Abgoosht (Persian Lamb and Chickpea Stew)
A hearty Persian mutton, chickpea, potato, and tomato stew traditionally served as broth with a mashed meat-legume mixture.
Curry Stew recipes
464 curry stew recipes across every cuisine in the catalogue, with the full method on each page. Page 1 of 8.
Achari Paneer
Achari paneer coats paneer in a tangy pickling masala built on mustard, fennel and nigella seeds.
Adobong Manok (Filipino Chicken Adobo)
Filipino chicken adobo braises chicken in soy sauce, vinegar, garlic, bay leaf, and peppercorns for a glossy savory-sour sauce.
Afghani Soya Chaap Gravy
Afghani soya chaap cooks soy chaap in a white yoghurt and cream gravy with no chilli colour.
Ají de Gallina (Peruvian Creamy Chicken Chili Stew)
A comforting Peruvian chicken stew with ají amarillo, milk, bread, walnuts, and cheese.
Albóndigas en Salsa (Spanish Meatballs in Tomato Sauce)
Spanish-style meatballs simmered in a simple tomato sauce with garlic, onion, paprika, and parsley.
Aloo Barbati Ki Sabzi
Aloo barbati ki sabzi cooks yardlong beans with potato until the beans are tender but still snap.
Aloo Chole Curry
Aloo chole curry cooks chickpeas with potato in one gravy, stretching the dish further.
Aloo Hare Pyaaz
Aloo hare pyaaz is a quick dry sabzi of potato with spring onion, using both the whites and the greens.
Aloo Kamal Kakdi
Aloo kamal kakdi cooks lotus root with potato, the lotus staying crisp while the potato softens.
Aloo Mooli Ki Sabzi
Aloo mooli ki sabzi cooks radish with potato until the sharpness of the radish cooks away.
Aloo Palak (Dry)
Aloo palak cooks spinach down with potato until the greens coat every piece.
Aloo Parwal
Aloo parwal cooks pointed gourd with potato in a light masala, both cut long so they cook evenly.
Aloo Patta Gobi
Aloo patta gobi cooks cabbage with potato until both take on colour at the edges.
Aloo Shimla Mirch
Aloo shimla mirch is a quick dry sabzi of potato and capsicum, cooked until both are just tender and lightly browned.
Aloo Soya Chunks Curry
Aloo soya chunks curry cooks soy chunks with potato in a gravy they soak up as they simmer.
Aloo Turai
Aloo turai cooks ridge gourd with potato, the potato soaking up the liquid the gourd gives out.
Amritsari Maa Ki Dal
Maa ki dal is the Amritsari black gram dal, cooked long and finished with ghee rather than cream.
Amritsari Street Style Soya Nutri
Amritsari soya nutri is a street-style dish using both soy chunks and granules in one thick, heavily spiced masala.
Andhra Bendakaya Pulusu
Bendakaya pulusu simmers okra in an Andhra tamarind gravy, sour and thin.
Andhra Chicken Iguru
Chicken iguru is a thick, dry Andhra curry cooked until the masala coats the meat with almost no gravy left.
Andhra Gongura Mutton
Gongura mutton sours a rich Andhra goat curry with gongura leaves, which turn sharp and almost lemony as they cook.
Andhra Gutti Vankaya Kura
Gutti vankaya kura stuffs baby aubergines with an Andhra peanut and sesame masala and cooks them whole.
Andhra Kodi Kura (Chicken Curry)
Kodi kura is an Andhra chicken curry finished with curry leaves, thinner and hotter than its northern cousins.
Andhra Kodi Vepudu
Kodi vepudu is a dry Andhra chicken fry finished with curry leaves and plenty of green chilli.
Andhra Mamidikaya Pappu
Andhra mamidikaya pappu is a tangy pigeon pea dal with raw mango, green chilli and a hot curry-leaf tempering.
Andhra Royyala Pappu
Andhra royyala pappu is a tangy pigeon pea dal with prawns, tamarind, onion and a hot curry-leaf tempering.
Andhra Tomato Pappu
Tomato pappu cooks pigeon peas with a large amount of tomato, thinner and sourer than a northern dal.
Antiguan Coconut Sweet Potato Dumplings with Saltfish
Antiguan ducana made with sweet potato and coconut, served with savory saltfish.
Assamese Black Sesame Chicken
Assamese black sesame chicken thickens its gravy with roasted black sesame, giving a nutty, dark curry.
