35+ Must-Try Holiday Curry Recipes for Your Holiday Table

The holiday season is a time for family gatherings, celebrations, and, of course, delicious food.

While traditional dishes like roast turkey or mashed potatoes often take center stage, adding a flavorful and aromatic curry to the mix can bring a unique and festive twist to your holiday menu.

Whether you’re looking for something vegan, vegetarian, or hearty with meat, holiday curries are versatile enough to cater to any dietary preference and spice level.

With rich, warming spices and a variety of ingredients from vegetables to protein-packed legumes, holiday curries provide the perfect blend of comfort and festivity.

In this article, we’ve gathered 35+ amazing holiday curry recipes that will bring new flavors and excitement to your holiday feast.

From creamy coconut-based curries to rich tomato-infused stews, these dishes will satisfy your guests and leave them asking for more.

Get ready to impress everyone with a vibrant, spice-filled celebration that will make your holiday meals unforgettable!

35+ Must-Try Holiday Curry Recipes for Your Holiday Table

As you prepare for this holiday season, don’t forget to think outside the box and add a flavorful curry or two to your menu.

Whether you’re hosting a large dinner party or keeping it cozy with immediate family, holiday curries offer an unforgettable combination of savory, sweet, and spicy notes that everyone will love.

From creamy potato curries to rich chickpea and spinach dishes, there’s a holiday curry recipe for every palate.

These 35+ holiday curry recipes are the perfect way to bring new and exciting flavors to your table while keeping things festive and fun.

Give these recipes a try, and let the magic of curry bring joy and warmth to your holiday celebrations.

Creamy Coconut Holiday Chicken Curry

This creamy coconut holiday chicken curry combines the richness of coconut milk with festive spices, creating a warming, flavorful dish perfect for holiday gatherings. The tender chicken pieces are simmered in a fragrant curry sauce that’s balanced with a hint of sweetness from coconut milk and a gentle kick of heat from curry powder and chili flakes. This dish is a cozy and festive alternative to traditional holiday meals and pairs wonderfully with steamed rice or warm naan.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili flakes (optional for heat)
• 1 can (400ml) coconut milk
• 1/2 cup chicken broth
• Salt and pepper, to taste
• 1 tablespoon brown sugar
• Fresh cilantro, chopped (for garnish)
• Rice or naan for serving

1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the garlic and ginger, cooking for an additional minute until fragrant.
3. Stir in the curry powder, turmeric, and chili flakes. Cook for 2 minutes, allowing the spices to toast and release their flavors.
4. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
6. Season with salt, pepper, and brown sugar, adjusting to taste. Let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Serve the curry over steamed rice or with warm naan bread. Garnish with chopped cilantro.

This creamy coconut holiday chicken curry is a festive, comforting dish that brings together the warmth of traditional spices and the richness of coconut milk. It’s an ideal dish to serve at your holiday table, offering a delicious departure from the typical fare. The blend of savory, sweet, and spicy flavors makes this curry a crowd-pleaser, perfect for cozy dinners with family and friends. Pair it with your favorite sides for a complete, satisfying holiday meal.

Sweet Potato and Chickpea Holiday Curry

Packed with wholesome ingredients and vibrant flavors, this sweet potato and chickpea holiday curry is both vegetarian and vegan-friendly. The combination of tender sweet potatoes and protein-rich chickpeas, simmered in a spiced tomato-based curry sauce, offers a hearty and nutritious meal. The curry is rich with warming spices like cumin, coriander, and cinnamon, making it perfect for the holiday season. This recipe is ideal for serving guests with dietary restrictions while still providing a flavorful and festive dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (400g) chickpeas, drained and rinsed
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can (400g) crushed tomatoes
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh spinach, a few handfuls
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa for serving

1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5-6 minutes, until softened and golden.
2. Add the garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, coriander, and cinnamon. Let the spices cook for a minute to enhance their flavors.
4. Add the diced sweet potatoes and chickpeas to the pot. Stir well to coat the ingredients in the spices.
5. Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes, or until the sweet potatoes are tender.
6. Season the curry with salt and pepper to taste. Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
7. Serve the curry over cooked rice or quinoa, and garnish with fresh cilantro.

