Curry is one of the most beloved and versatile dishes in the world. Known for its rich, aromatic flavors and bold spices, curry can be adapted to suit a variety of tastes and dietary preferences.
Whether you’re craving a comforting chicken curry, a hearty vegetarian option, or a spicy lamb dish, curries offer endless possibilities.
In this article, we’ve compiled over 30 curry lunch recipes that are perfect for brightening up your lunchtime routine.
These recipes range from quick and easy to more intricate creations, ensuring there’s something for everyone.
Whether you prefer your curry mild and creamy or spicy and bold, these recipes will fill your home with irresistible aromas and provide you with hearty, satisfying meals to enjoy at lunch.
30+ Must Try Curry Lunch Recipes for Every Taste
With so many curry variations to choose from, it’s easy to see why this dish is so popular around the globe.
Whether you’re in the mood for a fragrant chicken korma or a spicy beef vindaloo, these 30+ curry lunch recipes will add excitement to your mid-day meals.
Packed with vibrant spices, fresh vegetables, and tender meats, these curries are not only flavorful but also nourishing.
Try these recipes out and transform your lunch into an unforgettable culinary experience.
Spice things up with a curry lunch today and enjoy the warmth and comfort that these dishes bring to your table.
Spicy Chickpea and Spinach Curry
This Spicy Chickpea and Spinach Curry is a flavorful and hearty dish perfect for a quick and satisfying lunch. The combination of protein-packed chickpeas, fresh spinach, and a bold blend of spices creates a rich and vibrant curry that pairs perfectly with rice or naan. It’s vegan, easy to make, and packed with nutrients.
Ingredients:
- 1 can chickpeas (drained and rinsed)
- 2 cups fresh spinach
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can diced tomatoes
- 1 can coconut milk
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes soft and translucent.
- Add the cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Stir to coat the onion mixture in the spices and cook for another minute.
- Pour in the diced tomatoes and coconut milk. Stir everything together and bring to a simmer.
- Once the curry mixture starts to bubble, add the chickpeas and cook for 10-15 minutes to allow the flavors to blend.
- Add the fresh spinach, stirring until it wilts into the curry sauce. Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
This Spicy Chickpea and Spinach Curry offers a deliciously filling lunch that is both healthy and comforting. It’s a great way to enjoy plant-based protein while getting your daily dose of greens. The depth of flavor from the spices and the creamy coconut milk makes this curry a standout dish that can be enjoyed over rice or with a piece of warm naan bread. It’s quick, easy to prepare, and full of nutrition, making it an excellent choice for a busy weekday lunch or a weekend treat.
Chicken Tikka Masala
Chicken Tikka Masala is a beloved classic in Indian cuisine, known for its tender pieces of chicken smothered in a rich, creamy, spiced tomato sauce. This version is made easy for home cooks, providing a flavorful and satisfying lunch. Paired with basmati rice or naan, it’s a filling and delicious meal everyone will love.
Ingredients:
- 500g chicken breast, cut into cubes
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 can diced tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- In a bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, paprika, chili powder, and salt. Add the chicken cubes and marinate for at least 30 minutes (or overnight if possible).
- Heat vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until softened and golden, about 5 minutes.
- Add the marinated chicken to the pan and cook for 5-6 minutes until the chicken is lightly browned on all sides.
- Stir in the diced tomatoes and bring the mixture to a simmer. Let it cook for about 10-12 minutes, or until the chicken is fully cooked through.
- Pour in the heavy cream, stir to combine, and cook for another 5 minutes, allowing the sauce to thicken.
- Garnish with fresh cilantro before serving.
Chicken Tikka Masala is a rich and indulgent dish, perfect for a satisfying lunch that feels special. The blend of spices and the creaminess of the sauce come together to create a flavorful experience that’s both comforting and filling. While the marinating step enhances the flavor, this recipe is also quick enough for a weeknight dinner or a weekend lunch with family. Pair it with fluffy basmati rice or naan for the ultimate meal. This dish is sure to be a crowd-pleaser, offering both warmth and depth of flavor in every bite.
Thai Green Curry with Tofu and Vegetables
This Thai Green Curry with Tofu and Vegetables is a vibrant, flavorful, and aromatic dish that’s easy to prepare and perfect for a light but filling lunch. It features crispy tofu, fresh vegetables, and a creamy coconut milk-based green curry sauce with the perfect balance of heat, sweetness, and umami. A delicious vegan and gluten-free option for curry lovers.
