25+ Delicious Friday Curry Recipes to Kickstart Your Weekend

Looking forward to a satisfying and hearty meal after a long week? There’s nothing better than indulging in a flavorful curry to kick off the weekend.

Friday nights call for something special—something easy to prepare, yet delicious and comforting.

Whether you’re craving a rich, creamy butter chicken, a smoky paneer tikka masala, or a hearty lamb rogan josh, the options are endless when it comes to curry.

In this blog, we’ve compiled 25+ Friday curry recipes to inspire your weekend meals.

From vegetarian delights to meaty wonders, these curries are perfect for a cozy dinner with family or friends.

So grab your ingredients, fire up the stove, and let’s get cooking!

25+ Delicious Friday Curry Recipes to Kickstart Your Weekend

Curry is the ultimate comfort food, perfect for unwinding on a Friday evening after a busy week.

With these 25+ Friday curry recipes, you can explore a variety of flavors, textures, and spices from different corners of the world.

Whether you’re in the mood for a mild, creamy dish or something with a bit more heat, there’s a recipe here that will suit everyone’s taste.

So, don’t wait—try these recipes, experiment with your favorite ingredients, and elevate your Friday dinners.

Let curry bring joy, warmth, and a dash of excitement to your weekend!

Spicy Coconut Chicken Curry

This Spicy Coconut Chicken Curry is a fragrant and creamy dish that combines tender chicken pieces with a rich, spicy coconut sauce. The curry is balanced with a medley of warm spices and a touch of heat from chili, making it perfect for a cozy Friday dinner. Serve it with steamed rice or naan bread to complete the meal.

Ingredients:

• 1 lb chicken breasts or thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1-2 tsp red chili powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• Salt to taste
• Fresh cilantro for garnish
• 1 tbsp lime juice (optional)

Instructions:

1. Heat the Oil: In a large pot, heat vegetable oil over medium heat. Add the chopped onion and cook until softened and golden, about 5 minutes.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
3. Spice It Up: Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Cook for another minute to toast the spices.
4. Cook Chicken: Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
5. Simmer the Sauce: Stir in the tomato paste, then pour in the coconut milk and chicken broth. Stir to combine and bring to a simmer. Reduce heat and let it cook for 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
6. Finish and Serve: Season with salt to taste, and stir in lime juice for a fresh zing. Garnish with chopped cilantro and serve over rice or with naan.

This Spicy Coconut Chicken Curry is the perfect Friday night dish to unwind after a long week. The creaminess of the coconut milk, combined with the depth of the spices, creates a comforting yet exciting flavor profile. The addition of lime juice adds a touch of freshness, and the curry pairs wonderfully with steamed rice or naan. Whether you’re serving it for family or friends, this recipe is sure to be a crowd-pleaser and will have everyone asking for seconds.

Vegetable and Lentil Curry

This Vegetable and Lentil Curry is a hearty and nutritious vegetarian dish that’s loaded with fiber, protein, and vibrant flavors. Made with a variety of vegetables, lentils, and a fragrant curry base, it’s both filling and healthy. It’s an ideal Friday night meal for those looking for a comforting, plant-based dish that doesn’t compromise on taste.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Prepare the Lentils: In a large pot, bring 2 cups of vegetable broth to a boil. Add the lentils and cook for about 15-20 minutes, or until they are tender but still intact. Drain any excess liquid and set the lentils aside.
2. Sauté Vegetables: In the same pot, heat olive oil over medium heat. Add the onion, garlic, carrot, zucchini, and bell pepper. Cook for 8-10 minutes, or until the vegetables are softened.
3. Add Spices: Stir in the curry powder, cumin, coriander, and cinnamon. Let the spices cook for 1-2 minutes until fragrant.
4. Simmer the Curry: Add the diced tomatoes, coconut milk, and cooked lentils to the pot. Stir well to combine, and bring to a simmer. Let it cook for 20-25 minutes, or until the vegetables are fully cooked and the curry has thickened.
5. Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges on the side.