This sweet potato and chickpea holiday curry is a vibrant, satisfying dish that’s sure to impress your guests. The combination of earthy sweet potatoes, protein-rich chickpeas, and aromatic spices creates a dish that feels both festive and nourishing. It’s perfect for those looking for a plant-based option without compromising on flavor. Whether you’re hosting a holiday meal or simply looking for a cozy dinner, this curry is the ideal choice for a healthy yet indulgent treat.

Holiday Lamb and Apricot Curry

For a special and flavorful twist on traditional holiday meals, try this holiday lamb and apricot curry. Tender lamb is simmered in a fragrant curry sauce, infused with the sweetness of apricots and the warmth of holiday spices like cinnamon, cumin, and coriander. The combination of savory lamb with sweet apricots offers a festive contrast that’s both comforting and elegant. This dish is perfect for a holiday dinner with family or guests who appreciate rich, complex flavors.

Ingredients:

• 2 lbs (900g) lamb shoulder or leg, cut into 2-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 cup dried apricots, halved
• 1 can (400ml) coconut milk
• 1 cup beef or lamb broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Steamed rice or couscous for serving

1. In a large pot, heat the vegetable oil over medium heat. Add the lamb cubes in batches, browning them on all sides. Remove the lamb and set aside.
2. In the same pot, add the chopped onion and sauté for 5-6 minutes until softened and golden.
3. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Stir in the curry powder, cumin, coriander, cinnamon, and turmeric. Cook for 1-2 minutes to release the spices’ aromas.
5. Return the lamb to the pot, along with the dried apricots. Pour in the coconut milk and broth, stirring well to combine.
6. Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
7. Season the curry with salt and pepper to taste. Serve over steamed rice or couscous and garnish with fresh cilantro.

The holiday lamb and apricot curry is a beautiful and decadent dish that brings together the rich flavors of tender lamb and the sweet-tart touch of apricots. Perfect for a festive occasion, it delivers a unique and memorable taste experience. The aromatic spices make it a comforting meal, while the apricots add a surprising sweetness that balances the depth of the curry. Serve it as a centerpiece for your holiday table, and it will surely become a cherished tradition.

Spicy Winter Squash and Lentil Curry

This spicy winter squash and lentil curry is a heartwarming dish perfect for the colder months and festive occasions. The tender squash, paired with earthy lentils, is simmered in a rich and flavorful curry sauce made with a blend of aromatic spices, including garam masala, cumin, and ginger. The dish balances a subtle sweetness from the squash with a comforting spice mix, making it an ideal dish for holiday dinners. It’s also vegan-friendly and packed with nutrients, making it a wholesome and satisfying option for your holiday menu.

Ingredients:

• 1 medium winter squash (butternut or acorn), peeled and cubed
• 1 cup dried red lentils, rinsed
• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan for serving

1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, coriander, garam masala, and turmeric. Let the spices cook for 1-2 minutes, allowing the aromas to develop.
4. Add the cubed winter squash and red lentils, stirring to coat with the spices.
5. Pour in the coconut milk and vegetable broth, then bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the squash and lentils are tender.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
7. Serve the curry over cooked rice or with warm naan.

This spicy winter squash and lentil curry is a perfect holiday dish that’s both warming and nutritious. The sweetness of the squash combined with the rich, spiced coconut milk creates a delightful contrast that is both festive and satisfying. Whether you’re hosting a vegetarian or vegan holiday meal or simply want a healthy, hearty dish to enjoy with family and friends, this curry will surely delight. It’s a comforting, flavorful, and nutrient-packed dish that can stand proudly as the main course or a side dish at any holiday table.

