When it comes to comfort food, you can't beat a rich, warming, fragrant curry – and whether you like yours creamy, mild or extra hot, we've got a dish that's sure to set your senses tingling. Our collection of crowd-pleasing curries covers everything from Indian favourites to Indonesian delicacies, with options for speedy midweek meals, slow-cooked suppers and special-occasion showstoppers. Ready to spice things up with a new recipe or two? Feast your eyes on these flavoursome beauties...
Click or scroll our gallery to discover 36 crave-worthy curry recipes, counting down to our favourite of all.
Hard-boiled eggs swimming in a flavourful curry sauce might not be for everyone, but we promise this recipe is really rather delicious. Egg curries are hugely popular in Indian homes, and this one is rich with coconut milk and fragrantly spiced with turmeric, chilli powder and garam masala. Serve it with fresh chapattis or boiled rice for a mouthwatering meal.
Jackfruit is slightly sweet – and here its sweetness makes it the perfect curry ingredient, as it balances out the spiciness of the sauce. To make this curry, fry off 1 tsp each cumin and mustard seeds in oil, then add two chopped red chillies, two diced onions, five minced garlic cloves and a piece of chopped ginger, cooking until the onions soften. Add 1.5 tsp ground coriander, 1 tsp turmeric, two tbsp tomato purée, 16fl oz (500ml) passata and two tins of drained jackfruit chunks, then cover with a lid and cook for 10 minutes. Shred the jackfruit and allow the sauce to thicken before adding 2 tbsp coconut cream and a dash of water. Serve with steamed rice.
This vegan curry couldn't be simpler – and it's budget-friendly too, using canned chickpeas, canned tomatoes, a few spices, ginger and an onion. Also known as chole, it's very popular throughout North India, where it's eaten for breakfast, lunch and dinner, and it usually comes served with flatbreads or rice.
Often used as the base of a sauce and rarely the star, this beautifully fragrant recipe really lets fresh, ripe tomatoes sing. This creamy, coconut-based curry is lightly spiced, with notes of fennel, mustard, cumin and coriander complementing the delicate tomato flavour. Our top tip: use different tomato varieties and colours to make the dish stand out even more. Serve it with rice or fresh chapattis and a dollop of coconut yogurt.
A rich, aromatic curry piled into a hollowed-out loaf of bread, this much-loved street food hails from Durban, South Africa, where it was originally eaten by Indian migrants looking for an easy way to transport their curries to work. No bunnies are harmed in the making of this dish; in fact, it's veggie through and through, and comes loaded with potatoes, tomatoes, butter beans and spinach. With its bready exterior, it's safe to say that it needs no rice on the side.
A nourishing Indian curry made with spicy minced meat and vegetables (usually peas), our recipe calls for beef mince, though you could use lamb if you prefer. Blend three garlic cloves, one thumb-sized piece of ginger, three green chillies and an onion with a dash of water to make a paste, then add to an oiled frying pan and cook for two minutes. Add 2 tbsp curry powder, fry off, then mix in 11oz (300g) finely diced mushrooms and 14oz (400g) beef mince. Cook for two minutes, then stir in three large, chopped tomatoes and 1 tbsp chilli powder and cook for five minutes. Add 7oz (200g) frozen peas and 3.5oz (100g) fresh spinach, stir well and cook until the spinach wilts.
To make this Goan-inspired curry, grind 1 tsp black peppercorns, 4 tsp coriander seeds and 2.5 tsp cumin seeds together. Add to a food processor with 4 tbsp vegetable oil, two medium onions, two tomatoes, 14fl oz (400ml) coconut milk, 3.5oz (100g) desiccated coconut, 2 fresh red chillies, 0.5 tsp ground turmeric, four garlic cloves and a tablespoon of roughly chopped ginger, blending until smooth. Transfer the sauce to a slow cooker, cooking on high for three hours or low for six hours. Once ready, add 14oz (400g) raw king prawns, 3.5oz (100g) spinach, the juice of a lime and a bunch of chopped coriander, then cook for 10 minutes, or until the prawns are cooked through.
This lovely Burmese curry requires few ingredients and little preparation time, but it has bags of flavour. It's made with pork shoulder or leg (which is a plus if you're trying to keep costs down), and it's perfect for those who are chilli-averse, as it's mild, sweet and salty, with a base of soy sauce, ginger and onions. It needs slow cooking to ensure that the pork falls apart and becomes super tender – but trust us, the wait will be worth it.
Reminiscent of the curries of South India, this simple dish – made with cashews, pineapple and creamy coconut – is one of the tastiest midweek dinners around, with tender chunks of chicken breast in a rich, glossy sauce. It's ready in around half an hour and isn't too spicy, as the heat from the chillies is tempered by the juicy pineapple. Serve it up with flatbreads or rice, depending on your carby preferences.
Get the recipe for chicken, coconut and pineapple curry here
Inspired by Caribbean flavours, this plantain and chickpea curry is sure to be a hit with everyone at the kitchen table. It’s powered by a mix of fresh flavours (such as ginger, garlic and scotch bonnet pepper) and dried spices (including chilli powder, ground cumin and curry powder), which all work brilliantly together to create a saucy, plant-based meal. This recipe calls for callaloo, a Caribbean leafy green, but it can easily be swapped for spinach.
