Curry Recipes

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Phall curry, the famously fiery British-Indian curry house dish, made with twelve fresh green chiles, garam masala, fenugreek, and your meat of choice. For serious heat seekers only.

If you're looking for a quick dinner for two, this scrumptious dish will satisfy your hunger in no time! Goes well with a nice light salad.

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

Thakkali isso is a Sri Lankan prawn and tomato curry simmered in two rounds of coconut milk with lemongrass, cardamom, fenugreek, and curry leaves. Finished with lime and curry powder.

Curried chicken breasts brown flour-dredged chicken in butter, then bake in a fragrant curry sauce with ginger, cinnamon, onion and garlic, finished with lime over rice.

Seeni sambol is a sweet-savory Sri Lankan onion sauce with deep-fried golden onions simmered in tamarind coconut milk with Maldive fish, cardamom, and chili. Addictive on everything from rice to bread.

Quick Indian apple chutney made in the microwave with raisins, curry powder, ginger, and brown sugar. Ready in under 10 minutes of cook time.

Indian-spiced ground beef and wilted spinach stuffed into warm pita pockets, topped with curried sour cream. A flavor-packed handheld dinner ready in just 20 minutes.

Why make the same old spaghetti sauce when you can enjoy this scrumptious dish that will satisfy your hunger.

Mango chutney with brown sugar, vinegar, ginger, coriander, and cayenne. A quick-cook Indian condiment that improves with age. Makes 8 cups for pairing with curries and grilled meats.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.