15 Easy Curry Recipes

Did you know that over 70% of home cooks say curry dishes seem too complicated to make? You'll be surprised to learn that creating authentic, flavorful curries doesn't require hours in the kitchen or a pantry full of exotic spices. Whether you're craving the creamy richness of Butter Chicken or the fresh zing of Thai Green Curry, these 15 simplified recipes will help you master the essentials of curry-making in 30 minutes or less. Let's transform your weeknight dinner routine with these approachable curry classics.

30-Minute Butter Chicken

Butter chicken, also known as murgh makhani, is one of India's most beloved curry dishes that has gained worldwide popularity for its rich, creamy texture and mild, yet complex flavors. This simplified version maintains the authentic taste while reducing the traditional preparation time, making it perfect for busy weeknight dinners.

The dish combines tender chicken pieces in a luxurious tomato-based sauce enriched with butter and cream. While traditional recipes often require marinating the chicken overnight and cooking for several hours, this quick version delivers similar results in under an hour without compromising on taste.

Ingredients:

• 1.5 lbs boneless chicken thighs, cut into pieces
• 2 cups tomato puree
• 1 cup heavy cream
• 1/2 cup butter
• 2 tablespoons garam masala
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 tablespoon red chili powder
• 1 medium onion, finely chopped
• 2 tablespoons kasuri methi (dried fenugreek leaves)
• 1 tablespoon sugar
• Salt to taste
• Oil for cooking

Begin by heating oil in a large pan over medium heat. Sauté the onions until golden brown, then add ginger and garlic paste. Cook for 2-3 minutes until fragrant. Add the chicken pieces and cook until they start to brown. Stir in the spices and cook for another minute.

Pour in the tomato puree and simmer for 15-20 minutes until the chicken is cooked through and the sauce begins to thicken. Reduce heat to low, add butter and cream, stirring continuously to prevent curdling. Add kasuri methi and sugar, then simmer for an additional 5-7 minutes until the sauce reaches your desired consistency.

For best results, use chicken thighs instead of breast meat as they remain more tender and juicy. The sauce can be made smoother by blending the tomato-based gravy before adding cream and butter. If the sauce becomes too thick, thin it with a little chicken stock or water. Always taste and adjust seasonings at the end, as the cream can dilute the spices.

Quick Thai Red Curry With Vegetables

Thai Red Curry with Vegetables is a vibrant, aromatic dish that combines the rich flavors of coconut milk with spicy red curry paste and an assortment of fresh vegetables. This meat-free version focuses on creating a satisfying meal that can be prepared in under 30 minutes, making it perfect for busy weeknight dinners.

The key to this recipe's success lies in using quality Thai red curry paste and full-fat coconut milk, which form the base of the creamy, spicy sauce. The combination of colorful vegetables not only provides excellent nutritional value but also creates an appealing visual presentation that makes this dish as beautiful as it's delicious.

Ingredients:

• 2 cans (14 oz each) coconut milk
• 3-4 tablespoons Thai red curry paste
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 carrots, sliced
• 1 cup bamboo shoots
• 1 cup snap peas
• 1 small eggplant, cubed
• 1 cup broccoli florets
• 4 kaffir lime leaves (optional)
• 1 cup Thai basil leaves
• 2 tablespoons vegetable oil
• Jasmine rice for serving

Heat vegetable oil in a large wok or deep skillet over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant. Pour in the coconut milk and stir until well combined. Add soy sauce and brown sugar, bringing the mixture to a gentle simmer.

Add the firmer vegetables first (carrots, eggplant) and cook for 5 minutes. Follow with bell peppers, bamboo shoots, and broccoli, cooking for another 3-4 minutes. Finally, add the snap peas and kaffir lime leaves, cooking until all vegetables are tender but still crisp. Remove from heat and stir in Thai basil leaves just before serving over jasmine rice.

For best results, avoid stirring the curry too frequently once the coconut milk is added, as this can cause the sauce to separate. If the curry becomes too thick, add a small amount of water or vegetable broth to achieve desired consistency. Store leftovers in an airtight container for up to 3 days, though the vegetables may become softer upon reheating.

Chickpea and Spinach Coconut Curry

This aromatic chickpea and spinach coconut curry combines the richness of Indian spices with the creamy sweetness of coconut milk. The combination of protein-packed chickpeas and nutrient-rich spinach creates a satisfying vegetarian main dish that can be served with rice or flatbread.

The dish takes approximately 30 minutes to prepare and cook, making it perfect for busy weeknight dinners. Its mild heat level can be adjusted to taste, and the leftovers taste even better the next day as the flavors continue to develop.

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 6 cups fresh spinach, roughly chopped
• 1 can (14 oz) coconut milk
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro for garnish

Heat oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and ginger. Cook for another minute. Add all dry spices and stir constantly for 30 seconds to bloom the flavors. Pour in the coconut milk, stirring to combine, then add chickpeas. Bring to a simmer and cook for 10 minutes.

Add the spinach in batches, stirring until wilted. Simmer for an additional 5 minutes until the curry reaches desired consistency. Finish with lime juice and adjust seasoning with salt and pepper.

For best results, use full-fat coconut milk and fresh spinach rather than frozen. The curry can be stored in an airtight container in the refrigerator for up to 4 days. If the sauce becomes too thick when reheating, thin it with a splash of water or coconut milk.

One-Pot Yellow Dal

One-Pot Yellow Dal is a comforting and protein-rich Indian dish that has been a staple in South Asian households for generations. Made primarily with yellow split peas (toor dal) or yellow lentils (moong dal), this dish offers a perfect balance of nutrition and flavor while remaining incredibly easy to prepare.

This version of dal comes together in a single pot, making it ideal for busy weeknight dinners or meal prep. The combination of aromatic spices, gentle heat from chilies, and the natural creaminess of cooked lentils creates a satisfying dish that pairs perfectly with rice, roti, or naan bread.

• 1 cup yellow split peas or yellow lentils
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 medium tomatoes, diced
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 3 tablespoons ghee or oil
• Salt to taste
• 4 cups water
• Fresh cilantro for garnish
• 1 lemon, cut into wedges

Rinse the lentils thoroughly until the water runs clear, then add them to a large pot with 4 cups of water. Bring to a boil, then reduce heat and add turmeric powder. Simmer for 20-25 minutes until lentils are soft and beginning to break down.

While the lentils cook, heat ghee in a separate pan and add cumin seeds. Once they sizzle, add onions and cook until golden brown. Add garlic, ginger, green chilies, and tomatoes, cooking until tomatoes soften.

Combine the onion mixture with the cooked lentils, add salt and red chili powder, and simmer for an additional 5-7 minutes until the dal reaches desired consistency. Mash some lentils against the side of the pot to create a creamier texture. Garnish with fresh cilantro and serve hot with lemon wedges.

For best results, adjust the consistency of the dal according to preference – add hot water to thin it out or simmer longer to thicken. The dal will naturally thicken as it cools, so make it slightly thinner than your desired final consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating with a splash of water to restore the original consistency.

Easy Green Thai Curry With Shrimp

Green Thai curry with shrimp combines the vibrant flavors of Thailand with the convenience of a quick weeknight meal. The aromatic blend of green curry paste, coconut milk, and fresh vegetables creates a perfect balance of heat and creaminess, while succulent shrimp adds a delicate seafood element to this classic Asian dish.

This recipe takes approximately 30 minutes to prepare and serves 4 people. The key to achieving authentic Thai flavor lies in using quality green curry paste and full-fat coconut milk, which provides the richest, most satisfying results.

