220 mor curry recipes

Bite-sized tempeh baked in a tangy tomato sauce with soy sauce, apple cider vinegar, curry powder, and ginger. A high-protein vegan main that's beginner-friendly.

Curry honey chicken baked in a sauce of honey, Dijon mustard, soy sauce, and butter. An overnight marinated chicken breast dish served over rice with extra pan sauce.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Scrambled Tofu for Breakfast, Lunch or Dinner recipe

Curried pork with sweet potatoes deep-fries sweet potato slices first, then simmers them in a curry-spiced pork stew with ginger, sesame oil, and soy sauce. Asian-inflected curry comfort dish.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Tender sirloin cubes marinated in soy sauce, honey, lime, and curry powder, then grilled on skewers until charred and smoky. Quick to prep, even quicker to disappear off the plate.

Indian-spiced lentils with wilted spinach, plum tomatoes, and a fragrant blend of curry, ginger, cinnamon, and nutmeg. Vegetarian, high in fiber, and on the table in 45 minutes. Serve over rice.

Spicy Thai-inspired tomato soup with coconut milk, red curry paste, tofu, and soy sauce. Vegan, creamy, and ready in under 30 minutes.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Oven-baked Hawaiian turkey kebabs with pineapple, bell pepper, onion, and cherry tomatoes glazed in a soy-curry-ginger sauce. Low-calorie and ready in 30 minutes.

Curried white bean sandwich spread with vegetables, cumin, and soy sauce. A chunky, low-fat, plant-based spread that's packed with fiber and loaded with spiced flavor. Vegan-friendly.

A classic and scrumptious fried rice made with delicious tofu and sliced cucumbers.

Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.