This Vegetable and Lentil Curry is a perfect choice for a healthy and satisfying Friday night dinner. It’s packed with vegetables, legumes, and rich spices, offering a flavorful experience that’s both comforting and nourishing. The creamy coconut milk adds a luxurious texture, while the lime and cilantro brighten up the dish. This vegetarian curry is ideal for those seeking a filling, plant-based meal that’s easy to make and full of flavor. Pair it with a side of rice for a complete meal.

Paneer Tikka Masala

Paneer Tikka Masala is a beloved vegetarian Indian dish that features paneer, a type of Indian cheese, in a rich and flavorful tomato-based curry sauce. The paneer is marinated in yogurt and spices, then grilled or pan-fried before being added to the spicy, creamy sauce. This dish is perfect for those who crave the depth of traditional Indian flavors in a comforting, satisfying curry.

Ingredients:

• 250g paneer, cut into cubes
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp red chili powder
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp sugar (optional)
• Fresh cilantro for garnish

Instructions:

1. Marinate the Paneer: In a bowl, combine yogurt, ginger-garlic paste, garam masala, turmeric, cumin, red chili powder, lemon juice, and salt. Add the paneer cubes and coat them well. Let them marinate for at least 30 minutes (or longer for more flavor).
2. Cook the Paneer: Heat oil in a pan over medium heat. Once hot, add the marinated paneer cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
3. Prepare the Curry Sauce: In the same pan, add the chopped onion and cook until softened and golden, about 5 minutes. Add crushed tomatoes and cook for another 10 minutes until the sauce thickens.
4. Make It Creamy: Stir in the heavy cream and sugar (if using). Add the cooked paneer cubes into the sauce and simmer for another 10 minutes, allowing the flavors to meld together.
5. Serve: Garnish with fresh cilantro and serve with rice, naan, or paratha.

Paneer Tikka Masala is a dish that never fails to impress, offering a rich and creamy sauce with the smoky, tender paneer cubes. The marination step adds a depth of flavor, while the tomato-based curry brings a tangy richness that balances out the spices. This dish is a comforting way to wrap up the week, perfect for vegetarians and meat-lovers alike. The combination of creamy texture and bold flavors makes Paneer Tikka Masala a must-try for any curry lover, and it pairs beautifully with naan or rice for a satisfying meal.

Beef Keema Curry

Beef Keema Curry is a flavorful and hearty dish made with ground beef cooked in a spiced tomato sauce. This dish is packed with warming spices, including garam masala and cumin, and has a slightly tangy taste thanks to the addition of tomatoes. It’s a comforting, quick-to-make curry that pairs perfectly with rice, naan, or even a side of paratha.

Ingredients:

• 1 lb ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 medium tomatoes, chopped
• 1/2 cup peas (optional)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 cup chopped cilantro
• Salt to taste
• 2 tbsp vegetable oil
• 1 cup water or beef broth
• 1 tbsp lemon juice (optional)

Instructions:

1. Cook the Beef: Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Remove any excess fat.
2. Sauté Aromatics: Add the chopped onion, garlic, and ginger to the beef. Cook for about 5-7 minutes until the onions are softened and translucent.
3. Spice It Up: Stir in the curry powder, cumin, coriander, garam masala, turmeric, and red chili powder. Cook for 1-2 minutes until the spices are fragrant.
4. Simmer the Curry: Add the chopped tomatoes and cook for 5-7 minutes, allowing them to soften and break down. Add the water or beef broth and peas (if using). Stir and let the curry simmer on low heat for 20-25 minutes, until the sauce thickens.
5. Finish and Serve: Season with salt to taste, then stir in the lemon juice for added brightness. Garnish with chopped cilantro and serve with rice, naan, or paratha.