• 1 pound large shrimp, peeled and deveined
• 2 cans (14 oz each) coconut milk
• 3 tablespoons green curry paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 cup bamboo shoots
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup Thai basil leaves
• 2 kaffir lime leaves
• 2 tablespoons vegetable oil
• 2 cups jasmine rice, cooked

Heat vegetable oil in a large wok or deep skillet over medium heat. Add green curry paste and fry for 1-2 minutes until fragrant. Pour in coconut milk and bring to a gentle simmer, stirring to combine the curry paste evenly. Add fish sauce, sugar, and kaffir lime leaves, then simmer for 5 minutes until the sauce slightly thickens.

Add bamboo shoots, bell pepper, and snap peas to the simmering curry sauce. Cook for 3-4 minutes until vegetables are tender-crisp. Add shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat and stir in Thai basil leaves.

For best results, use room temperature coconut milk and avoid boiling the curry once the coconut milk is added, as this can cause separation. If green curry paste is too spicy, start with less and adjust to taste. The curry can be stored in an airtight container in the refrigerator for up to 2 days, though the vegetables may soften over time.

Weeknight Beef Madras

A classic Beef Madras brings the vibrant flavors of South Indian cuisine right to your dinner table. This rich, spicy curry combines tender chunks of beef with a complex blend of spices and a tomato-based sauce that's both aromatic and deeply satisfying.

While traditional Madras curry can take hours to prepare, this weeknight version maintains authentic flavors while cutting down on cooking time by using pre-ground spices and pressure cooking techniques. The result is a warming, restaurant-quality dish that can be ready in about an hour.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tablespoons Madras curry powder
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2-inch piece ginger, grated
• 2 tomatoes, diced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 can coconut milk
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 bay leaves
• Fresh cilantro for garnish

Heat oil in a large pot or pressure cooker over medium-high heat. Brown the beef in batches until well-seared on all sides. Remove and set aside. In the same pot, sauté onions until golden, then add garlic and ginger. Stir in curry powder and cook until fragrant. Return beef to the pot, add remaining ingredients except cilantro, and bring to a simmer. If using a pressure cooker, cook for 25 minutes at high pressure; if using a regular pot, simmer covered for 1.5 hours or until meat is tender.

For best results, marinate the beef in half the curry powder, salt, and pepper for at least 30 minutes before cooking. The curry can be made ahead and reheated, as the flavors often improve the next day. Serve hot with steamed rice or naan bread, and adjust the spiciness by varying the amount of curry powder used.

Simple Vegetable Korma

Vegetable Korma is a mild and creamy Indian curry that combines mixed vegetables with a rich, nutty sauce. This comforting dish is perfect for those who prefer their curries without excessive heat, making it an excellent choice for family dinners or introducing someone to Indian cuisine.

Unlike many Indian dishes that rely on complex spice combinations, this simplified version of Vegetable Korma maintains authentic flavors while using readily available ingredients. The sauce's foundation comes from cashews and coconut milk, creating a smooth, luxurious texture that perfectly coats the vegetables.

• 2 medium potatoes, cubed
• 2 carrots, sliced
• 1 cup green peas
• 1 cup cauliflower florets
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 cup coconut milk
• 1/2 cup cashews, soaked
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1/4 cup cream
• Fresh cilantro for garnish

Begin by soaking the cashews in hot water for 15 minutes, then blend them into a smooth paste with coconut milk. Heat oil in a large pan over medium heat and add cumin seeds until they sizzle. Add onions and cook until golden brown, then add garlic and ginger, cooking for another minute. Add the spices and stir for 30 seconds.

Add the vegetables to the pan and cook for 5 minutes, stirring occasionally. Pour in the cashew-coconut mixture and bring to a gentle simmer. Cover and cook for 15-20 minutes until the vegetables are tender, stirring occasionally to prevent sticking. Finally, stir in the cream and garnish with fresh cilantro.

For best results, cut all vegetables into similarly sized pieces to ensure even cooking. The curry can be made ahead and reheated, as the flavors often improve after resting. If the sauce becomes too thick, thin it with a splash of water or coconut milk. Store leftovers in an airtight container in the refrigerator for up to three days.