Ingredients:
- 1 block firm tofu, pressed and cubed
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 tbsp green curry paste
- 1 can coconut milk
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 lime (juice and zest)
- Fresh basil for garnish
- Salt to taste
Instructions:
- Heat vegetable oil in a large pan or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8 minutes. Remove from the pan and set aside.
- In the same pan, add the sliced onion, bell pepper, zucchini, and broccoli. Sauté for 5-7 minutes until the vegetables start to soften.
- Stir in the green curry paste and cook for another minute until fragrant.
- Add the coconut milk, soy sauce, and brown sugar. Stir everything together and bring to a simmer. Let it cook for 10-12 minutes until the vegetables are tender and the sauce has thickened slightly.
- Add the lime juice and zest to the curry, then return the tofu to the pan and stir gently to combine.
- Season with salt to taste and garnish with fresh basil leaves before serving.
This Thai Green Curry with Tofu and Vegetables is a deliciously fragrant and vibrant lunch option, filled with fresh vegetables, creamy coconut milk, and savory tofu. It’s a fantastic way to enjoy the bold and aromatic flavors of Thai cuisine while keeping the dish light and plant-based. The green curry paste provides just the right amount of heat, while the coconut milk gives the curry a luscious texture. Whether you’re vegan, vegetarian, or just craving something a little different, this dish offers a satisfying and nutritious lunch that can be enjoyed on any day of the week.
Beef and Potato Curry
This hearty Beef and Potato Curry is a warming and satisfying meal that brings together tender beef, soft potatoes, and a rich blend of spices. Perfect for a comforting lunch, this curry is full of flavor, with aromatic garlic, ginger, and spices that simmer into a thick, savory sauce. Served with rice or bread, it’s a dish that will keep you full and content all afternoon.
Ingredients:
- 500g beef stew meat, cut into chunks
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1 can diced tomatoes
- 2 cups beef broth
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add the beef chunks and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion, garlic, and ginger to the pot and sauté for another 3-4 minutes until softened.
- Stir in the curry powder, cumin, coriander, and chili powder, cooking for 1 minute to bloom the spices.
- Pour in the diced tomatoes, beef broth, and potatoes. Stir to combine and bring the mixture to a boil.
- Reduce the heat to low and cover the pot. Simmer for 1-1.5 hours, or until the beef is tender and the potatoes are fully cooked.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Beef and Potato Curry is the ultimate comfort food, perfect for those colder months or whenever you’re craving a satisfying and hearty meal. The combination of tender beef, soft potatoes, and the rich curry sauce makes each bite flavorful and filling. With the spices infused throughout the dish, every spoonful is packed with warmth and depth. Whether you serve it with rice, naan, or flatbread, this curry is sure to be a favorite go-to lunch that the whole family will enjoy.
Lamb Rogan Josh
Lamb Rogan Josh is a traditional and flavorful curry from Kashmiri cuisine, known for its tender lamb cooked in a complex blend of aromatic spices. This dish features a rich, vibrant red sauce made from yogurt, tomatoes, and spices, creating a balanced mix of warmth and depth. It’s the perfect curry for a special lunch or weekend meal, offering layers of flavor that will impress any guest.
Ingredients:
- 500g lamb, cut into cubes
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tbsp Rogan Josh curry paste
- 1 can diced tomatoes
- 1 cup yogurt
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2-3 dried red chilies (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add the lamb cubes and sear them until browned on all sides, about 5-6 minutes. Remove the lamb and set it aside.
- In the same pot, add the chopped onions, garlic, and ginger. Sauté until the onions are softened and golden, about 7 minutes.
- Stir in the Rogan Josh curry paste, cumin, coriander, cinnamon, and cloves, and cook for 2 minutes until fragrant.
- Add the diced tomatoes, yogurt, and the browned lamb. Stir to combine.
- Pour in enough water to just cover the lamb, bring the mixture to a simmer, and cover. Cook for 1.5-2 hours, or until the lamb is tender and the sauce has thickened.
- Add salt to taste and garnish with fresh cilantro before serving.
