50+ Mouthwatering Curry Dinner Recipes to Spice Up Your Weeknight Meals

Are you ready to spice up your dinner routine?

If you’re a fan of bold flavors, aromatic spices, and comforting meals, curry is the answer to all your culinary cravings.

Whether you’re looking to try new variations or master the classic dishes, a great curry dinner can transform your evening into a savory celebration.

From rich, creamy chicken curries to vegetarian delights, there’s a curry recipe out there for everyone.

In this blog, we’ve compiled a collection of 50+ curry dinner recipes that will not only expand your cooking repertoire but also satisfy your taste buds.

Let’s explore this exciting world of curry and find your new favorite dish!

50+ Mouthwatering Curry Dinner Recipes to Spice Up Your Weeknight Meals

With so many curry dinner recipes to choose from, you’ll never have a dull meal again.

Whether you prefer a fragrant Thai green curry, a spicy Indian vindaloo, or a comforting Japanese katsu curry, there’s a recipe to suit every palate.

These dishes bring together a harmony of spices, vegetables, meats, and bold flavors that will delight your senses

So, grab your ingredients and get ready to whip up something amazing for dinner tonight.

These 50+ curry recipes will add a burst of flavor and excitement to your meals, leaving you craving more!

Chicken Tikka Masala

Chicken Tikka Masala is a rich and flavorful Indian curry, known for its tender chunks of chicken marinated in a blend of spices and yogurt, then simmered in a creamy, spiced tomato sauce. This dish is perfect when you crave something both hearty and aromatic. Paired with basmati rice or naan, it creates a filling, satisfying meal.

Ingredients:

• 500g chicken breast, diced
• 1 cup plain yogurt
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric powder
• 1/2 tsp ground coriander
• 1 tsp chili powder (optional)
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 400g canned tomatoes
• 1/2 cup heavy cream
• Fresh cilantro leaves, chopped (for garnish)
• Salt to taste

Method:

1. In a large bowl, mix the chicken with yogurt, garam masala, cumin, paprika, turmeric, coriander, chili powder (if using), and lemon juice. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
2. Heat vegetable oil in a pan over medium heat. Add the onions and sauté until golden.
3. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the marinated chicken and cook for 5-7 minutes, allowing the chicken to sear slightly.
5. Add the canned tomatoes, salt, and a little water if needed. Simmer on low heat for 10 minutes.
6. Pour in the heavy cream, stir, and let the curry simmer for another 5 minutes.
7. Garnish with fresh cilantro before serving.

Chicken Tikka Masala delivers a comforting blend of spices and creamy texture, making it a perfect curry for both beginners and seasoned cooks. It’s the kind of dish that not only fills your stomach but also delights your senses with a warm, aromatic flavor profile. Serve it with steamed rice or naan, and you’ll have a satisfying dinner ready in no time!

Vegetarian Paneer Butter Masala

Vegetarian Paneer Butter Masala is a vegetarian-friendly version of the popular butter chicken. Made with paneer (Indian cottage cheese), this curry features a rich, buttery, and slightly tangy tomato-based sauce, making it a favorite among vegetarians and non-vegetarians alike. It pairs beautifully with naan or jeera rice.

Ingredients:

• 250g paneer, cubed
• 2 tbsp butter
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup heavy cream
• 1/4 cup tomato ketchup
• Fresh cilantro leaves for garnish
• Salt to taste
• Water as needed

Method:

1. Heat butter in a pan and sauté the onions until golden brown.
2. Add the ginger-garlic paste and cook until fragrant, about 1 minute.
3. Add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
4. Sprinkle in the garam masala, ground cumin, chili powder, and salt. Cook for another 2 minutes.
5. Stir in the heavy cream and tomato ketchup, mixing well.
6. Add water to adjust the consistency of the sauce to your liking.
7. Add the paneer cubes and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
8. Garnish with fresh cilantro and serve hot.

