393 curry recipes

Indian cabbage, carrot, and onion curry with mustard seeds, cumin, turmeric, and coriander cooked in ghee. A vegetarian dry curry side dish ready in 35 minutes.

Light curried chicken and mango salad with a honey-lime yogurt dressing. Poached chicken breast and juicy mango cubes on lettuce, ready in 30 minutes. Low-fat and refreshing.

Why make the same old spaghetti sauce when you can enjoy this scrumptious dish that will satisfy your hunger.

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.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Quick curried coconut rice using instant rice, sliced mushrooms, and Thai yellow curry powder. Includes a clever low-fat imitation coconut milk recipe.

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.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Vegetable and herb curry tosses curried brown rice with sauteed onion, celery, and pepper plus sweet apple and raisins. A quick, mild vegan curried rice that comes together in about 30 minutes.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Stir-fried crab curry is a Thai-style wok dish where cracked whole crab meets fish sauce, curry powder, and sesame oil. Beaten egg swirls through at the end for a silky, aromatic finish over rice.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.