Curry Recipes

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

Curried lentils and rice with just 5 ingredients. Onions and curry powder simmer with lentils for two hours until thick and saucy, then get spooned over steamed rice.

Curry-scented desk lunch: a no-cook Tupperware assembly of rice, frozen peas and spinach, canned chickpeas, and raisins with a dusting of curry powder. Microwaves in minutes and beats the sad vending machine.

Madras curry mixture is a homemade South Indian curry powder built from coriander, ginger, hot chilies, black mustard, fenugreek, black pepper, and curry leaves. Bolder and fresher than store-bought.

Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.

Mild curry powder blend of toasted cloves, cinnamon, black pepper, mace, cardamom, cumin, and bay leaves, ground fresh and aged for a smooth, mellow finish. The homemade pantry blend that ages a year in the jar.

Mushroom wild rice chowder with curry, cinnamon, and soy milk, topped with toasted almonds. A dairy-free, warmly spiced chowder that's hearty and ready in 30 minutes.

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.

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Garlic curry vinaigrette mixes garlic powder, curry, mustard, and cayenne with cider and white vinegars. A bold, flavor-packed dressing that scales to a full gallon for catering or party prep.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Pulikacchal: the tangy-sweet South Indian tamarind paste for puliyodharai rice. Mustard seeds, chilies, jaggery, and sesame cooked down into a shelf-stable rice mix.

Homemade curry powder blends cumin, coriander, fenugreek, mustard, turmeric, and ginger into a fresh, fragrant spice mix. Five-minute blender recipe that keeps for three months.

Try this quick and tasty dish that curries your corn and zucchini in a hurry!