1,415 curried recipes

Curry-spiced pea fritters dropped from a spoon into hot oil. Crisp outside, soft and green-flecked inside. A fast fried side dish or handheld appetizer.

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.

Bombay nut and raisin mix tossed in garlic butter with curry, chili, and Worcestershire. A skillet-toasted snack of almonds, pine nuts, cashews, and pretzels finished with a sweet kick of raisins.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

Caribbean-style baked crab in shells with curry powder, scallions, chili peppers, coriander, and breadcrumbs. A spicy, fragrant seafood appetizer for eight.

Curried chicken and apple soup with golden sautéed onions and celery, pureed smooth with stock, then chilled and finished with cold cream for silky texture.

Crispy toast topped with a savory mix of crumbled bacon, chopped olives, sharp cheddar, and a hint of curry, then broiled until bubbly. A make-ahead appetizer that freezes beautifully.

Curried cheddar and cream cheese spread with dry sherry and chopped chutney. Serve with crackers as an appetizer or with fresh fruit as a light dessert. Ready in 10 minutes.

Maple-glazed ribs braise low in foil, then finish in a sticky maple-soy-orange glaze with a hit of curry powder and Dijon. Toasted sesame seeds top each saucy rack.

Dress up your chicken with this succulent dish that's easy to make and will satisfy your hunger in no time!

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Quick Indian apple chutney made in the microwave with raisins, curry powder, ginger, and brown sugar. Ready in under 10 minutes of cook time.

Ground lamb sauteed with allspice, Madras curry, and rosewater, studded with sweet currants and crunchy almonds. A fragrant Persian-style skillet dinner ready in 45 minutes.