31 Easy Curry Recipes (From Quick Chicken Curry to Vegan & Vegetarian)

Curry is genuinely one of the most satisfying, most deeply comforting, most universally loved categories of food in the world — and it is also one of the most misunderstood, because the word "curry" encompasses an extraordinary range of dishes from entirely different culinary traditions that share very little beyond the idea of spiced, sauced food served alongside rice or bread. These 31 easy curry recipes are the collection I have assembled to represent the full, genuine diversity of what curry cooking can be — from quick 30-minute weeknight dinners to slow-cooked comfort food masterpieces, from rich and creamy Indian butter chicken and butter paneer-inspired dishes to bright, fragrant Thai green and red curries, from warming Japanese golden curry to vibrant African-inspired and Caribbean jerk-flavoured preparations.

What makes this collection specifically valuable is the breadth it covers without sacrificing accessibility. There are easy dinner recipes like chicken curry, butter chicken, and Instant Pot chicken curry that any beginner can produce successfully on a weeknight in under 30 minutes. There are genuinely special occasion dishes like coconut curry braised salmon, halibut green curry, and chicken katsu curry that feel restaurant-worthy while being achievable at home with accessible ingredients. There are plant-based options including chickpea tikka masala, palak paneer, zucchini curry, Indian pumpkin curry, tofu makhani, baked bean curry, and sweet potato curry that prove vegetarian and vegan curry cooking is as deeply satisfying and as genuinely flavourful as any meat-based dish. And there are authentic South Asian classics like egg curry, red lentil dal, beef keema, and goat paya that bring genuine culinary heritage to the weeknight table.

Every recipe in this collection is designed for real weeknight cooking — most use one pot, most come together in 30–45 minutes, and most can be stored and reheated for several days making them ideal for meal prepping ahead of the week. There are Thai curry recipes, Indian classics, Japanese preparations, and globally inspired options that cater to every palate in the family. We have also included gluten-free curry options and low-carb recipe choices throughout. Find more international dinner inspiration in our recipe roundups.

Let these 31 easy curry recipes transform your weeknight cooking — pair them with steamed rice, warm naan, or roti for the most genuinely comforting, most deeply satisfying home-cooked meals available!

Flavorful and Aromatic Curry Recipes from Around the World

31. Easy Peanut Butter Curry

Easy peanut butter curry is the most comforting, most creamily satisfying Thai-inspired dinner recipe in this collection — ready in under 30 minutes and featuring tender chicken in a rich coconut milk and peanut butter sauce that is simultaneously deeply savoury, subtly sweet, and gently spiced. At 465 calories with 30g of protein and just 8g of carbohydrates, this is one of the most nutritionally balanced curries in the collection. The peanut butter creates a gloriously thick, glossy sauce that clings to every piece of chicken and makes this genuinely one of the most crowd-pleasing curries available.

Ingredients

• 1.5 lbs chicken breast or thigh, cut into 1.5-inch pieces
• 1 can (13.5 oz) full-fat coconut milk
• 3 tablespoons natural peanut butter (creamy)
• 2 tablespoons red or yellow curry paste
• 4 cloves garlic, minced
• 1-inch fresh ginger, grated
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar or sugar-free sweetener
• 1 tablespoon oil + juice of 1 lime
• Fresh coriander, crushed peanuts, and steamed rice for serving

Instructions

1. Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook for 4–5 minutes until golden on the outside. Remove and set aside.
2. In the same pan, add curry paste, garlic, and ginger. Cook for 1–2 minutes stirring constantly until deeply fragrant.
3. Pour in coconut milk. Add peanut butter, fish sauce, soy sauce, and brown sugar. Whisk until the peanut butter is completely dissolved into the sauce and smooth. Bring to a simmer.
4. Return chicken to the pan. Simmer for 10–12 minutes until chicken is cooked through and the sauce has thickened. Add lime juice and taste — adjust seasoning with extra fish sauce for saltiness or lime for brightness. Serve over steamed rice topped with fresh coriander and crushed peanuts.

30. Shrimp Curry

This Thai-inspired shrimp curry is one of the most vibrant, most quickly satisfying seafood curries available — fresh shrimp in a fragrant red curry coconut milk sauce with Thai basil, bell pepper, and corn, finished with lime juice for brightness. At 287 calories per serving this is genuinely one of the lightest options in the collection while delivering an extraordinary punch of Thai flavour using a store-bought red curry paste that makes this accessible to any home cook. This curry comes together in under 20 minutes making it ideal for any busy weeknight where maximum flavour in minimum time is the priority.

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons red curry paste (store-bought)
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated
• 1 red bell pepper, thinly sliced
• ½ cup corn kernels (canned or frozen)
• 1 tablespoon soy sauce or fish sauce
• Juice of 1 lime
• Handful of fresh Thai basil leaves
• 1 tablespoon oil + steamed jasmine rice for serving

Instructions

1. Heat oil in a large skillet or wok over medium heat. Add curry paste, garlic, and ginger. Cook for 1–2 minutes until fragrant and the curry paste has darkened slightly.
2. Add bell pepper and corn. Stir-fry for 2 minutes until just softened. Pour in coconut milk and soy or fish sauce. Bring to a gentle simmer.
3. Add shrimp and cook for 3–4 minutes only until they turn pink and curl into a C shape. Do not overcook — overcooked shrimp become rubbery quickly.
4. Remove from heat. Stir in lime juice and fresh Thai basil. Taste and adjust seasoning with extra soy sauce for saltiness or lime for brightness. Serve immediately over steamed jasmine rice.

29. Chickpea Tikka Masala

Chickpea tikka masala is the most satisfying, most flavourful plant-based tikka masala available — chickpeas coated in a deeply spiced masala of mustard oil, tikka masala spice mix, and tomatoes that creates the same rich, fragrant, restaurant-quality result as the classic chicken version in a completely vegan format. At 317 calories per serving with 10g of protein and 32g of carbohydrates, this is a genuinely nourishing, genuinely filling vegetarian curry that stores beautifully in the refrigerator and is ideal for weeknight meal prep. A must-try recipe for any curry lover.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tablespoons mustard oil or neutral oil
• 1 large onion, finely diced
• 4 cloves garlic + 1-inch ginger — both finely grated
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tikka masala spice mix (or 1 teaspoon each: cumin, coriander, garam masala, smoked paprika, turmeric)
• ½ cup coconut milk or heavy cream
• 1 teaspoon salt + fresh coriander for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook for 6–8 minutes until deeply golden and starting to caramelise — this is the flavour base of the entire curry.
2. Add garlic, ginger, and tikka masala spice mix. Cook for 2 minutes until intensely fragrant. Add crushed tomatoes and salt. Cook for 8–10 minutes until the sauce has thickened and the oil begins to separate from the tomatoes — this "bhunao" stage develops the deepest flavour.
3. Add drained chickpeas and stir to coat every piece in the masala sauce. Add a splash of water if needed to loosen. Simmer for 10 minutes until the chickpeas have absorbed the sauce.
4. Stir in coconut milk or cream. Simmer for 3 more minutes. Taste and adjust salt. Serve garnished with fresh coriander alongside white rice or naan. Stores refrigerated for up to 5 days.

28. Easy Chicken Pasanda Curry (Oven-Baked)

Chicken pasanda is one of the most luxuriously rich, most warmly comforting Indian curries available — chicken breast marinated in Greek yogurt and aromatic spices including cardamom and ground almonds, then oven-baked in a creamy sauce with raisins that add a gentle sweetness to balance the warm spicing. At 417 calories per serving with 42g of protein, this is a genuinely substantial keto-friendly curry that is as impressive for a dinner party as it is achievable on a weeknight. The oven-baking method creates a deeply flavourful result that no stovetop method can quite replicate. Enjoy with naan or roti.

Ingredients

• 1.5 lbs chicken breast, cut into large pieces
• ½ cup Greek yogurt
• ½ cup chicken stock
• ¼ cup ground almonds
• 2 tablespoons raisins
• 1-inch fresh ginger, grated
• 4 cloves garlic, minced
• 1 teaspoon each: garam masala, coriander, cumin, smoked paprika
• ½ teaspoon each: ground cardamom, turmeric + 1 teaspoon brown sugar
• 1 tablespoon oil + 1½ teaspoons salt
• Warm naan or roti for serving

Instructions

1. Combine Greek yogurt, garlic, ginger, all spices, brown sugar, and salt in a large bowl. Toss chicken pieces in the marinade until thoroughly coated. Marinate for at least 1 hour — overnight produces the most tender, most flavourful result.
2. Preheat oven to 375°F. Heat oil in an oven-safe casserole dish over medium heat. Add the marinated chicken and cook for 3–4 minutes until lightly sealed on the outside.
3. Add chicken stock, ground almonds, and raisins. Stir to combine. Cover with a tight-fitting lid or foil.
4. Bake covered for 35–40 minutes until the chicken is completely tender. Remove the lid for the last 10 minutes to reduce and thicken the sauce. Serve with warm naan or roti.

27. Coconut Curry Braised Salmon

Coconut curry braised salmon is the most impressively elegant, most deeply flavourful seafood curry in this collection — salmon fillets gently braised in a rich, creamy, spicy coconut curry sauce that infuses the fish with extraordinary flavour while keeping it perfectly tender and moist. At 800 calories per serving with 40g of protein and 15g of carbohydrates, this is the most indulgent, most genuinely special-occasion-worthy curry in the list and genuinely achievable in 30 minutes. The braising technique means the salmon absorbs the coconut curry sauce from the outside in — producing a result that is completely unlike pan-seared or grilled salmon.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup chicken or vegetable stock
• 2 tablespoons red or yellow curry paste
• 4 cloves garlic, minced
• 1-inch fresh ginger, grated
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup spinach or baby kale
• Juice of 1 lime + fresh coriander and steamed rice for serving

Instructions

1. In a large deep skillet over medium heat, cook curry paste, garlic, and ginger for 2 minutes until fragrant. Pour in coconut milk and stock. Add fish sauce and brown sugar. Stir to combine and bring to a gentle simmer.
2. Season salmon fillets with salt and pepper. Nestle the salmon fillets into the simmering coconut curry sauce, skin-side down.
3. Cover the skillet and braise on medium-low heat for 8–10 minutes until the salmon is just cooked through — it should still be slightly translucent in the very centre for the most moist result.
4. Add spinach and stir into the sauce until just wilted. Add lime juice. Taste and adjust seasoning. Serve immediately over steamed rice scattered with fresh coriander.

26. Easy Slow Cooker Chicken Thai Green Curry

This easy slow cooker chicken Thai green curry is the most hands-off, most effortlessly gourmet curry in this collection — full of vegetables with a deep, fragrant Thai green curry flavour that develops over hours of gentle slow cooking into something that tastes considerably more complex and considerably more involved than the actual preparation time warrants. Set it up in minutes and come home to a genuinely extraordinary Thai curry that tastes even better the next day as the flavours continue to develop overnight.

Ingredients

• 1.5 lbs boneless chicken thighs
• 1 can (13.5 oz) coconut milk
• 3 tablespoons Thai green curry paste
• 2 medium potatoes, peeled and diced
• 2 cups stir-fry vegetable mix (bell peppers, snap peas, baby corn)
• 2 tablespoons soy sauce or fish sauce
• 1 teaspoon brown sugar
• Fresh Thai basil and lime wedges for serving

Instructions

1. Whisk together coconut milk, green curry paste, soy sauce, and brown sugar in the slow cooker insert until combined.
2. Add chicken thighs and diced potatoes. Stir to coat everything in the curry sauce. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. In the last 30 minutes of cooking, add the stir-fry vegetables. Stir gently into the curry. Replace the lid and cook for the remaining time.
4. Taste and adjust seasoning with extra fish sauce or soy sauce for saltiness and lime juice for brightness. Scatter fresh Thai basil over the top and serve with steamed jasmine rice. The curry tastes even better the following day.

25. Egg Curry (Anda Curry)

Egg curry — known as anda curry across India — is one of the most beloved, most economical, most genuinely satisfying everyday Indian curries available, eaten across the subcontinent as a daily staple. Hard-boiled eggs in a creamy, deeply spiced tomato-onion gravy with cumin, garam masala, and green chilli create a rich, deeply flavourful curry at just 211 calories per serving with 13g of protein. This is the perfect weeknight curry for households that want the full flavour impact of a great Indian curry without the time or cost of a meat-based preparation. Serve with fresh hot naan for the most authentic experience.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 2 tablespoons oil
• 1 large onion, very finely diced
• 1 can (14 oz) crushed tomatoes or 3 large fresh tomatoes, blended
• 1–2 green chillies, slit lengthways
• 4 cloves garlic + 1-inch ginger — both finely grated
• 1 teaspoon cumin seeds
• 1 teaspoon each: garam masala, coriander powder, turmeric, red chilli powder
• ½ teaspoon sugar + 1 teaspoon salt
• Fresh coriander and naan for serving

Instructions

1. Score the hard-boiled eggs lightly with a knife — 2–3 shallow cuts — so the curry sauce can penetrate. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter for 30 seconds. Add onion and cook for 8–10 minutes until deeply golden.
2. Add garlic, ginger, and green chillies. Cook for 2 minutes. Add all ground spices and cook for 1 minute until fragrant. Add tomatoes and sugar. Cook for 10–12 minutes until the sauce thickens and the oil separates from the masala.
3. Add ½–1 cup of water depending on desired sauce consistency. Bring to a simmer. Add the scored hard-boiled eggs and stir gently to coat them in the sauce.
4. Simmer for 5–7 minutes until the eggs have absorbed the curry flavours. Taste and adjust salt. Scatter fresh coriander over the top and serve with hot naan or steamed basmati rice.

24. Butter Chicken (Murgh Makhani)

Butter chicken — murgh makhani — is the most universally loved Indian curry in the world, and for extraordinarily good reason. Tender marinated chicken in a rich, silky, mildly spiced tomato and cream sauce that is simultaneously deeply savoury, slightly sweet, and indulgently creamy. At 505 calories per serving with 28g of protein, this is the curry that converts anyone who claims not to enjoy Indian food and the one that generates the most enthusiasm from every guest at the table every single time. Beginner-friendly, deeply satisfying with rice or naan, and genuinely everyone's favourite.

Ingredients

• 1.5 lbs boneless chicken, cut into pieces
• Marinade: ½ cup plain yogurt + 2 tablespoons lemon juice + 1 tablespoon ginger garlic paste + 1 teaspoon each: cumin, coriander, garam masala, red chilli, turmeric + 1 teaspoon salt
• 3 tablespoons butter
• 1 large onion, finely diced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon each: garam masala, kasuri methi (dried fenugreek leaves), sugar
• ½ cup heavy cream + salt to taste
• Rice or naan for serving

Instructions

1. Marinate chicken in the yogurt marinade for at least 1 hour — overnight produces the most tender, most deeply flavoured result. Grill, pan-fry, or broil the marinated chicken until lightly charred and cooked through. Set aside.
2. Melt butter in a large pot over medium heat. Add onion and cook for 8 minutes until golden. Add crushed tomatoes and garam masala. Cook for 12–15 minutes until the sauce has thickened and the butter begins to separate — this is the key stage that develops the deep flavour of the makhani sauce.
3. Blend the sauce until completely smooth using an immersion blender or stand blender. Return to the pot over low heat. Add heavy cream, kasuri methi (crushed between your palms), and sugar. Stir to combine.
4. Add the cooked chicken pieces to the sauce. Simmer gently for 8–10 minutes until the chicken is heated through and has absorbed the sauce. Taste and adjust salt. Serve over basmati rice or with warm naan.

23. Indian Pumpkin Curry (Kaddu ka Bharta)

Indian pumpkin curry — kaddu ka bharta — is one of the most authentically traditional, most genuinely underappreciated North Indian curries available — pumpkin cooked with ghee, cumin seeds, ginger, garlic, garam masala, and dry mango powder (amchur) to create a bright, slightly tangy, warmly spiced curry that is completely vegan and ready in under 30 minutes. The amchur is the defining ingredient that sets this apart from any Western pumpkin preparation — its fruity acidity provides a flavour contrast that makes the dish genuinely extraordinary. Serve with paratha and curd for the most authentic accompaniment.

Ingredients

• 2 lbs pumpkin or butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1-inch fresh ginger, grated
• 3 cloves garlic, minced
• 1 teaspoon each: garam masala, coriander powder, turmeric, red chilli powder
• 1 teaspoon dry mango powder (amchur) — the key ingredient
• 1 teaspoon salt + fresh coriander for garnish
• Paratha and curd (yogurt) for serving

Instructions

1. Heat ghee in a large heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter for 30 seconds. Add ginger and garlic and cook for 1 minute until fragrant.
2. Add all ground spices and stir for 30 seconds. Add pumpkin cubes and stir to coat every piece in the spice mixture. Add salt.
3. Cover the pan and cook on medium-low heat for 15–18 minutes, stirring occasionally, until the pumpkin is completely tender and beginning to break down at the edges. If it sticks, add a tablespoon of water.
4. Add amchur and stir to combine — the dry mango powder adds a wonderful fruity tang. Taste and adjust salt and spice. Garnish with fresh coriander and serve with warm paratha and cold curd alongside.

22. BALTI CHICKEN THIGH CURRY

Balti chicken thigh curry is the most robustly flavoured, most authentically British-Indian curry in this collection — a Birmingham restaurant classic featuring chicken thighs in an intensely aromatic masala with peppercorns, garam masala, lemon juice, and yogurt that produces a rich, deeply complex flavour profile in a relatively short time. The balti style involves cooking quickly in a thin steel wok-like pan (the balti) over high heat, which creates a slightly charred, intensely flavoured result that is genuinely distinctive from any other curry style. The cinnamon stick added during cooking provides a warm background note — remove before serving.

Ingredients

• 1.5 lbs chicken thighs, bone-in or boneless, scored deeply
• 3 tablespoons oil
• 1 large onion, thinly sliced
• 4 cloves garlic + 1.5-inch ginger — both finely grated
• ½ cup plain yogurt
• 2 tablespoons lemon juice
• 1 cinnamon stick + 6 black peppercorns + 3 cardamom pods (whole spices)
• 1 teaspoon each: garam masala, coriander, cumin, red chilli powder, turmeric
• 1 can (14 oz) chopped tomatoes + 1½ teaspoons salt

Instructions

1. Marinate chicken thighs in yogurt, lemon juice, garlic, ginger, and all ground spices for at least 1 hour.
2. Heat oil in a large wok or heavy-bottomed pan over high heat. Add cinnamon stick, peppercorns, and cardamom pods. Let them sizzle for 30 seconds. Add onion and cook over high heat for 6–8 minutes until deeply golden.
3. Add marinated chicken with all its marinade. Cook over high heat for 5–6 minutes, stirring frequently, until the chicken is seared and the marinade has reduced and begun to stick slightly to the pan. Add chopped tomatoes and salt. Stir vigorously.
4. Reduce heat to medium. Cover and cook for 20–25 minutes until the chicken is completely cooked through and the oil has separated from the sauce. Remove cinnamon stick, peppercorns, and cardamom before serving. Serve with naan or roti.

