10 Delicious and Healthy Curry Recipes to Try Today

If you’re looking to spice up your meals while keeping things healthy, you’re in the right place! Here’s a collection of 10 tasty curry recipes that pack a nutritious punch without sacrificing flavor. From cozy chickpea curries to vibrant vegetable blends, these dishes are perfect for any day of the week and super easy to whip up.

Lentil Coconut Curry

 

Lentil Coconut Curry Recipe

This Lentil Coconut Curry is pure comfort food—creamy, hearty, and full of warming spices. With rich coconut milk, protein-packed lentils, and a hint of citrusy brightness, it’s the perfect go-to for a cosy dinner. Pair it with rice or warm naan for the ultimate meal.

Why You’ll Love It:

✔ Vegan & Dairy-Free
✔ High in protein and fibre
✔ One-pot wonder—easy and mess-free
✔ Customisable—throw in extra veggies!

Ingredients

For the Curry:

• 1 cup dried lentils (red or yellow work best)
• 1 can (400ml) coconut milk
• 2 cups vegetable broth (or water)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 medium tomato, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon garam masala
• ½ teaspoon red chilli powder (adjust to spice preference)
• 1 tablespoon coconut oil
• Salt and black pepper to taste
• Juice of ½ lemon
• Fresh coriander (cilantro), for garnish

Optional Add-ins:

• 1 cup spinach (stir in at the end for extra nutrients)
• 1 medium carrot, diced (for added texture and sweetness)

Instructions

1. Prepare the Lentils

   • Rinse the lentils under cold water until the water runs clear. This removes excess starch and helps them cook evenly.

2. Sauté the Aromatics

   • Heat coconut oil in a large pan over medium heat.
   • Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Stir in the chopped onion and sauté until soft and golden brown (about 5 minutes).
   • Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. Cook the Spices

   • Add turmeric, cumin, coriander, garam masala, and red chilli powder.
   • Stir well to coat the onions and toast the spices for about 30 seconds to release their flavours.

4. Add the Tomatoes & Lentils

   • Toss in the chopped tomato and cook until it breaks down and turns into a thick paste (about 3-5 minutes).
   • Stir in the rinsed lentils and mix well to coat them with the spices.

5. Simmer the Curry

   • Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low and let it simmer for about 20 minutes, stirring occasionally.
   • Check the lentils – they should be soft and slightly mushy. If needed, add a bit more water for a soupier consistency.

6. Add Coconut Milk & Season

   • Pour in the coconut milk and stir well. Let the curry simmer for another 5-7 minutes until it thickens slightly.
   • Season with salt, black pepper, and a squeeze of lemon juice for a bright finish.

7. Final Touches

   • If using spinach, stir it in at this stage and let it wilt for a minute.
   • Garnish with fresh coriander before serving.

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Serving Suggestions

• With Basmati Rice – Fluffy white or brown rice pairs perfectly with this creamy curry.
• With Naan or Chapati – Scoop up the curry with warm, soft naan or homemade chapati.
• With Quinoa or Cauliflower Rice – For a low-carb option, serve with quinoa or cauliflower rice.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave with a splash of water if needed.
• Freezer: This curry freezes well for up to 3 months. Let it cool completely before freezing in portioned containers.

Enjoy this delicious Lentil Coconut Curry for a satisfying and wholesome meal!

 

Cauliflower and Pea Curry

Cauliflower and Pea Curry Recipe

If you love a curry with a bit of texture and natural sweetness, this one’s for you. Tender cauliflower soaks up all the lovely spices, while the peas add a pop of freshness. Best of all? It’s ready in under 30 minutes!

Why You’ll Love It:

✔ Light, nutritious, and full of flavour
✔ Quick and easy—perfect for busy nights
✔ Great for meal prep (tastes even better the next day!)

 

Ingredients

For the Curry:

• 1 small head of cauliflower, cut into bite-sized florets
• 1 cup green peas (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 large tomato, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon red chilli powder (optional, adjust to spice preference)
• ½ teaspoon salt (or to taste)
• ½ cup coconut milk (for a creamy version) or ¼ cup water for a lighter curry
• 1 tablespoon coconut or olive oil
• Fresh coriander (cilantro), for garnish
• Juice of ½ lemon

Instructions

1. Sauté the Aromatics

   • Heat oil in a large pan over medium heat.
   • Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the chopped onion and cook until golden brown (about 5 minutes).
   • Stir in the minced garlic and grated ginger, cooking for another minute.

2. Add the Spices

   • Mix in the ground coriander, cumin, turmeric, garam masala, and red chilli powder.
   • Stir for about 30 seconds to toast the spices and enhance their flavour.

3. Cook the Tomatoes

   • Add the chopped tomato and cook until soft, stirring occasionally (about 3-5 minutes).
   • The tomatoes should form a thick paste, blending with the spices.

4. Add Cauliflower & Peas

   • Toss in the cauliflower florets and stir well to coat them in the spice mixture.
   • Pour in the coconut milk (or water) and bring to a gentle simmer.
   • Cover and cook for about 10-12 minutes until the cauliflower is tender but not mushy.

5. Final Touches

   • Stir in the green peas and let them cook for another 3 minutes.
   • Squeeze in fresh lemon juice for a burst of brightness.
   • Taste and adjust seasoning as needed.

6. Garnish & Serve

   • Sprinkle with fresh coriander before serving.
   • Serve hot with basmati rice, naan, or chapati.

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Serving Suggestions

• Pair with Plain Rice or Jeera Rice – The curry’s flavours shine with simple basmati rice.
• Serve with Naan or Roti – Soft naan makes this meal extra comforting.
• Make It a Thali – Pair with dal, raita, and a fresh salad for a well-rounded meal.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in a pan with a splash of water if needed.
• Freezer: Freezes well for up to 3 months. Thaw overnight and reheat gently before serving.

Enjoy this Cauliflower and Pea Curry for a delicious and nutritious meal!

 

Chickpea and Spinach Curry

Chickpea and Spinach Curry Recipe

This one’s a winner if you’re after a protein-packed, plant-based meal that’s incredibly flavourful. Chickpeas bring the heartiness, spinach adds freshness, and the aromatic spices tie everything together beautifully.

Why You’ll Love It:

✔ Vegan and protein-rich
✔ Ready in just 30 minutes
✔ A one-pot meal with minimal clean-up
✔ Easily customisable with extra veggies

Ingredients

For the Curry:

• 1 can (400g) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 large tomato, chopped (or ½ cup canned tomatoes)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon red chilli powder (adjust to spice preference)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup coconut milk or vegetable broth
• 1 tablespoon coconut or olive oil
• Juice of ½ lemon
• Fresh coriander (cilantro), for garnish

Instructions

1. Sauté the Aromatics

   • Heat oil in a large pan over medium heat.
   • Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Stir in the chopped onion and cook until golden brown (about 5 minutes).
   • Add minced garlic and grated ginger, cooking for another minute.

2. Add the Spices

   • Stir in ground coriander, cumin, turmeric, garam masala, and red chilli powder.
   • Cook for about 30 seconds to toast the spices and release their flavours.

3. Cook the Tomatoes

   • Add the chopped tomato and cook until it softens and breaks down into a thick paste (about 3-5 minutes).

4. Add Chickpeas & Simmer

   • Add the chickpeas and stir well to coat them in the spice mixture.
   • Pour in the coconut milk (or vegetable broth) and bring to a gentle simmer.
   • Let it cook for about 10 minutes, allowing the flavours to meld together.

5. Add Spinach & Final Touches

   • Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
   • Squeeze in fresh lemon juice for a bright, refreshing finish.
   • Taste and adjust seasoning if needed.

6. Garnish & Serve

   • Sprinkle with fresh coriander before serving.
   • Serve hot with basmati rice, quinoa, or warm naan.

Serving Suggestions

• Pair with Fluffy Rice – White or brown basmati rice complements the creamy curry.
• Serve with Naan or Chapati – Ideal for scooping up every bit of flavour.
• Add a Cooling Side – Pair with cucumber raita or a simple yoghurt sauce.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
• Freezer: Freezes well for up to 3 months. Thaw overnight and reheat before serving.

 

Chicken Tikka Masala with Spinach

Chicken Tikka Masala with Spinach

A classic with a nutritious twist! This Chicken Tikka Masala is rich, creamy, and packed with flavour, while the added spinach gives it an extra health boost. It’s the perfect balance of indulgence and nourishment.

Why You’ll Love It:

✔ High in protein
✔ Creamy without being heavy
✔ Easily adjustable spice levels
✔ Great for freezing and meal prep

Ingredients

For the Marinade:

• 500g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
• ½ cup plain yoghurt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder (adjust to spice preference)
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon grated ginger
• 2 cloves garlic, minced

For the Curry:

• 1 tablespoon ghee or olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 large tomato, chopped (or ½ cup canned tomatoes)
• 1 cup coconut milk or heavy cream
• 2 cups fresh spinach, chopped
• ½ teaspoon salt (or to taste)
• Fresh coriander (cilantro), for garnish
• Juice of ½ lemon

Instructions

1. Marinate the Chicken

• In a bowl, mix yoghurt, lemon juice, spices, garlic, and ginger.
• Add chicken pieces and coat well. Cover and marinate for at least 30 minutes (or overnight for deeper flavour).

2. Cook the Chicken

• Heat 1 tablespoon of oil in a large pan over medium-high heat.
• Add the marinated chicken and cook until browned on all sides (about 5-7 minutes). The chicken doesn’t need to be fully cooked through at this stage.
• Remove from the pan and set aside.

3. Make the Sauce

• In the same pan, heat another tablespoon of oil (if needed).
• Add cumin seeds and let them sizzle for about 30 seconds.
• Add the chopped onion and sauté until golden brown (about 5 minutes).
• Stir in the garlic and ginger, cooking for another minute.

4. Add the Spices & Tomatoes

• Mix in the paprika, garam masala, coriander, turmeric, and red chilli powder.
• Stir well and let the spices toast for about 30 seconds.
• Add the chopped tomato and cook until soft and paste-like (about 5 minutes).

5. Simmer the Curry

• Pour in the coconut milk (or heavy cream) and stir to combine.
• Return the cooked chicken to the pan and let it simmer for 10 minutes until fully cooked and tender.

6. Add Spinach & Final Touches

• Stir in the chopped spinach and let it wilt (about 2 minutes).
• Taste and adjust salt as needed.
• Squeeze fresh lemon juice for extra brightness.

7. Garnish & Serve

• Sprinkle with fresh coriander.
• Serve hot with steamed basmati rice, naan, or chapati.

Serving Suggestions

• With Jeera Rice – The cumin-flavoured rice enhances the rich sauce.
• With Garlic Naan – Scoop up the creamy sauce with warm, fluffy naan.
• With a Cooling Yoghurt Sauce – A side of cucumber raita balances the spice.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
• Freezer: Freezes well for up to 2 months. Thaw overnight before reheating.

Enjoy this Chicken Tikka Masala with Spinach for a comforting and flavour-packed meal!

 

Thai Green Curry with Tofu

Thai Green Curry with Tofu

A fragrant and vibrant dish that’s packed with fresh herbs, crunchy veggies, and tender tofu. The green curry paste brings a gentle heat, while coconut milk makes it luxuriously creamy. Serve with jasmine rice for a restaurant-quality meal at home!