Vegetarian Paneer Butter Masala is a decadent curry with a smooth, velvety sauce that pairs perfectly with a variety of sides. Its rich flavor profile, highlighted by the sweetness of butter and cream, is balanced beautifully with the tangy kick of tomatoes. This curry is ideal for special occasions or when you’re craving a luxurious yet simple vegetarian meal.

Beef Madras Curry

Beef Madras Curry is a spicy, tangy, and aromatic South Indian-inspired dish. With tender beef slow-cooked in a flavorful blend of spices, this curry brings a balance of heat, acidity, and richness. It’s a perfect choice for those who enjoy bold, spicy flavors. Pair it with rice or naan to balance the heat and enjoy a deliciously hearty meal.

Ingredients:

• 500g beef stew meat, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tbsp Madras curry powder
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 2 tomatoes, chopped
• 1 tbsp tamarind paste
• 1/4 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat the vegetable oil in a large pot and brown the beef cubes on all sides. Remove and set aside.
2. In the same pot, sauté the onion until translucent. Add the garlic and ginger, cooking until fragrant.
3. Stir in the curry powder, turmeric, coriander, cinnamon, and cumin. Cook for 1-2 minutes to release the spices’ flavors.
4. Add the chopped tomatoes and cook until they break down, about 5 minutes.
5. Return the beef to the pot and mix well with the spice mixture.
6. Add tamarind paste and coconut milk, and bring to a simmer. Cook for 45 minutes to 1 hour, or until the beef is tender.
7. Add salt to taste and garnish with cilantro before serving.

Beef Madras Curry is perfect for those who love a fiery, flavorful dish. The combination of spices, tamarind, and coconut milk creates a deep, rich sauce that complements the tender beef. This curry is not only satisfying but also packs a punch of heat and tang that makes every bite unforgettable. Serve it with rice or bread to cool the heat and enjoy a full meal!

Lamb Rogan Josh

Lamb Rogan Josh is a flavorful and aromatic Kashmiri curry known for its tender lamb cooked in a fragrant, spiced gravy. The key ingredients are a blend of traditional Kashmiri spices, yogurt, and a touch of cream, creating a rich and slightly tangy sauce. It’s perfect for a cozy dinner when you crave something deeply satisfying and indulgent.

Ingredients:

• 500g lamb shoulder, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 cup plain yogurt
• 1 cup canned tomatoes, pureed
• 1/4 cup heavy cream
• Fresh cilantro for garnish
• Salt to taste

Method:

1. Heat the vegetable oil in a large pot over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion until golden brown. Add the garlic and ginger, cooking until fragrant.
3. Stir in the ground coriander, cumin, turmeric, and Kashmiri red chili powder. Cook for 2 minutes to release the spices’ aroma.
4. Add the pureed tomatoes and cook for 5-7 minutes, allowing the sauce to thicken.
5. Return the lamb to the pot and mix well with the spices. Stir in the yogurt, and simmer for 20-30 minutes until the lamb is tender.
6. Add the cream to enrich the sauce, stirring gently. Let it simmer for another 5 minutes.
7. Garnish with fresh cilantro and serve with basmati rice or naan.

Lamb Rogan Josh is a classic curry that offers a delightful balance of spiciness and creaminess. The slow-cooked lamb absorbs all the flavors of the aromatic spices and yogurt, creating a dish that is both rich and tender. Perfect for a special occasion or a weekend dinner, it’s sure to impress anyone who enjoys bold, aromatic flavors. Pair it with a side of rice or naan for a complete meal.

Prawn Malai Curry

Prawn Malai Curry is a delicate yet flavorful dish with succulent prawns cooked in a creamy, coconut-based sauce with hints of aromatic spices. This Bengali-inspired curry brings a subtle sweetness from coconut milk and a balanced heat from green chilies. It’s an indulgent seafood curry that pairs wonderfully with rice or paratha.

