Curry Recipes
Fragrant, layered, and endlessly comforting, curries are among the most rewarding dishes to cook at home. These recipes build flavor step by step, from spice bloom to simmer.
Creamy Slow Cooker Chicken Curry
Tender chicken simmered with onion, ginger, warm spices, and a silky cream finish for a comforting curry with rich flavor.
Bengali Chingri Malai Curry
An elegant Bengali prawn curry simmered in sweet coconut milk with warm spices and a hint of green chili, rich and aromatic, reserved for special occasions.
Bengali Macher Jhol
A light, soupy Bengali fish curry of pan-fried fish simmered in a turmeric-and-cumin broth with potatoes and tomato, delicately spiced and traditionally served with steamed rice.
Malaysian Beef Rendang
A rich, dry-style curry of beef slow-simmered in coconut milk and a fragrant spice paste with lemongrass, galangal, and toasted coconut until intensely flavourful and tender.
Cape Malay Chicken Curry
A fragrant, gently spiced South African curry of Cape Malay heritage, simmering chicken with warm spices, tomato, and a touch of apricot sweetness for a rounded, aromatic sauce.
North Indian Chana Masala
Chickpeas simmered in a robust, tangy tomato-onion masala with warm spices and a finishing squeeze of lemon — a hearty, naturally vegan North Indian staple that only gets better the next day.
North Indian Palak Paneer
Soft cubes of paneer in a silky, vividly green spinach gravy warmed with garam masala, ginger, and garlic — a vegetarian North Indian classic that is as nourishing as it is comforting.
Sri Lankan Dhal Curry (Parippu)
Creamy red lentils simmered in coconut milk with turmeric, curry leaves, and a fragrant tempering — Sri Lanka's everyday comfort curry, vegan and ready in half an hour.
Cambodian Vegetable Amok
A fragrant Cambodian steamed coconut curry with lemongrass and kaffir lime, made with tofu and vegetables — delicate, aromatic, and vegan.
Malaysian Sayur Lodeh
A comforting Malaysian coconut vegetable curry with cabbage, green beans, and tofu in a gently spiced turmeric-coconut broth — vegan, colorful, and endlessly adaptable.
Big-Batch Vegetable Curry
A vibrant, tomato-based vegetable curry loaded with potatoes, peas, and carrots in a fragrant spiced sauce — no coconut, no dairy. Vegan, generous, and endlessly freezable, it turns a bag of cheap vegetables into a week of warming dinners.
Trinidadian Curry Chicken
Trinidad-style curry chicken seasoned with fresh green herb blend and cooked down with potatoes in a bright, toasted-curry sauce. Traditionally scooped up with flaky buss-up-shut roti for a true Caribbean feast.
Sri Lankan Chicken Curry
A deeply aromatic island curry built on dark-roasted Sri Lankan curry powder, coconut milk, pandan, and curry leaves. Warmly spiced rather than fiery, with a rich mahogany sauce made for spooning over rice.
Pakistani Chicken Karahi
A fiery, fragrant wok-cooked curry of bone-in chicken seared with tomatoes, ginger, and green chilies until the sauce clings and glistens. Named for the karahi it is cooked in, this is Pakistani comfort food at its boldest.
Paneer Butter Masala Recipe
A creamy, silky restaurant-style paneer butter masala with soft paneer in a rich onion-tomato-cashew gravy.
Massaman Beef Curry
A mild, aromatic curry with tender beef, potatoes, and peanuts in rich coconut and warm spices.
Green Curry Chicken
Creamy coconut green curry with chicken, Thai eggplant, and basil — aromatic and gently fiery.
Palak Paneer
Soft paneer cubes in a smooth, spiced spinach gravy — rich, green, and deeply satisfying.
Chana Masala
Hearty chickpeas simmered in a tangy tomato-onion masala with bright spices — comforting and fully plant-based.
Butter Chicken
Tandoori-spiced chicken simmered in a velvety tomato-cream sauce with fenugreek and warm spices.
Chicken Katsu Curry
Crunchy panko chicken cutlet over rice with a mildly sweet, comforting Japanese curry sauce.
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