Holiday Beef and Potato Curry

This holiday beef and potato curry is a hearty, flavorful dish that makes an excellent centerpiece for a festive holiday meal. The tender beef is simmered in a rich, spiced curry sauce with potatoes that absorb all the aromatic flavors, creating a comforting dish that’s perfect for colder months. With spices like cinnamon, cumin, and cardamom, this curry delivers deep, warming flavors that are perfect for a holiday feast. It’s a crowd-pleasing option that will leave your guests asking for seconds.

Ingredients:

• 2 lbs (900g) beef stew meat, cut into cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 2 large potatoes, peeled and cubed
• 1 can (400ml) coconut milk
• 1 cup beef broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or flatbread for serving

1. Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and brown on all sides, about 6-8 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and cook for 5-6 minutes until softened.
3. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the curry powder, cumin, coriander, cinnamon, and cardamom, letting the spices bloom for 1-2 minutes.
5. Return the browned beef to the pot along with the cubed potatoes. Stir to coat the beef and potatoes with the spices.
6. Pour in the coconut milk and beef broth, stirring to combine. Bring the mixture to a simmer.
7. Cover and cook for 1 to 1.5 hours, or until the beef is tender and the potatoes are fully cooked.
8. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
9. Serve the curry over rice or with warm flatbread.

The holiday beef and potato curry is a rich and flavorful dish that’s perfect for festive meals. The combination of tender beef, soft potatoes, and a blend of warming spices creates a comforting and indulgent meal that will bring joy to your holiday table. It’s a great choice for those who love hearty, savory curries, and the coconut milk base adds richness while keeping the dish balanced. This curry is sure to become a beloved addition to your holiday menu, leaving everyone satisfied and warm during the winter festivities.

Cranberry and Chicken Curry

This cranberry and chicken curry is a unique and festive dish that brings a touch of holiday cheer to your table. The sweetness of fresh cranberries pairs beautifully with the savory chicken and fragrant curry sauce, creating a harmonious balance of flavors. The vibrant red berries add a pop of color and a tartness that complements the warm spices. This curry is a delightful alternative for those looking for something special and seasonal, making it a perfect addition to your holiday celebrations.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 cup fresh cranberries
• 1 can (400ml) coconut milk
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or quinoa for serving

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chicken cubes and cook for 6-8 minutes until browned. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and sauté for 5-6 minutes until softened.
3. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
4. Stir in the curry powder, cumin, cinnamon, and turmeric, allowing the spices to cook for 1-2 minutes.
5. Add the fresh cranberries, coconut milk, and chicken broth. Stir to combine, and then return the chicken to the skillet.
6. Bring the curry to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the cranberries have burst, releasing their juices.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
8. Serve over rice or quinoa.

The cranberry and chicken curry is a perfect dish for those looking to bring something new and festive to their holiday table. The fresh cranberries add a unique tartness that balances the richness of the coconut milk and the warmth of the spices. It’s a vibrant, flavorful curry that works wonderfully for holiday dinners, whether you’re hosting a large gathering or having a cozy family meal. This dish is sure to stand out with its beautiful color, seasonal flavors, and heartwarming taste.

Holiday Lamb Curry with Dried Fruit

This holiday lamb curry with dried fruit brings an exotic flair to your festive table. The tender lamb is simmered with a mix of dried apricots, raisins, and cranberries, creating a rich, sweet, and savory dish that captures the essence of holiday flavors. The combination of fragrant spices such as cinnamon, cloves, and cardamom infuses the dish with warmth and depth. It’s a showstopper main course that pairs beautifully with rice or naan, offering a luxurious yet comforting meal perfect for holiday feasts.