Ingredients:

• 400g prawns, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1-2 green chilies, slit (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp cumin powder
• 1 cup coconut milk
• 1/4 cup water
• Fresh cilantro for garnish
• Salt to taste

Method:

1. Heat oil in a pan and sauté the onion until golden brown.
2. Add garlic, ginger, and green chilies, cooking for a minute until fragrant.
3. Stir in the turmeric powder, ground coriander, and cumin powder. Cook for 1-2 minutes, allowing the spices to bloom.
4. Add the coconut milk and water, bringing the mixture to a gentle simmer.
5. Add the prawns and cook for 5-7 minutes, until they turn pink and are cooked through.
6. Season with salt to taste and let the curry simmer for an additional 2-3 minutes to blend the flavors.
7. Garnish with fresh cilantro and serve with steamed rice or paratha.

Prawn Malai Curry is a luxurious seafood dish with a creamy coconut sauce that offers a delightful contrast to the spicy heat. The prawns are perfectly tender and soak in the flavors of the sauce, making it an irresistible meal. This curry is ideal for special dinners or when you want to enjoy a seafood treat with a rich, comforting sauce.

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry is a hearty, vegan-friendly dish that features the sweetness of roasted sweet potatoes paired with the earthiness of chickpeas. This curry is packed with vibrant spices and offers a perfect balance of flavors. It’s both comforting and nutritious, making it an excellent choice for a filling, plant-based meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup canned chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Fresh spinach leaves (optional)
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with a bit of oil, salt, and pepper, then roast for 25-30 minutes until tender.
2. Heat some oil in a large pot over medium heat. Sauté the onion until softened and golden.
3. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the ground cumin, coriander, turmeric, and garam masala. Let the spices cook for 1-2 minutes.
5. Add the coconut milk and vegetable broth, bringing the curry to a simmer.
6. Add the roasted sweet potatoes and chickpeas, cooking for another 10 minutes until the flavors meld together.
7. If desired, stir in fresh spinach leaves until wilted. Season with salt to taste.
8. Garnish with fresh cilantro and serve with rice or flatbread.

Sweet Potato and Chickpea Curry is a wholesome and nourishing dish that is both filling and packed with flavor. The sweetness of the roasted sweet potatoes contrasts beautifully with the spices, while the creamy coconut milk adds richness. This curry is a wonderful option for vegans and anyone looking for a comforting, plant-based dinner. Enjoy it with a side of rice or naan for a balanced meal.

Fish Curry with Tamarind and Coconut

Fish Curry with Tamarind and Coconut is a tangy and mildly spicy dish, often found in coastal regions of India. The fish is cooked in a coconut-based gravy with the bold flavors of tamarind, ginger, garlic, and a mix of spices. The tamarind adds a delightful sour note, balancing perfectly with the creaminess of coconut milk. This curry is perfect for seafood lovers and can be paired with rice or roti for a complete meal.

Ingredients:

• 500g white fish fillets (like cod or tilapia)
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1-2 green chilies, slit (optional)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1 tbsp tamarind paste
• 1 cup coconut milk
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a pan and sauté the onion until softened and golden brown.
2. Add the garlic, ginger, and green chilies, cooking for another minute until fragrant.
3. Stir in the turmeric, cumin, and coriander powders. Cook for 2 minutes to toast the spices.
4. Add the tamarind paste, coconut milk, and water, stirring well to combine. Bring the curry to a simmer.
5. Add the fish fillets and cook for 10-12 minutes, or until the fish is tender and cooked through.
6. Season with salt to taste, and let the curry simmer for an additional 5 minutes.
7. Garnish with fresh cilantro and serve with steamed rice or roti.

Fish Curry with Tamarind and Coconut is a delightful combination of tangy, spicy, and creamy flavors. The tamarind adds a perfect sour kick, while the coconut milk smooths everything out, making the curry rich and flavorful. This dish is an excellent option for seafood lovers who enjoy the freshness of fish with a robust and well-balanced curry sauce. Pairing it with rice or flatbread makes for a complete and satisfying meal.

Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani) is one of the most popular and beloved Indian curries worldwide. It consists of tender chicken cooked in a buttery, creamy tomato sauce. The deep flavors from a mix of spices, combined with the richness of butter and cream, create a luxurious curry that’s perfect for a comforting meal. It’s a crowd-pleaser, ideal for family dinners or special occasions.

