Are you looking for a way to add depth and complexity to your meals? Look no further than the humble curry leaf. This fragrant, versatile herb is a staple in many Indian and Southeast Asian cuisines, and can be used to elevate a wide range of dishes from simple stir-fries to rich curries. In this article, we’ll explore 18 different recipes that showcase the flavor and versatility of curry leaves. From savory rice dishes and hearty soups to sweet chutneys and spicy snacks, there’s something for everyone in our collection of curry leaf recipes. So whether you’re a seasoned cook or just starting out, get ready to spice up your meals with these fragrant and flavorful ideas!
Curry Leaf Rice with Coconut and Cashews
This aromatic rice dish is a perfect blend of Indian flavors, with the warmth of curry leaves, the richness of coconut, and the crunch of cashews. It’s an excellent side dish or main course for any occasion.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup grated fresh coconut
– 1/4 cup chopped cashews
– 1 small onion, finely chopped
– 2 curry leaves
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add chopped onion, curry leaves, and grated coconut. Cook until the onion is translucent and the coconut is lightly toasted.
3. Add the soaked rice to the saucepan and stir well to combine with the onion-coconut mixture.
4. Add 2 cups of water to the saucepan and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Stir in chopped cashews and season with salt to taste.
Cooking Time: 25-30 minutes
Spicy Curry Leaf Chicken Stir-Fry
This recipe combines the flavors of India with a spicy kick, featuring tender chicken, crunchy vegetables, and aromatic curry leaves. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2-3 sprigs of fresh curry leaves
– Chopped bell peppers, carrots, or snap peas (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. In the same skillet, add remaining oil, onions, garlic, and ginger. Cook until onions are translucent, about 4 minutes.
4. Stir in curry powder, cumin, and cayenne pepper. Cook for 1 minute.
5. Add the chicken back to the skillet, along with curry leaves. Stir-fry everything together for 2-3 minutes or until cooked through.
6. Season with salt and pepper to taste. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Curry Leaf and Lentil Soup
This vibrant soup combines the earthy flavor of red lentils with the warm, aromatic taste of curry leaves and a hint of spices. Perfect for a cozy evening meal or as a comforting pick-me-up.
Ingredients:
– 1 cup red lentils
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 curry leaves
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and curry leaves; sauté until the onion is translucent.
3. Stir in cumin, turmeric, salt, and pepper; cook for 1 minute.
4. Add lentils, broth, and diced tomatoes; bring to a boil.
5. Reduce heat and simmer for 30-40 minutes or until lentils are tender.
6. Serve hot, garnished with cilantro.
Cooking Time: 35-45 minutes
Crispy Curry Leaf Pakoras
Delight your senses with these crunchy and flavorful curry leaf pakoras, perfect as a snack or appetizer.
Ingredients:
– 1 cup curry leaves (fresh or dried)
– 1/2 cup chickpea flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon lemon juice
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Chopped cilantro or mint leaves for garnish (optional)
Instructions:
1. In a bowl, mix together chickpea flour, salt, and baking soda.
2. Add curry leaves and lemon juice to the dry mixture. Mix well.
3. Gradually add lukewarm water to form a smooth batter.
4. Heat oil in a deep frying pan over medium heat.
5. Using a spoon or piping bag, drop small portions of the batter into the oil.
6. Fry pakoras until golden brown and crispy (about 2-3 minutes).
7. Drain excess oil on paper towels. Garnish with chopped cilantro or mint leaves if desired.
Cooking Time: About 15-20 minutes to fry all the pakoras. Serve warm and enjoy!
Curry Leaf Infused Coconut Chutney
Elevate your Indian-inspired dishes with this unique and flavorful curry leaf infused coconut chutney, perfect for serving alongside dosas, idlis, or as a dip.
Ingredients:
– 1 cup grated coconut
– 1/2 cup fresh curry leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon red chili powder
– Salt, to taste
– 1 tablespoon lemon juice
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine coconut, curry leaves, onion, and garlic.
2. Blend until smooth, adding chili powder, salt, and lemon juice as needed.
3. Gradually add the water and blend until desired consistency is reached.
4. Taste and adjust seasoning if necessary.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This chutney is ready in mere minutes.
Garlic and Curry Leaf Tempered Potatoes
Experience the warm, aromatic flavors of India with this simple yet flavorful potato dish. A perfect accompaniment to any meal or as a side dish on its own.
Ingredients:
– 4-5 medium-sized potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon curry leaves, chopped
– 1/2 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the chopped curry leaves and cook for another minute, stirring frequently.
4. Add the potato cubes to the pan and stir to coat with the garlic-curry leaf mixture.
5. Cook for 10-12 minutes or until the potatoes are tender, stirring occasionally.
6. Season with salt and ground cumin to taste.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 15-18 minutes
Curry Leaf and Mustard Seed Fish Curry
A flavorful and aromatic curry that combines the earthy warmth of curry leaves with the tanginess of mustard seeds, perfect for a quick and delicious weeknight dinner.
Ingredients:
– 1 pound fish fillets (such as tilapia or cod)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 2 tablespoons curry leaves
– 1 tablespoon mustard seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and chili powder. Cook for 1 minute.
4. Add fish fillets and cook until opaque, about 5-6 minutes per side.
5. Stir in curry leaves and mustard seeds. Season with salt to taste.
6. Garnish with cilantro and serve over rice or with naan.
Cooking Time: 15-20 minutes
Curry Leaf Butter Naan
Get ready to elevate your naan game with this aromatic and flavorful Curry Leaf Butter Naan recipe!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 2 tablespoons curry leaves, chopped
– 2 tablespoons butter, softened
– Ghee or oil for brushing
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Gradually add lukewarm water to form a smooth dough. Knead for 5 minutes.