Beef Keema Curry is a simple yet flavorful dish that’s perfect for a Friday night meal. The ground beef soaks up the aromatic spices, creating a rich and comforting curry that is satisfying without being overwhelming. The addition of peas provides a nice texture contrast, while the fresh cilantro and squeeze of lemon juice add a burst of freshness to every bite. This dish is quick to prepare, making it an excellent option when you’re craving a hearty and delicious curry that doesn’t take much time to cook.

Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a vibrant, healthy vegetarian dish packed with rich flavors. The sweetness of the roasted sweet potatoes complements the earthy chickpeas, and the coconut milk adds a creamy texture to the curry. It’s an easy-to-make dish that is both filling and nourishing, perfect for a cozy Friday dinner.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp red chili powder (optional)
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tbsp of vegetable oil, salt, and a sprinkle of cinnamon. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Cook the Aromatics: In a large pot, heat the remaining oil over medium heat. Add the chopped onion, garlic, and grated ginger. Cook until the onion is soft and golden, about 5-7 minutes.
3. Add the Spices: Stir in the curry powder, cumin, coriander, turmeric, cinnamon, and red chili powder. Let the spices cook for 1-2 minutes to release their fragrance.
4. Simmer the Curry: Add the roasted sweet potatoes, chickpeas, coconut milk, and vegetable broth to the pot. Stir well to combine. Bring to a simmer, cover, and cook for 15-20 minutes to allow the flavors to meld together.
5. Finish and Serve: Season with salt to taste. Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.

This Sweet Potato and Chickpea Curry is a nourishing and hearty dish that brings together a medley of flavors and textures. The sweet, tender sweet potatoes complement the creamy coconut milk, while the chickpeas add a satisfying protein boost. The spices add depth and warmth, making this curry perfect for a comforting meal. Whether you’re vegetarian or just looking for a healthy dinner, this dish is easy to prepare, packed with nutrients, and sure to become a Friday favorite in your household.

Fish Curry with Coconut Milk

This Fish Curry with Coconut Milk is a light yet flavorful dish that combines tender fish fillets with a creamy, spiced coconut sauce. The mild flavor of the fish is enhanced by the aromatic spices and the richness of the coconut milk. It’s an ideal Friday curry for those who enjoy seafood, offering a balanced and comforting meal.

Ingredients:

• 1 lb white fish fillets (such as cod, tilapia, or snapper), cut into pieces
• 1 can (14 oz) coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp red chili powder (adjust to taste)
• 1 tbsp tomato paste
• 1 cup vegetable broth
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Sauté the Aromatics: Heat oil in a large pan over medium heat. Add the onion, garlic, and ginger, and cook until the onion is soft and translucent, about 5-7 minutes.
2. Add the Spices: Stir in the curry powder, cumin, coriander, turmeric, and red chili powder. Cook for 1-2 minutes to let the spices bloom.
3. Simmer the Sauce: Add the tomato paste, coconut milk, and vegetable broth. Stir to combine and bring to a simmer. Let it cook for 10 minutes, allowing the sauce to thicken slightly.
4. Cook the Fish: Add the fish pieces to the sauce and simmer for an additional 10-15 minutes, or until the fish is cooked through and flaky.
5. Finish and Serve: Season the curry with salt to taste, and garnish with fresh cilantro. Serve with rice or naan and lime wedges for added freshness.

This Fish Curry with Coconut Milk is a flavorful and light dish that brings the perfect balance of creaminess and spice. The coconut milk provides a rich, smooth base for the tender fish, while the aromatic spices elevate the dish to a comforting level. It’s an easy, quick recipe that is perfect for those looking to enjoy a seafood curry on a Friday night. The dish pairs wonderfully with steamed rice or warm naan, making it a well-rounded and satisfying meal to end the week on a high note.