Ingredients:

• 500g boneless chicken, cut into bite-sized pieces
• 2 tbsp butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 can (400g) crushed tomatoes
• 1/4 cup heavy cream
• 2 tbsp yogurt
• Salt to taste
• Fresh cilantro for garnish

Method:

1. In a bowl, marinate the chicken pieces with yogurt, half of the ground cumin, garam masala, coriander, and chili powder. Let it marinate for at least 30 minutes.
2. In a large pan, melt butter over medium heat. Add the onions and sauté until golden brown.
3. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the remaining ground cumin, garam masala, and chili powder. Cook for 2 minutes.
5. Add the crushed tomatoes and simmer for 5 minutes to thicken the sauce.
6. Add the marinated chicken and cook for 15-20 minutes, until the chicken is cooked through.
7. Stir in the heavy cream and cook for an additional 5 minutes, allowing the sauce to become creamy and smooth.
8. Season with salt to taste and garnish with fresh cilantro.

Butter Chicken is a rich, creamy, and comforting dish that offers a delightful combination of spices and smooth textures. The tender chicken absorbs all the flavors of the buttery sauce, making each bite melt in your mouth. This curry is perfect for both special occasions and casual dinners, as it never fails to impress. Serve it with naan or rice for a complete, indulgent meal.

Coconut Lamb Curry

Coconut Lamb Curry is a delicious, flavorful curry that combines the richness of lamb with the smoothness of coconut milk. The tender lamb is simmered in a fragrant blend of spices, including cumin, coriander, and cinnamon, with a hint of sweetness from the coconut milk. This hearty curry is comforting and satisfying, making it an excellent dish for a cozy dinner.

Ingredients:

• 500g lamb, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 can (400ml) coconut milk
• 1/2 cup water
• 1 tbsp tomato paste
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a large pot and brown the lamb cubes on all sides. Remove and set aside.
2. In the same pot, sauté the onion until soft and golden.
3. Add the garlic, ginger, cumin, coriander, and cinnamon, cooking for 1-2 minutes until fragrant.
4. Stir in the tomato paste and cook for another 2 minutes.
5. Add the coconut milk and water, bringing the curry to a simmer.
6. Return the lamb to the pot and cook for 45 minutes to 1 hour, until the lamb is tender and the flavors meld together.
7. Season with salt to taste and garnish with fresh cilantro.

Coconut Lamb Curry is a warm and hearty dish that brings the perfect balance of spice and sweetness. The coconut milk adds a rich and creamy texture to the curry, complementing the tender lamb perfectly. This dish is ideal for those who enjoy a comforting, flavorful meal. It’s perfect with a side of basmati rice or naan, making it a complete and satisfying dinner.

Spinach and Potato Curry (Aloo Palak)

Spinach and Potato Curry (Aloo Palak) is a simple yet flavorful vegetarian curry, where tender potatoes are cooked with fresh spinach in a mild, spiced gravy. This comforting dish combines the earthiness of potatoes with the richness of spinach and aromatic spices. It’s a hearty, nutritious, and easy-to-make curry that’s perfect for a weeknight dinner, served with rice or flatbread.

Ingredients:

• 2 large potatoes, peeled and cubed
• 4 cups fresh spinach, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1 tomato, chopped
• 1/2 cup water
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a large pot and sauté the onion until soft and golden.
2. Add the garlic and ginger, cooking until fragrant.
3. Stir in the cumin, coriander, turmeric, and chili powder, cooking for 1-2 minutes to release the spices’ aromas.
4. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
5. Add the cubed potatoes and water, stirring to coat them with the spices. Cover and cook for 10-12 minutes, or until the potatoes are tender.
6. Stir in the chopped spinach and cook until wilted and well mixed. Adjust the consistency by adding a little more water if needed.
7. Season with salt to taste and let the curry simmer for a few minutes.
8. Garnish with fresh cilantro and serve with rice or naan.

