Curry Recipes

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Curried eggplant strudel wrapped in crispy phyllo with saffron, cumin, peanuts, and tomatoes. Baked golden and served with cool yogurt. A stunning Indian-meets-Viennese fusion.

Tomato curry chicken with seared breasts baked in a spiced tomato sauce with onions, green peppers, and garlic. A weeknight-friendly one-pan curry with warm, aromatic flavor.

Indian-spiced chicken thighs marinated in yogurt, mango chutney, curry powder, cumin, and fresh ginger, then baked until brown and fork-tender. Bold flavor with minimal effort.

Curried chicken thighs simmered with golden apples, mushrooms, and onions in apple cider. Toasted curry powder creates a fragrant sauce that's perfect over rice or baked potatoes.

Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.

Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.

Phall curry, the famously fiery British-Indian curry house dish, made with twelve fresh green chiles, garam masala, fenugreek, and your meat of choice. For serious heat seekers only.

If you're looking for a quick dinner for two, this scrumptious dish will satisfy your hunger in no time! Goes well with a nice light salad.

Curried beef stir-fry with soy-marinated sirloin, crisp cucumber, peppers, and celery in a glossy curry-spiked sauce. The unexpected addition of cucumber keeps the dish bright and crunchy. Ready in under 20 minutes.

Vegetable Curry recipe

This party mix is perfect for the holiday season or whenever you have company. It is subtly spiced with pops of sweetness from the raisins and combines corn, rice, and wheat boxed cereals for a flavor and texture combination that will surely be a hit at any gathering.

Roast Chicken with Curried Honey Mustard Sauce recipe

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.