Chicken Tikka Masala

Chicken Tikka Masala is a classic and beloved dish from Indian cuisine, featuring tender chicken chunks marinated in a blend of yogurt and spices, then cooked in a rich, flavorful tomato-based curry sauce. The spices, including garam masala, cumin, and coriander, infuse the chicken with warmth and depth. The addition of cream or yogurt to the sauce gives it a luxurious, smooth texture, making this a comforting and indulgent curry perfect for a Friday feast.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp red chili powder
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream or full-fat coconut milk
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, cumin, coriander, turmeric, and red chili powder. Stir to coat the chicken, then cover and refrigerate for at least 30 minutes (or overnight for more flavor).
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Add the marinated chicken pieces in batches and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
3. Prepare the Sauce: In the same pan, add the chopped onion, garlic, and ginger, cooking for 5-7 minutes until softened. Stir in the crushed tomatoes and cook for an additional 5 minutes, allowing the flavors to meld together.
4. Finish the Curry: Add the garam masala and salt, then stir in the cream or coconut milk. Let the sauce simmer for 10-15 minutes until thickened. Add the cooked chicken back into the sauce and cook for an additional 5 minutes to ensure everything is well combined.
5. Serve: Garnish with fresh cilantro and serve hot with rice or naan.

Chicken Tikka Masala is a rich, aromatic curry that delivers deep layers of flavor from the marinated chicken and the fragrant, creamy sauce. The smoky spiced chicken, combined with the silky tomato sauce, creates a mouthwatering dish that is sure to satisfy. This curry is perfect for a Friday night when you’re craving a comforting, indulgent meal. Paired with naan or rice, it’s an easy way to bring the restaurant-quality experience into your own home.

Lamb Rogan Josh

Lamb Rogan Josh is a traditional Kashmiri curry that is both aromatic and richly flavored. The tender lamb is simmered in a fragrant sauce made with yogurt, ground spices, and a touch of Kashmiri chili powder, which imparts both color and a mild heat to the dish. The balance of spices, including cinnamon, cloves, and cardamom, creates a dish that is warm, earthy, and perfect for a cozy Friday night dinner.

Ingredients:

• 1 lb lamb shoulder or leg, cut into chunks
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 2-3 whole cloves
• 2-3 green cardamom pods, cracked
• 1/2 tsp Kashmiri chili powder (or mild paprika as a substitute)
• 1 can (14 oz) diced tomatoes
• 1/2 cup plain yogurt
• 1 cup water or beef broth
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Brown the Lamb: In a large pot, heat the vegetable oil over medium-high heat. Add the lamb pieces and brown them on all sides, about 6-8 minutes. Remove the lamb and set aside.
2. Cook the Aromatics: In the same pot, add the chopped onion, garlic, and ginger. Cook for 5-7 minutes until the onions are soft and golden.
3. Add the Spices: Stir in the ground cumin, coriander, turmeric, cinnamon, cloves, cardamom, and Kashmiri chili powder. Cook for 1-2 minutes to bloom the spices and release their fragrance.
4. Simmer the Curry: Add the diced tomatoes and cook for an additional 5 minutes. Stir in the yogurt and water (or broth), then return the browned lamb to the pot. Bring to a simmer, cover, and cook for 1-1.5 hours, until the lamb is tender and the sauce has thickened.
5. Finish and Serve: Season with salt to taste. Garnish with fresh cilantro and serve with rice or naan.

Lamb Rogan Josh is a deeply satisfying dish that is both aromatic and comforting. The combination of tender lamb and the complex spices creates a curry that is rich in flavor but not overly heavy. The yogurt in the sauce adds creaminess, while the Kashmiri chili powder contributes a subtle heat. It’s a perfect dish to make when you want to indulge in an authentic, flavorful curry that brings the essence of Kashmiri cuisine right to your dinner table.

