Kathal Ki Sabzi (Jackfruit Curry)
Kathal ki sabzi cooks raw jackfruit like meat, browned first and then simmered until the pieces turn fibrous and tender.
Curry Stew recipes
464 curry stew recipes across every cuisine in the catalogue, with the full method on each page. Page 5 of 8.
Kathiyawadi Bharwa Dungri
Bharwa dungri stuffs pearl onions with a Kathiyawadi masala and cooks them whole until they collapse.
Kathiyawadi Kaju Gathiya
Kaju gathiya cooks cashews with crisp gathiya in a Kathiyawadi masala, the gathiya softening in the gravy.
Kathiyawadi Lasooni Sev Tamatar
Lasooni sev tamatar loads the Gujarati tomato and sev curry with garlic, in the Kathiyawadi style.
Kerala Avial
Avial dresses mixed vegetables in ground coconut and yoghurt, a Kerala dish that keeps each vegetable distinct.
Kerala Chicken Stew
Kerala chicken stew simmers chicken and vegetables in coconut milk with whole spices, kept pale and gently spiced.
Kerala Egg Roast (Nadan Mutta Roast)
Kerala egg roast is a South Indian dish of boiled eggs in a thick onion masala, slow-cooked until the onions turn sweet and jammy.
Kerala Kadala Curry
Kadala curry simmers black chickpeas in roasted coconut gravy, the Kerala partner to puttu.
Kerala Meen Moilee
Meen moilee is a gentle Kerala fish curry in coconut milk, pale yellow with turmeric and green chilli rather than hot.
Kerala Mutton Ishtu
Mutton ishtu is the Kerala stew, goat simmered in coconut milk with whole spices and kept pale.
Kerala Nadan Chemmeen Roast
Nadan chemmeen roast is a dry Kerala prawn dish cooked down with shallots until the masala clings to each prawn.
Kerala Olan
Olan simmers ash gourd and cowpeas in thin coconut milk, a Kerala dish with almost no spice at all.
Kerala Yam Erissery
Erissery mashes yam with ground coconut and finishes it with coconut fried until brown.
Khandeshi Kala Masala Mutton
Kala masala mutton uses the Khandeshi black masala, roasted dark enough to colour the whole gravy.
Khandeshi Shev Bhaji
Shev bhaji drops crisp sev into a fiery Khandeshi gravy right at the end, so it half dissolves.
Khatti Meethi Gujarati Dal
Gujarati dal balances jaggery against tamarind, with peanuts left whole in the pot.
Khoresh Gheimeh (Persian Yellow Split Pea Stew)
A classic Persian tomato-based mutton stew with yellow split peas, dried lime, and crisp potato topping.
Khoresh Karafs (Persian Celery and Herb Stew)
A Persian celery and herb mutton stew with mint, parsley, and a lemony savory broth.
Kimchi Jjigae
Kimchi Jjigae is a Korean stew made with napa cabbage kimchi, pork belly, tofu, and a spicy savory broth.
Kobi Chana Dal Bhaji
Kobi chana dal bhaji cooks cabbage with soaked Bengal gram, which keeps its bite among the soft leaves.
Kodi Guddu Pulusu
Kodi guddu pulusu simmers boiled eggs in an Andhra tamarind gravy, sour before it is hot.
Kolhapuri Anda Rassa
Anda rassa poaches eggs in the fiery Kolhapuri masala of roasted coconut and poppy seed.
Kolhapuri Chicken Sukka
Chicken sukka is a dry Kolhapuri dish, the chicken coated in a dark masala of roasted coconut and poppy seeds.
Kolhapuri Kaju Masala
Kaju masala simmers whole cashews in the fiery Kolhapuri masala of roasted coconut and red chilli.
Kolhapuri Veg Diwani Handi
Veg diwani handi cooks mixed vegetables and paneer in a cashew gravy, sealed and finished in one pot.
Korean Beef Bulgogi
Korean Beef Bulgogi uses thin beef slices marinated with soy, sesame, garlic, and pear, then cooked quickly on the stovetop.
Kung Pao Chicken
A classic Sichuan chicken stir-fry with peanuts, dried chillies and a glossy sweet-sour savoury sauce.
Kuru Fasulye (Turkish White Bean Stew)
A comforting Turkish white bean stew simmered with onion, tomato puree, pepper paste, olive oil, and gentle spices.
Laing (Filipino Coconut Taro Leaf Stew)
Laing is a rich Filipino coconut taro leaf stew with ginger, shrimp paste, fish sauce, and green chilli heat.
