Curry Recipes

Baked curried fruit casserole with pears, peaches, pineapple, apricots, and cherries layered with slivered almonds in a buttery brown sugar curry glaze. A retro holiday side dish that's best made a day ahead.

Curried fruit compote with peaches, apricots, fresh pineapple, and cantaloupe in a curry-spiced sugar syrup with lime slices. A canning recipe that yields four quarts.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.

Steamed mussels in a curried white wine broth with tomato, garlic, fresh dill, and a splash of cream. A 20-minute French-Indian seafood starter served bowl-style with crusty bread for dipping.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.

Flaky pie crust stuffed with curried ground turkey, tomatoes, raisins, and veggies. Make-ahead friendly and freezer-ready for busy weeknights.

A new idea introduces a new taste! Try this tasty dish made with white wine, cheddar cheese and fruit relish.

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Indian curried chicken bakes mild curry-spiced chicken breasts with onions, apples, and golden raisins in a light chicken broth gravy. A budget-friendly weeknight curry that's easy on the calories.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Loaded vegetable curry: oil-free Indian-style stew with eggplant, potatoes, cauliflower, chickpeas, zucchini, and raisins in a warm curry broth. Vegan and packed with fiber.

Murgh Musallam, a home-style Indian chicken curry with whole cinnamon, cardamom, star anise and cloves simmered with yogurt and fresh chilies. The authentic recipe that makes jarred curry powder irrelevant.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own