Quick Japanese Curry

This quick version uses store-bought curry roux blocks to achieve authentic flavor without the lengthy process of making curry paste from scratch. The dish features tender chunks of meat, carrots, potatoes, and onions in a velvety sauce that's perfect served over steamed rice.

Ingredients:

• 1 pound boneless chicken thighs, cut into chunks
• 2 medium onions, diced
• 2 large potatoes, cubed
• 2 carrots, cut into chunks
• 2 tablespoons vegetable oil
• 4 cups water
• 1 package (220g) Japanese curry roux blocks
• 2 cups white rice for serving
• Salt and pepper to taste

Heat oil in a large pot over medium heat and brown the chicken pieces until golden. Add onions and cook until translucent.

Add potatoes and carrots, stirring briefly. Pour in water, bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender. Break the curry roux into pieces and add to the pot, stirring until completely dissolved. Simmer for an additional 5-10 minutes until the sauce thickens to desired consistency.

For best results, let the curry rest for 10-15 minutes after cooking – this allows the sauce to thicken further and the flavors to develop more fully. Serve hot over freshly steamed rice. Some Japanese curry shops add their own secret ingredients like grated apple, honey, or a dash of soy sauce for extra depth of flavor; feel free to experiment with these additions.

Coconut Fish Curry

Coconut fish curry is a creamy, aromatic dish that combines the richness of coconut milk with perfectly cooked fish and a blend of warming spices. This Thai-inspired curry strikes an ideal balance between sweet, savory, and spicy flavors, making it a comforting meal for any occasion.

The beauty of this recipe lies in its simplicity and versatility. While white fish like cod or halibut works exceptionally well, you can use any firm fish that's readily available. The coconut milk base creates a luxurious sauce that's perfect for serving over steamed rice or with warm naan bread.

• 1.5 lbs white fish fillets, cut into chunks
• 2 cans (14 oz each) coconut milk
• 2 tablespoons curry powder
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 1 lime, juiced
• 2 kaffir lime leaves (optional)
• 1 red chili, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish

Heat oil in a large pan over medium heat and sauté onions until translucent. Add garlic and ginger, cooking for another minute until fragrant. Stir in curry powder and cook for 30 seconds to bloom the spices. Pour in coconut milk, fish sauce, and kaffir lime leaves if using. Bring to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld.

Add the fish chunks to the simmering sauce and cook for 5-6 minutes until the fish is just cooked through. Be careful not to overcook the fish. Finish with lime juice, adjust seasoning with salt and pepper, and garnish with fresh cilantro and sliced chilies.

For best results, ensure your fish is at room temperature before cooking and pat it dry with paper towels. The curry sauce can be made ahead of time, but add the fish only when ready to serve. If the sauce becomes too thick, thin it with a little water or stock. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Easy Paneer Tikka Masala

Easy Paneer Tikka Masala is a beloved North Indian dish that combines grilled paneer (Indian cottage cheese) with a rich, creamy tomato-based curry sauce. This vegetarian dish balances the smokiness of grilled paneer with the aromatic blend of traditional Indian spices, creating a harmonious mixture of flavors that's both comforting and sophisticated.

While traditional preparations can be complex and time-consuming, this simplified version maintains the authentic taste while reducing the preparation time and complexity. The dish pairs perfectly with naan bread or steamed rice and can be adjusted to suit different spice preferences without losing its essential character.

Ingredients:

• 400g paneer, cut into cubes
• 2 cups tomato puree
• 1 cup heavy cream
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons butter
• 2 tablespoons oil
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon tomato paste
• Salt to taste
• Fresh cilantro for garnish

Marinate the paneer cubes in a mixture of yogurt, ginger-garlic paste, and spices for 30 minutes. While the paneer marinates, prepare the curry base by sautéing onions until golden brown, then adding the tomato puree and spices. Cook this mixture until the oil separates from the sauce.

Grill or pan-fry the marinated paneer until slightly charred, then add it to the simmering curry sauce. Finally, stir in the cream and let the curry simmer for 5-7 minutes until it reaches the desired consistency. The sauce should be rich and creamy, coating the paneer pieces evenly. Garnish with fresh cilantro before serving.

For best results, avoid overcooking the paneer as it can become tough and chewy. If you're unable to find paneer, you can substitute it with extra-firm tofu, though the texture and taste will be different. Store-bought paneer should be soaked in hot water for 10 minutes before use to soften it and ensure better absorption of the marinade. The curry can be made ahead and reheated, but add the cream only just before serving to prevent it from splitting.

Quick Sweet Potato and Lentil Curry

Quick Sweet Potato and Lentil Curry is a hearty, nutritious dish that combines the natural sweetness of sweet potatoes with protein-rich lentils in a warming curry sauce. This vegetarian-friendly meal delivers complex flavors while being surprisingly simple to prepare, making it perfect for busy weeknight dinners.

The combination of red lentils, which cook quickly and break down to create a creamy texture, with chunks of tender sweet potato creates a satisfying meal that's both filling and healthy. The curry spices not only provide deep flavor but also offer various health benefits, while the coconut milk adds richness and helps balance the spices.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 lime, cut into wedges

Heat oil in a large pot over medium heat and sauté onions until translucent. Add garlic and ginger, cooking for another minute until fragrant. Stir in all the spices and cook for 30 seconds to bloom their flavors. Add sweet potatoes, lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender and lentils are fully cooked. Season with salt and pepper to taste.

For best results, stir the curry occasionally to prevent the lentils from sticking to the bottom of the pot. The consistency should be thick and creamy; if it becomes too thick, add a splash of water or broth. Serve hot over rice, garnished with fresh cilantro and a squeeze of lime juice.

Simple Chicken Vindaloo

Chicken Vindaloo, originating from Goa, India, is a fiery curry known for its bold flavors and tangy heat. While traditional versions can be complex, this simplified recipe maintains the dish's signature taste while making it accessible for home cooks.

This version of Vindaloo balances the heat of chilies with the tanginess of vinegar and warmth of aromatic spices. The dish is characterized by tender chunks of chicken swimming in a rich, reddish-brown gravy that's both spicy and slightly sour, making it perfect served over steamed rice or with naan bread.

• 2 lbs chicken thighs, cut into chunks
• 6 dried red chilies
• 8 garlic cloves
• 1 inch ginger piece
• 2 onions, finely chopped
• 2 tablespoons white vinegar
• 2 tablespoons vegetable oil
• 2 teaspoons turmeric powder
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon black peppercorns
• 4 cloves
• 1 cinnamon stick
• 2 tablespoons tomato paste
• Salt to taste
• Water as needed

Make a paste by blending the dried chilies, garlic, ginger, and spices with vinegar. Heat oil in a large pot over medium heat and sauté onions until golden brown. Add the spice paste and cook for 5 minutes until fragrant. Add the chicken pieces and tomato paste, stirring to coat well. Cook for 2-3 minutes.

Add enough water to create a gravy, bring to a boil, then reduce heat and simmer for 30-35 minutes until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking, and adjust seasoning to taste.

For best results, make this dish a day ahead as the flavors develop and intensify overnight. If the curry is too spicy, add a splash of coconut milk to mellow it out. Always use fresh spices for the most authentic taste, and don't rush the cooking process – allowing the curry to simmer slowly helps develop deeper flavors.

Speedy Tofu and Peanut Curry

Speedy Tofu and Peanut Curry is a vegetarian-friendly dish that combines the richness of peanut butter with aromatic curry spices. The dish offers a perfect balance of protein from tofu and the creamy, nutty flavors that make it satisfying for both vegetarians and meat-eaters alike.

This quick-to-prepare curry takes only 30 minutes from start to finish, making it an ideal weeknight dinner option. The combination of coconut milk and peanut butter creates a luxuriously smooth sauce, while the tofu absorbs all the wonderful flavors of the curry.

