25+ Flavorful Sunday Curry Recipes for a Cozy Weekend Feast

Sundays are made for relaxation, indulgence, and the kind of meals that bring people together.

There’s nothing quite like the warmth of a pot of curry simmering on the stove, filling your home with the rich, aromatic blend of spices.

Whether you’re a fan of hearty meat dishes, vibrant vegetarian options, or creamy, mild curries, there’s something truly comforting about a bowl of curry enjoyed with rice or warm bread.

This collection of 25+ Sunday curry recipes covers a variety of flavors, ingredients, and spice levels that will elevate your weekend meal to a new level of satisfaction.

From traditional Indian curries to innovative spins on classic dishes, these recipes are sure to become Sunday staples that you and your family will crave.

25+ Flavorful Sunday Curry Recipes for a Cozy Weekend Feast

With these 25+ Sunday curry recipes at your fingertips, you’re all set to transform your weekends into a culinary adventure filled with bold flavors and heartwarming comfort.

Whether you’re in the mood for a spicy chicken curry, a rich and creamy paneer masala, or a vegetarian chickpea delight, there’s a perfect recipe to suit your tastes.

The diverse collection ensures that no two Sundays are ever the same and makes it easy to explore different flavors and cooking techniques.

So gather your ingredients, roll up your sleeves, and dive into the world of curry—it’s time to make your Sundays deliciously unforgettable.

Sunday Vegetable Curry

A hearty and vibrant vegetable curry perfect for a cozy Sunday meal. This dish combines a variety of fresh vegetables in a fragrant, spiced tomato-based sauce. It’s warm, satisfying, and easy to make, ideal for both vegetarians and meat-eaters alike.

Ingredients

• 1 cup cauliflower florets
• 1 cup diced potatoes
• 1 cup carrots, chopped
• 1 cup green beans, chopped
• 1 cup tomatoes, pureed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat the oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
2. Add the chopped onions and sauté until golden brown. Add the garlic and ginger, stirring for about 1 minute.
3. Stir in the turmeric, garam masala, coriander, and chili powder. Cook for another minute to release the spices’ aromas.
4. Add the pureed tomatoes and simmer for 5-7 minutes, allowing the sauce to thicken and deepen in flavor.
5. Add the potatoes, carrots, and green beans. Mix well and cook for 5 minutes.
6. Stir in the cauliflower and add enough water to cover the vegetables. Simmer on low heat for 20-25 minutes, or until all the vegetables are tender and the sauce has thickened. Season with salt to taste.
7. Serve hot, garnished with fresh cilantro, alongside rice or naan.

The combination of vegetables and aromatic spices makes this curry comforting and rich in flavor. The blend of textures, from the tender potatoes to the slightly crunchy green beans, creates a satisfying dish perfect for a leisurely Sunday meal.

Sunday Chicken Curry

A classic and beloved dish that brings warmth to the table with its bold flavors and rich, smooth sauce. This chicken curry is simple yet packed with spices, making it an inviting choice for a Sunday feast.

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 2 large tomatoes, blended into a puree
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or parathas for serving

Instructions

1. Heat the oil in a large skillet or pot over medium-high heat. Add the cumin seeds and let them sizzle until they turn slightly golden.
2. Add the chopped onions and sauté until they are caramelized and deep golden in color. Stir in the minced garlic and grated ginger and cook for another 1-2 minutes.
3. Mix in the turmeric, coriander, paprika, and a pinch of salt. Cook for 1 minute to let the spices bloom.
4. Pour in the tomato puree and let it simmer for 5-7 minutes until it reduces and thickens slightly.
5. Add the chicken pieces and mix well. Cook for 5 minutes, allowing the chicken to absorb the flavors.
6. Add enough water to create a rich, creamy sauce. Simmer the curry for 20-25 minutes until the chicken is fully cooked and tender.
7. Stir in the garam masala and adjust seasoning with salt and pepper. Let the curry simmer for another 5 minutes.
8. Serve with fresh cilantro on top, alongside steamed rice or warm parathas.

The complexity of this dish comes from the layered flavors of spices, tomatoes, and chicken. The richness of the curry paired with the fragrant rice makes it an indulgent but not overly complicated dish, perfect for Sunday comfort.

Sunday Lentil Curry

A nutritious and hearty dish that’s both easy to prepare and rich in flavor. This lentil curry is spiced with a blend of traditional Indian spices and cooked to perfection for a comforting and wholesome meal.

Ingredients

• 1 cup red or yellow lentils, rinsed and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 large tomatoes, diced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper (optional)
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish
• Lemon wedges for serving
• Cooked basmati rice or naan for serving

Instructions

1. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle until they turn golden brown.
2. Add the chopped onions and sauté until they are soft and translucent. Stir in the minced garlic and ginger, cooking for another 1-2 minutes.
3. Add the diced tomatoes and cook for 5 minutes, allowing them to break down and meld with the onions.
4. Stir in the turmeric, cumin powder, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
5. Add the lentils and enough water to cover them by about 2 inches. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.
6. Season with salt to taste and let it simmer for an additional 5 minutes.
7. Serve hot, garnished with cilantro and a squeeze of lemon juice, alongside rice or naan.

This lentil curry is nourishing and full of flavor, making it a perfect dish to enjoy on a Sunday. The lentils’ creaminess combined with the spices creates a balanced and hearty meal, satisfying both your taste buds and your body.

Sunday Beef Curry

A bold and rich dish that’s perfect for a special Sunday meal, this beef curry is packed with deep flavors and has a satisfying, hearty texture. It’s an ideal dish for those who enjoy a robust, flavorful meal that pairs perfectly with rice or warm bread.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 large tomatoes, pureed
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• Salt and black pepper to taste
• 2 cups beef broth or water
• Fresh cilantro for garnish
• Cooked basmati rice or crusty bread for serving

Instructions

1. Heat oil in a large pot over medium-high heat. Add the cumin seeds and let them toast for 30 seconds until aromatic.
2. Add the chopped onions and sauté until golden and caramelized. Stir in the garlic and ginger and cook for an additional minute.
3. Mix in the turmeric, ground coriander, garam masala, paprika, and cinnamon. Cook for 1-2 minutes to toast the spices.
4. Add the pureed tomatoes and simmer for 5-7 minutes until the sauce thickens and the tomatoes lose their raw edge.
5. Add the beef chunks and season with salt and black pepper. Stir to coat the beef with the spice mixture.
6. Pour in the beef broth or water, ensuring the meat is covered. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5-2 hours or until the beef is tender and the flavors meld.
7. Adjust seasoning with salt and pepper. Serve garnished with fresh cilantro, with rice or bread on the side.

The slow-cooked beef in this curry becomes tender and infused with the rich, warm spices. It’s a perfect way to wind down your Sunday, delivering deep, satisfying flavors and a comforting meal.

Sunday Prawn Curry

A quick yet flavorful dish that brings the taste of the sea to your Sunday table. This prawn curry is light but full of flavor, making it perfect for those who want a dish that is hearty but not heavy.

Ingredients

• 1 lb large prawns, peeled and deveined
• 1 large onion, finely chopped
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons coconut oil or vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (optional)
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or chapati for serving

Instructions

1. Heat the oil in a pan over medium heat. Add the mustard seeds and let them pop for 30 seconds.
2. Add the chopped onions and sauté until they become golden brown. Stir in the garlic and ginger and cook for another 1-2 minutes.
3. Mix in the turmeric, coriander, garam masala, and chili powder. Cook for 1 minute to combine the spices.
4. Add the tomatoes and cook for 5 minutes, allowing them to soften and blend with the other ingredients.
5. Pour in the coconut milk and bring to a simmer. Let it cook for 5 minutes until the sauce thickens slightly.
6. Add the prawns and cook for 3-4 minutes, or until they turn pink and are just cooked through. Be careful not to overcook them.
7. Season with salt and garnish with fresh cilantro. Serve with rice or chapati.

This prawn curry is perfect for a light and flavorful Sunday meal. The coconut milk gives it a rich, slightly sweet base that complements the heat from the spices and the natural sweetness of the prawns.

Sunday Chickpea Curry

A simple and nourishing dish that’s perfect for a meatless Sunday meal. This chickpea curry is rich in protein and flavors, featuring aromatic spices and a deliciously spiced tomato base.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 large tomatoes, pureed
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon paprika
• ½ teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat oil in a pot over medium heat. Add cumin seeds and let them sizzle until fragrant.
2. Add the chopped onions and sauté until they are soft and golden. Stir in the garlic and ginger and cook for another minute.
3. Add the ground coriander, turmeric, garam masala, paprika, and chili powder. Cook for 1 minute to allow the spices to bloom.
4. Stir in the pureed tomatoes and simmer for 5-7 minutes until the sauce thickens and deepens in flavor.
5. Add the chickpeas and stir to coat them with the sauce. Pour in a bit of water to loosen the curry if needed. Simmer for 10-15 minutes, allowing the flavors to meld.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve with rice or warm naan for a wholesome meal.

