ayuvā Recipes

Simple, honest recipes built around our original tarka curry cube. One cube per person — your curry, your way.

The Original ayuvā Curry

Your curry, your way.

The simplest way to cook with ayuvā. Our cube brings the onion, ginger, garlic, tomatoes and spices — just add your favourite ingredients.

Serves 2  ·  Around 25 minutes with vegetables
Ingredients
  • 2 ayuvā cubes
  • 500g vegetables, such as cauliflower, peas and potatoes, cut into small pieces
  • 200–300ml water
  • Fresh coriander, to finish
Method
  1. Place the cubes in a saucepan with a splash of water. Heat gently until melted and bubbling.
  2. Add your vegetables and stir for 2–3 minutes to coat in the base.
  3. Add 200ml water, cover and simmer gently until the vegetables are tender. Add a little more water as needed.
  4. Uncover and simmer briefly until the sauce reaches your preferred consistency. Taste, adjust the seasoning and finish with coriander.
Serve with: Rice or warm naan.

Slow-Simmered Lamb & Spinach Curry

Rich, warming and worth the wait.

Tender lamb with a little cumin, fresh spinach and a squeeze of lemon.

Serves 2  ·  Approximately 1½–2 hours
Ingredients
  • 2 ayuvā cubes
  • 500g boneless lamb shoulder, diced
  • ½ tsp ground cumin
  • 400ml hot water, plus extra as needed
  • 2 handfuls baby spinach
  • A squeeze of lemon
Method
  1. Melt the cubes in a heavy saucepan with a splash of water until bubbling.
  2. Add the lamb and cumin. Stir over a medium heat for 3–4 minutes to coat well.
  3. Pour in the hot water, bring to a gentle simmer and cover. Cook on a low heat for 75–110 minutes, or until the lamb is tender. Stir occasionally and add more water if the sauce becomes too thick.
  4. Remove the lid and simmer to thicken if needed. Stir in the spinach until wilted.
  5. Finish with a squeeze of lemon and adjust the seasoning to taste.
Serve with: Basmati rice or chapatis.

Creamy Chicken & Kasuri Methi Curry

A little cream. A fragrant finish.

A comforting chicken curry finished with cream and dried fenugreek leaves.

Serves 2  ·  Around 30 minutes
Ingredients
  • 2 ayuvā cubes
  • 500g boneless chicken thighs, cut into bite-sized pieces
  • 150–200ml water
  • 3 tbsp double cream
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed between your palms
Method
  1. Melt the cubes in a saucepan with a splash of water until bubbling.
  2. Add the chicken and stir for 2–3 minutes to coat in the base.
  3. Add 150ml water and bring to a gentle simmer. Cover and cook for 15–20 minutes, stirring occasionally, until the chicken is cooked through. Add a splash more water if needed.
  4. Stir in the cream and crushed kasuri methi. Simmer gently, uncovered, for another 2 minutes.
  5. Taste and adjust the seasoning before serving.
Serve with: Fluffy rice or warm naan to scoop up the sauce.

Coconut, Lime Leaf & Prawn Curry

Creamy coconut with a bright citrus finish.

Juicy prawns in a fragrant coconut sauce with makrut lime leaves and fresh lime.

Serves 2  ·  Around 20 minutes
Ingredients
  • 2 ayuvā cubes
  • 400–500g raw peeled prawns, defrosted if frozen
  • 200ml coconut milk
  • 2 makrut lime leaves, lightly torn
  • A squeeze of fresh lime
  • Fresh coriander, to finish
Method
  1. Melt the cubes in a saucepan with a splash of water until bubbling.
  2. Stir in the coconut milk and lime leaves. Simmer gently for 5–7 minutes, adding a splash of water if you prefer a lighter sauce.
  3. Add the prawns and simmer gently for approximately 3–5 minutes, depending on their size, until opaque and cooked through.
  4. Remove the lime leaves. Add a squeeze of fresh lime, taste and adjust the seasoning.
  5. Scatter with coriander and serve immediately.
Serve with: Steamed basmati rice and lime wedges.
All recipes use the original ayuvā tarka curry cube — one cube per person.