Curry

This vegetarian curry is delicious served with some basmati rice alongside.

A mild, aromatic tomato curry loaded with mustard seed, fenugreek, and vegetables—like eggplant, okra, and carrots.

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

Serve with crusty bread to dip in the golden sauce.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand.

The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries creamy curry sauce and silky egg noodles, is magical.

This quick and flavorful curry udon gets its flavor from Japanese curry sauce mix.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.