Lamb Rogan Josh is a luxurious and aromatic curry that takes your lunch to the next level. The lamb becomes tender as it cooks in the fragrant sauce, absorbing the richness of the spices and the tang of the yogurt. The combination of cumin, coriander, cinnamon, and cloves adds complexity to the dish, making each bite a celebration of flavor. This curry is perfect for those who enjoy hearty, flavorful meals and is ideal for a slow-cooked lunch that will fill your kitchen with mouthwatering aromas.
Vegetable Korma
Vegetable Korma is a rich and creamy curry made with a medley of vegetables and simmered in a cashew-based sauce. The dish is delicately spiced with warm and aromatic flavors, making it a comforting yet lighter curry option for lunch. This vegetarian and vegan-friendly dish pairs wonderfully with basmati rice or flatbreads, offering a satisfying and flavorful meal for all.
Ingredients:
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/4 cup cashew nuts (soaked and blended into a paste)
- 1/2 cup coconut milk
- 1/4 cup vegetable broth
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground coriander
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 4-5 minutes until the onion becomes soft.
- Stir in the turmeric, cumin, garam masala, and coriander. Cook for another 1-2 minutes until fragrant.
- Add the cauliflower, carrots, and peas, stirring to coat the vegetables with the spices. Cook for 5 minutes, allowing them to soften slightly.
- Add the cashew paste, coconut milk, and vegetable broth to the pan. Stir everything together and bring the mixture to a gentle simmer.
- Cover the pan and cook for 15-20 minutes, until the vegetables are tender and the sauce has thickened.
- Season with salt to taste and garnish with fresh cilantro before serving.
Vegetable Korma is a comforting and flavorful curry that is perfect for lunch, especially for those looking for a lighter, vegetarian option. The creamy coconut milk and cashew paste create a rich, velvety sauce that coats the vegetables perfectly, while the spices bring warmth and depth to the dish. It’s a versatile recipe that can be made with your favorite vegetables and is sure to satisfy any craving for something wholesome and delicious. Whether you’re a vegan, vegetarian, or just looking for a healthy curry option, Vegetable Korma is a wonderful choice for a fulfilling and nutritious meal.
Chicken Tikka Masala
Chicken Tikka Masala is a classic Indian curry that features juicy, marinated chicken pieces cooked in a rich and creamy tomato-based sauce. The deep, aromatic flavors come from a combination of traditional spices like garam masala, cumin, and coriander, balanced with the tang of yogurt and a hint of heat. This beloved dish is perfect for lunch, served with basmati rice or naan, making it an incredibly satisfying and indulgent meal.
Ingredients:
- 500g chicken breast or thighs, cut into cubes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (400g) crushed tomatoes
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp chili powder (optional for heat)
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- In a bowl, mix the chicken cubes with yogurt, cumin, coriander, paprika, turmeric, cinnamon, chili powder, and salt. Let it marinate for at least 30 minutes.
- Heat vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened, about 5-6 minutes.
- Stir in the marinated chicken and cook until browned on all sides, about 6-8 minutes.
- Add the crushed tomatoes and garam masala to the pan. Stir and let the mixture simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Reduce the heat, and stir in the heavy cream. Simmer for another 5 minutes until the sauce becomes creamy and smooth.
- Adjust salt to taste and garnish with fresh cilantro before serving.
Chicken Tikka Masala is a rich, creamy, and flavorful curry that brings together tender chicken and a deliciously spiced sauce. Its deep, vibrant flavors make it a crowd-pleasing dish, whether you’re cooking for yourself or guests. The combination of yogurt and cream in the sauce provides a satisfying balance, creating a dish that’s both indulgent and comforting. Served with naan or rice, Chicken Tikka Masala is a perfect choice for a filling and flavorful lunch that will transport your taste buds straight to India.
Shrimp Coconut Curry
Shrimp Coconut Curry is a fragrant and flavorful dish that combines succulent shrimp with a rich and creamy coconut sauce, infused with aromatic spices like ginger, garlic, and curry powder. The result is a comforting, slightly sweet, and savory curry that pairs beautifully with rice or bread. This quick and easy recipe is perfect for lunch and a great way to enjoy seafood in a warming curry.
Ingredients:
- 500g shrimp, peeled and deveined
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (400ml) coconut milk
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Salt to taste
- Fresh cilantro for garnish
- 1 lime, cut into wedges (for serving)
Instructions:
- Heat vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 4-5 minutes until softened and fragrant.