Assamese Koldil Moong Dal
Assamese koldil moong dal combines roasted yellow mung with cleaned banana flower, mustard oil and gentle spices.
Assamese Omita Dal
Assamese omita dal is a light red-lentil dal with raw papaya, mustard oil and panch phoran for a gentle rice lunch.
Awadhi Dal Sultani
Awadhi dal sultani is a smooth pigeon pea dal enriched with milk, saffron, cream and a light dhungar smoke.
Awadhi Dhungari Dal
Awadhi dhungari dal is a creamy pigeon pea dal finished with cream and a brief clove-ghee charcoal smoke.
Ayam Betutu (Balinese Spiced Chicken)
Ayam betutu-style Balinese spiced chicken cooks with a fried spice paste, banana leaves, galangal, lemongrass, makrut lime, and lemon.
Ayam Masak Merah (Malaysian Red Chicken Curry)
A Malay-style red chicken curry with a thick tomato-chili gravy and aromatic spices.
Baingan Tamatar
Baingan tamatar cooks aubergine down with tomato and garlic until both collapse into a soft, tangy sabzi.
Barbadian Flying Fish and Cou-Cou
Barbadian flying fish served with smooth okra and maize meal cou-cou.
Basque Salt Cod in Pil Pil Sauce
A Basque salt cod dish with a glossy olive oil, garlic, and chilli pil pil sauce.
Beans Carrot Poriyal
Beans carrot poriyal is a dry South Indian stir-fry finished with fresh grated coconut.
Beef Birria
A Jalisco-style Mexican beef birria with slow-cooked beef in a deep guajillo, ancho, pasilla, tomato, and spice broth.
Beef Rendang
Beef rendang slowly cooks beef chuck with coconut milk, galangal, lemongrass, candlenuts, makrut lime leaves, and a dark spice paste.
Belizean Stewed Chicken with Rice and Beans
Belizean-style stewed chicken with achiote, coconut rice, and red kidney beans.
Bengali Aloo Posto
Aloo posto dresses potato in ground poppy seed paste, a Bengali dish that stays pale and gently nutty.
Bengali Chhenar Dalna
Chhenar dalna is a Bengali curry of fresh chhena dumplings and potato in a lightly spiced gravy.
Bengali Chingri Aloo Dalna
Chingri aloo dalna is a Bengali prawn and potato curry in a light onion and tomato gravy.
Bengali Chingri Malaikari
Chingri malaikari cooks prawns in coconut milk, a Bengali dish kept sweet rather than hot.
Bengali Chitol Macher Mui Tha
Chitol macher mui tha is a Bengali dish of fish and potato shaped into balls and simmered in a spiced gravy.
Bengali Cholar Dal
Cholar dal cooks Bengal gram sweet with coconut and raisins, a Bengali festival dish.
Bengali Dhokar Dalna
Dhokar dalna fries cakes of split Bengal gram and simmers them in a Bengali gravy, traditionally without onion or garlic.
Bengali Dimer Dalna
Dimer dalna is a Bengali curry of fried boiled eggs and potato in a light ginger and tomato gravy.
Bengali Doi Maach
Doi maach is Bengali rohu cooked in a yoghurt gravy, kept gentle so the curd does not split.
Bengali Doi Potol
Doi potol cooks pointed gourd in a Bengali yoghurt gravy, made without onion or garlic.
Bengali Echorer Dalna
Echorer dalna cooks raw jackfruit like meat, simmered in a Bengali gravy with potato and mustard oil.
Bengali Kumro Chakka
Kumro chakka is a Bengali pumpkin and potato sabzi with black chickpeas, tempered with panch phoran in mustard oil.
Bengali Lau Ghonto
Lau ghonto cooks bottle gourd down with urad dal vadi until soft, in the Bengali style without onion or garlic.
Bengali Macher Matha Diye Moong Dal
Bengali macher matha diye moong dal is roasted yellow mung simmered with fried rohu fish head for a nutty, savoury rice dal.
Bengali Murgir Jhol
Murgir jhol is an everyday Bengali chicken curry with potato in a light, thin gravy.
Bengali Mutton Dak Bungalow
Mutton dak bungalow is a Bengali railway-kitchen curry of goat meat with potato and a whole boiled egg.
Bengali Mutton Rezala
Mutton rezala is a pale Bengali-Mughlai curry, the meat cooked in yoghurt with cashew and kewra rather than chilli.