13 Easy Curry Recipes That Make Your Whole House Smell Amazing

There is something about a pot of curry bubbling on the stove that makes a cold evening feel warm and safe. The smell drifts into every room, and suddenly everyone wanders into the kitchen asking when dinner is ready. The good news? You do not need a long list of fancy spices or hours at the stove. These easy curry recipes use simple pantry staples, one pot and about 30 to 40 minutes. Grab a spoon and let us get cooking..

Creamy Butter Chicken, the Star of Easy Curry Recipes

If you only try one dish from this list, make it this one. Tender chicken pieces simmer in a silky tomato sauce with butter, cream and warm spices like garam masala and cumin. It tastes rich and restaurant style, yet it comes together in about 35 minutes. Kids love it because it is mild, and grown ups love it because it is pure comfort. Scoop it up with warm naan or spoon it over fluffy basmati rice.

You will need: 1.5 lb boneless chicken thighs, 3 tbsp butter, 1 onion, 3 garlic cloves, 1 tbsp grated ginger, 1 cup tomato puree, 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 3/4 cup heavy cream, salt, cilantro.

How to make it: 1. Cut the chicken into bite size pieces and season with salt and half the spices. 2. Brown the chicken in 1 tbsp butter, then set it aside. 3. Melt the rest of the butter and cook the onion, garlic and ginger until soft. 4. Add the tomato puree and the remaining spices and simmer 10 minutes. 5. Stir in the cream, return the chicken and simmer 10 more minutes. 6. Top with cilantro and serve.

One Pot Chickpea Masala for Meatless Nights

This is the curry you can make from cans in your cupboard. Chickpeas soak up a spiced tomato and onion sauce until every bite tastes deep and cozy. It is naturally vegetarian, full of fiber and plant protein, and costs very little to make. Love a meatless night? Pair it with these hearty vegetarian dinners for a full week of meals. It tastes even better the next day.

You will need: 2 cans chickpeas (drained), 2 tbsp oil, 1 onion, 3 garlic cloves, 1 tbsp ginger, 1 can diced tomatoes, 2 tsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, 1 tsp garam masala, salt, lemon juice, cilantro.

How to make it: 1. Cook the onion in oil until golden. 2. Add garlic, ginger and all the spices and stir for 1 minute. 3. Pour in the tomatoes and cook until thick, about 8 minutes. 4. Add the chickpeas and 1/2 cup water and simmer 15 minutes, mashing a few chickpeas to thicken the sauce. 5. Finish with lemon juice and cilantro.

Thai Green Curry Chicken in 25 Minutes

Store bought green curry paste is the secret behind this weeknight hero. It brings lemongrass, chili and herbs in one spoonful, so you get big Thai flavor with almost no work. Creamy coconut milk softens the heat, and crunchy vegetables keep it fresh. This is one of those easy curry recipes that feels special enough for guests. Quick poll: do you like your green curry A) mild, B) medium, C) spicy, or D) so hot you need a glass of milk?

You will need: 1 lb chicken breast (sliced), 1 tbsp oil, 3 tbsp green curry paste, 1 can coconut milk, 1/2 cup chicken broth, 1 red bell pepper, 1 cup green beans, 1 tbsp fish sauce, 1 tsp sugar, Thai basil, lime.

How to make it: 1. Fry the curry paste in oil for 1 minute until fragrant. 2. Add half the coconut milk and stir until it bubbles. 3. Add the chicken and cook 5 minutes. 4. Pour in the rest of the coconut milk, the broth and the vegetables and simmer 8 minutes. 5. Season with fish sauce, sugar and lime. 6. Top with basil and serve with jasmine rice.

Mild Chicken Korma for Spice Shy Eaters

Not everyone at the table loves heat, and that is where korma shines. This gentle curry uses yogurt, ground cashews and a little cream to make a sauce that is nutty, smooth and lightly sweet. Warm spices like cardamom and cinnamon give it a cozy smell without any burn. It is a wonderful first curry for kids or anyone new to Indian food. Who in your house would pick this one?

You will need: 1.5 lb chicken thighs, 1/2 cup plain yogurt, 1/3 cup cashews (soaked), 2 tbsp ghee or oil, 1 onion, 3 garlic cloves, 1 tsp ginger, 1 tsp garam masala, 1/2 tsp ground cardamom, 1 small cinnamon stick, 1/2 cup cream, salt.

How to make it: 1. Mix the chicken with yogurt and a pinch of salt and rest 15 minutes. 2. Blend the cashews with 1/2 cup water until smooth. 3. Cook the onion in ghee with the cinnamon until soft, then add garlic and ginger. 4. Add the chicken and spices and cook 8 minutes. 5. Stir in the cashew paste and cream and simmer 12 minutes. 6. Serve with rice or naan.

Palak Paneer, Green and Glorious

This bright green curry is a clever way to eat a whole bag of spinach without noticing. The spinach is blended into a smooth, garlicky sauce, and soft cubes of paneer cheese soak it all up. Paneer does not melt, so it stays in neat little squares that feel a bit like tofu, only creamier. Cannot find paneer? Firm tofu or even halloumi works well. Serve it with rice or warm flatbread.

You will need: 10 oz fresh spinach, 8 oz paneer (cubed), 2 tbsp oil or ghee, 1 onion, 3 garlic cloves, 1 tbsp ginger, 1 green chili, 1 tomato, 1 tsp cumin seeds, 1 tsp garam masala, 2 tbsp cream, salt.

How to make it: 1. Blanch the spinach in boiling water for 1 minute, then cool it and blend into a puree. 2. Toast the cumin seeds in oil, then add the onion, garlic, ginger and chili. 3. Add the chopped tomato and cook until soft. 4. Stir in the spinach puree and garam masala and simmer 5 minutes. 5. Add the paneer and cream and warm through.

Sweet Potato Coconut Curry That Tastes Like a Hug

Sweet potatoes turn soft and creamy in this golden coconut curry, and their gentle sweetness balances the warm spices beautifully. Add a few handfuls of spinach at the end and you have a colorful one pot dinner full of fiber and vitamin A. Of all the easy curry recipes here, this is the best one for meal prep, because it keeps well in the fridge for up to four days. Would you eat it with rice, quinoa or crusty bread?

You will need: 2 large sweet potatoes (cubed), 1 tbsp coconut oil, 1 onion, 3 garlic cloves, 1 tbsp ginger, 2 tbsp yellow curry paste or 2 tsp curry powder, 1 can coconut milk, 1 cup vegetable broth, 2 cups spinach, lime, salt.

How to make it: 1. Soften the onion in coconut oil. 2. Add the garlic, ginger and curry paste and cook 1 minute. 3. Add the sweet potatoes, coconut milk and broth. 4. Simmer 18 to 20 minutes until the potatoes are tender. 5. Stir in the spinach until it wilts. 6. Season with lime juice and salt.

Japanese Curry Rice, the Ultimate Comfort Plate

Japanese curry is thick, glossy and a little sweet, more like a rich gravy than a spicy stew. Most home cooks in Japan use boxed curry roux blocks, so it is one of the simplest dinners on this list. Chunky potatoes, carrots and onions cook in the sauce until tender. Add a crispy chicken or pork cutlet on top and you have the famous katsu curry. Have you ever tried it?

You will need: 1 lb chicken thighs or beef, 1 tbsp oil, 1 large onion, 2 carrots, 2 potatoes, 3 cups water, 1 box (about 4 oz) Japanese curry roux, 1 tsp honey or grated apple, cooked short grain rice.

How to make it: 1. Brown the meat in oil, then add the sliced onion and cook until soft. 2. Add the carrots, potatoes and water. 3. Simmer 15 minutes until the vegetables are tender. 4. Turn off the heat and stir in the roux blocks until they melt. 5. Add the honey and simmer 5 more minutes until thick. 6. Serve over rice.

Clean Out the Fridge Vegetable Curry

Got half a cauliflower, a lonely zucchini and some peas in the freezer? This forgiving vegetable curry is made for exactly that moment. Almost any vegetable works, and the coconut sauce ties everything together. It is a budget friendly way to cut food waste and still put a colorful dinner on the table. Think of it as a template more than a strict recipe. Easy curry recipes like this are why so many families keep coconut milk in the pantry.

You will need: 4 to 5 cups mixed vegetables (cauliflower, carrots, peas, zucchini, peppers), 1 tbsp oil, 1 onion, 2 garlic cloves, 2 tsp curry powder, 1 tsp turmeric, 1 can coconut milk, 1/2 cup water, salt, cooked rice.

How to make it: 1. Cook the onion and garlic in oil until soft. 2. Stir in the curry powder and turmeric for 30 seconds. 3. Add the firm vegetables first with the coconut milk and water. 4. Simmer 10 minutes, then add soft vegetables like zucchini and peas. 5. Cook 5 more minutes and season with salt. 6. Serve over rice.

Golden Coconut Fish Curry, the Fastest of Our Easy Curry Recipes

Fish curry is quicker than most people think. Firm white fish only needs about 8 minutes in the pot, so dinner can be ready in under half an hour. The sauce of turmeric, mustard seeds, tomato and coconut milk is bright and gently tangy. Fish also gives you lean protein, and oily fish like salmon adds omega 3 fats. Mini poll: which fish would you use? A) cod, B) salmon, C) tilapia, or D) shrimp instead?

You will need: 1.5 lb firm white fish (in chunks), 1 tbsp oil, 1 tsp mustard seeds, 1 onion, 2 garlic cloves, 1 tsp ginger, 1 tsp turmeric, 1 tsp chili powder, 1 tomato, 1 can coconut milk, salt, lime, 1 cup green beans (optional).

How to make it: 1. Rub the fish with salt and half the turmeric. 2. Pop the mustard seeds in hot oil, then add the onion, garlic and ginger. 3. Add the tomato, chili and remaining turmeric and cook until soft. 4. Pour in the coconut milk and bring to a gentle simmer. 5. Slide in the fish and beans and cook 6 to 8 minutes without stirring too much. 6. Finish with lime.

Egg Curry: Easy Curry Recipes on a Tiny Budget

When the fridge looks empty but you still have a carton of eggs, this dish saves the day. Hard boiled eggs get a quick fry until golden, then they swim in a spicy onion and tomato masala. It is cheap, filling and packed with protein. Many families in South Asia grew up eating it on busy weeknights, and once you try it you will see why. Have you ever put eggs in a curry before?

You will need: 6 eggs (hard boiled and peeled), 2 tbsp oil, 2 onions, 3 garlic cloves, 1 tsp ginger, 2 tomatoes, 1 tsp chili powder, 1/2 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala, salt, cilantro.

How to make it: 1. Make shallow cuts on the eggs and fry them with a pinch of turmeric until golden, then set aside. 2. Cook the onions until deep golden. 3. Add the garlic, ginger and spices and stir 1 minute. 4. Add the tomatoes and 1/2 cup water and cook into a thick sauce. 5. Return the eggs and simmer 5 minutes. 6. Garnish with cilantro.

Thai Red Curry for Busy Weeknights

Red curry paste is made with dried red chilies, garlic and lemongrass, and it gives this dish a warm color and deep flavor. It works with shrimp, chicken or tofu, so everyone can build their own bowl. Bamboo shoots and bell peppers add crunch, and a squeeze of lime at the end makes it pop. If you like a little heat but not a fire, red curry is the sweet spot. Which protein would you choose?

You will need: 1 lb shrimp or chicken, 1 tbsp oil, 3 tbsp red curry paste, 1 can coconut milk, 1/2 cup broth, 1 red bell pepper, 1 cup bamboo shoots, 1 tbsp fish sauce, 1 tsp brown sugar, basil, lime.

How to make it: 1. Fry the red curry paste in oil for 1 minute. 2. Add the coconut milk and broth and bring to a simmer. 3. Add the peppers and bamboo shoots and cook 4 minutes. 4. Add the shrimp (3 minutes) or sliced chicken (6 minutes). 5. Season with fish sauce, sugar and lime. 6. Top with basil.

Red Lentil Dal: Proof That Easy Curry Recipes Can Cost Pennies

Dal is the everyday comfort food of millions of homes, and it might be the most budget friendly dinner you ever make. Red lentils cook down in about 20 minutes into a thick, golden curry. A final sizzle of spices in hot oil, called a tadka, poured over the top gives it amazing flavor. Lentils bring plant protein, fiber and iron, so this humble bowl is as nourishing as it is cozy.

You will need: 1 cup red lentils (rinsed), 3.5 cups water, 1/2 tsp turmeric, salt, 2 tbsp ghee or oil, 1 tsp cumin seeds, 3 garlic cloves (sliced), 1 dried red chili, 1 tomato (chopped), lemon, cilantro.

How to make it: 1. Simmer the lentils with the water and turmeric for 20 minutes, stirring now and then, until soft. 2. Season with salt and whisk until creamy. 3. In a small pan, heat the ghee and fry the cumin, garlic and chili until golden. 4. Add the tomato for 2 minutes. 5. Pour this sizzling tadka over the dal. 6. Finish with lemon and cilantro.

Sunday Beef Curry, the Coziest of Our Easy Curry Recipes

Save this one for a lazy weekend. Beef chuck simmers slowly with onions, tomatoes and warm spices until it falls apart with a spoon. Most of the time is hands off, so you can relax while the house fills with the most amazing smell. Serve it with turmeric rice or warm flatbread and watch everyone go back for seconds. So, which of these easy curry recipes is going on your menu this week?

You will need: 2 lb beef chuck (cubed), 2 tbsp oil, 2 onions, 4 garlic cloves, 1 tbsp ginger, 2 tomatoes, 2 tsp curry powder, 1 tsp cumin, 1 tsp ground coriander, 1 cinnamon stick, 2 bay leaves, 2 cups beef broth, salt.

How to make it: 1. Brown the beef in batches and set it aside. 2. Cook the onions until deep golden, then add the garlic, ginger and spices. 3. Add the tomatoes and cook until soft. 4. Return the beef with the broth, cinnamon and bay leaves. 5. Cover and simmer on low for 1.5 to 2 hours until tender. 6. Uncover for the last 15 minutes to thicken.