This chickpea curry is a comforting and nutritious choice, perfect for a plant-based Sunday meal. The blend of spices infuses the chickpeas with a rich, hearty flavor, while the tomato base adds tanginess and depth.

Sunday Lamb Curry

A tender and flavorful lamb curry that’s perfect for a special Sunday gathering. This dish features lamb simmered until it’s melt-in-your-mouth tender in a rich, aromatic sauce made with a blend of traditional spices and a touch of cream for added richness.

Ingredients

• 1 lb lamb shoulder or leg, cut into chunks
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, pureed
• 1 cup heavy cream
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ½ teaspoon cinnamon powder
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the cumin seeds and let them toast until they pop and turn golden.
2. Add the chopped onions and sauté until they caramelize and turn deep golden. Stir in the garlic and ginger, cooking for another 1-2 minutes.
3. Add the turmeric, ground coriander, ground cumin, garam masala, and cinnamon. Cook for 1-2 minutes to toast the spices and release their aroma.
4. Stir in the pureed tomatoes and simmer for 5-7 minutes until the sauce thickens and the tomatoes lose their raw flavor.
5. Add the lamb chunks and season with salt and black pepper. Stir to coat the lamb with the sauce.
6. Pour in enough water to cover the lamb and bring to a boil. Reduce the heat to low, cover, and simmer for 1.5-2 hours or until the lamb is tender and the flavors meld.
7. Stir in the heavy cream and simmer for another 5-10 minutes. Adjust seasoning as needed.
8. Serve with rice or naan, garnished with fresh cilantro.

This lamb curry offers a perfect combination of tenderness and rich, spiced flavors. The addition of cream gives it a luxurious finish, making it a dish that’s both comforting and impressive for a Sunday feast.

Sunday Tofu Curry

A flavorful and satisfying vegetarian dish that’s both hearty and light. This tofu curry is made with tender tofu cubes and a spicy, coconut-based sauce, perfect for a wholesome Sunday meal.

Ingredients

• 1 lb firm tofu, cut into cubes
• 1 large onion, finely chopped
• 2 large tomatoes, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon paprika
• Salt to taste
• Fresh cilantro for garnish
• Cooked jasmine rice or chapati for serving

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle until they turn golden.
2. Add the chopped onions and sauté until they turn soft and golden. Stir in the garlic and ginger and cook for another minute.
3. Add the turmeric, ground coriander, garam masala, and paprika. Cook for 1 minute to allow the spices to bloom.
4. Stir in the tomatoes and cook for 5 minutes until they soften and blend with the spices.
5. Add the tofu cubes and gently mix to coat them with the sauce. Pour in the coconut milk and bring to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to combine.
6. Season with salt and adjust as needed. Garnish with fresh cilantro.
7. Serve with jasmine rice or chapati for a complete, satisfying meal.

This tofu curry is rich in flavor and texture, with the tofu soaking up the aromatic spices and the creamy coconut milk adding a touch of sweetness. It’s a perfect dish for a relaxed Sunday lunch or dinner.

Sunday Sweet Potato and Spinach Curry

A nutritious, vibrant curry that combines the sweet, earthy flavor of sweet potatoes with the hearty, slightly bitter taste of spinach. This dish is not only delicious but also perfect for a healthy Sunday meal.

Ingredients

• 2 large sweet potatoes, peeled and cut into cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, pureed
• 2 cups fresh spinach, roughly chopped
• 1 cup vegetable broth or water
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat oil in a pot over medium heat. Add cumin seeds and let them sizzle until they turn golden.
2. Add the chopped onions and sauté until they become soft and translucent. Stir in the garlic and ginger and cook for 1-2 minutes.
3. Add the turmeric, ground coriander, garam masala, and chili powder. Cook for 1 minute to blend the spices.
4. Stir in the pureed tomatoes and cook for 5 minutes until the sauce thickens.
5. Add the sweet potato cubes and mix well. Pour in the vegetable broth or water and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender.
6. Add the chopped spinach and cook for 2-3 minutes until wilted. Season with salt to taste.
7. Serve with rice or naan, garnished with fresh cilantro.