Ingredients:

• 2 lbs (900g) lamb shoulder or stew meat, cut into cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1 cup dried apricots, chopped
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1 can (400ml) coconut milk
• 1 cup lamb or vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or naan for serving

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the lamb cubes and brown them on all sides, about 6-8 minutes. Remove the lamb and set aside.
2. In the same pot, add the chopped onion and sauté for 5-6 minutes until softened.
3. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
4. Stir in the curry powder, cumin, coriander, cinnamon, cardamom, and turmeric. Cook for 1-2 minutes to allow the spices to release their flavors.
5. Return the lamb to the pot and add the dried apricots, raisins, cranberries, coconut milk, and broth. Stir to combine.
6. Bring the curry to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. Season with salt and pepper to taste and garnish with fresh cilantro before serving.
8. Serve the curry with rice or warm naan.

This holiday lamb curry with dried fruit is a luxurious, flavorful dish that will make your holiday celebrations truly special. The sweetness from the dried fruits balances the savory richness of the lamb, while the warm spices create a cozy and festive atmosphere. It’s an elegant and unique dish that’s perfect for holiday gatherings, offering a mix of comfort and refinement. Whether you’re hosting a family dinner or a festive gathering, this curry will impress your guests with its delightful flavors and aroma.

Pumpkin and Chickpea Coconut Curry

This pumpkin and chickpea coconut curry is a vibrant and hearty dish that’s perfect for the holiday season. The pumpkin adds a natural sweetness and a lovely texture, while chickpeas provide protein and substance. The coconut milk gives the curry a creamy richness, while the mix of spices like cinnamon, turmeric, and coriander brings out warm, earthy flavors. It’s a vegan-friendly, gluten-free dish that’s not only healthy but also incredibly satisfying, making it a great choice for any holiday meal.

Ingredients:

• 1 medium pumpkin, peeled and cubed
• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or flatbread for serving

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cinnamon, and coriander, allowing the spices to cook for 1-2 minutes to release their flavors.
4. Add the cubed pumpkin and cooked chickpeas, stirring to coat with the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
6. Cover and cook for 20-25 minutes, or until the pumpkin is tender and the curry has thickened slightly.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
8. Serve over rice or with warm flatbread.

The pumpkin and chickpea coconut curry is a warming, comforting dish that captures the flavors of the holiday season in every bite. The pumpkin’s natural sweetness and the richness of the coconut milk create a beautiful balance, while the chickpeas add heartiness and protein. This dish is perfect for vegans, vegetarians, and anyone looking for a wholesome, plant-based meal during the holidays. It’s a great way to enjoy seasonal ingredients in a flavorful, satisfying curry that can be enjoyed by all guests at your holiday feast.

Christmas Cauliflower and Pea Curry

This Christmas cauliflower and pea curry is a delightful, festive twist on a traditional curry. Cauliflower florets and peas are simmered in a fragrant, spiced tomato-based sauce that features a blend of warm spices like garam masala, cumin, and cinnamon. The result is a vibrant, flavorful dish that pairs perfectly with rice or flatbreads. Not only is this curry vegan and gluten-free, but it also highlights the season’s fresh produce, making it an excellent choice for a healthier, plant-based holiday meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup frozen peas
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can (400g) diced tomatoes
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or naan for serving

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the garam masala, cumin, coriander, and cinnamon. Cook for 1-2 minutes to release the spices’ full flavor.
4. Add the diced tomatoes and vegetable broth, stirring to combine. Bring to a simmer and cook for 5-10 minutes to develop the sauce.
5. Add the cauliflower florets and frozen peas, stirring to coat them in the sauce.
6. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
8. Serve with rice or warm naan.

The Christmas cauliflower and pea curry is a wonderful dish that’s both light and hearty at the same time. The tender cauliflower and sweet peas are infused with a rich, spiced tomato sauce, creating a flavorful dish that will bring festive cheer to your table. This curry is perfect for those seeking a healthy, plant-based option for their holiday menu. It’s simple to prepare but full of vibrant flavors, making it an ideal choice for a cozy winter meal or as a side dish during your holiday spread.

