By Rachel Manley
Try one of our tasty curry recipes - from fragrant Thai curries to spicy chicken curry and tasty vegetarian versions.
Saag aloo with roasted gobi curry
Potato and chickpea dhansak with mini puri
See all recipes for curry (29)
From the Tamil word ‘kari’, meaning ‘spiced sauce’, comes this catch-all term, used to refer to any number of hot, spicy, sauce-based dishes of east Indian origin. The term 'curry' itself isn’t really used in India, but it was adopted by the British to categorise a number of different Indian soup or stew dishes, nearly always containing onions, garlic, ginger, turmeric, chilli and vegetable oil. Curries from South East Asia require different seasoning from Indian curries. Thai curry pastes tend to be hotter and more fragrant than Indian ones, and are flavoured with fresh chillies.
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