best curry

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. 

Each serving provides 441 kcal, 26g protein, 92g carbohydrates (of which 8.5g sugars), 20g fat (of which 3.5g saturates), 15g fibre and 0.6g salt. 

With a GI of 45 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Chickpea, spinach and egg curry

eggs

olive oil

tsp cumin seeds

tsp black mustard seeds

tbsp medium curry powder,

garlic

ginger

tin chopped tomatoes

tin chickpeas,

lemon juice

milliliters/3½fl water

baby leaf spinach

salt and black pepper

tbsp chopped fresh coriander, to garnish

This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot crispy morsels.

Chicken katsu

brown onion, chopped

carrot, chopped

sunflower oil

garlic cloves, crushed

tbsp medium curry powder

plain flour

500 milliliters/18fl oz chicken stock

1–2 tbsp soy sauce

chicken mini fillets

egg,

grams/3½oz breadcrumbs

jasmine rice, to serve

This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour! 

Each serving provides 232 kcal, 25g protein, 6.5g carbohydrates (of which 4g sugars), 11g fat (of which 3g saturates), 3g fibre and 0.6g salt.

Easy chicken curry

spring onions

vegetable oil

tomatoes

curry powder

400 grams/14 ounces boneless skinless chicken thigh, cut into 2.5cm/1in pieces

milliliters/3½fl oz Greek-style natural yoghurt, plus extra to serve

salt and pepper

rice

A wonderfully quick and tasty chicken curry from MasterChef Shelina Permalloo.

Simple chicken curry

This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice.

Creamy chicken korma

cloves

cardamom pods, crushed

skinless, boneless chicken breasts,

cm/1½in piece of fresh ginger, peeled and grated

tsp coriander

¼ tsp ground allspice

1½ tsp ground cumin

½ tsp ground turmeric

tsp mild chilli powder

tomato purée

grams/3 almonds

250 milliliters/8fl oz chicken stock

200 milliliters/7fl oz whipping cream

almonds,

chopped coriander, to garnish (optional)

This saag paneer recipe is so tasty and very easy to make. It's widely eaten across India but this version hails from Punjab. 

Saag paneer

large-leaf spinach (250 grams/9 ounces)

vegetable oil,

225 grams/8 ounces paneer cheese, cut into bite-sized cubes

tbsp butter, for frying, plus extra for mashing (optional)

onion, roughly chopped

green chillies, chopped

2–3 garlic cloves, roughly chopped

fresh root ginger, peeled and roughly chopped

salt

cumin seeds

tsp garam masala

turmeric

tbsp polenta

This Maylasian-style, coconutty, veg-packed slow cooker chicken curry is easy to prepare for the family. It's mild enoug for all the family.

Equipment and preparation: For this recipe, you will need a 4.5 litre/8 pint slow-cooker.


Slow cooker chicken curry

onions, quartered

grams/¾oz fresh root ginger,

garlic cloves,

tsp dried chilli flakes

tsp turmeric

chicken thighs, boned, skinned, halved

cinnamon

star anise

waxy potatoes, peeled, cut into 3cm/1¼in chunks

carrots, peeled, sliced into 1.5cm/½in rounds

tbsp cornflour

coconut milk

green beans,

black pepper

The word ‘bhuna’ means to fry and, in this recipe, it is key to fry the onions and tomatoes really well until the oil begins to leave the sides of the pan. The secret to a really good chicken bhuna is to not add any water as all the flavour comes from the spices and onions. 

Each serving provides 357 kcal, 39.5g protein, 9g carbohydrates (of which 6.5g sugars), 17.5g fat (of which 3g saturates), 3.5g fibre and 1.2g salt.

Chicken bhuna

garlic cloves, finely grated

root

tsp cumin

tbsp coriander

tbsp Greek-style yoghurt

grams/1lb 10 ounces chicken thighs, boneless and skin removed, cut into bite-sized pieces

100 grams/3½oz tomatoes, roughly chopped

300 grams/10½oz brown onions, finely chopped (about 2 medium onions)

tsp fennel seeds,

tsp black pepper

coriander,

Use your slow cooker for this simple beef curry - it’s full of flavour and guarantees meltingly tender beef. Serve with rice and naan bread.

Each serving provides 334 kcal, 33g protein, 12g carbohydrates (of which 10g sugars), 16.5g fat (of which 5g saturates), 2g fibre and 0.3g salt.

