Bengali Potol Aloo Dalna
Potol aloo dalna is a Bengali curry of pointed gourd and potato in a light ginger and tomato gravy.
Curry Stew recipes
464 curry stew recipes across every cuisine in the catalogue, with the full method on each page. Page 2 of 8.
Bengali Rui Macher Kalia
Rui macher kalia is the richer Bengali rohu curry, fried first and then simmered in a deep onion and tomato gravy.
Bengali Rui Macher Korma
Rui macher korma cooks rohu in a mild Bengali yoghurt gravy, gentler than the usual kalia.
Bengali Shorshe Bhetki
Shorshe bhetki is Bengali bhetki in a sharp ground mustard sauce, steamed rather than fried.
Bengali Sorshe Pomfret
Sorshe pomfret cooks pomfret in a sharp ground mustard sauce, the Bengali treatment for any good fish.
Bengali Tok Dal
Tok dal sours red lentils with raw mango, a Bengali summer dal served at the end of a meal.
Bhandare Wale Aloo Tamatar
Bhandare wale aloo tamatar is the temple-kitchen potato curry, made without onion or garlic and thin enough to serve to a crowd.
Bharli Vangi (Stuffed Eggplant)
Bharli vangi stuffs baby aubergines with a Maharashtrian masala of peanuts, coconut and sesame, then simmers them whole.
Bharwa Tinda
Bharwa tinda stuffs apple gourd with spiced gram flour and cooks the pieces whole.
Bhetki Macher Paturi
Bhetki macher paturi wraps fish in a mustard and coconut paste and steams it inside a banana leaf.
Bhindi Masala
Bhindi masala is a dry North Indian okra sabzi cooked with onion and tomato so the pieces stay firm rather than turning slippery.
Bigos (Polish Cabbage and Meat Stew)
Polish bigos is a slow-cooked hunter’s stew of sauerkraut, cabbage, pork, kielbasa, mushrooms, and warm spices.
Bihari Champaran Chicken Handi
Champaran chicken handi seals chicken in a clay pot with mustard oil and garlic and lets it cook unopened.
Bihari Dehati Chicken
Dehati chicken is a rustic Bihari curry cooked with plenty of onion and garlic in mustard oil, and no tomato at all.
Bihari Masoor Dal
Bihari masoor dal cooks red lentils thin and finishes them with a mustard oil tempering.
Bihari Nenua Chana Dal
Nenua chana dal pairs sponge gourd with split Bengal gram so the water the gourd gives out thickens into the dal.
Bihari Sarso Machli
Sarso machli is a Bihari fish curry in a sharp ground mustard gravy, cooked in mustard oil.
Bistek Tagalog (Filipino Beef Steak)
Bistek Tagalog is Filipino beef steak simmered in a glossy soy-calamansi sauce and finished with soft onion rings.
Blanquette de Veau (Creamy Veal Stew)
Blanquette de veau is a pale French veal stew with mushrooms, carrot, cream, egg yolk, lemon, and a smooth white sauce.
Bobó de Camarão (Bahian Shrimp Cassava Stew)
A creamy Bahian prawn and cassava stew finished with coconut milk, coriander, and dendê oil.
Bobotie (South African Spiced Minced Beef Bake)
Bobotie is a South African spiced minced beef bake with raisins, apricot sweetness, and a gently set egg-milk topping.
Bœuf Bourguignon (Beef Burgundy Stew)
Bœuf bourguignon is a French beef stew simmered with red wine, mushrooms, pearl onions, bacon, carrot, and herbs.
Bossam
Bossam is a Korean boiled pork dish served in wraps with lettuce, ssamjang, garlic, chili, and crunchy sides.
Bouillabaisse
Bouillabaisse is a Provençal seafood soup with saffron broth, white fish, prawns, mussels, fennel, tomato, orange zest, and herbs.
British Bangers and Mash
A British pub-style plate of sausages, creamy mashed potatoes, and rich onion gravy.
Butter Chicken (Murgh Makhani)
Butter chicken is grilled marinated chicken folded into a tomato gravy finished with butter and cream.
Cachupa (Cape Verdean Hominy Bean Stew)
Cape Verdean Cachupa is a hearty hominy and cowpea stew with smoky sausage, cabbage, sweet potato, pumpkin, and a slow-cooked body.
Cafe Style Mushroom Ghee Roast Gravy
Mushroom ghee roast cooks mushrooms in the Mangalorean ghee roast masala, sharp with tamarind and dried chilli.
Cakalang Suwir Rica-Rica (Manado Spicy Tuna)
Cakalang suwir rica-rica is Manado-style shredded tuna cooked with bird’s eye chiles, tomato, lemongrass, makrut lime leaves, turmeric, and lemon.
