Curry: a Global Favorite

Curry dishes can be made from a variety of meats, fish and poultry, vegetables and legumes. Cooks around the world rely on an assortment of spices and varying flavors, creating inspiring delights.

Lentil Curry with Cashews and YogurtOnce upon a time the word “curry” referred simply to Indian food. Not so anymore! The word which likely stems from “kari” — meaning “sauce” in the South Indian dialect of Tamil — now refers to a variety of spiced, savory dishes from around the world, including India, Nepal, Bangladesh and Sri Lanka, as well as Japan, Thailand, Ethiopia, Burma, Malaysia and Indonesia.

Curry dishes can be made from a variety of meats, fish and poultry, vegetables and legumes. Wet curries are saucy, often made with yogurt or coconut milk like in our Spicy Vegetable and Potato Curry opens in a new tab, or puréed lentils and other pulses. Dry curries are cooked with very little liquid, which evaporates while cooking, leaving a deliciously spiced and aromatic dish of meats, vegetables or legumes like in Lentil Curry with Cashews and Yogurt opens in a new tab.


Coconut Curry Chicken Wraps
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Turmeric imparts that characteristic yellow/orange color to curry powder. Additional spices usually include coriander, ginger, cumin, cayenne and black pepper. Other favorite spices might include fenugreek, cloves or allspice, cinnamon, cardamom, bay leaves, caraway, fennel and mustard seeds. There are as many variations of curry powder as there are people creating them! Cooks around the world rely on an assortment of spices and varying flavors, creating inspiring delights like Spicy Beef and Potato Curry opens in a new tab.      

Thai-Style Red Curry with Turkey and Green BeansI was lucky to have spent time in India, which gave me an appreciation for good curry. The gorgeous platters of legumes and vegetables simmered in a variety of unique curry sauces seemed endless! Here are some savory, delicious ideas and recipes:

Curry lovers, what’s your favorite recipe? Do you have a preference for curry powder, curry paste, or a purchased curry simmer sauce? 

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