A delightful dish that's on the table in an hour (with no hard-to-find ingredients), this mustard prawn curry has a fragrant, lightly spiced tomato sauce that's cooled down with a hint of cream. Not in the mood for prawns? The recipe would work well with any meaty white fish (such as hake or monkfish), too. Serve it with basmati rice for a hearty, filling dinner.
Creamy and coconutty, cashew nut curry is a staple in Sri Lanka, served up in restaurants, home kitchens and street food stalls across the country. This version is incredibly simple to make at home and comes together in under an hour. Happily, it’s packed full of added nutrients too thanks to the addition of iron-rich spinach and sweetcorn, which is bursting with antioxidants and vital vitamins.
Massaman curry isn't like other Thai curries (red and green curry, we're looking at you). In comparison, it's quite mellow, made with spices more commonly seen in Indian cuisine, such as cardamom, cloves and cumin. Meanwhile, the Thai element comes from the addition of lemongrass, coconut and galangal. Rich and creamy, this vegan curry doesn't take long to cook once you've made the paste.
Rich and coconutty, this vegan Sri Lankan curry is a dish everyone can enjoy (and if pumpkin's not in season, you can use butternut squash instead). It's topped with fried curry leaves, shallots and mustard seeds – a process known as tempering that's common in Sri Lankan cooking. If you plan on using dried curry leaves, be sure to soak them in water for 30 minutes first.
Paneer is an unaged cheese, so it has a very mild taste – a bit like ricotta. It comes as a block and doesn't fall apart when cooked, so it's the perfect ingredient for a veggie curry. This potato, paneer and chickpea dish is aromatic and spicy (but not overly hot), quick enough for a midweek meal, and can be served either with flatbreads or rice.
Duck is widely eaten across Thailand – especially in curries. Here, it's paired with lychees (feel free to use tinned instead of fresh), which counter the heat of the red curry paste, which you can easily make from scratch in a blender. Not a fan of lychees? You could also use pineapple chunks if you prefer. It takes just 45 minutes to make, and tastes great served with jasmine rice.
Get the recipe for Thai red curry with duck and lychees here
This winning combination of vegetable curry (bhaji) and buttery fried bread rolls (pav) has been eaten in Mumbai ever since the 1850s, when it was a popular packed lunch for textile mill workers. These days, it's one of the city's staple street foods, but it's easy to prepare at home too. The curry has a base of mashed root vegetables and frozen peas, while the tasty topping consists of crunchy fried onions and fresh coriander.
Curry was introduced to Japan at the end of the 19th century by the British military, and these days it's one of the country's favourite foods. This mild dish is really easy to make – not very spicy, with fruit, ketchup, tomatoes and stock – making it decidedly different from the dishes you'll find on your typical Indian restaurant menu. Curry rice is usually vegetarian, as in this recipe, but you can add pork, chicken or beef if you like.
This plant-based curry is on the table in just 45 minutes (far quicker than its meaty cousin, curried goat), but despite the speedy cooking time, it's still chock-full of aromas and flavours. The jackfruit – which you can buy in tins at large supermarkets – soaks up all the spices perfectly. Black eyed beans add even more protein, giving this dish excellent healthy eating credentials.
Burmese curries don't use curry powder, nor copious amounts of spices; instead, they use significant quantities of garlic, ginger, onion and chilli. This simple prawn curry is quick to prepare and cook, so it's perfect for a busy weeknight. What's more, you can make the base sauce ahead of time, then add the prawns when you're ready to serve.
The spice list might be on the longer side, but this aromatic almond and chicken curry is well worth the extra effort. It has a delicious nutty taste thanks to the ground almonds, and features amchur powder (dried mango), which has a unique sour, fruity flavour. Happily, it comes together in just 45 minutes, making it ideal for a midweek dinner. Our advice? Double the quantities and have it for lunch the next day.
Turmeric gives this coconut fish curry its lovely colour. A mild, creamy dish with few ingredients, it makes a brilliant speedy supper when you're strapped for time. The recipe calls for halibut, which can be expensive, so if you're on a budget you could try it with hake instead. All it needs is some basmati rice on the side.
New to Sri Lankan curries? This straightforward recipe is the perfect introduction. Sri Lankan curry powder is made from toasted spices, which give an intense depth of flavour and aroma, so it's worth making it at home – plus, the powder keeps for up to a month in the fridge. Once marinated, chicken thighs are cooked in stock, coconut milk, and more spices and aromatics, resulting in a satisfying, soul-nourishing dish.
Perfectly balanced and light, this creamy curry is made with paneer, a cheese that doesn't melt when heated. To serve six, fry four sliced onions over a medium heat. Once browned, stir in 2 tbsp each garlic and fresh ginger paste, cook for one minute, then add 2 tsp ground coriander and 1 tsp chilli powder and fry for another minute. Add 4fl oz (125ml) warm water, 4 tbsp tomato purée and salt and sugar to taste. Bring to the boil, then reduce the heat, cover with a lid and simmer until the liquid has reduced. Add 2.2lbs (1kg) paneer and cook for three minutes. Stir through two tins of full-fat coconut milk and simmer for three minutes. Serve with flaked almonds, coriander leaves and steamed rice.
