35 Easy Curry Recipes For Every Taste Bud (Mild To Spicy)

This article may contain affiliate links, please read our disclosure policy.

These quick and easy curry recipes are the perfect antidote to transform plain ingredients into something incredibly rich and outrageously delicious. From fragrant Thai dishes to hearty Indian favorites, these tasty recipes are bound to spice up your next curry night (literally!).

Split view of butternut squash curry and tofu coconut curry

I get it – finding meals to suit the whole family can be tough.

But these easy curry recipes prove that everyone can benefit from a hint of spice in their life!

I’ve found a range of delicious curries that will transport you to the heart of Chiang Mai, the bustling street markets of India, and even the vibrant shores of Jamaica.

Yup – these recipes are that authentic. From mild to spicy, they are perfect for lunch or dinner. You pick!

Plus, they’re loaded with healthy, fresh, and easy-to-find ingredients that’ll keep you full for hours on end.

Oh, and if you’re a meal prep mogul, you can easily batch-cook these curries at the start of the week to last several days!

And really, what could be better than winning back a chunk of extra time to do what you love?

35 Easy Curry Recipes


What curry is best for beginners?

The best Indian curries for beginners are kormas, tikkas, butter dishes, and biryanis.
These dishes are extremely mild and don’t usually include chili or ingredients like cayenne pepper that would dial up the spice levels.
If you’re feeling brave, you might want to try a bhuna or rogan josh, which are slightly spicier but still manageable for most.
If you’re a fan of Thai cuisine, stick with green curries as they feature less dried chili than red curries!

What is the secret of a good curry?

1. Sizzle your spices
The secret to a good curry is all about unleashing the flavor of any spices you’re using.
To do this, it’s important to start cooking your curry by sizzling your spices.
This essentially means heating whole spices or paste in hot oil to release the aromatics and form a sturdy base for your dish.
Any meat or veggies that you add to the pan after this will instantly soak up these spices for a well-rounded and incredible flavor that you simply can’t achieve without the almighty sizzle!

2. Don’t sleep on Bhunooing!
Bhunooing is essentially heating your oil in a skillet or pan until it’s smoking, turning the heat down to medium, and then adding any necessary whole spices and onion.
This creates a wonderful base for your sauce and releases the flavor and aromatics from your spices like a dream.
After you’ve done this, you can add any liquids, proteins, and vegetables to your curry.

3. Take your time
It may sound obvious, but the key to an amazing curry is often taking your time and keeping the heat low.
Many curries contain coconut cream or milk and cranking up the heat on your cooker too quickly (or by too much!) may cause it to curdle.
Allowing your curry to simmer also gives your sauce time to reduce and thicken up before serving for that iconic restaurant smoothness!

What are the main spices used in curries?

It would be tricky to name them all, but these are a handful of the most popular spices used in typical curries!
You can use these ingredients separately or grab a curry powder that usually contains the most important spices.
·  Turmeric
·  Chili
·  Cayenne pepper
·  Cumin
·  Coriander
·  Fenugreek
·  Cinnamon
·  Black pepper
·  Cardamom
·  Ginger
·  Clove
·  Black mustard seeds

More delicious recipes you have to try

Easy Curry Recipe

These quick and easy curry recipes are the perfect antidote to transform plain ingredients into something incredibly rich and outrageously delicious. And this butternut squash curry with chickpeas is a delicious, creamy Indian-inspired dish with subtly sweet butternut squash, chickpeas, and Indian spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 516kcal
Author: Sara Trezzi


  • 2 tablespoon unrefined coconut oil - See note 1 below
  • 1 yellow onion - diced
  • 3 garlic cloves - minced
  • 1 teaspoon cumin seeds - See note 2 below
  • 1 tablespoon grated ginger
  • 1 teaspoon garam masala
  • 2 teaspoons yellow curry powder
  • 1 teaspoon turmeric
  • pinch black pepper
  • ½ teaspoon chili powder - See note 3 below
  • 2 pounds butternut squash - diced into ½ inch cubes
  • 1 can can chickpeas - 15 oz, drained
  • 1 can can crushed tomatoes - 15 oz
  • 1 can full-fat coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 5 cups baby spinach
  • For serving
  • Cilantro leaves
  • Green onions
  • Fresh chili
  • Chopped cashews
  • Basmati rice - or brown rice, or white rice
  • Naan bread


  • Heat the oil in a large pan or a pot over medium heat. Add the cumin seeds and let them toast for a few seconds until they start to release their aroma. Add the chopped onions, minced garlic cloves, and a pinch of salt and cook for 3-4 minutes until they are lightly golden.
  • Add all the spices: the grated ginger, garam masala, curry powder, turmeric, a pinch of black pepper, and chili powder, and cook until fragrant for around 30 seconds.
  • Add the chopped butternut squash and chickpeas and toast for a couple of minutes. Then add the salt, tomatoes, full-fat coconut milk, and a cup of water.
  • Bring the mixture to a boil, then reduce the heat to medium-low to keep it gently simmering, and cook for around 20 minutes, or until the squash is tender (use a fork to check).
  • Turn off the heat and blend roughly half of the curry with an immersion blender. Or transfer the mixture to a standard blender, blend until smooth, and return it to the pan. Blending the curry takes more effort, but it will help create a rich and creamy curry sauce. If the sauce is too thick, add another half a cup of water, taste for seasoning, and add more salt if necessary. If you like your curry spicy, now it’s the time to add extra chili.
  • Add the baby spinach to the curry sauce. Stir for a couple of minutes until the spinach has wilted.
  • Serve with brown basmati rice or naan bread, and garnish with coriander, green onions, fresh chili, and chopped cashews to add some crunchiness.


Note 1: I know many curries use coconut oil as a base, but I prefer to use extra virgin olive oil as it’s a much healthier alternative. If using coconut oil, make sure it’s unrefined.
Note 2: Cumin seeds release a lot more flavor than cumin powder, but if you don’t have them in your pantry, sub for 1 teaspoon of ground cumin.
Note 3: The heat of chili powder can change quite a bit depending on which one you use. Try your curry and add more if you prefer it hot!
How to Store:  Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. This curry tastes even better the next day! Reheat in a pan over low heat or in the microwave. 
To freeze, let the curry cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in a pan over low heat or microwave.
*Nutrition information is a rough estimate per serving, without rice or bread.


Calories: 516kcal | Carbohydrates: 59g | Protein: 13g | Fat: 31g | Sugar: 11g

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.