Curry

A creamy, curried soup you can make on a weeknight, no sweat.

The key ingredient to this Sri-Lankan-style curry with fatty pork, lemongrass, and fragrant spices? Black peppercorn and lots of it.

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut milk adds richness and flavor.

Fall-apart marinated and slow-cooked Trinidadian goat.

Dinner just got 10 times more colorful. 

A heavily spiced sauce and pops of green peas makes bland tofu a distant memory. Easy to veganize (just skip the butter), this curry is an excellent make-ahead meal.

Quickly seared salmon takes a bath in silky, aromatic coconut curry in this inspired take on East African machi paka. 

Breakfast or dinner? You get to pick with these one-pot curried chickpeas and eggs bursting with tingly heat and herbaceous flavor. 

Swap instant curry cubes for a homemade Japanese curry sauce that delivers the same rich and nostalgic flavor—without preservatives or fillers.

This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.

Ward off the winter blues with this dreamy, creamy, umami-packed noodle soup flavored with red curry paste and chock-full of chewy egg noodles and kale.

Here's a simple and versatile rich coconut curry to add to your meal prep rotation. This recipe makes enough sauce for three different dishes (Yellow Curry Chicken with Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew).

One of the most comforting ways to eat fish: Gently simmer spiced chunks of white fish in a warm coconut curry until it's fall-apart flaky.

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

Those of you who dread breaking out the mortar and pestle might be pleased.

The ideal weeknight meal from Maneet Chauhan’s new cookbook Chaat. 

When no one is looking I just…

A fast, satisfying way to make eggplant taste delicious.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

It’s that time to make the most of your kitchen’s most versatile MVP.

This weeknight recipe comes together effortlessly in one skillet.