Aloo Palak is a comforting and satisfying curry that combines the mild flavors of potatoes with the rich, earthy taste of spinach. The spices add depth without overwhelming the dish, making it perfect for anyone looking for a simple, hearty vegetarian meal. This curry is both filling and healthy, ideal for those seeking a wholesome dinner that pairs well with rice or flatbread.

Chicken Korma

Chicken Korma is a rich and creamy curry from North India, known for its delicate balance of mild spices, yogurt, cream, and ground nuts. This curry is slightly sweet due to the use of cashews or almonds, making it a comforting dish with a luxurious texture. It’s a crowd-pleaser that pairs wonderfully with naan or rice, perfect for a special dinner or family gathering.

Ingredients:

• 500g chicken breast, cut into pieces
• 1 onion, finely chopped
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1/2 cup yogurt
• 1/4 cup ground cashews or almonds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/4 cup heavy cream
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a pan and sauté the onion until golden brown.
2. Add the garlic and ginger, cooking until fragrant.
3. Stir in the ground coriander, cumin, turmeric, and garam masala. Cook for 1-2 minutes to release the spices’ flavors.
4. Add the chicken pieces and cook until browned on all sides.
5. Add the yogurt and ground cashews (or almonds), stirring well to coat the chicken.
6. Pour in the water, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through.
7. Stir in the heavy cream, and simmer for another 5 minutes to thicken the sauce.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Chicken Korma is a beautifully creamy, nutty curry with a rich, velvety sauce that’s sure to please anyone who enjoys mild yet indulgent flavors. The combination of yogurt, nuts, and cream creates a luxurious texture that pairs wonderfully with naan or rice. This dish is perfect for special occasions or when you want to enjoy a comforting, flavorful meal that feels both rich and comforting.

Chana Masala (Chickpea Curry)

Chana Masala (Chickpea Curry) is a hearty, flavorful, and vegan-friendly curry that is a staple in Indian households. Made with protein-packed chickpeas simmered in a spiced tomato-based gravy, this dish is rich in flavor, savory, and slightly tangy. It’s a quick and nutritious meal that pairs perfectly with rice, roti, or paratha, making it ideal for both busy weeknights and casual gatherings.

Ingredients:

• 2 cups canned chickpeas (or 1 cup dried chickpeas, soaked overnight)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tomatoes, pureed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp chili powder
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a pot and sauté the onion until golden brown.
2. Add the garlic and ginger, cooking until fragrant, about 1 minute.
3. Stir in the cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes.
4. Add the pureed tomatoes and simmer for 5-7 minutes, allowing the sauce to thicken.
5. Stir in the chickpeas, and add a bit of water to reach your desired consistency.
6. Cover and simmer for 15-20 minutes, letting the chickpeas absorb the spices.
7. Add lemon juice and season with salt to taste.
8. Garnish with fresh cilantro before serving.

Chana Masala is a hearty, nutritious, and vibrant curry that’s both satisfying and packed with flavor. The combination of spices and tangy tomatoes makes it a perfect vegetarian dish, while the chickpeas provide a satisfying protein-packed element. This curry is easy to make, making it ideal for a quick, comforting meal that works well with rice, roti, or naan. Whether you’re a vegan or simply looking for a wholesome meal, Chana Masala is sure to become a favorite!

Mutton Saagwala (Mutton in Spinach Curry)

Mutton Saagwala is a flavorful North Indian curry where tender pieces of mutton (goat or lamb) are cooked with a hearty spinach-based gravy. The combination of succulent mutton and the earthy flavors of spinach makes this dish both rich and comforting. Spices like garam masala and cumin give the curry depth, while the spinach adds a fresh and healthy touch. This dish is perfect for a warming, satisfying meal and pairs wonderfully with rice or naan.

