Curry Recipes

Ground lamb sauteed with allspice, Madras curry, and rosewater, studded with sweet currants and crunchy almonds. A fragrant Persian-style skillet dinner ready in 45 minutes.

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.

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.

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.

Jamaican beef patties with a flaky pastry crust filled with curried ground beef, Scotch Bonnet pepper, and thyme. A Caribbean street food classic baked golden brown at home.

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.

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.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Hearty winter vegetable curry with butternut squash, turnips, carrots, chickpeas, and a garlic-ginger yogurt sauce. Warm, comforting, and ready in 50 minutes.

Grilled curry-apricot shrimp and scallops skewered and brushed with a sweet-spicy marinade of apricot preserves, Dijon, jalapeño, and fresh cilantro.

Crispy deep-fried samosas with spiced curried meat filling wrapped in homemade pastry. Seasoned with garam masala, fresh ginger, and mint, these golden triangles shatter at first bite.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

Sai Grog: Thai spicy pork sausage with red curry paste, lemongrass, kaffir lime leaves, fish sauce, and coriander. Grilled until juicy and served with sticky rice.

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

Creamy baked shrimp and crab curry tossed with small pasta shells in a curried sour cream sauce, topped with buttered breadcrumbs and baked until golden. Rich, warm, and deeply satisfying.