new cookbook, Peter travels through Afghanistan, India, Pakistan, Nepal, Bangladesh, Bhutan and his home country, Sri Lanka. He shares over 100 recipes, bringing together the region's exciting spices, grains, pulses, fruit and vegetables to bring together a trove of plant-based flavours. Like this Mumbai frankie, an amazing snack for those on 
the run - spicy, tasty and so easy to make. Get this recipe right here.

Mumbai frankie

The book inspires us to look beyond meat and let other ingredients take centre stage. It's a reflection on the changing way we eat, using simple, health-giving ingredients to produce meals to share and linger over.

"I am honoured to have the opportunity to share a piece of myself with you," says Peter. "The food I grew up with; the food that shaped me and everything I do to this day."

"Essentially, I hope this food, my food, becomes part of the fabric of your life."

Some of our favourite Peter Kuruvita recipes:

Kottu roti

Sri Lanka’s favourite street food brought to Margaret River Australia. It’s now an Australian dish. A pair of stainless steel paddles are pretty handy for cooking this dish, but you can also use 2 wide spatulas. Peter Kuruvita's Coastal Kitchen

Chocolate mousse with black garlic

Garlic and chocolate? It works, believe me, but if you don’t think it’s for you, then just use this great chocolate mousse recipe and serve with roasted strawberries without the black garlic. Peter Kuruvita's Coastal Kitchen

Goat curry with goat’s milk paneer

The added skill of making paneer will open so many new culinary doors for you and is also great just spread onto some toasted sourdough. Peter Kuruvita's Coastal Kitchen

Pipis with Sri Lankan XO

"We are so lucky on the Sunshine Coast to be able to have so much food literally between our toes. Clams of any sort or even mussels can be substituted for these little shellfish. Make sure you don’t cook the sugar for too long - it will set your XO sauce like a rock." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen

Macadamia and mandarin cake with cinnamon syrup

"When we filmed this show, everyone’s garden in the hinterland was full of ripe sweet mandarins, add macadamias and some nomadic chicken eggs and I was reminded of this classic flourless citrus cake." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen

Win one of three signed copies of the book

Enter your details below for a chance to win a signed copy of Lands of the Curry Leaf.

Each prize consists of one copy of Lands of the Curry Leaf, and we have three books to give away.

The full terms & conditions are here. Please read them carefully.

Take a curry leaf
Buy-nothing-new curry

Don’t be bound by my ingredients list – make this curry your own by  using any limp veg.  For a yummy soup, add another cup of stock, remove the cinnamon stick at the end, and blend on high for a few seconds.

Green chicken curry with noodles (Gaeng kiow waan gai)

Thai green curry gets its name from the colour of the finished dish, which contains fiery green chilli, as well as coconut milk, palm sugar, fish sauce and a range of aromatics. This bowl is the perfect balance between heat and sweet. The Chefs' Line

Fish head curry

This Malaysian family favourite uses a whole fish head for maximum flavour and visual impact. Food Safari Water 

Crab salad with avocado lassi and curry mayonnaise

Avocado, curry, salt, capers and lemon- what more could you ask for with crab? Peter Kuruvita's Coastal Kitchen

Coconut peanut chicken curry

All the vitamins and minerals that zucchini, beans, spinach and peas bring, teamed with whole grain rice and the lean protein of the chicken make this a perfectly balanced dish will keep you fuller for longer.

Sri Lankan fish curry (Kiri malu)

This Sri Lankan curry, fragrant with ginger and lemongrass, will feed your family in less than an hour. Food Safari Water

Rich lamb curry

I love big-flavoured northern Indian curries like this: complex, interesting and spicy, with a rich red gravy.