121 curry leaf recipes

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Herbed tofu-mushroom quiche with fresh dill, thyme, rosemary, and curry powder in a crustless wheat germ base. Vegan, egg-free, and packed with fresh herbs.

Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Samak curry with white fish fillets braised in a spiced paste of dried lime, curry powder, nutmeg, and fresh herbs. A Middle Eastern-style curried fish ready in 35 minutes over rice.

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.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Baked potato with curried mushrooms, tomato puree, yogurt, and fresh mint. A vegetarian loaded baked potato with an Indian-spiced filling that's light enough for a weeknight meal.

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.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Cold stuffed tomatoes filled with crunchy diced cucumber, cabbage, peppers, and celery, topped with curry-spiked mayo. A retro summer salad-stuffed appetizer that pre-makes for parties.