This sweet potato and spinach curry is a delightful combination of flavors and textures, with the sweet potatoes adding creaminess and the spinach contributing a pop of color and nutrients. It’s a wonderful dish to enjoy on a leisurely Sunday, bringing warmth and nourishment to your table.

Sunday Chicken Curry

A beloved classic, this chicken curry is brimming with aromatic spices and tender, juicy chicken simmered in a rich and flavorful sauce. It’s the perfect dish to enjoy on a Sunday, bringing warmth and satisfaction to the table.

Ingredients

• 1 lb chicken thighs or breast, cut into bite-sized pieces
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 large tomatoes, pureed
• 1 cup coconut milk or chicken broth
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• ½ teaspoon chili powder (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the cumin seeds and let them sizzle until fragrant.
2. Add the chopped onions and sauté until they are golden brown. Stir in the garlic and ginger and cook for another 1-2 minutes.
3. Mix in the turmeric, ground coriander, garam masala, paprika, and chili powder. Cook for 1 minute to allow the spices to bloom.
4. Stir in the pureed tomatoes and let the sauce simmer for 5-7 minutes until it thickens and the tomatoes lose their raw taste.
5. Add the chicken pieces and season with salt and black pepper. Stir to coat the chicken evenly with the sauce.
6. Pour in the coconut milk or chicken broth and bring to a gentle simmer. Cook for 20-25 minutes or until the chicken is fully cooked and tender.
7. Garnish with fresh cilantro and serve with rice or naan.

This chicken curry is a comforting Sunday favorite that packs a punch of flavor and aroma. The tender chicken, simmered in a sauce infused with warm spices and a touch of creaminess from the coconut milk, makes this dish a perfect way to celebrate the end of the week.

Sunday Vegetable Curry

A hearty and vibrant curry filled with a mix of colorful vegetables, this dish is perfect for a light, yet satisfying Sunday meal. It’s a great way to enjoy a range of flavors and nutrients, all in one pot.

Ingredients

• 2 cups mixed vegetables (e.g., potatoes, carrots, cauliflower, bell peppers), chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, diced
• 1 cup vegetable broth or water
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon paprika
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat oil in a pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
2. Add the chopped onions and sauté until golden and soft. Stir in the garlic and ginger and cook for another minute.
3. Mix in the ground turmeric, coriander, garam masala, and paprika. Cook for 1-2 minutes to toast the spices.
4. Add the tomatoes and cook for 5 minutes until the mixture thickens.
5. Add the mixed vegetables and stir to coat with the sauce. Pour in the vegetable broth or water and bring to a boil. Reduce the heat, cover, and let simmer for 20-25 minutes, or until the vegetables are tender.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve with rice or naan for a wholesome, plant-based meal.

This vegetable curry is perfect for a cozy Sunday dinner. The combination of tender vegetables with a rich, spiced sauce makes each bite satisfying and full of flavor. It’s a dish that highlights the natural sweetness of the vegetables while the spices add depth and complexity.

Sunday Fish Curry

A bright and aromatic fish curry that’s perfect for those who love seafood. This dish features delicate fish cooked in a tangy, spiced coconut-based sauce. It’s an easy-to-make but impressive meal for a relaxed Sunday.

Ingredients

• 1 lb firm white fish fillets (such as cod, tilapia, or snapper), cut into chunks
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, pureed
• 1 cup coconut milk
• 2 tablespoons vegetable oil or coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon paprika
• ½ teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish
• Steamed rice or flatbread for serving

Instructions

1. Heat the oil in a pan over medium-high heat. Add mustard seeds and let them pop for 30 seconds.
2. Add the chopped onions and sauté until golden. Stir in the garlic and ginger and cook for another minute.
3. Add the turmeric, ground coriander, garam masala, paprika, and chili powder. Cook for 1 minute to blend the flavors.
4. Stir in the pureed tomatoes and simmer for 5-7 minutes until the sauce thickens.
5. Pour in the coconut milk and bring to a simmer. Let it cook for 2-3 minutes to blend the flavors.
6. Gently add the fish chunks, being careful not to break them apart. Simmer for 5-7 minutes or until the fish is just cooked through.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve with steamed rice or flatbread for a delightful meal.

