indian curry recipe

Quick &amp; easy pumpkin cauliflower curry recipe made with canned pumpkin, coconut milk, curry paste &amp; lots of vegetables for a healthy vegetarian dinner.

Easy Pumpkin Cauliflower Curry

oil,

green curry paste

onion,

ginger

garlic (about 6 cloves)

coconut milk

pumpkin puree (15 ounce)

cauliflower florets (small bite-sized pieces)

red bell pepper,

peas

soy sauce

turmeric powder

sugar

hot cooked rice

lime cilantro

cashews pieces,

In a large saute pan or cast iron skillet, heat the oil and curry over medium to medium-high heat, stirring to combine it well. Let it cook until it starts to smell very fragrant and is well combined, about 2 minutes.

Add the onion and cook until soft, about 5 minutes.

Add the ginger and garlic and cook until fragrant, about 30 seconds.

Pour in the coconut milk and add the pumpkin puree. Stir to combine.

Add the cauliflower pieces. Bring the mixture to a simmer and let it cook, stirring often, for 10-15 minutes or until the cauliflower is tender but not mushy.

Stir in the bell pepper, peas, soy sauce, turmeric powder, and sugar. Simmer for an additional 5 to 10 minutes until the veggies are tender (but not overcooked) and everything is well combined.

Serve the curry over hot cooked rice with a dash of fish sauce, a sprinkle of chopped cilantro, and a squeeze of fresh lime on the top. Don&#8217;t skip these &#8211; they are a must for finishing off the dish. More soy sauce to taste can be substituted for the fish sauce. You can also add a few tablespoons of cashews to the top before eating.

This Basic Indian Curry is a delicious traditional Indian curry recipe made in the Instant Pot! This curry recipe is low-carb and packed with Indian flavor.

Basic Indian Curry Recipe | Pressure Cooker Curry Recipe

Boneless Pork Shoulder (diced into 2 inch cubes)

onions, chopped

Canned Tomatoes (undrained)

Garlic

Ginger

Garam Masala (divided)

Kosher Salt

Turmeric

Cayenne Pepper

Water

Add chicken, pork, or chickpeas along with onions,  tomatoes,  ginger,  garlic,  1  teaspoon  of  the  garam  masala,  salt,  turmeric,  and  cayenne  in  the  inner  liner  of  your  Instant  pot  or  pressure  cooker.  

Cook  for  15  minutes  at  high  pressure.  At  the  end  of  the  cooking  time,  allow  the  pot  to  rest  undisturbed  for  10  minutes  and  then  release  any  remaining  pressure.&nbsp; &nbsp;&nbsp;

Add  the  remaining  teaspoon  of  garam  masala  and  stir  well.

Mango chicken curry is an incredibly delicious Indian curry recipe. The fresh or frozen mangos give the curry the perfect sweetness without adding any sugar. This easy 30-minute dinner recipe is sure to become a family favorite!

Mango Chicken Curry

coconut oil

garlic cloves, smashed

ginger, chopped

curry powder

salt and pepper

ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)

lb. boneless chicken thighs, chopped (can sub chicken breasts)

cilantro,

Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.

Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.

Return the sauce to the frying pan then ad the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.

When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.

This was so delicious! Best of all it was easy and quick! We had it with rice and naan. Thank you for another recipe we’ll be adding to our rotation!

I made this last night and the family went crazy for it. I was hoping for leftovers but there wasn't a drop left. The only thing I would do differently next time is to double the batch!

Thank you Kristen for sharing this recipe with us. I haven't tried chicken curry with mango. I will definitely try this at home after all this is the good time to practice new dishes at home.

My new favorite curry recipe! The mango flavor was very pronounced which I wasn't expecting. Loved it!

I made this dish last night. Everyone loved it. I didn't have coconut milk, so i replaced with yogurt. Next time i will def make the effort to buy coconut milk. I will be making it again, was very easy to make. Thank you

Hi Kristen,
This recipe is delicious!! I absolutely love it!
Question - would it make a difference if I were to pre-cook the chicken slices before adding them to the mango sauce? It’s because it took a while for them to cook inside the sauce in my case.  
Thanks,
Nicky

A major hit tonight. We couldn’t stop eating this! I had one very over-ripe mango and one very over-ripe peach and this was a perfect home for them. I only had 2 mangoes, one over-ripe and one was fine so I added the peach instead of the third Mango. I used chicken breasts and omitted the salt out of necessity for our family. I used three different curry powders, Penzeys sweet, hot and Maharajah and was rewarded with a nice little kick.  Served over jasmine rice this will definitely be a welcome addition to our family favorites. Thank you! 

Huge hit in our house tonight! With one over-ripe mango and one over-ripe peach I warned something new &amp; different and this hit the spot. The extra ripe fruit made the blending a breeze and a nice firm mango to finish worked well So delicious we couldn’t stop eating it. I used chicken breast and a mix of 3 curry powders, hot, sweet &amp; Maharajah and was rewarded with a nice little kick. This will definitely become a family favorite. 

We really enjoyed the Curry Mango Chicken recipe.  I used skinless chicken breasts rather than thighs.  I hadn't cooked an Indian recipe from scratch previously, so I appreciated the advice to cook the raw chicken in the mixture rather than grill the chicken first.  Thanks for sharing that tip.  I think in the future I would use just 2 mangoes rather than 3 and add another Indian spice in with the curry too.

