304 indian curry recipes

Steamed clams in a coconut green curry sauce with lemongrass, garlic, basil, and white wine. A Hawaiian-Thai fusion seafood dish that's aromatic, creamy, and ready in 40 minutes.

Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.

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.

Golden glazed chicken bakes chicken breasts over a bed of onions under a curry-spiked stir-fry sauce that caramelizes into a glossy glaze. A 4-ingredient, dump-and-bake weeknight dinner with big flavor for little effort.

Baked curried fruit casserole with pears, peaches, pineapple, apricots, and cherries layered with slivered almonds in a buttery brown sugar curry glaze. A retro holiday side dish that's best made a day ahead.

Timen Ajami spiced meat skillet with ground beef or lamb, allspice, Madras curry powder, rosewater, dried currants, and chopped almonds. A fragrant Middle Eastern one-pan dish ready in 45 minutes.

String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

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

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.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

High-protein cottage cheese vegetable dip blended smooth with Dijon mustard, curry powder, lemon juice, and onion. Lighter alternative to sour cream dip with a warm spice profile.

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

Enjoy this delicious dish that is simple to make and will easily attract your kids to the kitchen.