Vegetarian Cauliflower and Potato Curry

A hearty and comforting vegetarian curry, Cauliflower and Potato Curry is a flavorful, plant-based dish that’s both satisfying and nutritious. The combination of cauliflower and potatoes, cooked with a blend of warming spices like turmeric, cumin, and coriander, creates a dish that is simple yet bursting with flavor. The mild heat of the curry, along with the soft textures of the vegetables, makes this a great dish to enjoy on a relaxing Friday evening.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp red chili powder (optional)
• 1 can (14 oz) diced tomatoes
• 1/2 cup water or vegetable broth
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Sauté the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger. Cook for 5-7 minutes until the onion softens and becomes golden.
2. Add the Spices: Stir in the cumin, coriander, turmeric, chili powder (if using), and salt. Cook for 1-2 minutes to allow the spices to bloom and release their flavor.
3. Cook the Vegetables: Add the cauliflower florets and potato cubes, stirring to coat them with the spices. Cook for about 5 minutes, allowing the vegetables to absorb the flavors.
4. Simmer the Curry: Add the diced tomatoes and water (or broth). Stir to combine and bring to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender and the cauliflower is cooked through.
5. Serve: Garnish with fresh cilantro and serve hot with rice or naan.

Cauliflower and Potato Curry is a vibrant, flavorful vegetarian dish that is full of texture and heartiness. The mild sweetness of the potatoes contrasts beautifully with the slightly nutty cauliflower, while the combination of spices creates a warm, comforting dish. It’s perfect for a vegetarian or meat-free Friday night dinner, and it pairs wonderfully with steamed rice or naan. Simple yet full of flavor, this curry is a great option for those seeking a wholesome, satisfying meal.

Coconut Shrimp Curry

Coconut Shrimp Curry is a tropical and creamy dish that combines the sweetness of coconut milk with the savory flavors of shrimp and spices. This curry is rich and flavorful, yet light and aromatic, making it an ideal choice for a relaxing Friday dinner. The shrimp absorbs the spices beautifully, while the coconut milk creates a luscious, smooth sauce that’s perfect for dipping with naan or serving over rice.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1/2 tsp red chili powder (optional)
• 1 tbsp vegetable oil
• 1/2 cup diced tomatoes
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Sauté the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, and cook for 5-7 minutes until the onion softens and becomes golden.
2. Add the Spices: Stir in the ground cumin, coriander, turmeric, and chili powder (if using). Cook for another minute until the spices become fragrant.
3. Add the Coconut Milk and Tomatoes: Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer and let it cook for about 5-7 minutes until the sauce thickens slightly.
4. Cook the Shrimp: Add the shrimp to the pan and cook for 3-4 minutes or until the shrimp turn pink and opaque.
5. Serve: Season with salt to taste. Garnish with fresh cilantro and serve hot with rice or naan.

Coconut Shrimp Curry is a beautiful balance of creamy sweetness and savory spice. The coconut milk makes the sauce smooth and comforting, while the shrimp adds a delicate seafood flavor that pairs perfectly with the spices. This curry is quick to prepare and is perfect for a casual Friday meal with family or friends. It’s easy to customize with more heat if desired, and it’s sure to become a favorite in your curry repertoire.

Eggplant and Chickpea Curry

Eggplant and Chickpea Curry is a wholesome vegetarian dish that combines tender eggplant and hearty chickpeas in a richly spiced tomato sauce. The eggplant absorbs the spices and flavors, while the chickpeas add a satisfying, protein-packed element to the dish. This curry is both nourishing and flavorful, making it an excellent choice for a comforting Friday dinner, especially when paired with steamed rice or flatbread.

Ingredients:

• 1 large eggplant, cubed
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground paprika
• 1 can (14 oz) diced tomatoes
• 1/2 cup water or vegetable broth
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Cook the Eggplant: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the cubed eggplant and cook for about 5-7 minutes until golden and softened. Remove from the pan and set aside.
2. Sauté the Aromatics: In the same pan, add the remaining tablespoon of oil. Add the chopped onion, garlic, and ginger, and sauté for 5 minutes until the onion softens and turns golden.
3. Add the Spices: Stir in the cumin, coriander, turmeric, and paprika, and cook for 1-2 minutes until fragrant.
4. Simmer the Curry: Add the diced tomatoes and water (or broth), then bring to a simmer. Cook for 10-15 minutes until the sauce thickens slightly.
5. Add the Chickpeas and Eggplant: Stir in the chickpeas and the cooked eggplant. Cook for another 5 minutes, allowing the flavors to meld together.
6. Serve: Season with salt to taste and garnish with fresh cilantro. Serve with rice or naan.

