Is there anything as comforting as curry? Whether you like it mild or really spicy, there’s little more soothing than the taste and aroma of spices like cumin, coriander, turmeric and ginger.
In fact, there are thousands of types of curry, as the word comes from Tamil curry, which just means “sauce”. This means that whatever your flavor profile preference, you’re sure to find a curry dish that will delight you. Here are some of our healthy and filling favorites.
Spice up your sides
If curry is cozy, curry spice soup is the most welcoming. This Curried Pumpkin and Sweet Potato Soup balances the sweetness of roasted pumpkin and sweet potato with savory onion, garlic, ginger, and curry powder.
Looking for a summer side? Creamy Curried Egg Salad spices up the basic egg salad with an Indian-inspired twist (and the recipe includes the best technique for making hard-boiled eggs that are easy to peel!)
Give your standard chicken salad a big makeover with this open-faced chicken curry salad sandwich. It’s packed with flavor, texture and nutrients, and that’s before you even get to the protein-rich chicken.
If you want to cut the carbs and fire up the grill, whip up some Indian Chicken Kebabs with Potato and Cucumber Salad. The spice-marinated chicken comes out of the oven juicy, spicy and ready to serve with a cold dill salad.
All over the world, curry dishes include fish and seafood as the main ingredient. Coconut curry cod with bok choy, for example, will light up your taste buds and… a bonus! – It’s also incredibly simple to make. Cod heats up quickly and is high in protein and healthy fats.
Thai swordfish with red curry sauce is also easy to make, and if you like the idea of the dish but don’t like fish, you can swap it out for a firm seafood like scallops, lobster tail meat, or shrimps. You can even substitute firm tofu to create an impressive vegetarian entree.
Are you not a meat eater? The curry helps the vegetables shine! Produce is the star of Cauliflower Curry with Tomatoes, Almonds and Coriander, as the commissioned head vegetable boasts impressive amounts of vitamin C, vitamin K and beta-carotene.
Massaman curry, a popular fusion of Thai, Indian and Persian flavors, is usually made with meat, but it doesn’t have to be. This lighter Thai vegetable massaman curry relies on chickpeas for protein, plus light coconut milk to keep the saturated fat low without sacrificing flavor.
If you’re more confident in the kitchen, make your own buckwheat crepes to go with the Moroccan vegetable curry. Instead of coconut milk, she calls for natural fat-free yogurt. It is low in fat and sodium and a great source of lean protein and dietary fiber.
Love some lentils
Rice is nice and all, but lentils, a low-fat, gluten-free legume, make a perfectly protein-packed base for curried vegetables. Small, hearty French (green) lentils serve as the base for lentils with roasted curry tomatoes, a garlicky dish that elevates cherry tomatoes to a new level.
Curried Cauliflower Lentils with Cucumber Raita is another popular dish on the menu at many restaurants, but if you make it at home, you can control the spice levels. For hot, hot heat, go with Madras curry powder. A side of refreshing raita, a yogurt-based condiment, will help temper the flames.