Lancashire Hotpot
A northern English Lancashire hotpot with tender lamb, onion, carrot, stock, and crisp sliced potato topping.
Lasooni Dal Tadka
Lasooni dal tadka pours a garlic-heavy tempering over the dal at the end.
Lauki Kofta
Lauki kofta fries grated bottle gourd dumplings and simmers them in a spiced gravy.
Lauki Tamatar Ki Sabzi
Lauki tamatar ki sabzi cooks bottle gourd with tomato until the gourd softens into a light gravy.
Lobia Aloo Curry
Lobia aloo curry cooks black-eyed peas with potato in an onion and tomato gravy.
Louisiana Chicken and Andouille Gumbo
Louisiana chicken and andouille gumbo builds a nutty dark roux into a smoky, okra-thickened stew for rice bowls and meal prep.
Ludhiana Special Cream Chicken
Cream chicken is a mild Ludhiana dhaba dish, the chicken finished in cream and milk with green chilli for heat.
Madurai Chicken Salna
Madurai chicken salna is the thin, peppery gravy served with parotta across Tamil Nadu.
Mafé (Malian Peanut Beef Stew)
Malian Mafé is a slow-simmered beef, peanut, and tomato stew with soft vegetables and a thick groundnut sauce made for rice or couscous.
Maharashtrian Anda Bhurji Rassa
Anda bhurji rassa turns scrambled egg into a thin Maharashtrian curry with dried coconut and garlic.
Maharashtrian Batata Rassa
Batata rassa is a thin Maharashtrian potato curry, red with chilli and eaten with bhakri.
Maharashtrian Chawli Chi Bhaji
Chawli chi bhaji cooks cowpeas with onion and garlic into a thin Maharashtrian curry.
Maharashtrian Danyachi Amti
Danyachi amti is a thin Maharashtrian peanut broth eaten on fasting days, tempered in ghee with cumin.
Maharashtrian Farasbi Chi Bhaji
Farasbi chi bhaji cooks green beans with crushed peanuts and garlic, dry and quick.
Maharashtrian Flower Batata Rassa
Flower batata rassa is a thin Maharashtrian curry of cauliflower and potato, red with chilli.
Maharashtrian Kaju Usal
Kaju usal cooks cashews in a thin Maharashtrian gravy with coconut and garlic.
Maharashtrian Khandeshi Dal
Maharashtrian Khandeshi dal is a spicy toor-urad dal with dark roasted onion-coconut paste and a red tarri oil layer.
Maharashtrian Kolhapuri Dal
Maharashtrian Kolhapuri dal is a bold pigeon pea and masoor dal with dry coconut, sesame and a red tarri oil finish.
Maharashtrian Matki Usal
Matki usal cooks sprouted moth beans in a thin Maharashtrian gravy with onion, tomato and garlic.
Maharashtrian Mugachi Amti
Mugachi amti is a thin Maharashtrian whole mung curry, tempered with mustard and cumin in ghee.
Maharashtrian Papdi Chi Bhaji
Papdi chi bhaji cooks fresh fava beans with garlic and mustard seeds, a Maharashtrian winter dish.
Maharashtrian Patwadi Rassa
Patwadi rassa sets spiced gram flour into slices and serves them in a thin Maharashtrian gravy.
Maharashtrian Sadha Varan
Sadha varan is plain Maharashtrian dal, cooked with turmeric alone and finished with ghee.
Maharashtrian Vangyachi Bhaji
Vangyachi bhaji cooks aubergine with crushed peanuts, which thicken the dish as it goes.
Malabar Fish Curry
Malabar fish curry simmers sardines with kokum, which sours the gravy where tamarind would elsewhere.
Malai Kofta
Malai kofta are soft paneer and potato dumplings served in a rich cashew and tomato gravy.
Malvani Mushroom Masala
Malvani mushroom masala uses the coastal Malvani blend, hotter and more coconut-heavy than a Kolhapuri one.
Mangalorean Chicken Gassi
Chicken gassi is a Mangalorean curry in roasted coconut masala, thinner and more fragrant than a Goan one.
Mangalorean Egg Ghee Roast Curry
Egg ghee roast gives boiled eggs the Mangalorean ghee roast masala, sour with tamarind and heavy with dried chilli.
Mangalorean Prawn Sukka
Prawn sukka is a dry Mangalorean dish, the prawns coated in roasted coconut masala with no gravy left.
Mangalorean Sauthekai Tovve
Mangalorean sauthekai tovve is a light cucumber and pigeon pea dal finished with coconut, cumin and curry leaves.