Curry Recipes

Crispy roasted chickpeas tossed in garlic butter with curry powder, cumin, coriander, and ginger. A crunchy, spiced vegetarian snack baked until golden.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

Curry-spiced ground beef, potatoes, and peas folded into flaky crescent roll triangles with a sweet-heat honey lime dipping sauce. A quick Indian-American fusion appetizer ready in 30 minutes.

Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

Simple Indian dry curry with cabbage, carrots, and onions spiced with mustard seeds, cumin, turmeric, and cinnamon. Vegetarian, budget-friendly, and ready in 45 minutes.

Really enjoyed the dish, it was packed with flavors. I did add some fresh cilantro in the end, and it was delicious. I also made a cucumber rita (yogurt sauce) to balance the heat a bit.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Caribbean-style baked crab in shells with curry powder, scallions, chili peppers, coriander, and breadcrumbs. A spicy, fragrant seafood appetizer for eight.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Island-style chicken stir-fry in a creamy peanut-curry sauce with garlic, ginger, fish sauce, and red curry paste. Loaded with carrots, zucchini, squash, bean sprouts, and crunchy chopped peanuts.

A 15-minute chicken or shrimp curry with crushed tomatoes, garlic, and fresh coriander. Quick enough for the busiest weeknights.