• 14 oz firm tofu, cubed
• 1 can coconut milk
• 3 tablespoons peanut butter
• 2 tablespoons curry powder
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 2 cups spinach
• Salt and pepper to taste
• 1 lime
• Fresh cilantro for garnish

Press the tofu between paper towels to remove excess moisture, then cut into cubes. Heat oil in a large pan over medium heat and fry the tofu until golden brown on all sides. Remove and set aside. In the same pan, sauté onions, garlic, and ginger until fragrant. Add curry powder and cook for another minute.

Pour in the coconut milk and stir in peanut butter until well combined. Add the bell pepper and return the tofu to the pan. Simmer for 10-15 minutes until the sauce thickens slightly. Stir in the spinach and cook until wilted. Season with salt and pepper, and finish with a squeeze of lime juice.

For best results, use extra-firm tofu and press it for at least 15 minutes before cooking. The curry can be stored in an airtight container for up to 3 days in the refrigerator, though the sauce may thicken when chilled. To reheat, add a splash of water or coconut milk to reach desired consistency.

Easy Lamb Rogan Josh

Easy Lamb Rogan Josh is a rich, aromatic curry that originated in Kashmir. This classic Indian dish features tender pieces of lamb cooked in a sauce of yogurt, tomatoes, and a blend of warming spices that create its signature deep red color and complex flavor profile.

While traditional versions can take several hours to prepare, this simplified recipe maintains the authentic taste while reducing cooking time and complexity. The dish pairs perfectly with basmati rice or naan bread and can be adjusted to your preferred level of spiciness.

Ingredients:

• 2 lbs lamb shoulder, cut into 1.5-inch cubes
• 2 cups plain yogurt
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2-inch piece ginger, grated
• 3 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 4 cardamom pods
• 2 bay leaves
• Salt to taste

Marinate the lamb in yogurt, half the garlic, ginger, and spices for at least 2 hours or overnight. Heat oil in a large pot over medium heat and sauté onions until golden brown. Add remaining garlic, ginger, and spices, cooking until fragrant. Add the marinated lamb with its marinade and tomato paste. Reduce heat, cover, and simmer for 1-1.5 hours until the lamb is tender and the sauce has thickened.

For best results, use full-fat yogurt to prevent curdling, and don't rush the cooking process – allowing the lamb to cook slowly ensures it becomes tender while the flavors develop fully. The curry can be made a day ahead and reheated, as the flavors often improve overnight. If the sauce becomes too thick during cooking, add water gradually to achieve desired consistency.

Quick Cauliflower and Potato Curry

Quick Cauliflower and Potato Curry is a comforting vegetarian dish that combines the heartiness of potatoes with the light, nutty flavor of cauliflower. This classic combination is enhanced by aromatic Indian spices, creating a satisfying meal that can be prepared in under 45 minutes.

The dish originates from North Indian cuisine but has become popular worldwide due to its simple preparation and wholesome ingredients. The curry sauce, made with tomatoes and onions as its base, provides a rich foundation that perfectly complements the vegetables while allowing their natural flavors to shine through.

Ingredients:

• 1 large cauliflower, cut into florets
• 3 medium potatoes, cubed
• 2 onions, finely chopped
• 3 tomatoes, diced
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• Salt to taste
• 3 tablespoons cooking oil
• 1 cup water
• Fresh cilantro for garnish

Heat oil in a large pan over medium heat and add cumin seeds until they start to sizzle. Add onions and cook until golden brown, then add garlic and ginger. Stir in the spices and cook for another minute. Add tomatoes and cook until they soften and form a paste. Add the potatoes and cauliflower, stirring to coat with the spice mixture. Pour in water, cover, and simmer for 20-25 minutes until the vegetables are tender.

A well-made cauliflower and potato curry should have vegetables that are cooked through but still maintain their shape. Overcooking can make the cauliflower mushy and the potatoes too soft. For best results, cut the potatoes slightly larger than the cauliflower florets, as potatoes take longer to cook. Store any leftovers in an airtight container in the refrigerator for up to three days.