35+ Must-Try February Curry Recipes to Spice Up Your Winter Meals

As the chill of February settles in, there’s no better way to warm up than with a comforting bowl of curry.

Curries are a perfect winter meal—hearty, flavorful, and versatile enough to cater to all tastes, whether you prefer spicy, creamy, or sweet.

February is the perfect time to experiment with new curry recipes, from hearty lamb and chicken curries to rich vegetarian and seafood options.

Whether you’re cooking for a cozy family dinner or planning a weekend feast, these 35+ February curry recipes are guaranteed to bring warmth and joy to your kitchen.

Let the rich aromas and bold spices fill your home as you discover new favorites this winter!

35+ Must-Try February Curry Recipes to Spice Up Your Winter Meals

Curry is a timeless dish that brings warmth, depth, and comfort to any table.

Whether you’re craving the earthy flavors of a hearty meat curry, the smooth richness of coconut-based recipes, or the light yet satisfying taste of vegetable curries, there’s a recipe for every palate.

The 35+ February curry recipes highlighted in this blog offer a perfect blend of tradition and creativity, ensuring you have plenty of options to keep your winter meals exciting.

So, why not dive into these flavorful curries this month and enjoy the cozy satisfaction of a homemade, hearty meal that perfectly complements the season?

Coconut Chicken Curry with Sweet Potatoes

This Coconut Chicken Curry is a creamy, mildly spiced dish packed with tender chicken and sweet potatoes. It’s perfect for a cozy February dinner, offering warmth and comfort with every bite. The sweetness of the potatoes balances the rich, creamy coconut base, making it a family favorite.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 lb chicken thighs, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Sauté the onion until translucent.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder and turmeric, letting the spices bloom for 30 seconds.
4. Add the chicken thighs, stirring to coat them in the spices. Cook until browned.
5. Toss in the sweet potatoes, coconut milk, and chicken broth. Bring to a gentle simmer.
6. Cover and cook for 20 minutes, or until the sweet potatoes are tender.
7. Add fish sauce if using, and season with salt and pepper.
8. Garnish with cilantro and serve over steamed rice or naan bread.

This Coconut Chicken Curry brings the tropics to your February kitchen. Its rich, comforting flavors make it a go-to dish for cold nights. Pair it with rice for a complete, satisfying meal that’s both nutritious and indulgent.

Spicy Lentil and Spinach Curry

This vegan Spicy Lentil and Spinach Curry is a protein-packed dish that’s ideal for Meatless Mondays in February. Its bold flavors come from a mix of spices, while the spinach adds a pop of color and nutrition. Perfect for a quick, healthy, and satisfying dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp tomato paste
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (adjust to taste)
• 3 cups vegetable broth
• 3 cups fresh spinach, chopped
• Juice of 1 lemon
• Salt to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat oil in a pot over medium heat. Add cumin seeds and cook until they sizzle.
2. Add onion, garlic, and ginger, sautéing until softened.
3. Stir in tomato paste, coriander, and cayenne pepper, cooking for 2 minutes.
4. Add lentils and broth. Bring to a boil, then reduce heat to a simmer.
5. Cook for 20–25 minutes until the lentils are tender. Add more broth if needed.
6. Stir in chopped spinach and cook until wilted.
7. Squeeze in lemon juice, season with salt, and garnish with parsley or cilantro.
8. Serve with flatbread or basmati rice.

This Spicy Lentil and Spinach Curry is a wholesome and vibrant addition to your February menu. The blend of spices and the hearty lentils create a balanced, comforting dish that will please vegans and non-vegans alike.

Butternut Squash and Chickpea Curry

For a light yet fulfilling February curry, try this Butternut Squash and Chickpea Curry. Sweet butternut squash and hearty chickpeas come together in a creamy, spiced tomato sauce. It’s a wonderful vegetarian option, brimming with nutrients and flavor.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1 tsp garam masala
• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan. Sauté onion until softened.
2. Add garlic, ginger, curry powder, and garam masala, cooking until aromatic.
3. Stir in butternut squash, tomatoes, and coconut milk. Bring to a simmer.
4. Cover and cook for 15–20 minutes, or until the squash is tender.
5. Add chickpeas and cook for another 5 minutes. Season with salt and pepper.
6. Garnish with cilantro and serve over quinoa or rice.

The Butternut Squash and Chickpea Curry is a delightful blend of sweetness and spice, making it a perfect winter warmer. Easy to prepare and packed with wholesome ingredients, it’s a crowd-pleaser you’ll return to all season long.

Paneer Butter Masala

Paneer Butter Masala is a North Indian classic known for its creamy tomato-based gravy and tender cubes of paneer. This vegetarian delight is mild yet flavorful, making it perfect for cozy family meals. It pairs wonderfully with naan or basmati rice, offering a rich and indulgent dining experience.