21. How To Make Zucchini Curry

Zucchini curry is a very popular, very quick, and very genuinely delicious curry from the Indian and Pakistani cooking traditions — zucchini cooked with onion, ginger garlic paste, cumin, and a blend of warm spices to create a light, flavourful vegetable curry that is ready in just 30 minutes. This is one of the most practically useful everyday curries available — it uses the most affordable, most widely available vegetables and transforms them with spices into something genuinely satisfying. Top with fresh coriander for the brightest, most aromatic finish and serve with roti for the most authentic everyday experience.

Ingredients

• 3 medium zucchini, diced into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 1 tablespoon ginger garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon each: coriander powder, turmeric, red chilli powder, garam masala
• 2 medium tomatoes, finely chopped
• 1 teaspoon salt + fresh coriander for topping

Instructions

1. Heat olive oil in a medium pan over medium heat. Add cumin seeds and let them splutter for 30 seconds. Add onion and cook for 5–6 minutes until golden and softened.
2. Add ginger garlic paste and cook for 1–2 minutes until fragrant. Add all ground spices and stir for 30 seconds. Add tomatoes and salt. Cook for 6–8 minutes until the tomatoes have completely broken down and the oil separates from the masala.
3. Add diced zucchini and stir to coat every piece in the masala. Add a splash of water if the curry seems too dry. Cover and cook on medium-low for 10–12 minutes until the zucchini is tender.
4. Uncover and cook for 2–3 more minutes to drive off any excess moisture. Taste and adjust salt. Top generously with fresh coriander and serve with roti or naan.

20. Easy Palak Paneer (Indian Spinach Cheese Curry)

Palak paneer is the most iconic, most genuinely extraordinary Indian spinach curry — crispy paneer cubes in a rich, creamy, deeply flavoured spinach sauce made with ghee, butter, onion, garlic, tomatoes, nutmeg, garam masala, and kasuri methi. This 30-minute recipe is the standard against which all restaurant palak paneers are judged, and making it at home allows you to control the creaminess, the spice level, and the paneer ratio in a way no restaurant can. The kasuri methi — dried fenugreek leaves crushed between the palms before adding — is the ingredient that makes this taste genuinely restaurant-authentic. Serve with naan for the most complete experience.

Ingredients

• 400g paneer, cut into 1-inch cubes
• 500g fresh spinach leaves (or 2 cups frozen, thawed and drained)
• 2 tablespoons ghee + 1 tablespoon butter
• 1 large onion, finely diced
• 4 cloves garlic + 1-inch ginger — both grated
• 2 medium tomatoes, blended or finely chopped
• 1–2 green chillies
• 1 teaspoon each: garam masala, cumin, coriander + ¼ teaspoon nutmeg powder
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• ¼ cup heavy cream + 1½ teaspoons salt

Instructions

1. Blanch spinach in boiling water for 2 minutes then immediately transfer to ice water to preserve the vibrant green colour. Drain and blend with the green chillies until completely smooth. Set aside.
2. Heat 1 tablespoon ghee in a non-stick pan. Fry paneer cubes until golden on all sides. Set aside on paper towels.
3. In the same pan, heat remaining ghee and butter. Cook onion for 7–8 minutes until golden. Add garlic, ginger, and all ground spices. Cook 2 minutes. Add tomatoes and cook for 8 minutes until the oil separates. Stir in the spinach puree. Simmer for 5 minutes.
4. Add fried paneer cubes. Crush kasuri methi between your palms and add to the curry. Stir in heavy cream. Simmer for 3 minutes. Taste and adjust salt. Serve with warm naan.

19. CHICKEN KATSU CURRY (Japanese Chicken Cutlet Curry)

Chicken katsu curry is the most beloved, most genuinely cosy Japanese comfort food curry available — crispy panko-breaded chicken cutlets served alongside a sweet, mildly spiced Japanese curry sauce over fluffy Japanese rice. The contrast between the extraordinarily crispy, golden chicken katsu and the smooth, mild, deeply savoury Japanese curry sauce is genuinely one of the most satisfying textures and flavour combinations in all of Asian cooking. This is the perfect weekend night curry that the whole family will love, and it is also remarkably easy to make at home using readily available golden curry sauce mix.

Ingredients

• Chicken katsu: 2 large chicken breasts, butterflied + ½ cup flour + 1 egg (beaten) + 1 cup panko breadcrumbs + salt and pepper + oil for frying
• Japanese curry sauce: 1 large onion (diced) + 2 medium carrots (diced) + 2 medium potatoes (diced) + 1 red bell pepper (diced) + 3 cups chicken or vegetable broth + 3–4 blocks Japanese golden curry roux mix (S&B or Vermont brand) + 1 tablespoon olive oil
• Steamed Japanese short-grain rice for serving

Instructions

1. Make the curry sauce: heat olive oil in a large pot. Cook onion for 4 minutes. Add carrots and potatoes and stir to coat. Add bell pepper. Pour in broth. Bring to a boil then simmer for 15 minutes until vegetables are tender. Remove from heat and stir in curry roux blocks until completely melted and smooth. Return to low heat and simmer for 5 more minutes until thickened.
2. Make the chicken katsu: season butterflied chicken with salt and pepper. Dredge in flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs, pressing firmly.
3. Shallow fry in 1 inch of oil at 350°F for 4–5 minutes per side until deeply golden and cooked through. Drain on paper towels. Rest for 2 minutes before slicing.
4. Serve sliced chicken katsu over a bed of steamed rice with the curry sauce poured generously alongside. The sauce should pool around the rice and chicken for the most authentic presentation.

18. Vegetarian Yellow Curry

Vegetarian yellow curry is the most mildly fragrant, most creamily accessible curry for anyone who finds red or green Thai curries too spicy — a beautifully golden, creamy, slightly sweet curry packed with whatever vegetables you enjoy most, ready in 30 minutes. The yellow colour comes from turmeric and yellow curry paste, and the gentle use of fenugreek, cinnamon, and light brown sugar creates a mild, warmly aromatic flavour that is genuinely loved by children and adults with more sensitive palates. This is the perfect vegetarian recipe for introducing new curry flavours to a reluctant family.

Ingredients

• 2 cups mixed vegetables of your choice: cauliflower, broccoli, sweet potato, bell peppers, snap peas, courgette
• 1 can (13.5 oz) coconut milk
• 1 large onion, finely diced
• 4 cloves garlic + 1-inch ginger — both grated
• 1 teaspoon each: turmeric, ground coriander, cumin
• ½ teaspoon each: ground fenugreek, cinnamon, cayenne pepper
• 1 tablespoon light brown sugar
• Fresh coriander + steamed rice and naan for serving

Instructions

1. Heat 1 tablespoon oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and ginger and cook 1 minute. Add all ground spices and brown sugar. Stir for 1 minute until deeply fragrant.
2. Add the harder vegetables first (sweet potato, cauliflower, carrots). Pour in coconut milk and ½ cup water. Stir to combine and bring to a simmer.
3. Cook for 12 minutes until the harder vegetables are nearly tender. Add softer vegetables (bell peppers, snap peas, courgette) and cook for 5 more minutes until all vegetables are tender.
4. Taste and adjust salt, sweetness, and spice. Scatter fresh coriander generously over the top and serve with steamed rice and warm naan.

17. Chickpea Curry

Chickpea curry is the most effortlessly achievable, most nutritionally outstanding plant-based curry in this collection — just 30 minutes, healthy, completely vegan, and genuinely delicious using onion, ginger, garlic, chilli, garam masala, tomatoes, and coconut milk. This is the curry that proves you do not need meat to make something genuinely satisfying and genuinely flavourful — canned chickpeas make this extraordinarily accessible and the coconut milk creates a rich, creamy sauce that makes the curry feel considerably more indulgent than its ingredient list suggests. Serve with steamed rice or roti for a complete, nourishing meal.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) crushed tomatoes
• 1 large onion, finely diced
• 4 cloves garlic + 1-inch ginger — both grated
• 1–2 green chillies, finely diced
• 1½ teaspoons garam masala + 1 teaspoon each: cumin, coriander, turmeric, smoked paprika
• 1 tablespoon oil + 1 teaspoon salt + fresh coriander for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook for 6–8 minutes until golden. Add garlic, ginger, and green chilli. Cook for 2 minutes. Add all spices and cook for 1 minute until fragrant.
2. Add crushed tomatoes and salt. Cook for 8–10 minutes until the tomatoes have thickened into a rich masala and the oil begins to separate — this is the critical flavour development stage.
3. Add chickpeas and stir to coat thoroughly in the masala. Add coconut milk. Stir to combine. Bring to a gentle simmer.
4. Simmer for 10–12 minutes until the curry has thickened to your preferred consistency. Taste and adjust salt and spice. Scatter fresh coriander generously and serve with steamed rice or roti.

16. Mango Chicken Curry with Coconut

Mango chicken curry with coconut is the most vibrantly sweet, most creatively unexpected curry in this section of the collection — fresh or frozen mangoes combined with chicken, coconut milk, red bell peppers, and a bold spice blend to create a curry that is simultaneously tropical, deeply savoury, and genuinely extraordinary. The mango provides both a natural sweetness and a slight acidity that makes this curry incredibly bright and refreshing in a way that most meat curries simply are not. For spice lovers, a pinch of chilli flakes intensifies the flavour balance against the mango's sweetness beautifully.

Ingredients

• 1.5 lbs chicken breast or thigh, cut into 1.5-inch pieces
• 2 cups fresh or frozen mango, diced (divided — half for the sauce, half for garnish)
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper, thinly sliced
• 1 large onion, diced
• 4 cloves garlic + 1-inch ginger — both grated
• 1 teaspoon each: cumin, coriander, turmeric, smoked paprika, garam masala
• ½ teaspoon chilli flakes (optional) + 1 teaspoon salt
• Juice of 1 lime + fresh coriander + steamed rice for serving

Instructions

1. Heat 1 tablespoon oil in a large pan over medium-high heat. Season chicken with salt and cook for 4–5 minutes until golden. Remove and set aside.
2. In the same pan, cook onion for 5 minutes until golden. Add garlic, ginger, and all spices. Cook 2 minutes. Blend half the mango into a smooth puree and add to the pan. Cook for 3 minutes.
3. Add coconut milk and red bell pepper. Stir to combine. Return chicken to the pan. Bring to a simmer and cook for 12–15 minutes until chicken is cooked through and the sauce has thickened.
4. Add lime juice and taste for seasoning. Scatter remaining fresh mango chunks over the top as a garnish along with fresh coriander. Serve over steamed rice.

15. Perfect Chickpea and Lentil Curry

Chickpea and lentil curry is the most nutritionally complete, most protein-rich plant-based curry in this collection — lentils and chickpeas cooked together with onion, garlic, tomatoes, vegetable broth, and fragrant Indian spices, then finished with lime juice for brightness. This is a genuinely healthy lunch or dinner addition that provides all the flavours of fragrant Indian spices in a deeply satisfying one-pot format that comes together completely efficiently. Made in a single pot with pantry staples, this is the most practical everyday vegan curry available in this entire list.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• ¾ cup red lentils, rinsed
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon each: cumin, coriander, turmeric, garam masala, smoked paprika
• Juice of 1 lime + 1 tablespoon oil + 1 teaspoon salt
• Fresh coriander and steamed rice for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook for 6 minutes until golden. Add garlic and all spices and cook for 2 minutes until fragrant.
2. Add crushed tomatoes and cook for 5 minutes until reduced and thickened. Add red lentils, vegetable broth, and salt. Stir to combine and bring to a boil.
3. Reduce heat and simmer for 15 minutes until lentils are completely soft and have begun to break down into the sauce creating a naturally thick, hearty consistency.
4. Add chickpeas and lime juice. Stir to combine and simmer for 5 more minutes. Taste and adjust salt and lime. Scatter fresh coriander and serve over steamed rice.

14. Halibut Green Curry

Halibut green curry is the most wholesome, most vibrantly flavoured seafood curry in this section of the collection — halibut fillets or another white-fleshed fish gently simmered in a fragrant Thai green curry broth with vegetables to create a bright, earthy, deeply satisfying dish that genuinely becomes a family favourite the first time it is made. The delicate, sweet flesh of the halibut absorbs the green curry flavours beautifully and the combination of the fresh herb-forward curry paste with coconut milk creates one of the most genuinely exciting, most restaurant-quality results available from a home kitchen.

Ingredients

• 4 halibut fillets (6 oz each) or any white-fleshed fish (cod, tilapia, sea bass)
• 1 can (13.5 oz) coconut milk
• 3 tablespoons Thai green curry paste
• 1 cup vegetable or fish broth
• 1 zucchini, sliced into rounds
• 1 cup snap peas
• 1 tablespoon fish sauce + juice of 1 lime
• Fresh Thai basil + steamed rice for serving

Instructions

1. Heat 1 tablespoon oil in a large deep skillet over medium heat. Add green curry paste and cook for 2 minutes, stirring constantly, until fragrant and slightly darkened.
2. Pour in coconut milk and broth. Stir to combine. Add fish sauce. Bring to a gentle simmer. Add zucchini and snap peas. Cook for 3 minutes until just tender-crisp.
3. Season halibut fillets with salt and pepper. Nestle gently into the simmering curry broth. Cover and cook for 6–8 minutes until the halibut is just opaque and flakes easily.
4. Add lime juice and taste for seasoning. Scatter fresh Thai basil over the top and serve immediately over steamed jasmine rice — the fish is best eaten the moment it is ready.

13. Quick and Easy Vegan Chicken Tikka Masala

Vegan chicken tikka masala is the most beloved Indian restaurant curry in the world reimagined for plant-based eaters — vegan chicken pieces in a deeply spiced, richly creamy tikka masala sauce made with vegan cream and yogurt that genuinely replicates the luxurious, restaurant-quality experience of the original. This is the curry that can be found in almost every Indian restaurant around the world, and making the vegan version at home means every element can be tailored to your preferred spice level and creaminess. Serve with garlic naan for the most complete and most satisfying experience.

Ingredients

• 400g vegan chicken pieces (store-bought or seitan/soy-based)
• 3 tablespoons vegan yogurt (for marinating the vegan chicken)
• 1 large onion, finely diced
• 4 cloves garlic + 1-inch ginger — both grated
• 1 can (14 oz) crushed tomatoes
• ½ cup vegan cream (cashew cream or coconut cream)
• 1½ teaspoons each: garam masala, cumin, coriander, smoked paprika + ½ teaspoon turmeric
• 1 tablespoon kasuri methi + 1 teaspoon salt + oil for cooking
• Garlic naan for serving

Instructions

1. Marinate vegan chicken in vegan yogurt with half the spices for 20 minutes. Pan-fry or air-fry until golden and slightly charred. Set aside.
2. Heat oil in a large pot. Cook onion for 8 minutes until deeply golden. Add garlic, ginger, and remaining spices. Cook 2 minutes. Add crushed tomatoes and salt. Cook for 12 minutes until the sauce is thick and the oil separates — the most critical flavour development stage.
3. Blend the sauce until completely smooth using an immersion blender. Return to low heat. Stir in vegan cream and crushed kasuri methi.
4. Add the cooked vegan chicken pieces to the sauce. Simmer gently for 5–8 minutes. Taste and adjust seasoning. Serve with garlic naan. Stores refrigerated for up to 4 days.

12. Indian Vegetable Curry

Indian vegetable curry is the most flexible, most genuinely adaptable curry in this collection — a richly flavoured base of tomatoes, onions, green chilli, tomato paste, and a blend of cumin and kasuri methi that works with any combination of mixed vegetables you have available. This is the everyday curry that uses whatever is in the refrigerator and transforms it into something genuinely flavourful and genuinely satisfying. Serve with basmati rice or roti for a complete, nourishing, entirely plant-based meal that comes together in under 35 minutes in a single pot.

Ingredients

• 3 cups mixed vegetables of your choice: cauliflower, peas, green beans, carrots, potatoes, bell peppers, spinach
• 1 large onion, finely diced
• 2 medium tomatoes, blended
• 1 tablespoon tomato paste
• 1–2 green chillies, slit
• 4 cloves garlic + 1-inch ginger — both grated
• 1 teaspoon cumin seeds + 1 teaspoon each: coriander, turmeric, garam masala, red chilli
• 1 tablespoon kasuri methi + ¼ cup cream or coconut cream + 1½ teaspoons salt

Instructions

1. Heat 2 tablespoons oil in a large pot. Add cumin seeds — let them splutter. Add onion and cook 7–8 minutes until golden. Add garlic, ginger, and green chilli. Cook 2 minutes. Add all ground spices and stir 1 minute.
2. Add blended tomatoes and tomato paste. Cook for 10 minutes until the masala thickens and the oil separates. This stage is critical for the deepest flavour.
3. Add harder vegetables first (potatoes, carrots, cauliflower) with ½ cup water. Cover and cook 10 minutes. Add softer vegetables (peas, green beans, spinach) and cook uncovered for 5 more minutes.
4. Crush kasuri methi between palms and stir into the curry. Add cream and stir through. Taste and adjust salt. Serve with basmati rice or warm roti.

11. Punjabi Soya Chaap (Vegan Dhaba-Style Curry)

Punjabi soya chaap is the most authentically South Asian, most genuinely distinctive vegan dhaba-style curry in this collection — soya chaap (soy-based mock meat on a stick) cooked in a deeply spiced, richly flavourful Punjabi masala with jaggery, dried fenugreek leaves, and garam masala that creates a result that is simultaneously indulgent and plant-based. This is the street food curry of North India and Pakistan available in countless dhabas and restaurants, and making it at home produces something genuinely extraordinary. For a fusion twist, a touch of Tom Yum paste added to the curry creates a uniquely cross-cultural flavour experience.

Ingredients

• 400g soya chaap (available in South Asian grocery stores), cut into pieces
• 2 tablespoons oil
• 1 large onion, very finely diced
• 1 tablespoon ginger garlic paste
• 2 medium tomatoes, blended
• 1 teaspoon each: coriander, cumin, garam masala, red chilli, turmeric
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• 1 teaspoon jaggery or brown sugar
• ¼ cup cashew cream or coconut cream + 1½ teaspoons salt

Instructions

1. Lightly pan-fry or grill soya chaap pieces until golden and slightly charred. Set aside.
2. Heat oil in a large heavy pan. Cook onion for 8–10 minutes until very deeply golden — a deep golden onion base is the foundation of an authentic dhaba curry. Add ginger garlic paste and cook 2 minutes.
3. Add all spices and stir 1 minute. Add blended tomatoes, jaggery, and salt. Cook for 10–12 minutes until very thick and the oil separates. Add the chaap pieces and toss to coat in the masala.
4. Add a splash of water to loosen the sauce. Crush kasuri methi and stir in. Add cashew or coconut cream. Simmer for 5 minutes. Taste and adjust seasoning. Serve with naan or roti.

