180 curry rice recipes

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

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.

Creamy curried peanut soup with rice, carrots, and three tablespoons of curry powder, half-pureed with peanut butter for a thick, nutty broth. Make-ahead friendly and topped with scallions and cilantro.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

Mushroom wild rice chowder with curry, cinnamon, and soy milk, topped with toasted almonds. A dairy-free, warmly spiced chowder that's hearty and ready in 30 minutes.

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.

Indian-inspired curried rice cooked in chicken broth and orange juice with raisins and slivered almonds. A fragrant, sweet-savory side dish in one skillet.

A classic and scrumptious fried rice made with delicious tofu and sliced cucumbers.

Curried baked pork chops on a bed of rice with golden raisins, celery, and apple juice. A one-dish oven dinner where the rice cooks right alongside the chops. Feeds 6 in about an hour.

A scrumptious and spicy chicken dish that is bound to have everyone licking their lips after every bite.

Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

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.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.