Slow cooker beef curry

tbsp sunflower oil

beef

onions, finely chopped

garlic cloves, finely chopped

chillies, finely chopped, plus extra to taste

natural yoghurt

coriander (optional)

This rich and satisfying lamb and lentil curry uses a great-value cut of meat for a tasty dinner on a budget. This dish is great for making ahead, check the tips section for freezing instructions. 

This meal provides 490 kcal, 36g protein, 28g carbohydrate (of which 7g sugars), 26g fat (of which 9g saturates), 5g fibre and 2.3g salt per portion. 




Lamb and lentil curry

lamb

onions, roughly chopped

garlic cloves, roughly chopped

tbsp medium curry paste

150 grams/5½oz dried split red lentils, rinsed and drained

grams/2½oz curly kale spinach

Much as I love a home-cooked curry, I needed a faster way of making them. So this is my speedy curry solution: lamb bhuna with a sauce that gets blitzed in a food processor before being cooked.

Each serving provides 763 kcal, 48g protein, 48g carbohydrate (of which 5g sugars), 41g fat (of which 13g saturates), 6g fibre and 3.3g salt. 


Lamb bhuna

100 milliliters/3½fl oz olive oil

onions,

green pepper, seeds removed, roughly chopped

red chillies,

800 grams/1lb 12 ounces boneless diced lamb leg

grams/½oz fresh coriander, chopped

200 grams/7 ounces self-raising flour,

tbsp garlic granules

tsp caster sugar

Heavenly slow-cooked lamb in a rich Madras curry with spicy potatoes. A perfect Saturday night dish.

Lamb madras with bombay potatoes

x 2.5kg/5½lb shoulder of lamb

coriander seeds

tbsp fenugreek seeds

mustard seeds

fennel seeds

tsp black peppercorns

tbsp turmeric

green bird’s-eye chilli

1½cm/¾in root ginger,

onion, thinly sliced

curry leaves

cardamom pods

bay leaves

200 milliliters/7fl oz beef stock

tamarind paste

potatoes,

½ tsp chilli powder

¼ tsp ground turmeric

An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Each serving provides 335 kcal, 9g protein, 41g carbohydrate (of which 14.5g sugars), 12.5g fat (of which 1.5g saturates), 10g fibre and 0.5g salt.

Easy vegetable curry

potatoes

carrot,

cauliflower (around 300 grams/10½oz),

tbsp sunflower or vegetable oil

onion,

tbsp curry powder

300 milliliters/10fl oz vegetable or chicken stock

peas

plain yoghurt

mango chutney, to serve

An easy vegan butternut squash and chickpea curry that freezes well.

Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt.

Butternut squash and chickpea curry

tbsp black mustard seeds

cardamom pods, split

garlic cloves, grated

fresh root ginger, finely grated

litre/1¾ pint hot vegetable stock

250 milliliters/9fl oz coconut cream

x 250 grams/9 ounces pouches ready-cooked pilau rice

cucumber, tomato and red onion salad

This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it. 

Butternut squash and sweet potato curry

red onion,

red chillies, stalks removed and cut into three

ginger,

garlic cloves, halved

turmeric,

tsp sea salt flakes,

tbsp coconut oil oil

x coconut milk

350 milliliters/12fl oz vegetable stock

sweet potatoes, peeled and cut into large bite-sized pieces

butternut squash, peeled, de-seeded and cut into bite-sized pieces

grams/10½oz black Venus rice, to serve

limes,

This creamy coconut chicken curry hails from Sri Lanka. The roasted curry powder gives a wonderful toasted aroma to the finished curry.

Top 16 best curry recipes from across the web

The most viewed best curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea, spinach and egg curry

Chicken katsu

Easy chicken curry

Creamy chicken korma

Saag paneer

Slow cooker chicken curry

Chicken bhuna

Slow cooker beef curry

Lamb and lentil curry

Lamb bhuna

Lamb madras with bombay potatoes

Easy vegetable curry

Butternut squash and chickpea curry

Butternut squash and sweet potato c...

Chicken and coconut curry

Tarka base

Top 16 best curry recipes from across the web

The most viewed best curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea, spinach and egg curry

Chicken katsu

Easy chicken curry

Creamy chicken korma

Saag paneer

Slow cooker chicken curry

Chicken bhuna

Slow cooker beef curry

Lamb and lentil curry

Lamb bhuna

Lamb madras with bombay potatoes

Easy vegetable curry

Butternut squash and chickpea curry

Butternut squash and sweet potato c...

Chicken and coconut curry

Tarka base

The most viewed best curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine