72 curry recipes

Chilled Senegalese soup with chicken broth, sour cream, curry powder, hot sauce, and shredded cucumber. A creamy, no-cook cold soup ready in 20 minutes.

Stir-fried chicken and apples in a honey-curry glaze with raisins, celery, and parsley over rice. A sweet, spiced 20-minute weeknight dinner.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Healthy and tasty low-fat curried chicken salad that's that's served hot and is loaded with a variety of textures and delivers great crunch.

This is a delicious starter from my book named 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each.

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

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Jewel-like pomegranate seeds and sliced bananas dressed in lime juice and palm sugar. This North Indian fruit salad is a cooling, refreshing side dish built to tame the heat of your spiciest curry.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Follow this recipe to learn more about chilies and which ones to stay away from if you don't like spicy food.

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

Nothing is better than a quick lunch so try this simple recipe that is 100% stress free.

A punchy Venezuelan marinade with curry, fresh tomatoes, cilantro, and spicy barbecue sauce. Mix it in 10 minutes flat and slather it on any cut of meat for bold, smoky-spiced flavor.

Make this quick, easy and refreshing cucumber raita to go with your favorite Indian curry dish.

This is an awesome Raita (cucumber and yogurt) with the fresh zing of mint which goes well with lamb or to cool off your taste buds with a spicy curry or any other hot and spicy dish.

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.