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The Worlds Top 50 Curries,
With Easy-To-Follow Instructions

By Priya Batra

HHF Press

San Francisco

COPYRIGHT 2020 Healthy Happy Foodie Press (HHF Press)

First published 2020

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by reviewers, who may quote brief passages in a review.

Editor: HHF Press

Art Direction: HHF Press

Illustrations: HHF Press

All photographs in this book HHF Press, Shutterstock.com or Depositphotos.com

Published in the United States of America by HHF Press

268 Bush St, #3042

San Francisco, CA 94104 USA

www.HHFPress.com

Disclaimer:

Although the publisher and authors of this book are practically obsessed with modern cooking techniques, neither the publisher nor the authors represent or are affiliated with any of the brands mentioned in this text.

All content herein represents the authors own experiences and opinions, and do not represent medical or health advice. The responsibility for the consequences of your actions, including your use or misuse of any suggestion or procedure described in this book lies not with the authors, publisher or distributors of this book. We recommend using common sense and consulting with a licensed health professional before changing your diet or exercise. The authors or the publisher do not assume any liability for the use of or inability to use any or all of the information contained in this book, nor do the authors or publisher accept responsibility for any type of loss or damage that may be experienced by the user as the result of activities occurring from the use of any information in this book. Use the information responsibly and at your own risk.

The authors and publisher reserve the right to make changes he or she deems required to future versions of the publication to maintain accuracy.

CONTENTS

chapter 1

INTRODUCTION

CURRY Is FOR EVERYONE!

These innovative recipes from around the globe are sure to impress your friends and family no matter their culinary preferences! Weve complied a collection of recipes for people who like their curry spicy, mild, vegetarian, or just well done with ketchup And did we mention just how healthy these curries are?

But isnt cooking curry for experts with years of experience, you ask? With our simple and easy to follow instructions, youll feel totally comfortable letting your kids run the kitchen. Even if they dont have any cooking experience!

So, lets get started making the most interesting and delicious curry dishes youve ever tasted. From Tikka Masala to Vindaloo, weve got recipes that are sure help you win votes from even your harshest critics. Once you start experimenting with our delicious curry recipes, were sure youll find these dishes are unimpeachable!

chapter 2

RECIPES

Lentil Curry

Prep time: 10 minutes | Cook time: 30 minutes | Servings: 8

Ingredients:

2 cups red lentils

1 tablespoon vegetable oil

1 yellow onion

3 tablespoons curry paste

1 tablespoon yellow curry powder

1 tablespoon garam masala powder

1 teaspoon salt

2 cloves garlic, finely minced

1 teaspoon fresh ginger, finely grated

1 (14 oz.) can crushed tomatoes

Instructions:

1. Rinse lentils and place in a pot with enough water to just cover them. Bring to a boil and reduce heat to medium and simmer until tender. You may need to add extra water to keep lentils covered.

2. In a large skillet or Dutch oven, heat the oil and add the onions. Cook for 15 minutes or until caramelized.

3. In a large bowl, combine the curry paste, curry powder, garam masala, salt, garlic, and ginger. Stir well and combine with the onions. Add the lentils and tomatoes and stir well.

Panang Curry

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 4

Ingredients:

1 lb. Chicken breast, sliced into small pieces.

6 tablespoons panang curry paste

2 tablespoons sugar

2 cans coconut milk

2 tablespoons fish sauce

1 teaspoon Thai chili flakes

2 tablespoons vegetable oil

Instructions:

1. In a large skillet, heat the oil over medium heat. Add the chicken and cook until nearly cooked through. Remove from pan and set aside.

2. Add the curry paste to the pan and cook until fragrant. Add the coconut milk and boil.

3. Reduce to medium heat and add the sugar, fish sauce, and chili flakes. Simmer until combined and add the chicken. If sauce is thin, reduce slightly until sauce coats the chicken. Serve with steamed rice.

Potato and Chickpea Curry

Prep time: 10 minutes | Cook time: 45 minutes | Servings: 4

Ingredients:

1 (12 oz.) can chickpeas

4 russet potatoes, cubed

1 yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons yellow curry powder

2 tablespoons garam masala

1 teaspoon fresh ginger, grated

1 teaspoon salt

1 (12 oz.) can tomato puree

1/2 cup heavy cream

2 tablespoons vegetable oil

Instructions:

1. In a large pot, boil the potatoes until tender. Drain and set aside.

2. In a Dutch oven, heat the oil over medium heat and add the onion and garlic, cooking until the onions are soft.

3. Add the curry powder, garam masala, and ginger. Cook for 5 minutes and add the tomato and heavy cream. Add the chickpeas and potatoes and stir well before serving.

Curry Squash Soup

Prep time: 15 minutes | Cook time: 1 hour | Servings: 6

Ingredients:

1 large butternut squash, peeled and cubed.

1 yellow onion, finely chopped

3 large carrots, peeled and chopped

3 celery stalks, chopped

2 cloves garlic, minced

6 cups chicken or vegetable stock

1 sprig fresh thyme

2 tablespoons yellow curry powder

2 tablespoons vegetable oil

Instructions:

1. In a large Dutch oven, heat the oil over medium heat and add the squash, onion, carrots, and celery. Cook until they become slightly soft.

2. Add the garlic and thyme and cook an additional minute.

3. Add the stock and curry powder and simmer over medium heat until all of the vegetables are soft.

4. Pour everything into a blender and blend until smooth. Serve immediately.

Coconut Chicken Curry

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