- Stir in the curry powder, cumin, and turmeric, and cook for 1-2 minutes to bloom the spices.
- Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring the mixture to a simmer and cook for 10-12 minutes to let the sauce thicken slightly.
- Add the shrimp and cook for 5-6 minutes, or until they turn pink and are fully cooked.
- Season with salt to taste, and garnish with fresh cilantro and a squeeze of lime juice. Serve with rice or bread.
Shrimp Coconut Curry is a perfect balance of sweet and savory, with the richness of coconut milk and the warmth of spices. The shrimp soak up the flavor of the curry, creating a satisfying and delicious meal that’s light yet filling. The coconut milk adds a creamy texture that complements the shrimp’s tenderness, making every bite comforting and flavorful. This quick and easy curry is an ideal choice for a seafood lover’s lunch and is guaranteed to please anyone looking for a delightful, aromatic dish.
Eggplant and Chickpea Curry
Eggplant and Chickpea Curry is a plant-based, flavorful curry that features tender eggplant and hearty chickpeas in a spiced tomato sauce. The dish is rich and savory, with a depth of flavor from ingredients like cumin, coriander, and garam masala. It’s a comforting vegetarian curry that’s perfect for a filling and nutritious lunch. Served with rice, it’s a wholesome and satisfying meal that’s perfect for any day of the week.
Ingredients:
- 1 large eggplant, cut into cubes
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (400g) diced tomatoes
- 1/2 cup vegetable broth
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (optional for heat)
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is soft and golden, about 5 minutes.
- Stir in the cumin, coriander, garam masala, turmeric, and chili powder, and cook for 1-2 minutes until the spices are fragrant.
- Add the diced tomatoes, vegetable broth, and eggplant to the pan. Stir to combine and let the mixture simmer for 15-20 minutes, until the eggplant is tender.
- Stir in the chickpeas and cook for an additional 5 minutes until heated through.
- Season with salt to taste and garnish with fresh cilantro before serving.
Eggplant and Chickpea Curry is a deliciously hearty vegetarian dish that is as nutritious as it is flavorful. The combination of eggplant’s soft texture and chickpeas’ protein makes it a filling, satisfying meal. The spices bring a warming richness to the curry, while the tomatoes and vegetable broth create a comforting, tangy base. This dish is perfect for anyone looking for a healthy, plant-based option for lunch, and it pairs wonderfully with rice or naan for a well-rounded meal.
Lamb Rogan Josh
Lamb Rogan Josh is a rich, flavorful curry that originated in Kashmir, India. It’s made with tender lamb pieces slow-cooked in a vibrant, aromatic sauce that includes a blend of warming spices such as cinnamon, cardamom, cumin, and garam masala. The dish is known for its deep, complex flavor profile, with a mild yet satisfying heat. Served with steamed rice or naan, Lamb Rogan Josh is a comforting and hearty dish perfect for a weekend lunch or dinner.
Ingredients:
- 700g lamb, cut into cubes
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (400g) diced tomatoes
- 1/2 cup yogurt
- 1 tbsp vegetable oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp garam masala
- 1/2 tsp chili powder (optional for heat)
- Salt to taste
- Fresh cilantro for garnish
- 1/2 cup water or lamb stock
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is softened, about 5-7 minutes.
- Stir in the cumin, coriander, cinnamon, cardamom, and garam masala. Cook for 1-2 minutes until fragrant.
- Add the lamb cubes and sear until browned on all sides, about 8-10 minutes.
- Stir in the diced tomatoes, yogurt, and water or lamb stock. Bring the mixture to a boil, then reduce the heat and simmer for 1.5-2 hours, or until the lamb is tender and the sauce has thickened.
- Season with salt to taste, and garnish with fresh cilantro before serving.
Lamb Rogan Josh is a classic dish that combines tender, slow-cooked lamb with a rich and flavorful sauce. The spices add a beautiful depth of flavor, with the yogurt helping to tenderize the meat and bring a creamy texture to the dish. This curry is perfect for a leisurely lunch, where you can enjoy the slow-cooked flavors as they meld together. It pairs wonderfully with rice or naan, creating a satisfying meal that’s perfect for special occasions or family gatherings.
