1,658 indian recipes

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

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.

Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.

Hearty pinto bean and ham soup simmered low and slow with a bold herb blend of cumin, oregano, rosemary, and chili powder. A splash of sherry at the end adds warmth and depth. Pure comfort in a bowl.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Slow-baked rice pudding with almonds, coconut, and raisins. Cooked low and slow in milk until thick, creamy, and golden on top. Serve warm or cold.

Mushroom wild rice chowder with curry, cinnamon, and soy milk, topped with toasted almonds. A dairy-free, warmly spiced chowder that's hearty and ready in 30 minutes.

Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.

Green lentil rissoles spiced with curry, cumin, and coriander, coated in oat-breadcrumb crust, and shallow-fried until golden. Served with a cool cumin-yogurt sauce for a hearty vegetarian main.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

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.

Chicken satay with lime-curry-honey marinated chicken skewers, served with a fresh cucumber-vinegar sauce. A light Southeast Asian-inspired appetizer or main, broiled indoors in under 10 minutes.

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.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Fresh nectarine chutney with coconut, ginger, curry powder, raisins, and lemon. A quick-cooked, refrigerator chutney that mellows overnight into a sweet, tangy, tropical condiment.