Why You’ll Love It:

✔ Vegan and dairy-free
✔ Quick and easy—ready in under 30 minutes
✔ Customisable—swap tofu for chickpeas or tempeh
✔ Light yet satisfying

Ingredients

For the Curry:

• 1 block (400g) firm tofu, drained and cubed
• 1 tablespoon coconut oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon Thai green curry paste (adjust to spice preference)
• 1 can (400ml) coconut milk
• ½ cup vegetable broth or water
• 1 small courgette (zucchini), sliced
• 1 small red bell pepper, sliced
• 1 cup sugar snap peas or green beans
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar or maple syrup
• Juice of 1 lime
• Fresh Thai basil or coriander (cilantro), for garnish

Optional Add-ins:

• 1 stalk lemongrass, smashed (for extra fragrance)
• ½ teaspoon fish sauce (if not strictly vegan)
• 1 small aubergine (eggplant), diced

Instructions

1. Prepare the Tofu

• Pat the tofu dry and cut into cubes.
• Heat 1 tablespoon coconut oil in a pan over medium heat.
• Add the tofu and cook for 5-7 minutes, turning occasionally until golden brown on all sides.
• Remove from the pan and set aside.

2. Sauté the Aromatics

• In the same pan, add another teaspoon of oil if needed.
• Stir in the sliced onion and sauté until softened (about 3 minutes).
• Add the garlic, ginger, and Thai green curry paste, stirring for 1 minute to release the aromas.

3. Simmer the Curry

• Pour in the coconut milk and vegetable broth, stirring well to combine.
• Bring to a gentle simmer and let cook for 5 minutes to blend the flavours.

4. Add the Vegetables & Tofu

• Toss in the courgette, bell pepper, sugar snap peas, and any other veggies you’re using.
• Stir in the cooked tofu, soy sauce, and brown sugar.
• Simmer for another 5 minutes, until the vegetables are tender but still slightly crisp.

5. Final Touches

• Squeeze in fresh lime juice for a zesty finish.
• Taste and adjust seasoning with extra soy sauce or a pinch of salt if needed.

6. Garnish & Serve

• Sprinkle with fresh Thai basil or coriander.
• Serve hot with jasmine rice or cauliflower rice.

Serving Suggestions

• Pair with Steamed Jasmine Rice – The delicate rice balances the bold flavours.
• Serve with Thai Sticky Rice – A fun and authentic alternative.
• Enjoy with a Side of Cucumber Salad – A refreshing contrast to the spice.

Storage & Meal Prep

• Fridge: Store in an airtight container for up to 4 days. Reheat gently in a pan.
• Freezer: Freezes well for 2 months (but fresh veggies may soften slightly).

 

Sweet Potato and Kale Curry

 

Sweet Potato and Kale Curry

Earthy sweet potatoes meet nutrient-dense kale in this vibrant and comforting dish. It’s naturally sweet, slightly spicy, and full of goodness. A feel-good meal in every bite!

Why You’ll Love It:

✔ Packed with vitamins and fibre
✔ Great for gut health
✔ Deliciously creamy, yet dairy-free
✔ Perfect for meal prepping

Ingredients

For the Curry:

• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon red chilli powder (adjust to spice preference)
• 1 medium sweet potato, peeled and diced
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 1 cup vegetable broth (or water)
• 2 cups kale, chopped
• 1 teaspoon salt (or to taste)
• Juice of ½ lemon
• Fresh coriander (cilantro), for garnish

For Crispy Chickpeas (Optional Topping):

• ½ cup chickpeas (extra from the can)
• ½ teaspoon olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon salt

Instructions

1. Prepare the Crispy Chickpeas (Optional, but Recommended!)

• Preheat oven to 200°C (400°F).
• Toss the chickpeas with olive oil, smoked paprika, and salt.
• Spread them on a baking tray and roast for 15-20 minutes, shaking halfway through, until crispy.

2. Sauté the Aromatics

• Heat coconut oil in a large pan over medium heat.
• Add cumin seeds and let them sizzle for about 30 seconds.
• Stir in the chopped onion and cook until soft and golden brown (about 5 minutes).
• Add garlic and ginger, cooking for another minute until fragrant.

3. Add the Spices & Sweet Potato

• Stir in coriander, cumin, turmeric, garam masala, and red chilli powder.
• Cook for 30 seconds, allowing the spices to bloom.
• Add the diced sweet potato and stir well to coat in the spices.

4. Simmer the Curry

• Pour in the coconut milk and vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the sweet potato is tender.
• Stir in the chickpeas and let cook for another 5 minutes.

5. Add Kale & Final Touches

• Stir in the chopped kale and let it wilt (about 2 minutes).
• Season with salt and squeeze in fresh lemon juice for brightness.

6. Garnish & Serve

• Sprinkle crispy chickpeas and fresh coriander on top.
• Serve hot with basmati rice, quinoa, or naan.

Serving Suggestions

• With Basmati or Brown Rice – A classic pairing for a complete meal.
• With Whole Wheat Naan – Perfect for scooping up the creamy sauce.
• With a Side of Yoghurt – A spoonful of Greek yoghurt balances the spice.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freezes well for up to 3 months (reheat gently after thawing).

Enjoy this Sweet Potato and Kale Curry for a warm, nourishing meal!

Eggplant and Chickpea Curry

Eggplant and Chickpea Curry

Soft, melt-in-your-mouth eggplant pairs beautifully with hearty chickpeas in this deeply flavourful tomato-based curry. A simple yet satisfying meal that’s perfect for busy weeknights!

Why You’ll Love It:

✔ Naturally vegan and gluten-free
✔ High in fibre and protein
✔ One-pot meal—easy to make and clean up
✔ Freezes well for future meals

Ingredients

For the Curry:

• 1 large eggplant (aubergine), diced into bite-sized pieces
• 1 can (400g) chickpeas, drained and rinsed
• 1 tablespoon coconut or olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon red chilli powder (adjust to spice preference)
• 1 large tomato, chopped (or ½ cup canned tomatoes)
• 1 can (400ml) coconut milk or 1 cup vegetable broth
• ½ teaspoon salt (or to taste)
• Juice of ½ lemon
• Fresh coriander (cilantro), for garnish

Optional Add-ins:

• 1 small bell pepper, diced (for added crunch)
• ½ teaspoon smoked paprika (for extra depth of flavour)

Instructions

1. Prepare the Eggplant

• Sprinkle the diced eggplant with a pinch of salt and let it sit for 10 minutes to draw out excess moisture.
• Pat dry with a paper towel before cooking.

2. Sauté the Aromatics

• Heat oil in a large pan over medium heat.
• Add cumin seeds and let them sizzle for 30 seconds.
• Stir in the chopped onion and cook until golden brown (about 5 minutes).
• Add the minced garlic and grated ginger, cooking for another minute.

3. Cook the Spices & Tomatoes

• Mix in coriander, cumin, turmeric, garam masala, and red chilli powder.
• Stir for about 30 seconds to toast the spices.
• Add the chopped tomatoes and cook until soft and paste-like (about 5 minutes).

4. Cook the Eggplant & Chickpeas

• Toss in the diced eggplant and stir well to coat in the spices.
• Pour in the coconut milk (or vegetable broth) and bring to a gentle simmer.
• Cover and cook for 15 minutes, stirring occasionally, until the eggplant is soft.
• Stir in the chickpeas and cook for another 5 minutes to let the flavours meld.

5. Final Touches

• Squeeze in fresh lemon juice for brightness.
• Taste and adjust salt as needed.

6. Garnish & Serve

• Sprinkle with fresh coriander before serving.
• Serve hot with steamed basmati rice, naan, or quinoa.

Serving Suggestions

• With Garlic Naan – Perfect for scooping up the creamy sauce.
• With Brown Rice or Quinoa – A wholesome pairing with extra fibre.
• With a Cooling Raita – A cucumber yoghurt dip balances the spice.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freezes well for up to 3 months (thaw overnight and reheat gently).

Enjoy this Eggplant and Chickpea Curry for a flavourful and nutritious meal!

 

Vegetable Korma with Cashews

Vegetable Korma with Cashews

Creamy, mildly spiced, and packed with colourful veggies, this korma is as delicious as it is nutritious. The ground cashews give it an irresistibly smooth texture, making it perfect for scooping up with naan or rice.

Why You’ll Love It:

✔ Luxuriously creamy without dairy
✔ Packed with wholesome vegetables
✔ Customisable—add your favourite veggies
✔ Mildly spiced, making it great for kids

Ingredients

For the Korma:

• 1 tablespoon coconut or olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• ½ cup raw cashews, soaked in hot water for 10 minutes
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon cinnamon (optional, for warmth)
• 1 medium carrot, diced
• 1 small potato, diced
• ½ cup cauliflower florets
• ½ cup green beans, chopped
• 1 cup coconut milk
• ½ cup vegetable broth or water
• ½ teaspoon salt (or to taste)
• Juice of ½ lemon
• Fresh coriander (cilantro), for garnish

Optional Add-ins:

• ¼ cup frozen peas (for sweetness)
• 1 small bell pepper, diced
• 1 tablespoon raisins (for a touch of natural sweetness)

Instructions

1. Prepare the Cashew Paste

• Drain the soaked cashews and blend them with ¼ cup water to form a smooth paste. Set aside.

2. Sauté the Aromatics

• Heat oil in a large pan over medium heat.
• Add cumin seeds and let them sizzle for 30 seconds.
• Stir in the chopped onion and cook until golden brown (about 5 minutes).
• Add the minced garlic and grated ginger, cooking for another minute.

3. Add the Spices & Vegetables

• Mix in coriander, cumin, turmeric, garam masala, and cinnamon.
• Stir for 30 seconds to release the aromas.
• Toss in the carrots, potatoes, cauliflower, and green beans, coating them well in the spices.

4. Simmer the Curry

• Pour in the coconut milk and vegetable broth, stirring well.
• Cover and simmer for 15 minutes, until the vegetables are tender.
• Stir in the cashew paste and cook for another 5 minutes, allowing the sauce to thicken.

5. Final Touches

• Squeeze in fresh lemon juice for brightness.
• Taste and adjust salt if needed.

6. Garnish & Serve

• Sprinkle with fresh coriander before serving.
• Serve hot with steamed basmati rice, naan, or roti.

Serving Suggestions

• With Jeera Rice – Fragrant cumin-flavoured rice complements the korma’s richness.
• With Garlic Naan – Perfect for scooping up the creamy sauce.
• With a Side of Raita – A cooling yoghurt dip balances the spice.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freezes well for up to 3 months (reheat gently after thawing).

Enjoy this Vegetable Korma with Cashews for a creamy, nourishing, and flavourful meal!

 

Zucchini and Tomato Curry

A light, refreshing curry that brings together soft zucchini and juicy tomatoes in a fragrant spice blend. It’s a great option when you’re craving something healthy but still full of flavour.

Why You’ll Love It:

✔ Light, yet satisfying
✔ Ready in just 20 minutes
✔ Great low-calorie option
✔ Easy to customise with chickpeas or other veggies

Ingredients

For the Curry:

• 1 tablespoon coconut or olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon red chilli powder (adjust to spice preference)
• 2 medium zucchini (courgettes), sliced into half-moons
• 2 large tomatoes, chopped (or 1 cup canned tomatoes)
• ½ cup coconut milk or vegetable broth
• ½ teaspoon salt (or to taste)
• Juice of ½ lemon
• Fresh coriander (cilantro), for garnish

Optional Add-ins:

• 1 small bell pepper, diced (for extra texture)
• ½ teaspoon mustard seeds (for added depth)
• 1 teaspoon tomato paste (for a richer sauce)

Instructions

1. Sauté the Aromatics

• Heat oil in a pan over medium heat.
• Add cumin seeds and let them sizzle for 30 seconds.
• Stir in the chopped onion and cook until golden brown (about 5 minutes).
• Add the minced garlic and grated ginger, cooking for another minute.

2. Add the Spices & Tomatoes

• Stir in ground coriander, cumin, turmeric, garam masala, and red chilli powder.
• Cook for 30 seconds to release their flavours.
• Add the chopped tomatoes and cook until soft and paste-like (about 5 minutes).

3. Cook the Zucchini

• Toss in the zucchini slices and stir well to coat them in the spices.
• Pour in the coconut milk (or vegetable broth) and let the curry simmer for 10 minutes, until the zucchini is tender but not mushy.

4. Final Touches

• Squeeze in fresh lemon juice for a burst of brightness.
• Taste and adjust salt if needed.

5. Garnish & Serve

• Sprinkle with fresh coriander.
• Serve hot with basmati rice, naan, or quinoa.

Serving Suggestions

• With Brown Rice or Quinoa – A wholesome pairing with extra fibre.
• With Chapati or Naan – Perfect for scooping up the flavourful sauce.
• With a Side of Lentils – Complements the mildness of the zucchini.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freezes well for up to 2 months (reheat gently after thawing).

Enjoy this Zucchini and Tomato Curry for a fresh and vibrant meal!

Mushroom and Peppers Curry

 

Mushroom and Peppers Curry

Earthy mushrooms and vibrant bell peppers make this dish a feast for both the eyes and the taste buds. A fragrant spice blend and a touch of coconut milk bring everything together for a comforting meal.

Why You’ll Love It:

✔ Vegan and dairy-free
✔ Quick and easy—ready in 20 minutes
✔ Light yet packed with flavour
✔ Customisable—add tofu, chickpeas, or extra greens

Ingredients

For the Curry:

• 1 tablespoon coconut or olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon red chilli powder (adjust to spice preference)
• 1 cup mushrooms, sliced (button, cremini, or shiitake)
• 1 small red bell pepper, sliced
• 1 small yellow bell pepper, sliced
• 1 large tomato, chopped (or ½ cup canned tomatoes)
• ½ cup coconut milk or vegetable broth
• ½ teaspoon salt (or to taste)
• Juice of ½ lemon
• Fresh coriander (cilantro), for garnish

Optional Add-ins:

• 1 teaspoon tomato paste (for a richer sauce)
• ½ teaspoon mustard seeds (for extra depth of flavour)

Instructions

1. Sauté the Aromatics

• Heat oil in a pan over medium heat.
• Add cumin seeds and let them sizzle for 30 seconds.
• Stir in the chopped onion and cook until golden brown (about 5 minutes).
• Add the minced garlic and grated ginger, cooking for another minute.

2. Add the Spices & Tomatoes

• Stir in coriander, cumin, turmeric, garam masala, and red chilli powder.
• Cook for 30 seconds to toast the spices.
• Add the chopped tomatoes and cook until soft and paste-like (about 5 minutes).

3. Cook the Mushrooms & Peppers

• Toss in the sliced mushrooms and bell peppers, stirring well to coat them in the spices.
• Pour in the coconut milk (or vegetable broth) and let the curry simmer for 8-10 minutes, until the mushrooms are tender and the peppers are slightly softened but still have a slight crunch.

4. Final Touches

• Squeeze in fresh lemon juice for brightness.
• Taste and adjust salt if needed.

5. Garnish & Serve

• Sprinkle with fresh coriander.
• Serve hot with basmati rice, naan, or quinoa.

Serving Suggestions

• With Fluffy Rice – The light curry pairs beautifully with plain basmati rice.
• With Whole Wheat Naan – A great way to scoop up the sauce.
• With a Side of Lentils – Adds extra protein and heartiness.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freezes well for up to 2 months (reheat gently after thawing).

Enjoy this Mushroom and Peppers Curry for a simple yet delicious meal!

No matter what kind of curry you’re craving, this list has something delicious for you to try. Whether you go for a creamy coconut-based dish or a veggie-packed delight, these recipes prove that healthy eating can be just as indulgent.

Go ahead—grab your spices, fire up the stove, and treat yourself to a homemade curry night!