World Recipes

Tender chicken in creamy tomato-butter sauce — India's most famous export.

Coconut-based curry with green chilies, basil, and eggplant.

A fragrant, creamy coconut curry with green chili paste, Thai eggplant, bamboo shoots, and Thai basil.

Complex sauce of chilies, chocolate, nuts, spices over chicken — Mexico's greatest sauce.

Hollowed-out bread loaf filled with Durban lamb or bean curry, a uniquely South African Indian creation.

Tandoori-marinated chicken in a velvety tomato-cream sauce with butter, fenugreek, and warm spices.

Spiced chickpea curry — tangy, warming, deeply satisfying.

Spiced chickpea curry — naturally vegan when made without ghee.

An intensely spiced Tamil Nadu chicken curry with freshly ground black pepper, star anise, fennel, and kalpasi.

Chicken cooked in a karahi (wok) with tomatoes, green chilies, ginger, and minimal spices for a fresh, bright curry.

Grilled chicken pieces in spiced creamy tomato gravy.

Tandoori-marinated chicken pieces in a creamy, spiced tomato-fenugreek sauce, Britain's adopted national dish.

Bone-in goat braised in Jamaican curry powder with potatoes and scotch bonnet until fork-tender.

Slow-curried goat with Jamaican curry powder and scotch bonnet.

Black lentils slow-cooked overnight with butter and cream — Punjabi soul food.

Black lentils and kidney beans slow-simmered overnight with butter, cream, and tomatoes — the queen of dals.

Spicy Ethiopian chicken stew with berbere and hard-boiled eggs on injera.

Tangy coconut-based fish curry with kodampuli (Malabar tamarind).

Fish simmered in a light coconut milk sauce with green chilies, curry leaves, and turmeric — a delicate Kerala classic.

Northern Thai coconut curry noodle soup with tender chicken legs, topped with crispy fried noodles, shallots, and pickled mustard greens.

Mild, rich curry with potatoes, peanuts, and warm spices — Persian-influenced.

A mild, rich curry with warm spices, potatoes, peanuts, and slow-braised beef in thick coconut sauce.

The blackest, most complex mole — charred chilies and chocolate from Oaxaca.

Kashmiri lamb curry with aromatic spices and yogurt — deep red, not fiery.

Kashmiri slow-braised lamb in a deeply spiced sauce of Kashmiri chilies, yogurt, and aromatic spices — rich red, not fiery.

Creamy spinach curry with paneer cubes — the vegetarian icon.

Creamy chicken in walnut-aji amarillo sauce — Peruvian comfort food.

Potato and cauliflower dry curry with turmeric and cumin.

Potato-cauliflower curry — naturally vegan and gluten-free.

Smoky mashed eggplant with spices — Punjab's roasted eggplant dish.

Smoky mashed eggplant — naturally vegan and gluten-free.

Fire-roasted eggplant mashed with onions, tomatoes, and spices — smoky, rustic, and deeply savory.

Fragrant, mildly spiced lamb curry from Cape Town's Malay community with potatoes and aromatic spices.

Chickpeas in a tangy, spiced tomato-onion gravy with amchur and pomegranate powder for tartness.

Fiery, aromatic chicken curry from Tamil Nadu's Chettinad region.

Breaded fried chicken cutlet over rice with thick curry sauce.

Crispy panko-breaded chicken cutlet served over rice with thick, sweet Japanese curry sauce.

Fiery Goan curry with vinegar and spices — Portuguese-influenced.

Everyday yellow lentil curry — naturally GF, vegan-adaptable.

Yellow lentils tempered with spices fried in ghee — everyday comfort.

Spiced minced meat curry with peas — quick and satisfying.

Mild, creamy lamb curry with nuts and yogurt — Mughlai elegance.

Fried paneer-potato balls in creamy cashew sauce.

Rich coconut curry with potatoes and peanuts — naturally GF and dairy-free.

Spiced red lentil stew — Ethiopian comfort food, always served on injera.

Bright green mole with pumpkin seeds, tomatillos, and herbs.

Similar to saag but specifically spinach-based.

Fresh paneer cheese cubes in a vibrant pureed spinach sauce with garlic, cumin, and cream.

A thick, dry-style curry with peanuts, kaffir lime, and reduced coconut cream clinging to tender beef slices.

Red kidney bean curry — Punjabi comfort food.

Red kidney beans simmered in a thick, spiced tomato-onion gravy — a Punjabi Sunday lunch essential served with rice.

Rich coconut curry with red chilies, bamboo shoots, and Thai basil.

Coconut-based curry with dried red chilies, lemongrass, and galangal — warmer and earthier than green curry.

Slow-cooked mustard greens with spinach, finished with ghee and served with cornmeal flatbread — a Punjabi winter staple.

Tangy lentil stew with vegetables and tamarind — the universal South Indian side.

Ethiopian cabbage, potato, and carrot stew — mild and comforting.

A mild, oil-rich chicken curry with onions, ginger, turmeric, and paprika — simpler and gentler than Indian or Thai curries.

Spiced minced lamb with green peas in a tomato-onion gravy — everyday comfort food of the Mughlai kitchen.

Simple red lentils tempered with cumin, garlic, and ghee, served over basmati rice — the everyday comfort meal.

Creamy spinach curry with tofu — vegan alternative to palak paneer.

Chickpea flour stew — Ethiopia's everyday comfort food.

Chickpea flour stew — Ethiopia's simplest comfort food. Naturally vegan + GF.

Mixed vegetables in a mild coconut-cashew-poppy seed sauce — richer and nuttier than its North Indian cousin.