Ingredients:

• 500g mutton (goat or lamb), cut into pieces
• 4 cups fresh spinach, chopped
• 2 onions, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tomatoes, pureed
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 cup yogurt
• 1 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a large pot and brown the mutton pieces on all sides. Remove and set aside.
2. In the same pot, sauté the onions until golden brown.
3. Add the garlic and ginger, cooking for 1 minute until fragrant.
4. Stir in the ground cumin, garam masala, turmeric, and chili powder. Cook for 1-2 minutes to release the aromas of the spices.
5. Add the pureed tomatoes and cook until the oil separates from the mixture, about 5 minutes.
6. Stir in the yogurt and cook for another 2 minutes before adding the mutton back into the pot.
7. Add enough water to cover the meat, then cover and simmer for 45 minutes to 1 hour, or until the mutton is tender.
8. Add the chopped spinach and cook for an additional 10 minutes, letting the spinach wilt and blend into the curry.
9. Season with salt to taste and garnish with fresh cilantro.

Mutton Saagwala is a hearty, flavorful curry that’s perfect for anyone who enjoys a meat-and-greens combination. The richness of the mutton is complemented beautifully by the earthiness of the spinach, and the spices provide a perfect balance of warmth and depth. This curry is excellent for special dinners and is best enjoyed with a side of basmati rice or soft naan bread.

Tofu and Vegetable Curry

Tofu and Vegetable Curry is a wholesome, vegan-friendly dish that combines tofu with an assortment of vegetables in a rich, spiced coconut milk gravy. The tofu absorbs the curry’s flavors while the vegetables add texture and nutrition, making it a complete and satisfying meal. This curry is perfect for those seeking a plant-based, protein-packed dish that’s both flavorful and healthy.

Ingredients:

• 200g firm tofu, cubed
• 1 carrot, sliced
• 1 zucchini, chopped
• 1 cup cauliflower florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 can (400ml) coconut milk
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a pan and sauté the tofu cubes until golden brown on all sides. Remove and set aside.
2. In the same pan, sauté the onion until soft and golden brown.
3. Add garlic and ginger, cooking for 1 minute until fragrant.
4. Stir in the turmeric, cumin, coriander, and chili powder. Cook for 1-2 minutes.
5. Add the coconut milk and bring to a simmer. Then, add the carrot, zucchini, and cauliflower.
6. Cook the vegetables for 10-12 minutes, or until they are tender but still hold their shape.
7. Return the tofu to the pan and stir gently to combine. Let the curry simmer for 5 more minutes to allow the tofu to absorb the flavors.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Tofu and Vegetable Curry is a light yet filling meal, perfect for those looking to enjoy a plant-based dish without sacrificing flavor. The combination of coconut milk and spices creates a rich, creamy sauce, while the tofu provides protein and the vegetables add essential nutrients. This curry is ideal for a quick weeknight dinner, and it pairs perfectly with rice or naan for a complete meal.

Kerala Chicken Curry

Kerala Chicken Curry is a traditional South Indian dish known for its bold, aromatic flavors and creamy coconut-based gravy. The chicken is simmered with a fragrant blend of spices like fennel, curry leaves, and mustard seeds, making this curry both spicy and aromatic. The coconut milk adds richness, and the curry leaves give it an authentic Kerala flavor. Perfect for anyone looking for a taste of the coastal Indian region, this curry pairs beautifully with appams, rice, or parathas.

Ingredients:

• 500g chicken, cut into pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, slit
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 sprig curry leaves
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 can (400ml) coconut milk
• 1 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a pan and add mustard seeds, fennel seeds, and curry leaves. Let them splutter for 1-2 minutes.
2. Add the chopped onions and sauté until golden brown.
3. Add the garlic, ginger, and green chilies, cooking for 1 minute.
4. Stir in the turmeric, coriander, and cumin, cooking for another minute until fragrant.
5. Add the chicken pieces and cook until browned on all sides.
6. Pour in the coconut milk and enough water to cover the chicken. Bring to a simmer.
7. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Kerala Chicken Curry is a vibrant and flavorful dish with a delightful balance of spices, coconut creaminess, and a hint of heat. The combination of curry leaves and fennel seeds gives this curry its distinct South Indian flavor. It’s a great dish for those looking to explore the rich culinary traditions of Kerala. Serve it with appams, rice, or parathas to complete this delicious meal.

Note: More recipes are coming soon!