The 20 Best Curry Recipes | Curry
It was dal who did it, in Luton, Lucknow, London. When the raisin-filled school dinners of my childhood were replaced by sophisticated South Asian cuisine. Here, too, we celebrate something from the wider world of curry: recipes from Nigeria, Japan, Vietnam, the Caribbean. From Uyen Luu’s ginger duck to Shuko Oda’s keema curry, as well as Asma Khan’s saag paneer and Lopè Ariyo’s lamb. There is a pumpkin curry, a prawn curry, a black-eyed bean curry; Vivek Singh’s perfect vindaloo, Meera Sodha’s tomato curry and Madhur Jaffrey’s incomparable chicken korma. In short, the 20 best curry dishes from some of the best cookery writers.
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A rich, satisfying, meatless weeknight meal that can be eaten with bread or rice.
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The acidity of fermented dairy works with the Maillard reaction to create sweet-sour flavor and new aroma molecules in vegetables.
Roasted cauliflower in turmeric kefir. Photography: Nik Sharma
This intense Goan curry is the authentic McCoy, true to its Portuguese origins without potatoes.
Pork vindalho. Photograph: Jean Cazals/The Observer
This canned roasting version of the comfort dish uses Egyptian red lentils to avoid pre-soaking, with added limes for a spicy kick.
Lime and coconut dal. Cinematography: David Loftus
Traditionally in southern Thailand, this vibrant curry is made with goat, but this version uses chicken.
Kaeng khiao wan: Thai green curry. Photograph: Jean Cazals/The Observer
The simplicity of this Pakistani Punjab dish is a celebration of what the land has to offer.
Punjabi aloo gosht. Cinematography: Joanna Yee
You can keep this dish vegan or customize it with a poached egg or grilled lamb chop.
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Curried Coconut Chickpeas and Roasted Maple Spiced Winter Ground Provision. Photograph: Jean Cazals/The Observer
Perfect for a family gathering – use filleted fish to make things easier for you and your guests.
Macher jhol: Bengali fish curry. Cinematography: Kim Lightbody
Store-bought curry pastes are no match for taking the time to grind fresh spices for this complex and aromatic dish.
Gaeng massaman – massaman curry. Photograph: Jean Cazals/The Observer
This mild Sri Lankan dish evokes sunny days in Colombo.
Crispy fried eggs with coconut curry and coriander sambol. Photograph: Jean Cazals/The Observer
This fragrant vegan dish is a delicious way to cook any type of pumpkin.
Shwe payon thee hin: pumpkin curry. Photography: Martin Poole
A great treat on cold winter nights with the comfort of melting potatoes and succulent eggplant.
Duck curry with aubergine and bamboo. Photograph: Jean Cazals/The Observer
The homemade massalé blend used here evokes the aromatic spice gardens of the Seychelles.
Seychelles cari koko – prawns with tamarind and coconut.
Photography: Yuki Sugiura
A rich and creamy dish of authentic Indian feast.
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Shahi murgh korma – real chicken korma. Photograph: Jean Cazals/The Observer
A Nigerian street staple is transformed into a memorable home-cooked dish.
Suya lamb curry. Cinematography: Ellis Parrinder
The sweetness and tartness of tomatoes combine with classic pickling spices in this luxurious vegan dish.
Tomato curry. Cinematography: David Loftus
The umami flavors of this milder spicy keema are thanks to a fish-based dashi.
Dashi keema curry with onsen tamago egg. Photograph: Jean Cazals/The Observer
The addition of dark chocolate gives this dish extra complexity.
Aubergine curry, coleslaw and roti. Photo: Romas Foord/The Observer
This timeless Mughal recipe should be served with Indian bread or rice and a bowl of yogurt.
Paalag gosht from Masroor Ahmed: Mughlai lamb. Photography: William Lingwood
This spicy vegan dish is incredibly popular at the Refugee Community Kitchen.
Punjabi lobia – black-eyed bean curry. Photograph: Jean Cazals/The Observer
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