These curry recipes are perfect for dinner: they’re delicious, easy and packed with vegetables! Here’s how to whip up curry in a hurry.
Looking for dinner recipes that are easy, healthy and delicious? Try a curry! Warming curry recipes are what we recommend again and again. Because without fail, they’re an easy way to load on vegetables and healthy ingredients while making them taste like a sumptuous treat. The curry can star just about any ingredient: chickpea curry, shrimp curry, lentil curry, squash curry…the list goes on!
Below is a list of our favorite curry recipes to make as quick and easy dinners. Keep in mind: curry is a British term to describe a style of cooking that originated in India and Southeast Asia: it’s a loose term used by colonizers that reduces a lot of the complexities of a rich cultural cuisine. Below the recipes we’ll cover what a curry is, and some of the major ingredients of regional curry recipes.
But first…some great curry recipes to try!
What’s a curry, anyway?
Curry is a pretty loose term. Per Bon Appetit, it was a word used by colonizers to simplify what they saw in foreign cuisines. Today, the word “curry” usually describes a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Japan, Korea, Indonesia, South Africa, Britain, and more.
Curry powder vs curry paste
Curry powder and curry paste both feature in curry recipes. Keep in mind: both are inventions to allow home cooks around the world to use the complex spices and ingredients in Indian and Southeast Asian curry recipes. Here’s are main differences between the two:
- Curry powder takes the common spices of Indian curries and packages them into a spice blend. Traditionally in India, curry spice blends are homemade by the cook and vary based on the region and household. You can find some quality curry powder brands at the store, but some more inexpensive brands use spices that aren’t fresh. Try to find the best curry powder you can!
- Curry paste is a jarred paste that features Thai, Cambodian and some Indian curry recipes. The curry paste you can most easily find at the store in the US is Thai curry paste. There are three types of Thai curries: red curry, yellow curry, and green curry. Curry paste is a mix of chile peppers, spices and other flavorful ingredients like lemongrass and galangal. Our favorite Thai curry paste is Thai Kitchen brand.
This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
- 1 yellow onion
- 1 large garlic clove
- 1 teaspoon grated ginger
- 1 tablespoon coconut oil or olive oil
- 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
- 28-ounce can crushed fire roasted tomatoes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 3/4 teaspoons kosher salt
- 2 15-ounce cans chickpeas
- 1/2 cup coconut milk
- White or brown basmati rice, to serve
- If you’re serving with rice, start the basmati rice.
- Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
- In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
- Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
- Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian inspired
Keywords: Curry recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.