7. Chicken Curry

Classic chicken curry is the most essential, most reliably perfect everyday Indian curry in this collection — tender chicken in a deeply spiced onion and tomato-based sauce with curry powder, garam masala, turmeric, cumin, and Greek yogurt that creates a genuinely restaurant-quality result in just 30 minutes. This is the foundational curry that every home cook should have in their repertoire — straightforward enough for any skill level, deeply satisfying for every palate, and genuinely excellent the following day when the flavours have had time to deepen. Serve with rice and naan bread for the most complete experience, and refrigerate leftovers for up to 4 days.

Ingredients

• 1.5 lbs boneless chicken breast or thigh, cut into 1.5-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic + 1-inch ginger — both grated
• 2 tablespoons curry powder
• 1 teaspoon each: garam masala, turmeric, cumin, smoked paprika
• 1 can (14 oz) crushed tomatoes
• ½ cup Greek yogurt
• ½ cup water + 1½ teaspoons salt
• Fresh coriander + rice and naan for serving

Instructions

1. Heat oil in a large pot over medium-high heat. Season chicken with salt and cook for 4–5 minutes until golden all over. Remove and set aside.
2. In the same pot, cook onion for 7–8 minutes until deeply golden. Add garlic and ginger and cook 2 minutes. Add curry powder and all spices. Cook 1–2 minutes until intensely fragrant.
3. Add crushed tomatoes and water. Cook for 8 minutes until the sauce thickens and deepens in colour. Stir in Greek yogurt — add it gradually off the heat or over low heat to prevent curdling.
4. Return chicken to the pot. Simmer for 12–15 minutes until chicken is cooked through and the curry sauce has reduced to your preferred consistency. Taste and adjust salt. Scatter fresh coriander and serve with rice and warm naan bread.

6. Really Easy Instant Pot Chicken Curry

Really easy Instant Pot chicken curry is the most boldly flavoured, most satisfyingly hands-off chicken curry in this collection — chicken, onion, spices, tomatoes, and coconut milk cooked under pressure to produce a deeply comforting, richly fragrant curry in under 25 minutes total from start to finish. This is suitable for keto, paleo, and gluten-free diets making it one of the most dietary-restriction-friendly curries in the collection, and it is also genuinely economical to make. The pressure cooking develops flavour depth that would normally require an hour of stovetop simmering in a fraction of the time.

Ingredients

• 1.5 lbs boneless chicken thighs or breast, cut into pieces
• 1 large onion, finely diced
• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) crushed tomatoes
• 4 cloves garlic + 1-inch ginger — both grated
• 1 teaspoon each: cumin, coriander, turmeric, garam masala, smoked paprika, red chilli
• 1½ teaspoons salt + 1 tablespoon oil
• Fresh coriander + roti or rice for serving

Instructions

1. Set Instant Pot to sauté. Heat oil. Cook onion for 4 minutes until softened. Add garlic, ginger, and all spices. Cook 1 minute until fragrant.
2. Add chicken, crushed tomatoes, and salt. Stir to combine everything well. Pour in coconut milk and stir again.
3. Seal the Instant Pot lid. Cook on HIGH pressure for 10 minutes. Natural release for 10 minutes then quick release any remaining pressure.
4. Open lid. Set to sauté and simmer for 3–5 minutes if you prefer a thicker curry sauce. Taste and adjust salt. Scatter fresh coriander generously and serve with warm roti or steamed rice.

5. Best Tofu Makhani Curry Recipe

Tofu makhani curry is the most luxuriously creamy, most genuinely indulgent vegan butter curry in this collection — crispy tofu in a silky, richly flavoured makhani sauce of vegan butter, garlic, ginger, tomato paste, and aromatic whole and ground spices that is genuinely impossible to distinguish from a restaurant-quality vegan butter chicken. Preparable in just 45 minutes, this can be further elevated by air frying the tofu for maximum crispiness and customised with mushrooms and green peas for a more substantial result. Serve with rice or naan for the complete vegan makhani experience.

Ingredients

• 400g firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons vegan butter
• 1 large onion, finely diced
• 4 cloves garlic + 1-inch ginger — both grated
• 3 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• Whole spices: 1 cinnamon stick + 3 cardamom pods + 4 cloves
• 1 teaspoon each: garam masala, cumin, coriander, smoked paprika + ½ teaspoon turmeric
• ½ cup cashew cream or full-fat coconut cream + 1 tablespoon kasuri methi + 1½ teaspoons salt

Instructions

1. Crisp the tofu: pan-fry tofu cubes in 1 tablespoon oil until golden all over, OR air fry at 400°F for 15 minutes until deeply crispy. Set aside.
2. Melt vegan butter in a large pot over medium heat. Add whole spices and let them sizzle 30 seconds. Add onion and cook 8 minutes until golden. Add garlic, ginger, and all ground spices. Cook 2 minutes. Add tomato paste and crushed tomatoes. Cook 12–15 minutes until the sauce is very thick and the oil/butter separates.
3. Remove whole spices. Blend the sauce until completely silky smooth. Return to the pot over low heat. Stir in cashew or coconut cream and crushed kasuri methi. Simmer 3 minutes.
4. Add crispy tofu and toss gently in the sauce. Simmer 5 minutes. Taste and adjust salt. Serve over basmati rice or with warm naan alongside.

4. Baked Bean Curry

Baked bean curry is the most brilliantly accessible, most budget-friendly, most genuinely quick curry in this entire collection — canned baked beans transformed with a fragrant blend of curry leaves, coriander seeds, fennel seeds, cumin seeds, garam masala, and ginger into something that is simultaneously deeply spiced, genuinely comforting, and completely vegan. This is the weeknight emergency curry — made in under 20 minutes with ingredients from the pantry when there is no time and no energy for anything more involved. The result is considerably more delicious than its humble ingredient list suggests, and it pairs beautifully with white rice for a genuinely satisfying meal.

Ingredients

• 2 cans (15 oz each) baked beans in tomato sauce
• 1 large onion, finely diced
• 1-inch fresh ginger, grated
• 3 cloves garlic, minced
• 1 teaspoon each: coriander seeds (crushed), fennel seeds, cumin seeds
• 8–10 fresh curry leaves (or 1 teaspoon dried curry leaf powder)
• 1 teaspoon garam masala + ½ teaspoon red chilli + ½ teaspoon turmeric
• 2 tablespoons oil + salt to taste
• Fresh coriander + steamed white rice for serving

Instructions

1. Heat oil in a medium pan over medium-high heat. Add coriander seeds, fennel seeds, and cumin seeds — let them sizzle and pop for 30 seconds. Add curry leaves and let them crackle for 20 seconds.
2. Add onion and cook for 5–6 minutes until golden. Add garlic and ginger and cook 2 minutes until fragrant. Add garam masala, red chilli, and turmeric. Stir for 30 seconds.
3. Add baked beans with all their sauce. Stir well to combine with the spiced base. Add a splash of water if the curry seems too thick. Season with salt to taste.
4. Simmer for 8–10 minutes until the curry has thickened slightly and the flavours have melded together. Scatter fresh coriander and serve over steamed white rice.

