255 curry recipes

A succulent curried beef dish that is made with seedless raisins and sliced apples while served over hot rice.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

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.

Chicken thighs simmered in coconut cream with curry powder, cumin, ginger, and a whole ripe banana for natural sweetness. A rich, aromatic 25-minute curry loaded with vegetables and bold spice.

Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Baked coconut curry chicken wings: marinated in coconut-flavored milk, dredged in instant mashed potato flakes mixed with curry and shredded coconut, baked golden with garlic butter.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.

Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.

Why make the same old spaghetti sauce when you can enjoy this scrumptious dish that will satisfy your hunger.

Baked vegetarian samosas with a homemade whole wheat crust and a curried spinach, carrot, and scallion filling glazed with tamari. No deep frying needed. Equally good served hot from the oven or cold for lunch.

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.

Usal is a spiced Indian mung bean curry with cumin, turmeric, coriander, ginger, and garlic simmered in tomato. Vegetarian, high-protein, and ready in 40 minutes. Serve with rice or flatbread.

Loads of great flavour. I followed the recipe, and cooked the dish in my microwave (oven mode), and it came out delicious. Of course served it with basmati rice. To die for!