Curry Recipes

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

Simple curry-spiced yeast bread with garlic and parsley for aromatic flavor that pairs beautifully with Indian curries, soups, or as unique sandwich bread.

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.

Homemade Bombay-style mild curry powder with roasted coriander, cumin, fennel, fenugreek, cinnamon, and chili, finished with garlic, turmeric, kokum skins, and curry leaves.

Hearty pinto bean and ham soup simmered low and slow with a bold herb blend of cumin, oregano, rosemary, and chili powder. A splash of sherry at the end adds warmth and depth. Pure comfort in a bowl.

Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.

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.

South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.

Quick vegan one-pot meal with black beans, pineapple, corn, and tomatoes spiced with curry and ginger. Serve over rice or pasta in 25 minutes flat.

Manicotti shells stuffed with curry-spiced chicken and green onions, baked until tender, then topped with a cool yogurt-tomato-cumin sauce. A bold Italian-Indian fusion that's unlike anything you've tried.

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.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.

Colombo de giraumon: a Caribbean curried pumpkin stew with tomatoes, sultanas, cloves, and red chili. A fragrant vegetarian side dish from the French Antilles that pairs with rice and grilled meats.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

Silky cauliflower soup enriched with curry spices, saffron, and sweet apples, then blended until cloud-smooth. Golden Delicious apples add natural sweetness that balances the warm curry in every spoonful.