Holiday Sweet Potato and Spinach Curry

This holiday sweet potato and spinach curry is a comforting, hearty dish filled with vibrant flavors and festive colors. The sweet potatoes bring natural sweetness and a satisfying texture, while spinach adds a touch of freshness and earthiness. The curry is enriched with coconut milk, creating a creamy and velvety base that perfectly complements the spices. With turmeric, cumin, and cinnamon, this dish is both nourishing and aromatic, making it an ideal addition to your holiday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh spinach, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or naan for serving

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, cinnamon, and turmeric, allowing the spices to cook for 1-2 minutes.
4. Add the cubed sweet potatoes and stir to coat them in the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
6. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
7. Add the chopped spinach and cook for another 2-3 minutes, until wilted.
8. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
9. Serve with rice or warm naan.

The holiday sweet potato and spinach curry is the perfect balance of rich, creamy, and flavorful. The sweet potatoes bring a delicious sweetness that contrasts beautifully with the savory spices, while the spinach adds both color and a fresh element to the dish. It’s a wholesome, comforting curry that’s perfect for a holiday feast, offering both nourishment and indulgence in one bowl. Vegan and gluten-free, this dish can be enjoyed by everyone at your table, making it a versatile and festive option for the holidays.

Winter Spiced Butternut Squash Curry

This winter spiced butternut squash curry is a warming, fragrant dish that captures the essence of the holiday season. Roasted butternut squash is simmered in a spiced coconut curry sauce, featuring cinnamon, nutmeg, and cloves, which perfectly complement the natural sweetness of the squash. The dish is made creamy with coconut milk and flavored with a touch of fresh ginger and garlic. This curry is perfect for holiday dinners and will be a hit with those seeking a cozy, seasonal dish packed with flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or naan for serving

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of vegetable oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
3. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the curry powder, cinnamon, nutmeg, and cloves, allowing the spices to cook for 1-2 minutes.
5. Add the roasted butternut squash, coconut milk, and vegetable broth. Stir to combine and bring to a simmer.
6. Cook for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
8. Serve with rice or warm naan.

The winter spiced butternut squash curry is a perfect way to showcase seasonal produce in a flavorful, comforting curry. The roasted squash adds a natural sweetness that balances the warm, aromatic spices, while the creamy coconut milk brings it all together. This dish is a wonderful vegetarian option for your holiday celebrations and pairs beautifully with rice or naan. It’s an easy-to-make, satisfying meal that will leave your guests feeling cozy and content during the colder months.

Festive Carrot and Green Bean Curry

This festive carrot and green bean curry is a colorful and nutritious dish that brings together the sweetness of carrots and the freshness of green beans, all enveloped in a fragrant, spiced coconut curry. The use of holiday spices like cinnamon and cumin, combined with the richness of coconut milk, gives this dish a festive and comforting flavor profile. It’s a fantastic side dish to complement your holiday main courses or can stand on its own as a hearty vegetarian option.

Ingredients:

• 4 large carrots, peeled and sliced
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or naan for serving

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, and cinnamon, cooking for 1-2 minutes to enhance the spice flavors.
4. Add the sliced carrots and green beans, stirring to coat them in the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
6. Cover and cook for 15-20 minutes, or until the carrots and green beans are tender.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
8. Serve with rice or warm naan.

This festive carrot and green bean curry is a wonderful addition to your holiday table, offering both color and flavor to your spread. The natural sweetness of the carrots pairs beautifully with the earthiness of the green beans, and the coconut milk adds a creamy texture that ties everything together. With a blend of holiday spices, this curry is both comforting and festive. It’s a great side dish for any holiday meal and a perfect way to highlight seasonal vegetables in a flavorful way.

