Mini curry bowls

• fresh banana leaves, washed, dried and torn into strips, for serving
• 2 x 300 g pilau rice
• 2 x 400 g chicken tikka masala
• 2 x 400 g prawn masala
• 4 x 300 g vegetable selection (saag paneer and dhal makhani)
• 4 x 300 g vegetable selection (Bombay potatoes and gobi masala)
• 2 x 80 g mango-and-saff ron chutney
• 2 x 80 g fresh-coriander raita
• 2 x 80 g tomato-and-tamarind chutney
• 2 x 80 g fresh-coriander raita

Wrap, or line the insides of, a variety of small bowls with strips of fresh banana leaves. Heat all the food and spoon into the bowls.
Taste tip: As an alternative, serve this selection of curries with mini tomato, cucumber and onion salads drizzled with buttermilk, chilli and mint dressing. Accompany with a selection of raitas and serve sliced naan bread and atta rotis on the side.