Vegetable Korma
Vegetable Korma is a mild and creamy curry that features a medley of fresh vegetables, including carrots, peas, and potatoes, all simmered in a rich coconut and cashew-based sauce. The addition of spices like cardamom, cinnamon, and turmeric gives this dish its distinctive flavor, while the creamy sauce balances the spices beautifully. This curry is a great vegetarian lunch option that is both comforting and nutritious, and it pairs perfectly with basmati rice or flatbread.
Ingredients:
- 2 cups mixed vegetables (carrots, peas, potatoes, cauliflower)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup cashews, soaked in water for 30 minutes
- 1/2 cup coconut milk
- 1/2 cup vegetable broth
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- In a blender, combine the soaked cashews with coconut milk and vegetable broth. Blend until smooth and set aside.
- Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5 minutes until softened.
- Stir in the cumin, coriander, turmeric, cinnamon, and garam masala, and cook for 1-2 minutes until fragrant.
- Add the mixed vegetables and sauté for 5-7 minutes, allowing them to slightly soften.
- Pour in the cashew-coconut mixture and bring to a simmer. Cook for 10-12 minutes until the vegetables are tender and the sauce has thickened.
- Season with salt to taste and garnish with fresh cilantro before serving.
Vegetable Korma is a comforting and flavorful curry that combines a variety of vegetables in a smooth, creamy sauce. The cashews and coconut milk provide a rich, velvety texture, while the spices offer just the right amount of warmth and depth. This dish is perfect for anyone looking for a satisfying vegetarian meal that’s full of flavor. Paired with rice or naan, Vegetable Korma is a wholesome and indulgent lunch option that’s both delicious and nutritious.
Fish Curry with Tamarind
Fish Curry with Tamarind is a tangy and aromatic dish that blends the delicate flavor of fish with the tartness of tamarind and the warmth of Indian spices. The tamarind adds a sour, slightly sweet element that pairs wonderfully with the tender fish, creating a perfectly balanced curry. This dish is quick to prepare, making it an ideal lunch option for seafood lovers, and it pairs wonderfully with steamed rice or roti for a complete meal.
Ingredients:
- 500g white fish fillets (such as tilapia or cod), cut into chunks
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tbsp tamarind paste
- 1 can (400g) diced tomatoes
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp mustard seeds
- 1 tbsp vegetable oil
- 1/2 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat vegetable oil in a large pan over medium heat. Add the mustard seeds and let them pop for a few seconds.
- Add the chopped onion, garlic, and ginger, and sauté until softened, about 5 minutes.
- Stir in the cumin, coriander, and turmeric, and cook for 1 minute until fragrant.
- Add the diced tomatoes and tamarind paste, then stir and cook for 5-7 minutes until the sauce thickens.
- Pour in the coconut milk and bring to a simmer. Add the fish pieces and cook for 7-8 minutes, or until the fish is cooked through and flakes easily.
- Season with salt to taste and garnish with fresh cilantro before serving.
Fish Curry with Tamarind is a flavorful and tangy curry that combines the delicate fish with the bold flavors of tamarind and spices. The richness of coconut milk balances the tangy tamarind, while the fish absorbs all the aromatic flavors of the sauce. This curry is a great lunch option for those craving a light yet satisfying seafood dish. Served with rice or roti, Fish Curry with Tamarind is a delightful, quick-to-make meal that will leave you craving more.
Chicken Tikka Masala
Chicken Tikka Masala is one of the most beloved dishes in Indian cuisine, known for its vibrant, creamy, and mildly spiced tomato-based sauce. The chicken is marinated in a mixture of yogurt and spices, then grilled or baked, giving it a delicious smoky flavor. When combined with a rich, velvety sauce made with tomatoes, cream, and aromatic spices like garam masala, it becomes a comforting and flavorful curry perfect for any lunch or dinner. Served with naan or rice, Chicken Tikka Masala is a crowd-pleaser that everyone will enjoy.
Ingredients:
- 500g chicken breast, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1 tsp garam masala
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (400g) diced tomatoes
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- In a bowl, combine the yogurt, cumin, coriander, turmeric, paprika, garam masala, lemon juice, and salt. Add the chicken pieces and mix well. Marinate for at least 30 minutes or overnight for deeper flavor.
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened, about 5 minutes.
- Stir in the marinated chicken and cook for 7-10 minutes, or until browned on all sides.