Holiday Spiced Cauliflower and Pea Curry

The holiday spiced cauliflower and pea curry is a flavorful, aromatic dish that celebrates the season with a mix of warming spices and colorful vegetables. The cauliflower provides a satisfying, tender texture while the peas add a pop of sweetness. With a blend of cumin, coriander, and garam masala, this curry delivers a rich and fragrant flavor profile that’s perfect for the holidays. It’s a delightful vegan and gluten-free dish, ideal as a side or main course to bring some warmth and color to your festive meal.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 cup frozen peas
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or naan for serving

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, coriander, and garam masala, allowing the spices to cook for 1-2 minutes to release their aromas.
4. Add the cauliflower florets, stirring to coat them in the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
6. Cover and cook for 20 minutes, or until the cauliflower is tender.
7. Add the frozen peas and cook for an additional 5 minutes, until the peas are heated through.
8. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
9. Serve with rice or warm naan.

The holiday spiced cauliflower and pea curry is a perfect balance of warmth, spice, and texture. The cauliflower soaks up the rich coconut milk and spices, becoming tender and flavorful, while the peas add a touch of sweetness that balances the dish. This curry is not only vegan and gluten-free but also a wonderful option for those looking for a lighter, vegetable-packed dish during the holidays. It’s easy to prepare and adds a festive, comforting touch to your holiday spread.

Creamy Mushroom and Chestnut Curry

This creamy mushroom and chestnut curry is a luxurious and savory dish that combines the earthy flavors of mushrooms and chestnuts with a rich coconut curry sauce. Perfect for the holiday season, it’s a comforting, creamy, and satisfying dish that can stand as a main course or a side. The chestnuts add a festive touch with their nutty sweetness, while the mushrooms bring depth to the curry. With a hint of garlic, ginger, and a blend of warm spices, this curry is sure to delight your guests.

Ingredients:

• 2 cups fresh mushrooms, sliced
• 1 cup cooked chestnuts, chopped
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Rice or naan for serving

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cinnamon, and cumin, allowing the spices to cook for 1-2 minutes.
4. Add the sliced mushrooms and chopped chestnuts, stirring to coat them in the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
6. Cover and cook for 15-20 minutes, or until the mushrooms are tender and the sauce has thickened slightly.
7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
8. Serve with rice or warm naan.

The creamy mushroom and chestnut curry is a rich, comforting dish that’s perfect for the holiday season. The mushrooms and chestnuts provide a beautiful depth of flavor, while the coconut milk creates a velvety sauce that envelops the ingredients. This curry is an elegant yet simple dish that pairs well with a variety of sides. Its creamy texture and savory flavors will make it a standout at your holiday table, whether served as a main course or a festive side.

Holiday Chickpea and Potato Curry

This hearty and satisfying holiday chickpea and potato curry is a comforting, filling dish that combines the earthiness of potatoes with the richness of chickpeas. The curry is infused with the warm flavors of turmeric, cumin, and coriander, making it an aromatic addition to your holiday menu. The creamy tomato base is balanced with a touch of coconut milk, creating a rich, flavorful sauce that pairs perfectly with fluffy rice or naan. This dish is perfect for vegetarians and a great way to incorporate more plant-based meals into your holiday feast.

Ingredients:

• 2 large potatoes, peeled and diced
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (400g) diced tomatoes
• 1/2 cup coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or naan for serving

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, coriander, and turmeric, allowing the spices to cook for 1-2 minutes.
4. Add the diced potatoes, chickpeas, and canned tomatoes, stirring to coat the potatoes and chickpeas in the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
6. Cover and cook for 20-25 minutes, or until the potatoes are tender.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
8. Serve with rice or warm naan.

The holiday chickpea and potato curry is a hearty, flavorful dish that is perfect for celebrating the season. The chickpeas and potatoes provide a satisfying, protein-packed base, while the blend of warm spices adds depth and richness to the curry. The coconut milk adds a creamy texture, creating a delicious and comforting dish that is perfect for the colder months. It’s a versatile dish that can be enjoyed by everyone and is sure to be a favorite at your holiday table.

Note: More recipes are coming soon!