Caldo de Res (Mexican Beef Soup)
A Mexican home-style beef and vegetable soup with tender beef, potato, carrot, corn, cabbage, zucchini, coriander, and lime-style lemon.
Camarones a la Diabla (Deviled Shrimp)
Mexican-style shrimp cooked in a bold red chile diabla sauce with tomato, garlic, guajillo, and árbol chiles.
Cantonese Soy Sauce Chicken
Bone-in chicken thighs are gently braised in an aromatic Cantonese soy sauce mixture with ginger, rock sugar and warm spices.
Carapulcra (Peruvian Pork and Dried Potato Stew)
A historic Peruvian stew with dried potatoes, pork, ají panca, peanuts, and warm spices.
Carolina Pulled Pork Barbecue
Carolina pulled pork barbecue slow-cooks pork shoulder until shreddable, then coats it in a tangy vinegar-brown sugar sauce.
Cassoulet (Bean and Meat Stew)
Cassoulet is a hearty southwest French bean and meat stew with duck confit, pork sausage, pork shoulder, herbs, and a crisp breadcrumb top.
Cayman Coconut Fish Rundown
Cayman-style fish rundown simmered in reduced coconut milk with peppers, thyme, and vegetables.
Champaran Mutton Handi
Champaran mutton handi seals goat meat in a clay pot with mustard oil and garlic and lets it cook in its own steam.
Chettinad Chicken Curry
Chettinad chicken curry is built on a dark roasted spice blend, hotter and more peppery than most South Indian curries.
Chettinad Egg Curry
Chettinad egg curry simmers boiled eggs in the dark roasted Chettinad spice blend.
Chettinad Meen Kuzhambu
Meen kuzhambu is a Chettinad fish curry, sharp with tamarind and cooked in sesame oil with shallots.
Chettinad Mushroom Masala
Chettinad mushroom masala cooks mushrooms in freshly ground coconut and the region's dark roasted spices.
Chettinad Pepper Chicken Masala
Pepper chicken masala leans on coarsely crushed black pepper, the Chettinad way rather than chilli heat.
Chettinad Prawn Masala
Chettinad prawn masala cooks prawns fast in the dark roasted Chettinad spice blend.
Chettinad Soya Chunks Masala
Chettinad soya chunks masala gives soy chunks the dark roasted Chettinad spice treatment.
Chettinad Vengaya Paruppu
Chettinad vengaya paruppu is a peppery pigeon pea dal with whole shallots and a fresh coconut-fennel paste.
Chicken Cacciatore
Chicken cacciatore braises browned chicken with tomato, white wine, onion, carrot, celery, mushrooms, garlic, and rosemary.
Chicken Enchiladas Verdes
Mexican chicken enchiladas in a bright tomatillo salsa verde, finished with queso fresco and crema.
Chicken in Green Mole
Mexican chicken simmered in a green mole sauce made with tomatillos, herbs, poblano, and pumpkin seeds.
Chicken Keema Dal
Chicken keema dal cooks minced chicken into the dal so the two finish together.
Chicken Korma
Chicken korma is a pale Awadhi curry, the chicken cooked in yoghurt and cashew paste with no tomato at all.
Chicken Mole Poblano
A Puebla-style Mexican chicken dish with a deep chile, seed, nut, spice, and chocolate mole sauce.
Chicken Tikka Masala
Chicken tikka masala pairs charred marinated chicken with a creamy spiced tomato gravy.
Cincinnati Chili
Cincinnati chili is a smooth spiced beef sauce served over spaghetti with cheddar, onions, and beans if you want the full ways.
Classic Aloo Matar
Aloo matar is the everyday potato and pea curry, cooked in a thin onion and tomato gravy.
Classic Dal Tadka
Dal tadka cooks pigeon peas soft and finishes them with a tempering poured over at the end.
Cochinita Pibil
A Yucatán-style slow-cooked pork dish marinated with achiote and sour orange juice, served tender and shreddable.
Coq au Vin
Coq au vin slowly braises chicken with red wine, bacon, mushrooms, pearl onions, carrot, garlic, and herbs.
Creamy Egg Lababdar
Egg lababdar cooks boiled eggs in a smooth cashew and tomato gravy finished with cream.
Csirkepaprikás (Hungarian Chicken Paprikash)
Hungarian chicken paprikash is a gentle paprika-rich chicken stew finished with sour cream for a smooth, comforting sauce.
Cuban Shredded Beef Stew
Cuban ropa vieja with tender shredded beef, peppers, tomato, olives, and capers.