122 curry leaf recipes

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Homemade Bombay-style mild curry powder with roasted coriander, cumin, fennel, fenugreek, cinnamon, and chili, finished with garlic, turmeric, kokum skins, and curry leaves.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Hot curried broccoli slaw stir-fried with orange juice, maple syrup, and toasted curry powder. A tangy, sweet, tender-crisp side dish served over rice in just 30 minutes.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Baked potato with curried mushrooms, tomato puree, yogurt, and fresh mint. A vegetarian loaded baked potato with an Indian-spiced filling that's light enough for a weeknight meal.

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

Authentic Mangalore pineapple curry with dry-roasted sesame, fenugreek, coconut, and a mustard seed tadka. A sweet, spicy, and tangy South Indian side dish ready in under an hour.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

Curried corn and tomato soup: a silky pureed Indian-spiced soup with sweet corn kernels, fresh tomato, and a swirl of cooling yogurt. Bright, warming, and ready in 40 minutes.