222 cumin curry recipes

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.

Indian-spiced ground beef and wilted spinach stuffed into warm pita pockets, topped with curried sour cream. A flavor-packed handheld dinner ready in just 20 minutes.

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

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Thakkali is a Sri Lankan curried tomato dish simmered in coconut milk with cumin, fenugreek, cinnamon, and curry leaves. A tangy, creamy vegetarian side ready in 40 minutes.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Curried eggplant strudel wrapped in crispy phyllo with saffron, cumin, peanuts, and tomatoes. Baked golden and served with cool yogurt. A stunning Indian-meets-Viennese fusion.

Indian-spiced chicken thighs marinated in yogurt, mango chutney, curry powder, cumin, and fresh ginger, then baked until brown and fork-tender. Bold flavor with minimal effort.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

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.

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.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Curried white bean sandwich spread with vegetables, cumin, and soy sauce. A chunky, low-fat, plant-based spread that's packed with fiber and loaded with spiced flavor. Vegan-friendly.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.