845 recipes
Curry-spiced chicken and sautéed mushrooms wrap in rice paper rounds to create these Vietnamese-inspired spring rolls where Indian flavors meet Southeast Asian technique for a fusion appetizer that's light, fresh, and boldly seasoned.
No-bake curry cheese tart appetizer with cream cheese, cheddar, sherry, and pureed chutney pooled in the center. A retro party spread served chilled with crackers.
Curried prawns and scallops in a creamy apple juice sauce with banana and dill. A sweet-savory seafood curry served over rice with Austrian-Indian flair.
Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.
Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.
A baked vegetarian pate made from pureed lentils spiced with curry, turmeric, cumin, and chili, bound with eggs and baked in a terrine. Earthy, warm, and spreadable. Freezer-friendly and great for make-ahead entertaining.
Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.
Out-of-the-ordinary chili with curry powder alongside chili powder, kidney beans, fresh tomatoes, and sharp cheddar. A 15-minute fusion chili.
Curried beef stew with seared round steak, fresh tomatoes, and sweet curry powder simmered until fork-tender. A simple, no-fuss Indian-inspired one-pot meal with red pepper flakes on the side.
Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.
Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.
Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.
Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.
British-Indian style beef curry with cubed beef, apples, raisins, and chutney in a curry-spiced gravy, then oven-braised two hours until fork-tender. Classic colonial-era comfort food.
Curried rice with chicken or turkey, brown rice, kale, leeks, carrots, and mushrooms in one pot. A fiber-rich leftover-meat recycling meal with mild Indian warmth.
Bay Head cream cheese spread with curry powder and garlic, mounded and topped with sweet Chinese duck sauce. A 5-minute cocktail party appetizer with surprising sweet-savory complexity.