Ingredients:

• 2 tbsp butter (or ghee)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 cup tomato purée
• 2 tbsp cashew paste (blend soaked cashews with water)
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 cup heavy cream
• 200g paneer, cubed
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a skillet. Sauté onion, garlic, and ginger until golden.
2. Add tomato purée, cashew paste, and spices. Cook until the mixture thickens and oil separates.
3. Stir in cream and simmer gently.
4. Add paneer cubes, coating them in the sauce. Cook for 5–7 minutes.
5. Garnish with cilantro and serve hot with naan or rice.

Paneer Butter Masala is a luxurious dish that feels like a hug in a bowl. Its velvety sauce and mild spices are perfect for chilly February evenings when you need both comfort and flavor.

Lamb and Potato Rogan Josh

Lamb Rogan Josh is a slow-cooked masterpiece from Kashmiri cuisine. This February-friendly dish combines tender lamb with hearty potatoes in a fragrant, spice-laden sauce. Perfect for special occasions or lazy weekends, it’s a true winter indulgence.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp ground cardamom
• 1/2 tsp chili powder
• 2 medium potatoes, cubed
• 1 cup plain yogurt
• 1 cup water or lamb broth
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat oil in a deep pot. Sear lamb chunks until browned, then set aside.
2. In the same pot, sauté onions, garlic, and ginger until golden.
3. Add all spices, stirring until fragrant.
4. Return the lamb to the pot and coat in the spice mixture.
5. Stir in yogurt and water, bringing to a gentle simmer.
6. Add potatoes, cover, and cook on low heat for 1.5–2 hours, or until lamb is tender.
7. Garnish with parsley and serve with flatbread or rice.

This Lamb and Potato Rogan Josh is a hearty, soul-warming dish ideal for February’s chilly days. The slow-cooked flavors make every bite worth the wait, transforming simple ingredients into an unforgettable meal.

Thai Green Curry with Vegetables

Thai Green Curry is a vibrant, aromatic dish packed with fresh vegetables and a creamy coconut base. It’s lighter yet still deeply satisfying, making it an excellent choice for those February nights when you crave something nourishing and bright.

Ingredients:

• 2 tbsp vegetable oil
• 3 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup snow peas
• 1 cup zucchini, sliced
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Fresh basil for garnish

Instructions:

1. Heat oil in a large pan or wok. Sauté green curry paste for 1–2 minutes until fragrant.
2. Add coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
3. Toss in all the vegetables and cook for 8–10 minutes until tender-crisp.
4. Stir in soy sauce and lime juice for a burst of flavor.
5. Garnish with fresh basil and serve with jasmine rice.

Thai Green Curry with Vegetables offers a refreshing yet comforting spin on curry. Its light, zesty flavors and colorful medley of vegetables make it perfect for brightening even the gloomiest February day.

Fish Curry in Mustard and Coconut Sauce

This Fish Curry in Mustard and Coconut Sauce is a flavorful coastal dish with bold mustard notes and a creamy coconut base. Inspired by Bengali cuisine, this recipe is both tangy and spicy, ideal for warming up on chilly February evenings.

Ingredients:

• 1 lb firm white fish (cod, haddock, or tilapia), cut into chunks
• 2 tbsp mustard oil (or vegetable oil)
• 1 tsp mustard seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp turmeric powder
• 2 green chilies, slit lengthwise
• 1 cup coconut milk
• 1/2 cup water
• 1 tbsp mustard paste (blend soaked mustard seeds or use store-bought)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat mustard oil in a pan. Fry the fish chunks lightly, then set aside.
2. In the same pan, add mustard seeds and let them sizzle.
3. Sauté onion, garlic, and ginger until golden.
4. Add turmeric powder, green chilies, and mustard paste, cooking for a minute.
5. Stir in coconut milk and water, bringing the sauce to a gentle simmer.
6. Add the fish back to the pan and cook for 5–7 minutes, or until the fish is cooked through.
7. Garnish with fresh cilantro and serve with steamed rice.

This Fish Curry in Mustard and Coconut Sauce is a beautiful blend of creamy and tangy flavors. It’s perfect for February evenings when you crave something light yet deeply satisfying.

