1,272 carry recipes

Cubed lamb or beef simmered for an hour with saffron, cardamom, cloves, and cinnamon until the sauce turns thick and fragrant. A slow-cooked Indian curry built on whole spices.

Chilled curried coconut soup with flaked coconut simmered in milk with curry powder and cloves, thickened with egg yolks, and served cold with toasted coconut.

Curried vegetable dip with mayonnaise, honey, ketchup, and hot sauce, mixed in minutes and chilled overnight. A creamy, sweet-spicy party dip best served with crisp raw vegetables.

Curry garlic dip whisks mayonnaise with chili sauce, curry powder, garlic, grated onion, and Worcestershire for a make-ahead party dip. Doubles as a sauce for cold shrimp, steak, or lamb.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.

Curried mayonnaise spread made with just mayo and curry powder. A 5-minute condiment for sandwiches, chicken, shrimp, or lamb wraps.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

Curried chutney spread with cream cheese, toasted almonds, curry powder, and dry mustard. A no-cook appetizer that doubles as a stuffing for dates and celery.

Use this homemade curry paste to cook your chicken curry, and you will love this flavorful, tasty and spiced chicken dish. Serve it with steamed rice.

Homemade Thai yellow curry paste from scratch with dry-roasted coriander, cumin, shallots, lemongrass, and shrimp paste. Stores in the fridge for up to 4 months.

Quick 15-minute tuna fish curry with stir-fried apple, curry powder, and tomato sauce served over rice. A weeknight shortcut to warming Indian-inspired flavor using pantry staples.

Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.

Retro curry-style ground beef skillet with tomatoes, apple, raisins, coconut, and chutney cooked with rice in one pot. A mild, sweet-savory Indian-inspired weeknight dinner.

Baked coconut curry chicken wings: marinated in coconut-flavored milk, dredged in instant mashed potato flakes mixed with curry and shredded coconut, baked golden with garlic butter.