This fish curry is a perfect Sunday dish, combining the lightness of fish with the rich, comforting flavors of the coconut and spices. It’s a dish that will transport your taste buds to a tropical paradise, making your Sunday both relaxed and delicious.

Sunday Beef Curry

A hearty and comforting beef curry that brings rich, bold flavors to your Sunday table. This dish features tender beef chunks simmered in a deeply spiced sauce that’s perfect for pairing with rice or crusty bread.

Ingredients

• 1 lb beef chuck or stew meat, cut into bite-sized pieces
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, pureed
• 1 cup beef broth or water
• 1/2 cup yogurt (optional for extra richness)
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon garam masala
• ½ teaspoon chili powder (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions

1. Heat oil in a large pot over medium-high heat. Add cumin seeds and let them toast until golden and fragrant.
2. Add the onions and sauté until caramelized and golden brown. Stir in the garlic and ginger and cook for another minute.
3. Mix in the turmeric, ground coriander, paprika, garam masala, and chili powder. Cook for 1 minute to allow the flavors to develop.
4. Add the pureed tomatoes and cook for 5 minutes until the sauce thickens and deepens in color.
5. Add the beef chunks and season with salt and black pepper. Stir well to coat the meat with the sauce.
6. Pour in the beef broth or water and bring to a boil. Reduce the heat, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
7. If using yogurt, stir it in during the last 5 minutes of cooking for extra richness.
8. Garnish with fresh cilantro and serve with rice or naan.

This beef curry is a robust and flavorful dish that’s perfect for a relaxed Sunday meal. The tender beef combined with the aromatic spices creates a dish that is both comforting and satisfying, perfect for sharing with loved ones.

Sunday Paneer Butter Masala

A beloved Indian vegetarian dish, paneer butter masala is rich, creamy, and bursting with flavor. This dish is ideal for a Sunday gathering and pairs beautifully with naan or steamed rice.

Ingredients

• 1 lb paneer, cut into cubes
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, pureed
• ½ cup heavy cream or half-and-half
• 2 tablespoons butter
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• ½ teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish
• Naan or rice for serving

Instructions

1. Heat the butter in a pan over medium-high heat. Add cumin seeds and let them sizzle until fragrant.
2. Add the chopped onions and sauté until golden brown. Stir in the garlic and ginger and cook for another 1-2 minutes.
3. Add the turmeric, ground coriander, garam masala, paprika, and chili powder. Cook for 1 minute to allow the spices to bloom.
4. Stir in the pureed tomatoes and let simmer for 5-7 minutes until the sauce thickens and deepens in color.
5. Add the paneer cubes and gently mix to coat with the sauce. Pour in the heavy cream and cook for 3-5 minutes until the sauce is rich and creamy.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve with naan or rice for a hearty and satisfying meal.

Paneer butter masala is a rich, creamy, and indulgent dish that is perfect for a Sunday feast. The tender cubes of paneer soak up the flavors of the sauce, which is a delightful combination of warm spices, tomatoes, and cream.

Sunday Spicy Chickpea Curry

A hearty, protein-packed vegetarian curry that is both satisfying and full of flavor. This chickpea curry is easy to prepare and perfect for a healthy Sunday dinner that’s still full of spice and zest.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, diced
• 1 cup coconut milk or vegetable broth
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• ½ teaspoon chili powder (optional for more heat)
• Salt to taste
• Fresh cilantro for garnish
• Steamed rice or naan for serving

Instructions

1. Heat the oil in a pan over medium-high heat. Add the cumin seeds and let them toast for 30 seconds until fragrant.
2. Add the chopped onions and sauté until they become golden and translucent. Stir in the garlic and ginger and cook for another 1-2 minutes.
3. Add the turmeric, ground coriander, garam masala, paprika, and chili powder (if using). Cook for 1 minute to release the flavors.
4. Stir in the diced tomatoes and cook for 5-7 minutes until the tomatoes break down and form a thick sauce.
5. Add the chickpeas and mix well, allowing them to absorb the spices. Pour in the coconut milk or vegetable broth and bring to a simmer. Cook for 10-15 minutes to let the flavors meld.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve with steamed rice or naan for a hearty and flavorful meal.

This spicy chickpea curry is a warm and satisfying dish that’s perfect for a cozy Sunday dinner. It’s full of flavor from the combination of spices, and the chickpeas provide a hearty and protein-rich base that will keep you feeling full and content.

Note: More recipes​ are coming soon!