Beef Vindaloo with Potatoes

Beef Vindaloo is a fiery, tangy curry with Portuguese-Indian origins. This dish features tender beef and potatoes simmered in a vinegar-spiced tomato gravy, creating an unforgettable balance of heat and richness. Ideal for spice lovers, it’s a bold addition to your February menu.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp white vinegar
• 2 tbsp vindaloo spice mix (or curry powder with added chili powder and paprika)
• 1 can (14 oz) diced tomatoes
• 1 cup water or beef broth
• 2 medium potatoes, peeled and cubed
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot. Sear beef until browned, then set aside.
2. In the same pot, sauté onions until golden, then add garlic and ginger.
3. Stir in the vindaloo spice mix and cook for 1 minute.
4. Add vinegar and diced tomatoes, simmering for 2–3 minutes.
5. Return the beef to the pot and pour in water or broth.
6. Add potatoes, cover, and cook for 45 minutes to an hour, or until the beef is tender.
7. Garnish with cilantro and serve with naan or rice.

Beef Vindaloo with Potatoes is a bold, spicy dish that brings excitement to your February dining. Its rich flavors and hearty texture make it a favorite for those seeking something adventurous and warming.

Cauliflower and Chickpea Tikka Masala

This vegetarian Cauliflower and Chickpea Tikka Masala is a plant-based spin on the classic tikka masala. Creamy, spiced, and full of hearty ingredients, it’s a delicious way to enjoy a meatless yet satisfying meal in February.

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp tikka masala paste (or curry paste of choice)
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp ground cumin
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan. Sauté onion, garlic, and ginger until softened.
2. Stir in tikka masala paste and cook for 1 minute until fragrant.
3. Add diced tomatoes, coconut milk, and cumin. Simmer for 5 minutes.
4. Add cauliflower florets and chickpeas, stirring to coat them in the sauce.
5. Cover and cook for 15 minutes, or until the cauliflower is tender.
6. Season with salt, garnish with cilantro, and serve with rice or flatbread.

This Cauliflower and Chickpea Tikka Masala is a wholesome, satisfying dish perfect for February. Packed with vegetables and flavor, it’s a comforting option for a meatless meal that doesn’t compromise on taste.

Chickpea and Spinach Curry (Chana Saag)

Chickpea and Spinach Curry, also known as Chana Saag, is a hearty and healthy vegetarian curry that combines protein-packed chickpeas with the earthy flavor of spinach. With fragrant spices and a creamy base, it’s a perfect curry for those looking for a light yet satisfying dish to enjoy in February.

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add the onion and sauté until golden brown, about 5 minutes.
2. Add garlic and ginger, cooking for another 2 minutes.
3. Stir in cumin, coriander, and garam masala, cooking for 1 minute until fragrant.
4. Add chickpeas and diced tomatoes, stirring to combine.
5. Stir in chopped spinach and cook until wilted, about 5 minutes.
6. Pour in coconut milk and let the curry simmer for 10–15 minutes, allowing the flavors to meld.
7. Season with salt, garnish with cilantro, and serve with rice or naan.

Chickpea and Spinach Curry is a warm, flavorful dish that’s perfect for the cooler months. The combination of tender chickpeas and earthy spinach in a creamy coconut base is sure to satisfy your craving for something healthy and comforting this February.

Sweet Potato and Lentil Curry

Sweet Potato and Lentil Curry is a colorful and nutritious dish that combines the sweetness of roasted sweet potatoes with the hearty texture of lentils. With a blend of aromatic spices and coconut milk, this curry is not only delicious but also nourishing, making it an excellent choice for February’s cold evenings.

Ingredients:

• 2 tbsp olive oil
• 1 medium sweet potato, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes in 1 tbsp olive oil, season with salt, and roast for 20–25 minutes until tender and lightly caramelized.
2. Heat the remaining oil in a large pot. Sauté the onion, garlic, and ginger until softened, about 5 minutes.
3. Stir in cumin, turmeric, coriander, and chili powder. Cook for 1 minute until fragrant.
4. Add lentils, coconut milk, vegetable broth, and roasted sweet potatoes to the pot. Bring to a boil.
5. Reduce heat and simmer for 25–30 minutes, or until the lentils are tender and the curry has thickened.
6. Adjust seasoning with salt, garnish with cilantro, and serve with rice or naan.

This Sweet Potato and Lentil Curry is the ultimate comfort food, combining sweet, savory, and spicy flavors in a single bowl. The rich coconut milk and roasted sweet potatoes make it a hearty dish perfect for February when you need something nourishing and filling.

Chicken Korma

Chicken Korma is a creamy, mildly spiced curry that originated in Mughlai cuisine. This dish is known for its rich, velvety sauce made with yogurt, ground nuts, and aromatic spices. With tender chicken and a subtly sweet and savory flavor, Chicken Korma is a delightful dish to enjoy in the winter months.

