1,684 indian recipes

Curried apple salad with raisins, walnuts, celery, and a creamy curry-lemon dressing made with soy mayonnaise and vegan sour cream. A crunchy, sweet no-cook side dish.

Fresh Chinese noodles nestle in coconut curry broth loaded with tender chicken, red curry paste, turmeric, and fish sauce for a Thai-inspired soup that's rich, spicy, and ready in 20 minutes.

Bring some Indian flavor to your dinner table with this delicious chicken dish.

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

South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.

Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.

Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.

Indian-inspired curried rice cooked in chicken broth and orange juice with raisins and slivered almonds. A fragrant, sweet-savory side dish in one skillet.

Green peas with curried mushrooms sauteed in chicken broth and finished with creamy low-fat yogurt. A quick, healthy Indian-inspired vegetable side dish ready in 25 minutes.

Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.

Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.

Curried eggs on toast with sliced hard-boiled eggs in a mild curry milk sauce, scattered with toasted almonds. A retro Anglo-Indian comfort lunch ready in 30 minutes.

Deviled halibut: garlic-marinated fillets coated in sharp cheddar and breadcrumbs, baked golden, and served with a curry-spiked tomato sauce. Bold Anglo-Indian fish dinner.

Aromatic curry stock simmered with onions, ginger, garlic, ghee, cloves, and cardamom. The foundation every Indian curry, biryani, or dal deserves in place of plain water.