Eggplant and Chickpea Curry is a nourishing and flavorful vegetarian option that is perfect for a Friday evening meal. The eggplant soaks up the spices, creating a tender texture that complements the creamy chickpeas. The hearty sauce, made with tomatoes and fragrant spices, is satisfying and comforting. This curry can easily be adjusted to suit your spice preferences and is a great dish to serve with rice or naan to soak up the rich, flavorful sauce.

Beef Vindaloo

Beef Vindaloo is a bold and spicy curry with a rich, tangy flavor. Originating from the Indian region of Goa, this dish is known for its heat and deep, complex flavor profile. The beef is marinated in vinegar and a mix of spices, then slow-cooked to perfection, making it tender and full of flavor. Vindaloo is perfect for spice lovers, offering a great balance of acidity, heat, and spice.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tbsp white vinegar
• 1 tbsp ginger-garlic paste
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp red chili powder (or more, to taste)
• 1 medium onion, chopped
• 2 tomatoes, chopped
• 1/2 cup water
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Marinate the Beef: In a bowl, combine the beef cubes, vinegar, ginger-garlic paste, ground cumin, coriander, turmeric, cinnamon, cloves, and red chili powder. Mix well and let it marinate for at least 30 minutes, or overnight for more flavor.
2. Cook the Beef: Heat vegetable oil in a large pan over medium heat. Add the marinated beef and cook for 5-7 minutes until browned on all sides.
3. Prepare the Sauce: Add the chopped onion to the pan and cook for 5-7 minutes until soft. Stir in the chopped tomatoes and cook for another 5 minutes until they break down and form a sauce.
4. Simmer the Curry: Add the water to the pan and bring to a simmer. Cover and cook for 1-1.5 hours, until the beef is tender and the sauce has thickened.
5. Serve: Season with salt to taste and garnish with fresh cilantro. Serve with rice.

Beef Vindaloo is a fiery and flavorful curry that is perfect for those who love bold, spicy dishes. The combination of vinegar and spices gives it a tangy, complex flavor, while the slow-cooked beef becomes tender and juicy. This curry is a fantastic choice for a Friday dinner if you’re craving something spicy and full of depth. Pair it with steamed rice to balance the heat and savor every bite of this aromatic, flavorful dish.

Paneer Tikka Masala

Paneer Tikka Masala is a rich, flavorful vegetarian curry made with marinated cubes of paneer (Indian cottage cheese) that are grilled or baked until slightly charred, then simmered in a creamy, spiced tomato sauce. This dish is indulgent and comforting, offering the perfect balance of smoky grilled paneer and a tangy, spiced gravy. It’s a perfect Friday night treat, ideal when paired with naan or basmati rice.

Ingredients:

• 1 lb paneer, cubed
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp lemon juice
• Salt to taste
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• Fresh cilantro for garnish
• Naan or rice for serving

Instructions:

1. Marinate the Paneer: In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Add the paneer cubes, mix gently, and let them marinate for at least 30 minutes.
2. Grill the Paneer: Preheat the oven or grill to medium heat. Skewer the paneer cubes and grill them for 10-12 minutes until lightly charred and cooked through. Set aside.
3. Prepare the Sauce: Heat the oil in a large pan over medium heat. Add the chopped onions and cook for 5-7 minutes until golden brown. Add the cumin, coriander, and pureed tomatoes. Simmer the sauce for 10 minutes.
4. Add Cream and Paneer: Stir in the cream and adjust the seasoning. Add the grilled paneer cubes to the sauce, mix gently, and cook for an additional 5 minutes until well combined.
5. Serve: Garnish with fresh cilantro and serve hot with naan or rice.