Ingredients:

• 2 tbsp ghee or vegetable oil
• 1 lb boneless chicken thighs, cut into chunks
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/2 cup ground almonds or cashews
• 1/2 cup plain yogurt
• 1/2 cup heavy cream
• 1 cup chicken broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or oil in a large pan over medium heat. Add the chicken chunks and cook until browned, about 5–7 minutes. Remove and set aside.
2. In the same pan, sauté onion, garlic, and ginger until softened, about 5 minutes.
3. Add cumin, coriander, turmeric, cinnamon, and cardamom, and cook for 1 minute until fragrant.
4. Stir in ground almonds or cashews, yogurt, heavy cream, and chicken broth. Bring to a simmer and cook for 10 minutes.
5. Add the chicken back to the pan and cook for an additional 10–15 minutes, or until the chicken is fully cooked and tender.
6. Season with salt, garnish with cilantro, and serve with basmati rice or naan.

Chicken Korma is a comforting and indulgent curry that is perfect for February when you want something rich and satisfying. The creamy sauce and delicate spices offer a mild yet flavorful experience, making this dish a favorite for many.

Lamb Rogan Josh

Lamb Rogan Josh is a rich, aromatic curry from Kashmiri cuisine, known for its tender lamb cooked in a flavorful gravy made with yogurt, spices, and a bit of heat. Its deep red color, created by Kashmiri chili powder, makes it as beautiful as it is delicious. This is the perfect curry for a chilly February evening when you’re craving something bold and comforting.

Ingredients:

• 1 lb lamb, cut into chunks
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tbsp Kashmiri chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 cinnamon stick
• 4 whole cloves
• 3 cardamom pods
• 1 cup plain yogurt
• 1 cup water or beef broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot. Brown the lamb pieces on all sides, then set them aside.
2. In the same pot, sauté onion, garlic, and ginger until golden brown.
3. Add the Kashmiri chili powder, cumin, coriander, turmeric, cinnamon stick, cloves, and cardamom pods. Stir and cook for 1 minute to release the spices’ aroma.
4. Add the yogurt, mixing well, and cook for another 2–3 minutes.
5. Pour in water or broth, bring to a simmer, and then return the lamb to the pot.
6. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
7. Season with salt, garnish with cilantro, and serve with basmati rice or naan.

Lamb Rogan Josh is a deeply satisfying and flavorful curry that captures the essence of Kashmiri cuisine. The tender lamb, combined with aromatic spices and a creamy yogurt sauce, makes it a perfect dish for February. This hearty, warming curry will surely be a hit at your dinner table.

Butternut Squash and Coconut Curry

This Butternut Squash and Coconut Curry is a vibrant vegetarian dish that’s perfect for those looking for something filling and comforting yet plant-based. The natural sweetness of the squash pairs beautifully with the creamy coconut milk, creating a rich, mildly spiced curry that’s perfect for cold winter nights.

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add the onion, cooking until softened and golden, about 5 minutes.
2. Add garlic and ginger, cooking for an additional 2 minutes.
3. Stir in curry powder, turmeric, and cinnamon, cooking for 1 minute until fragrant.
4. Add the butternut squash, coconut milk, and vegetable broth. Bring to a boil.
5. Lower the heat and simmer for 25–30 minutes, or until the squash is tender.
6. Stir in chickpeas and cook for another 5–10 minutes until heated through.
7. Season with salt, garnish with cilantro, and serve with rice or flatbread.

Butternut Squash and Coconut Curry is the ideal dish for February—a rich and satisfying curry that’s both comforting and nourishing. The sweetness of the squash and creaminess of the coconut milk create a velvety sauce that pairs perfectly with the mild spices. This vegetarian curry will make any meal feel like a celebration.

Prawn Malai Curry (Shrimp in Creamy Coconut Sauce)

Prawn Malai Curry is a luxurious and fragrant curry that features succulent shrimp cooked in a rich, creamy coconut sauce. The sweetness of the shrimp, combined with the silky coconut milk and a delicate blend of spices, makes this dish both indulgent and incredibly flavorful. Perfect for a special February dinner, this curry is easy to prepare but offers a complex, restaurant-quality taste.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 can (14 oz) coconut milk
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add the onion and sauté until golden brown, about 5 minutes.
2. Add garlic and ginger, cooking for 2 minutes until fragrant.
3. Stir in ground coriander, cumin, turmeric, and cinnamon, cooking for 1 minute to release the spices’ aromas.
4. Pour in the coconut milk and heavy cream, bringing the sauce to a simmer.
5. Add the shrimp and cook for 5–7 minutes, or until the shrimp are pink and fully cooked.
6. Season with salt, garnish with fresh cilantro, and serve with steamed rice or naan.

Prawn Malai Curry is a decadent and creamy curry that is perfect for February when you want to indulge in something special. The richness of the coconut milk and cream, combined with the succulent shrimp, creates a delightful dish that will elevate any meal. It’s sure to be a crowd-pleaser at your next dinner gathering.

Note: More recipes are coming soon!