Lentils (dahl, or dal) are common in Indian curries, with a couple of regional variations. In North India, they're served thick, like in this dish, while in South India they're more soupy. This recipe calls for yellow lentils (toor dal), which can be bought at Asian supermarkets. It's healthy comfort food at its best – warming, aromatic and spicy.
Hosting a vegan dinner party? Impress guests with a delicious tofu take on creamy butter chicken. This recipe replaces the usual meat protein with pillowy tofu puffs, and the result is something special. The sauce is rich and brilliantly spiced, and the dish works great with basmati rice and garlicky naans. Serve with wedges of fresh lime to really allow the flavours to sing.
Wonderfully fragrant, panang curries are popular throughout Thailand. This recipe uses a homemade panang curry paste that you can whip up by combining garlic, chillies and galangal – ginger's citrussy cousin – in a blender. After that part's done, this creamy vegan curry will come together in no time. Top tip: be sure to use firm tofu, which won't break up in the sauce.
Fabulously aromatic, beef rendang is a dry curry from Indonesia that's made by slowly cooking a shin of beef to perfection. Our recipe instructs you to cook it in the oven, but you could use a slow cooker instead. The combination of coconut, soy, garlic, ginger, herbs and spices gives it layers of rich, delicious flavour, making it so irresistible you'll want to devour every morsel. Serve it with rice, chunks of chilled cucumber and prawn crackers for the ultimate Indonesian taste sensation. If you have any left over, it'll keep in the fridge for a few days (and it also freezes well).
Goat curry is synonymous with Jamaica (though you can use mutton for this recipe if you prefer). Packed with aromatic ingredients like allspice berries, ginger, garlic and thyme, this one's best left to marinate overnight for maximum flavour, tender meat and thick gravy. It's traditionally served with rice and peas – rice and kidney beans cooked in coconut milk along with allspice and thyme.
If you often have chicken left over when you roast one whole, this saag aloo chicken jalfrezi could become your new go-to weekday dinner. Ready in just 30 minutes, it's as thrifty as it is delicious – and it even makes use of a few surprise store cupboard ingredients (namely a can of cream of tomato soup and a few spoonfuls of brown sauce). Serve it up with chapatis, naan bread or basmati rice for a wholesome, filling meal.
Vindaloo comes from the Indian state of Goa, which was once ruled by Portugal. Its name is derived from the Portuguese words for vinegar and garlic, vin and alho, which are two of the curry's key ingredients, along with chillies and a blend of spices. It's a slow-cooked, rich dish that packs a punch – but if you prefer yours less hot, remove the white membrane from the chillies before adding them in.
Made using a jar of shop-bought Thai red curry paste, this recipe couldn't be simpler. Some classic Thai ingredients are included too – think fish sauce, palm sugar and lemongrass – so there's plenty of fragrance and flavour. The coconut sauce is thickened with ground roasted peanuts, so it's the ultimate combination of sweet, salty and spicy. The recipe includes instructions on how to prepare perfect Thai jasmine rice, too.
Creamy, aromatic and not too spicy, a classic chicken korma is always a sure-fire crowd-pleaser. In our recipe, saffron adds an earthy, slightly sweet flavour, and gives the dish a wonderful colour. Not only does this curry taste amazing, but it's also ready in just 30 minutes – and it serves four hungry people.
The recipe uses shop-bought Thai green curry paste, but don't worry – by adding fish sauce, garlic and ginger, you'll still get that authentic taste. To serve two, marinate 8oz (225g) chicken breasts with a teaspoon each of light soy sauce, Shaoxing rice wine, sesame oil and cornflour for 20 minutes, then heat groundnut oil in a wok and stir-fry until the meat is lightly browned. Remove and drain the chicken, then add a sliced shallot, two diced garlic cloves and a tablespoon of chopped ginger. Stir through 2 tbsp Thai green curry paste, 1 tsp sugar, 0.5 tsp fish sauce and 7fl oz (200ml) coconut milk. Reduce and simmer for five minutes. Add the chicken back in, heat through and serve with sticky rice.
Katsu curry is simply Japanese curry rice with the addition of some breaded, fried meat (usually chicken). It's definitely worth buying panko breadcrumbs for this recipe, as they're coarser and airier than Western breadcrumbs. If you like, you can also cook the chicken in an air fryer at 180ºC (350ºF) for four minutes a side, spraying with oil on both sides.
Butter chicken (murgh makhani) originated in Delhi, but it's now a popular restaurant dish across the world. Traditionally, the chicken is cooked in a tandoor oven – but this recipe replicates the flavour by using tandoori masala, a shop-bought spice blend, instead. The combination of tender chicken and spicy, buttery, tomatoey sauce hit the spot every time.
Get the recipe for butter chicken here
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Last updated by Lottie Woodrow.