1,415 curry recipes

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

A quick South Indian-style bell pepper curry with mustard seeds, cumin, turmeric, peanuts, and chickpea flour for a nutty golden crust. Ready in 15 minutes. Serve with dal and rice.

Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.

Homemade curry powder toasted in the oven and ground fresh with coriander, mustard seed, fennel, mace, turmeric, and dried ginger. Keeps six months and beats store-bought every time.

Spinach and potato koftas spiced with garam masala, turmeric, and amchoor, rolled in coconut and deep-fried until golden, then simmered in curry gravy. A classic Indian vegetarian dish.

Lightly curried chicken salad with aromatic spices served over fresh cantaloupe for elegant brunch or light summer lunch

Toast lemongrass, onions, and dried chilis in oil before blending with ginger, turmeric, and fish sauce for an aromatic Vietnamese curry base bursting with citrus and spice.

Traditional Indian murga curry with bone-in chicken simmered in a ginger-garlic tomato masala finished with a splash of vinegar. Simple, rustic, and ready in 25 minutes flat.

Fragrant North Indian chicken curry built on toasted cumin, cardamom, and cloves with a rich tomato-onion masala base. This home-style Dhawan family recipe simmers tender chicken breast in warming spices in under 45 minutes.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.

Dry potato curry with mustard seeds, turmeric, cumin, and fresh ginger. Parboiled red potatoes tossed in a sizzling spice base for a sauceless Indian side dish ready in 35 minutes.

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Oven-baked curried rice pilaf with dried apricots, toasted slivered almonds, and vegetable stock. A hands-off vegetarian side dish with sweet-savory depth.

Creamy curried ham and turkey in a roux-based sauce served over toast or biscuits. Freezer-friendly comfort food that reheats beautifully from frozen in one hour.