Indian Recipes

Wanted to use up the potatoes and cauliflower I had on hand, and this recipe sounded like a great fit. The soup was creamy and loaded with flavor. I ate my soup with a loaf of Italian bread, delicious!

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.

Curry garlic dip whisks mayonnaise with chili sauce, curry powder, garlic, grated onion, and Worcestershire for a make-ahead party dip. Doubles as a sauce for cold shrimp, steak, or lamb.

A lean curry turkey stir-fry with snow peas, red pepper, celery, and scallions in a light sauce. Low-calorie leftover turkey done right in 30 minutes.

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Hot dogs in a spiced tomato sauce with curry, chili powder, sage, and dry mustard served over elbow macaroni. A retro franks and mac recipe with surprising depth from an unexpected spice blend.

French-fried beef liver strips with a curried sour cream dipping sauce. Crispy, golden liver bites served as an appetizer with a creamy, spicy fiesta dip.

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 pumpkin soup with crushed tomatoes, chicken broth, and a hint of clove thickened with milk. A creamy, warmly spiced fall soup ready in under an hour.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.

A delicious side dish that goes well with jerk chicken or curried beef.

North: Moghul Beef Kheema Curry with Corn (Makkai Kheema) recipe