Paneer Tikka Masala is a flavorful and satisfying vegetarian curry that is perfect for a special Friday meal. The smoky flavor of the grilled paneer perfectly complements the creamy, spiced tomato sauce. This dish is indulgent yet balanced, offering a delightful texture and rich taste with every bite. Paired with naan or rice, Paneer Tikka Masala is sure to please both vegetarians and non-vegetarians alike.

Chicken Korma

Chicken Korma is a mild, creamy curry with a rich and fragrant sauce made from a blend of ground nuts, yogurt, and spices. This dish is known for its luxurious, velvety texture and a depth of flavor that comes from slow cooking the chicken in a spiced, nutty gravy. Chicken Korma is a wonderful choice for a comforting Friday dinner, and its delicate flavors appeal to a wide range of tastes, making it a crowd-pleaser.

Ingredients:

• 1 lb chicken, cut into bite-sized pieces
• 1/2 cup yogurt
• 2 tbsp ground almonds or cashews
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/4 cup heavy cream
• 2 tbsp vegetable oil
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish
• Basmati rice or naan for serving

Instructions:

1. Marinate the Chicken: In a bowl, combine the yogurt, ground almonds or cashews, ground cumin, ground coriander, turmeric, garam masala, and salt. Add the chicken pieces and let marinate for at least 30 minutes.
2. Cook the Chicken: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions, garlic, and ginger, and cook for 5-7 minutes until softened and golden.
3. Simmer the Curry: Add the marinated chicken to the pan and cook for 7-10 minutes, stirring frequently. Add water and bring to a simmer. Let the chicken cook for 15-20 minutes until tender and cooked through.
4. Add Cream: Stir in the heavy cream and cook for another 5 minutes until the sauce is thickened and creamy.
5. Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan.

Chicken Korma is the epitome of comfort food, with its rich and creamy sauce offering the perfect balance of subtle spices and flavors. The ground nuts add a velvety texture to the gravy, while the marinated chicken is tender and flavorful. This curry is ideal for a special Friday dinner when you’re looking for something mild yet indulgent. Pair it with rice or naan to make the meal complete and enjoy a dish that’s sure to delight everyone at the table.

Lamb Rogan Josh

Lamb Rogan Josh is a traditional Kashmiri curry known for its aromatic spices and tender lamb. The curry is made with a base of yogurt, onions, and a mix of spices that include cardamom, cinnamon, and cloves. The dish gets its signature color from the use of Kashmiri red chili powder and offers a mildly spiced, deeply flavorful sauce. This dish is perfect for a Friday feast, offering rich flavors that will captivate your taste buds.

Ingredients:

• 1 lb lamb, cut into cubes
• 1 cup plain yogurt
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 2-3 cardamom pods
• 2 cloves
• 1 tbsp garam masala
• 2 tbsp vegetable oil
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish
• Steamed rice for serving

Instructions:

1. Marinate the Lamb: In a bowl, combine yogurt, Kashmiri chili powder, cumin, coriander, turmeric, cinnamon, and salt. Add the lamb cubes and marinate for at least 1 hour or overnight for better flavor.
2. Cook the Lamb: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions, garlic, and ginger, and cook until the onions turn golden brown.
3. Add the Spices: Stir in the cardamom, cloves, garam masala, and marinated lamb. Cook for 5-7 minutes until the lamb is browned on all sides.
4. Simmer the Curry: Add water and bring to a simmer. Cover and cook the lamb for 1-1.5 hours until tender and the sauce thickens.
5. Serve: Garnish with fresh cilantro and serve hot with steamed rice.

Lamb Rogan Josh is a rich and aromatic curry that is perfect for a flavorful Friday dinner. The lamb becomes incredibly tender as it simmers in a spiced yogurt-based gravy, absorbing all the flavors of the spices. The Kashmiri red chili powder gives the curry a beautiful color and mild heat, while the other spices add layers of warmth and complexity. Serve this dish with steamed rice to soak up the flavorful sauce and enjoy a meal that’s both comforting and exotic.

Note: More recipes are coming soon!