Curry recipe collection

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Curried rice with lentils, raisins, and apples: a vegan Indian-inspired one-pot pilaf with turmeric, ginger, curry, and sunflower seeds. Fat-free, high-fiber comfort with sweet and savory in every bite.

Creamy curry sauce for turkey or chicken with sauteed apple, onion, garlic, and curry powder in a chicken broth and cream base. A quick British-style curry sauce ready in 20 minutes.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.

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

Curried shrimp toasts top toasted baguette with chopped shrimp in curry, mango chutney, and a soy-spiked mayo. Make-ahead-friendly cocktail party hors d'oeuvres.

Curried shrimp in a creamy sauce with golden raisins, orange marmalade, and half-and-half, spooned over split baked potatoes and topped with cucumber and mint.

Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.

Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.

Curried beef stew with seared round steak, fresh tomatoes, and sweet curry powder simmered until fork-tender. A simple, no-fuss Indian-inspired one-pot meal with red pepper flakes on the side.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Flaked tuna and tender asparagus arranged on crisp lettuce, draped with creamy curry dressing and topped with sliced hard-cooked eggs. This elegant plated salad takes just 10 minutes to prep.

Curried turkey sandwich layers diced leftover turkey with crisp apple, celery, and scallions in a yogurt-mayo dressing warmed with curry powder, piled between slices of whole wheat toast. A fresh, fast lunch from the Thanksgiving carcass.

Curried turkey on rice: leftover roast turkey simmered in a creamy curry sauce with apple and onion, served over brown rice. A 30-minute weeknight curry built for the day after Thanksgiving.