Curry: How to make tasty curries at home

Curry isn't one thing. It's a family of dishes across India and beyond, each with its own spices, base, and style. You can make a quick weekday curry or a slow-cooked one for guests. This page gives clear, useful tips: what spices to keep, a reliable 30-minute method, variations for vegans and meat-eaters, and simple serving ideas.

What makes a curry?

Start with three building blocks: aromatics, spice mix, and a liquid. Aromatics are onion, garlic, and ginger — they build flavor. The spice mix can be simple (turmeric, cumin, coriander, chili) or layered (add garam masala, mustard seeds, fenugreek). The liquid ties it together: water, stock, coconut milk, or yogurt. Pick one dominant profile — creamy, tangy, or coconut — and keep the rest supporting that choice.

Regional shortcuts: Northern Indian curries often use dairy (cream, butter, yogurt) for richness. Southern Indian curries lean on coconut and curry leaves. Coastal areas add tamarind or vinegar for tang. If you like bold heat, add fresh chilies or ground cayenne; for smoky depth, toast whole spices briefly before grinding.

30-minute everyday curry (one-pan method)

Serves 3–4. Prep time 10 minutes, cook time 20 minutes. Heat 2 tbsp oil, sauté one sliced onion until golden (5–7 min). Add 1 tbsp grated ginger and 2 minced garlic cloves, cook 1 minute. Stir in spices: 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp coriander, 1 tsp turmeric, 1/2–1 tsp chili powder. Cook 30–60 seconds to wake the spices.

Add 2 chopped tomatoes or 1 cup canned tomatoes, cook until oil separates (4–6 min). Add 400 g chopped protein or veg (chicken, chickpeas, potatoes, cauliflower), 1 cup stock or water, and simmer 10–12 minutes until cooked. Finish with 1/2 cup coconut milk or a splash of cream if you want richness. Stir in 1 tsp garam masala and fresh cilantro at the end.

Simple swaps: replace chicken with tofu or lentils. Use spinach or frozen peas for greens. No tomato? Use yogurt stirred in off the heat for a tangy finish. Want thicker sauce? Mash a few cooked potatoes into the gravy.

Storage and reheating: Curries often taste better the next day. Cool quickly, refrigerate up to 3 days or freeze for 2–3 months. Reheat gently on low heat, add a little water if too thick, and freshen with lemon juice or chopped herbs before serving.

Serving ideas: Plain basmati rice, jeera rice, roti, or naan are classic. Add a simple cucumber raita or sliced onion and lemon for crunch and freshness. Small changes — a squeeze of lime, extra cilantro, or roasted spices on top — lift a routine curry into something memorable.

Keep a small spice kit: turmeric, ground coriander, cumin, chili powder, garam masala, and optional mustard seeds. With those and a handful of pantry ingredients you can make many different curries quickly and confidently.