3. SWEET POTATO CURRY

Sweet potato curry is the most perfectly balanced, most comfortingly hearty plant-based curry for busy weeknights — diced sweet potatoes cooked in a rich coconut milk base with red curry powder, ginger paste, and a combination of olive and coconut oils that creates a naturally sweet, warmly spiced one-pot curry that freezes beautifully for up to one month. The natural sweetness of the sweet potato against the bold red curry spicing creates a uniquely satisfying flavour balance that works as a complete meal in its own right or alongside any simple grain. This is genuinely one of the most practical, most make-ahead-friendly curries in the collection.

Ingredients

• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 1 can (13.5 oz) full-fat coconut milk
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ginger paste
• 1 tablespoon red curry powder
• 1 teaspoon each: turmeric, cumin, garam masala
• 1 tablespoon olive oil + 1 tablespoon coconut oil + 1½ teaspoons salt
• Fresh coriander + lime wedges for serving

Instructions

1. Heat olive oil and coconut oil together in a large pot over medium heat. Add onion and cook for 5–6 minutes until softened and translucent. Add garlic and ginger paste. Cook 2 minutes until fragrant.
2. Add red curry powder, turmeric, cumin, and garam masala. Stir for 1 minute until the spices are fragrant and well combined with the onion base.
3. Add sweet potato cubes and stir to coat in the spiced base. Pour in coconut milk and ½ cup water. Add salt and stir to combine. Bring to a gentle boil then reduce to a simmer.
4. Cover and simmer for 18–22 minutes until sweet potatoes are completely tender and the sauce has thickened beautifully. Taste and adjust salt. Serve with fresh coriander and lime wedges. Freeze cooled portions for up to 1 month.

2. GOAT PAYA | GOAT TROTTERS CURRY

Goat paya — goat trotter curry — is the most deeply nourishing, most luxuriously broth-forward traditional curry in this collection and one of the most beloved slow-cooked dishes of South Asian culinary heritage. A slowly simmered, deeply spiced runny broth curry made from trotters, tomatoes, ginger-garlic paste, turmeric, garam masala, and chilli powder that produces a collagen-rich broth loaded with amino acids, calcium, and protein that is genuinely extraordinary for wellbeing and genuinely extraordinary in flavour. This is the curry that takes time and patience but rewards with one of the most deeply satisfying bowls available — best served with the freshest, hottest naan possible.

Ingredients

• 2 lbs goat trotters, cleaned and cut into pieces (available at South Asian or halal butchers)
• 3 tablespoons oil
• 2 medium tomatoes, blended
• 2 tablespoons ginger-garlic paste
• 1 teaspoon each: turmeric, red chilli powder, coriander powder, cumin
• 1½ teaspoons garam masala + 2 teaspoons salt
• 6 cups water
• Fresh coriander + thinly sliced ginger + lemon wedges + hot naan for serving

Instructions

1. Heat oil in a large heavy-bottomed pot over medium-high heat. Add trotters and sear until lightly browned on all sides. Add ginger-garlic paste and cook 2 minutes. Add all ground spices and stir to coat.
2. Add blended tomatoes and salt. Cook for 8–10 minutes until the tomatoes are deeply reduced and the oil separates. Stir vigorously — this bhunao (frying) stage creates the deep flavour base of the paya.
3. Add 6 cups water. Bring to a boil. Reduce heat to the lowest setting. Cover tightly and cook for 3–4 hours (or in a pressure cooker for 45 minutes–1 hour) until the trotters are completely tender and the collagen has dissolved into the broth creating a glossy, lip-coating consistency.
4. Taste and adjust salt and spice. Serve in deep bowls topped with fresh coriander, thin slices of fresh ginger, and a squeeze of lemon alongside the freshest, hottest naan available.

1. Japanese Curry Recipe (S&B Golden Mix)

The Japanese curry with S&B Golden Mix earns the number one position in this collection for the most genuinely warming, most universally beloved, most deeply satisfying all-in-one curry experience available — pork, onion, garlic, ginger, red apple, and carrots cooked in a golden curry roux that creates a sweet, savoury, mildly spiced sauce that is genuinely unlike any other curry in the world. The red apple is the ingredient that makes Japanese curry distinctively Japanese — it provides a natural sweetness and a subtle fruitiness that rounds the flavour of the curry into something extraordinarily smooth and comforting. A staple among Asian youth and genuinely a staple at this table too.

Ingredients

• 1.5 lbs pork shoulder or chicken thigh, cut into 1.5-inch pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated
• ½ red apple, peeled and finely grated — the key ingredient
• 2 medium carrots, cut into rounds
• 2 medium potatoes, peeled and diced (optional)
• 3 cups water or broth
• 4 blocks S&B Golden Curry roux mix (medium or hot)
• 1 tablespoon oil + steamed Japanese short-grain rice for serving

Instructions

1. Heat oil in a large pot over medium-high heat. Brown meat in batches until golden on all sides. Remove and set aside. Cook onion for 4 minutes until softened and translucent. Add garlic and ginger and cook 1 minute.
2. Return meat to the pot. Add grated apple, carrots, and potatoes if using. Pour in water or broth. Bring to a boil then skim off any foam that rises to the surface — this produces a cleaner, more refined broth.
3. Reduce heat to a steady simmer. Cook covered for 20 minutes until meat and vegetables are tender. Remove from heat.
4. Break S&B Golden Curry roux blocks into the hot curry one at a time, stirring each until completely dissolved before adding the next. Return to low heat. Simmer uncovered for 8–10 minutes until thickened and glossy. Taste — adjust seasoning if needed. Serve over steamed Japanese short-grain rice. Freezes well for up to 3 months.

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FAQ

These 31 easy curry recipes represent the full, extraordinary diversity of curry cooking from around the world — from the creamiest Indian butter chicken and makhani to the brightest Thai green and peanut curries, from the most comforting Japanese golden curry to the most deeply nourishing slow-cooked goat paya. Find more international dinner inspiration in our authentic Thai recipes, our vegetarian dinner recipes, and our recipe roundups. 🍛✨🌶️