Mediterranean curry recipes

Easy Beef Madras curry made with a blend of spices, yoghurt and coconut milk. You can adjust the heat to your own taste by altering the amount of chilli you add. If you've never ordered a Madras in an Indian restaurant because you don't like the heat, then this recipe is for you!

Transform plain ingredients into delicious meals with our quick and easy curry recipes. Perfect for adding flavor and spice to your cooking.

Coconut curry chickpeas is a delightful blend of chickpeas, aromatic spices, and creamy coconut, creating a rich and exotic curry. This vegan dish offers a harmonious fusion of flavors, delivering a taste of the tropics with every bite. It’s the perfect quick and satisfying meal that's both flavorful and nutritious.

This meatball curry recipe is packed with aromatic Indian flavors. Juicy, tender meatballs cooked in a creamy yogurt sauce that is flavored with Indian spices. This simple and easy recipe gets ready in less than 30 minutes.

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

Recipe video above. My favourite of all tagines! The ras el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavours in the sauce and make the lamb fork tender. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!-> Also see Chicken and Vegetable Tagine.

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Spicy Chicken Karahi is considered a national dish of Pakistan by some fans of the dish! Full of chilli heat and complex flavours of garam masala, our version of this Pakistani Chicken Curry is both quick to make and easy to eat, as we use boneless chicken! A perfect weeknight dinner for those who enjoy a bit of spice in their food!

I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top. I've converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end. A few notes: If your…

No passport necessary for these easy curry recipes from all around the world, including Japanese, Thai, Indian, and Jamaican varieties.