Easy Curry Recipes for Beginners

Last Updated on April 9, 2024

I am a big fan of curry in its many forms – from Thai to Japanese, from authentic Indian dishes to British-Indian fusion dishes like chicken tikka masala. Curry traces its origins back to the Indian subcontinent. The warm flavours come from using spices like turmeric, cumin, coriander, and ginger, together with seasonal and local ingredients – vegetables, meats, and lentils.  The result is a wide array of flavourful dishes. Different regions of India developed their own unique styles of curry, influenced by local ingredients and culinary traditions. Indian traders and immigrants brought curry dishes with them as they travelled to Southeast Asia, including countries like Thailand, Malaysia, and Indonesia. These regions adapted Indian curry recipes to suit local tastes and ingredients, incorporating coconut milk, lemongrass, and shrimp paste, among other ingredients, to create distinct regional variations. The British colonization of India played a significant role in popularizing curry outside of the Indian subcontinent. British colonial officials and traders developed a taste for Indian cuisine and brought curry recipes back to Britain. By the 18th century, curry had become a popular dish in Britain, leading to the establishment of curry houses. I love a good curry – and I do prefer to make my own.  But, while I try my best to cook from scratch, I keep a few jars of curry paste in the store cupboard just as a base for an easy weeknight supper.  That said, many of the spices used in curry, such as turmeric, ginger, and garlic, are believed to have medicinal properties. Turmeric, in particular, contains curcumin, a compound with anti-inflammatory and antioxidant effects.  I’ll always have fresh garlic and dried turmeric around – and often fresh ginger too.  When I’m feeling particularly well organised I make pastes to freeze – ginger and garlic or ginger, coriander and garlic. Popped into an ice cube tray they can be safely stored for 6 months or so. What I’ve discovered is that by pimping up my storecupboard pastes with fresh or frozen herbs and my own spices I can make each dish my own. What I do is in no way authentic – but then in many ways, curry is never authentic – even the term is anathema to some Indian chefs.  It is comforting, quick to put together and delicious.  I’ve picked a few of my own favourite recipes and some from other websites (with permission!).  Let me know which are your favourite!