- Add the diced tomatoes and simmer for 10 minutes, allowing the sauce to thicken and the chicken to cook through.
- Stir in the heavy cream and cook for an additional 5 minutes, adjusting salt to taste.
- Garnish with fresh cilantro and serve with rice or naan.
Chicken Tikka Masala is a rich and indulgent dish that brings the perfect balance of spices and creaminess to your plate. The smoky, charred chicken combined with the creamy tomato sauce creates a flavorful, satisfying meal. This dish is perfect for a special lunch with family or friends and can be paired with naan bread or rice for a hearty, filling meal. Its complexity in flavor and mild spice levels make it a great choice for all taste preferences.
Chana Masala (Chickpea Curry)
Chana Masala is a popular vegetarian curry made with chickpeas simmered in a spicy, tangy, and slightly sweet tomato-based sauce. It’s a hearty and nutritious dish, packed with protein from the chickpeas and full of flavor from the combination of spices like cumin, coriander, and garam masala. Chana Masala is a fantastic lunch option for vegetarians and meat-eaters alike, offering a perfect balance of flavors and textures. Served with rice or chapati, it’s a wholesome and satisfying meal.
Ingredients:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (400g) diced tomatoes
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp ground cumin seeds
- 1/2 tsp chili powder (optional)
- 1 tbsp vegetable oil
- 1/2 cup water
- Salt to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions:
- Heat vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter for a few seconds.
- Add the chopped onion, garlic, and ginger, and sauté until the onions are softened and golden, about 7 minutes.
- Stir in the ground cumin, coriander, turmeric, garam masala, and chili powder, and cook for 1-2 minutes until fragrant.
- Add the diced tomatoes and cook for 5 minutes, allowing the tomatoes to break down and form a thick sauce.
- Stir in the cooked chickpeas and water, bringing it to a simmer. Cook for 10-15 minutes, letting the flavors meld and the sauce thicken.
- Season with salt to taste, and garnish with fresh cilantro. Serve with rice or chapati and a wedge of lemon on the side.
Chana Masala is a vibrant, flavorful curry that offers a perfect combination of spices and the natural sweetness of chickpeas. This hearty dish is ideal for lunch, providing a wholesome, protein-packed meal. Its richness in flavor makes it a crowd-pleaser, and it pairs wonderfully with warm rice or flatbread to soak up the delicious sauce. Chana Masala is a versatile dish that can be enjoyed by vegetarians and meat-lovers alike, making it a go-to recipe for any occasion.
Beef Vindaloo
Beef Vindaloo is a spicy, tangy curry that originates from the coastal regions of India, specifically Goa. The dish is famous for its heat, but also for its complex, bold flavors created by a blend of spices like vinegar, ginger, garlic, and mustard seeds. The beef is marinated and slow-cooked to perfection, resulting in tender meat soaked in a spicy, aromatic sauce. If you enjoy a little heat and depth of flavor, Beef Vindaloo makes for an exciting and satisfying lunch dish.
Ingredients:
- 700g beef stew meat, cut into cubes
- 2 tbsp white vinegar
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tbsp paprika
- 1 tsp ground mustard seeds
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 2 dried red chilies (optional for extra heat)
- 1 can (400g) diced tomatoes
- 1/2 cup beef broth
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- In a bowl, combine the vinegar, cumin, coriander, turmeric, paprika, mustard seeds, garlic, and ginger. Add the beef cubes, mix well, and marinate for at least 1 hour.
- Heat vegetable oil in a large pot over medium heat. Add the dried red chilies (if using) and sauté for 30 seconds.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the marinated beef and brown on all sides, about 7 minutes.
- Stir in the diced tomatoes and beef broth, bringing the mixture to a simmer. Reduce the heat and cook for 1.5 hours, or until the beef is tender and the sauce has thickened.
- Season with salt to taste and garnish with fresh cilantro. Serve with rice or naan.
Beef Vindaloo is an intense, flavorful curry that offers the perfect blend of spicy, tangy, and savory flavors. The vinegar provides a tangy kick, while the slow-cooked beef soaks up the aromatic spices, creating a rich and tender dish. This curry is perfect for those who enjoy a bit of heat in their meals. Paired with rice or naan, Beef Vindaloo is a satisfying lunch option that brings a burst of flavor to the table.
Note: More recipes are coming soon!