I also appreciated the serving suggestions.

Thanks for taking the time to share a really great recipe with all of us!  It is definitely a keeper.

Such a flavourful and simple recipe. I couldn’t believe it was me that made it when I tasted it. I followed the recipe exactly apart from adding some extra mango as I had a lot going out of date. I usually grill/fry chicken before adding to curry but added it straight to the sauce for this and it was amazing, so will definitely be using this tip in the future. Thank you !!

This was great. Any suggestions on how to add more spice?

Anow a favourite recipe, absolutely delish!

https://content.jwplatform.com/videos/0x8WCR3t.mp4

“Curry leaves work well here with their citrusy note. They’re sold in supermarkets," says Phoebe Wood.

Easy fish curry recipe

tbs coconut oil

spring onions, white part finely chopped, green part thinly sliced

curry leaves,

green chillies, finely chopped

tsp each ground turmeric & whole cardamom pods

Roma tomatoes, roughly chopped

skinless firm white fish,

tbs fish sauce

lime juice,

tsp caster sugar

Store-bought roti, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

This South Indian Baked Eggplant Curry is made in the oven instead of the skillet.  Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice or as soup! It&#39;s Glutenfree, nutfree and also soyfree.

South Indian Eggplant Curry Baked Recipe

coriander

cumin

black pepper

cayenne

salt

eggplant

red onion (thinly sliced about 3/4 cup)

garlic

mustard seeds

fenugreek seeds

curry leaves (fresh or frozen or dried)

tomato puree (use unseasoned tomato sauce

split red lentils ((Masoor dal))

cilantro and lemon juice

Bake the eggplant: To a 9x11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.

If the spices are getting too clumped up, add splashes of some water or few teaspoons of water so that the mixture is like a thin spice paste.

Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.

Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.

Meanwhile, make the tempering with  mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.

Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly.

Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.

If the sauce has thickened too much, you can gradually add in about 1/2 cup of warm non-dairy milk and mix in. Taste and adjust salt and flavor. Add more salt, spices if needed then mix in.

Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa, or serve with garlic bread as bowl of soup.

To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.

Gobi masala is a fragrant cauliflower curry with Indian spices and a rich, spicy gravy. Make this gobi recipe for a healthy vegetarian meal.

Gobi Masala (Cauliflower Curry)

cauliflower

turmeric

tsp red chili powder

tsp kosher salt

tbsp ghee (butter or vegetable oil)

Indian bay leaf ((optional))

coriander seeds

curry leaves

red onion (diced)

ginger paste

tomatoes (chopped)

tsp garam masala

cilantro leaves

Rinse the cauliflower in a colander and shake off excess water. Sprinkle with turmeric, red chili powder and salt, tossing to coat.

Melt the ghee in a wok over medium heat. Quickly fry the cauliflower for several minutes until golden and slightly browned. Remove and set aside.

Add ghee and quickly fry the bay leaf, coriander seeds and curry leaves for a minute. Add the onion, salt and saute over medium heat until translucent and cooked down, about 5-6 minutes. Add the garlic and ginger and cook another 2 minutes stirring often.

Add the tomatoes, garam masala, red chili powder and turmeric. Cook for 5 minutes on low, covered. Remove lid, remove and discard the bay leaf and mash with back of spoon or puree if you prefer using an immersion blender for a smoother masala sauce.

Add the pan fried cauliflower and 1/4 cup water. Toss to coat and cover. Cook another 10 minutes or until fork tender.

Serve garnished with cilantro leaves.

Mango curry is an aromatic Indian dish of tender chicken in spicy-sweet mango sauce. Make this chicken curry recipe for dinner tonight!

Mango Curry Chicken + Video

lbs chicken breast

mango chunks (thawed if frozen)

plain Greek yogurt

lemon juice

tbsp sugar

tsp garam masala seasoning ((See Note 2))

tsp cumin

cayenne pepper (See Note 3)

vegetable oil

full fat coconut milk (or cream)

cilantro

chopped cashews or almonds (optional)

Whisk marinade ingredients to combine, then add to a bowl with chicken. Cover and refrigerate for an hour.

Using an immersion blender or stick blender, puree the mango and set aside.

Heat vegetable oil over high heat in large fry pan. Add marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn&#039;t really brown due to the marinade.

Add mango puree and coconut milk or cream, stirring to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.

Season with salt if needed. Remove from heat. Serve over steamed rice of choice. Garnish with cilantro leaves and chopped nuts if desired.

https://content.jwplatform.com/videos/j1T5MXJ7.mp4

Top 7 indian curry recipe recipes from across the web

The most viewed indian curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Pumpkin Cauliflower Curry

Basic Indian Curry Recipe | Pressur...

Mango Chicken Curry

Easy fish curry recipe

South Indian Eggplant Curry Baked R...

Gobi Masala (Cauliflower Curry)

Mango Curry Chicken + Video

Top 7 indian curry recipe recipes from across the web

The most viewed indian curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pumpkin Cauliflower Curry

Basic Indian Curry Recipe | Pressur...

Mango Chicken Curry

Easy fish curry recipe

South Indian Eggplant Curry Baked R...

Gobi Masala (Cauliflower Curry)

Mango Curry Chicken + Video

The most viewed indian curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine