The 20 best curry recipes

I t was dal that done it, in Luton, Lucknow, London. When the raisin-studded school dinners of my childhood were replaced with sophisticated south-Asian cooking. Here we also celebrate some of the wider world of curry: recipes from Nigeria, Japan, Vietnam, the Caribbean. From Uyen Luu’s ginger duck to Shuko Oda’s keema curry, and Asma Khan’s saag paneer to Lopè Ariyo’s suya lamb. There is a pumpkin curry, a prawn curry, a black-eyed bean curry; Vivek Singh’s perfect vindaloo, Meera Sodha’s tomato curry and Madhur Jaffrey’s peerless chicken korma. In short, the 20 best curry dishes from some of the finest cookery writers around.

Asma Khan’s saag paneer – spinach with Indian cheese (pictured above)

A rich, satisfying, meat-free midweek meal that can be eaten with bread or rice.

Nik Sharma’s roasted cauliflower in turmeric kefir

The acidity of fermented dairy works with the Maillard reaction to create a bittersweet taste and new aroma molecules in vegetables.

Vivek Singh’s pork vindalho

This intense Goan curry is the real McCoy, true to its potato-free Portuguese origins.

Rukmini Iyer’s lime and coconut dal

This roasting tin version of the comforting dish uses Egyptian red lentils to avoid pre-soaking, with added limes for zing.

Kaeng khiao wan – Thai green curry by Wichet Khongphoon

Traditionally in south Thailand this vibrant curry is made with goat, but this version uses chicken.

Aloo gosht – Punjabi mutton and potato curry by Sumayya Usmani

The simplicity of this Pakistani Punjab dish is a celebration of what the land provides.

Andi Oliver’s curried coconut chickpeas and maple roast spiced winter ground provision

You can keep this dish vegan or customise it with a poached egg or grilled lamb chop.

Asma Khan’s macher jhol – Bengali fish curry

Perfect for a family gathering – use filleted fish to make things easier for you and your guests.

Kay Plunkett-Hogge’s gaeng massaman – massaman curry

Shop-bought curry pastes are no match for taking the time to freshly grind spices for this complex, aromatic dish.

Ravinder Bhogal’s crispy fried eggs with coconut curry and coriander sambol

This mellow Sri Lankan dish conjures up sunny days in Colombo.

Shwe payon thee hin – pumpkin curry by Amy and Emily Chung

This fragrant vegan dish is a delicious way to cook any kind of squash.

Duck curry with aubergine and bamboo by Uyen Luu

A great treat on cold wintry evenings with the comfort of melt-away potatoes and succulent aubergines.

Seychellois cari koko – king prawns with tamarind and coconut by Selina Periampillai

The homemade massalé blend used here evokes the aromatic spice gardens of the Seychelles.

Madhur Jaffrey’s shani murgh korma – royal chicken korma

A rich and creamy authentic Indian party dish.

Lopè Ariyo’s suya lamb curry

A Nigerian street food staple is transformed into a memorable home dish.

Meera Sodha’s tomato curry

The sweetness and acidity of tomatoes is married to classic pickling spices in this luxurious vegan dish.

Dashi keema curry with onsen tamago egg by Shuko Oda

The umami flavours of this milder spiced keema are thanks to a fish-based dashi.

Marie Mitchell’s aubergine curry, coleslaw and roti

The addition of dark chocolate gives this dish an extra complexity.

Masroor Ahmed’s paalag gosht – Mughlai lamb with by Madhur Jaffrey

This timeless Moghul recipe should be served with Indian breads or rice and a yoghurt dish.

Punjabi lobia – black-eyed bean curry by Sam Jones

This spicy vegan dish is incredibly popular at the Refugee Community Kitchen.

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