176 hot curry recipes

Beef tenderloin rubbed with curry powder, fennel seeds, and cayenne, then grilled over hot coals until charred and smoky. Four ingredients, zero fuss, and packed with bold, aromatic flavor.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

Dry-roasted cumin seeds: whole cumin seeds toasted in a hot dry pan until deep brown and intensely fragrant. The Indian pantry foundation for finishing curries, raitas, and chaat.

Fiery Goan beef curry with a complex marinade of vinegar, garlic, hot chilies, and warm spices that packs serious heat for adventurous eaters who like their Indian food authentically spicy.

Curry basmati rice with your choice of vegetables, designed for easy meal prep. Cook the rice, pack with raw veggies, and microwave at work for a hot, healthy lunch in minutes.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Baked vegetarian samosas with a homemade whole wheat crust and a curried spinach, carrot, and scallion filling glazed with tamari. No deep frying needed. Equally good served hot from the oven or cold for lunch.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.

Pork vindaloo is the Goan classic where cubes of pork braise in a fiery spice paste of cumin, mustard, fenugreek, cinnamon, and red chilies bound with white wine vinegar. A hot-and-sour curry that gets better the day after.

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.

Nepal vegetable curry with potatoes, broccoli, tomatoes, and a spice blend of coriander, turmeric, cumin, and cayenne. A naturally vegan one-pot curry served over rice.

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

Lamb and sweet potato curry: lamb braised slow with warm spices like cardamom, cumin, and turmeric, then sweet potato simmered in until soft. A fragrant, comforting one-pot curry.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.