Curry Recipes

Pakistani rice and lentils baked in chicken broth with butter, onions, and turmeric. A one-pot khichdi-style oven dish that turns simple pantry staples into golden, fluffy comfort food.

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.

Bonchi is a quick Sri Lankan curried beans dish simmered in coconut milk with cumin, turmeric, curry leaves, and fresh chilies. A simple vegetarian side ready in 40 minutes.

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.

Thakkali is a Sri Lankan curried tomato dish simmered in coconut milk with cumin, fenugreek, cinnamon, and curry leaves. A tangy, creamy vegetarian side ready in 40 minutes.

Egg and potato curry simmers cubed potatoes in a ginger-garlic masala gravy, finished with hard-boiled egg quarters and fresh cilantro. A classic Pakistani comfort dish.

Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.

Curried rice with lentils, raisins, and apples: a vegan Indian-inspired one-pot pilaf with turmeric, ginger, curry, and sunflower seeds. Fat-free, high-fiber comfort with sweet and savory in every bite.

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

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Loads of great flavour. I followed the recipe, and cooked the dish in my microwave (oven mode), and it came out delicious. Of course served it with basmati rice. To die for!

Sri Lankan fish mustard curry simmers fish in coconut milk with cardamom, clove, cinnamon, and turmeric, then finishes with a sharp ground mustard and lime paste. A tangy, aromatic curry ready in about 30 minutes.

Keema matar is a North Indian ground beef and pea curry simmered with garam masala, turmeric, ginger, and tomatoes. A weeknight curry that builds deep flavor in under an hour.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.