3. Place the dough in a greased bowl, cover, and let it rest for 30 minutes.
4. Divide the dough into 6-8 equal portions. Roll each portion into a ball and flatten slightly into an oval shape.
5. Brush both sides of the naan with melted butter mixed with chopped curry leaves.
6. Heat a non-stick skillet or tava over medium heat. Cook the naan for 1-2 minutes on each side, until golden brown and puffed up.
7. Brush with ghee or oil to give it an extra shine.
Cooking Time: 15-20 minutes (includes resting time)
Curry Leaf and Tomato Rasam
Rasam, a popular South Indian soup, is a perfect blend of spices, herbs, and tanginess. This recipe combines the flavors of curry leaves, tomatoes, and spices to create a refreshing and aromatic rasam.
Ingredients:
– 2 cups water
– 1/2 cup tomatoes, diced
– 1/4 cup curry leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons tamarind paste
– 1 tablespoon vegetable oil
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions, garlic, and ginger; sauté until onions are translucent.
3. Add curry leaves, cumin, coriander, and salt; stir for 1 minute.
4. Add diced tomatoes and water; bring to a boil.
5. Reduce heat and simmer for 10-15 minutes or until the rasam thickens slightly.
6. Stir in tamarind paste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Fried Curry Leaf and Peanut Snack
A flavorful and crunchy snack that combines the earthy taste of curry leaves with the richness of peanuts.
Ingredients:
– 1/2 cup curry leaves (fresh or dried)
– 1/4 cup peanuts
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: chili flakes for added heat
Instructions:
1. Heat the oil in a pan over medium-high heat.
2. Add the peanuts and cook, stirring frequently, until they are lightly toasted (about 5 minutes).
3. Add the curry leaves and stir well to combine with the peanuts.
4. Cook for an additional 2-3 minutes, or until the curry leaves are crispy and fragrant.
5. Remove from heat and sprinkle with salt and chili flakes (if using).
6. Let cool completely before serving.
Cooking Time: 10-12 minutes
Enjoy your crunchy and aromatic Fried Curry Leaf and Peanut Snack!
Curry Leaf and Yogurt Marinated Grilled Chicken
Elevate your grilled chicken game with this flavorful and aromatic recipe that combines the tanginess of yogurt with the warm, earthy notes of curry leaves. Perfect for a quick weeknight dinner or a weekend BBQ.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 1 tsp ground cumin
– 1 tsp garam masala powder
– 1/4 cup curry leaves, chopped
– Salt and pepper to taste
– Olive oil for grilling
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, cumin, garam masala, salt, and pepper.
2. Add the chicken breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Brush with olive oil and sprinkle with chopped curry leaves during last minute of grilling.
Cooking Time: 12-16 minutes
Curry Leaf and Turmeric Roasted Cauliflower
This flavorful roasted cauliflower recipe combines the earthy sweetness of cauliflower with the warm, aromatic spices of curry leaf and turmeric. Perfect as a side dish or added to salads, this easy-to-make recipe is sure to become a favorite.
Ingredients:
– 1 head of cauliflower
– 2 tbsp olive oil
– 1 tsp ground turmeric
– 1 tsp curry leaves, crushed
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove any stems or leaves.
3. Toss the cauliflower with olive oil, turmeric, and crushed curry leaves until well coated.
4. Season with salt to taste.
5. Spread the cauliflower mixture on a baking sheet in a single layer.
6. Roast for 20-25 minutes, stirring occasionally, until tender and caramelized.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Curry Leaf and Coconut Milk Prawn Curry
This curry leaf and coconut milk prawn curry is a flavorful and aromatic Indian-inspired dish that’s perfect for a quick weeknight dinner. With the combination of succulent prawns, rich coconut milk, and warm curry leaves, you’ll be transported to the tropical islands of Southeast Asia.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 teaspoons grated fresh ginger
– 1 tablespoon curry leaves, chopped
– 1 can (14 oz) coconut milk
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until the mixture is softened (3-4 minutes).
3. Add prawns, curry leaves, cumin, coriander, salt, and pepper; cook for 2 minutes.
4. Pour in coconut milk and stir to combine.
5. Reduce heat to low and simmer, covered, for 10-12 minutes or until the prawns are cooked through.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-17 minutes
Curry Leaf and Green Chili Pickle
Add a burst of Indian-inspired flavor to your meals with this unique and tangy pickle recipe.
Ingredients:
– 1 cup green chilies, chopped
– 2 cups thinly sliced cucumbers
– 1/4 cup curry leaves
– 1/2 cup white vinegar
– 1/4 cup water
– Salt, to taste
– 1 tablespoon mustard seeds
Instructions:
1. In a large bowl, combine the chopped green chilies and sliced cucumbers.
2. In a small pan, heat the curry leaves over medium heat until fragrant (about 30 seconds).
3. Add the white vinegar, water, salt, and mustard seeds to the pan with the curry leaves.
4. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
5. Pour the hot pickling liquid over the cucumber-green chili mixture.
6. Let it sit at room temperature for at least 24 hours before serving.
Cooking Time: 30 minutes (including simmer time)
Enjoy your delicious Curry Leaf and Green Chili Pickle!
Curry Leaf and Onion Uttapam
A popular South Indian dish, Uttapam is a savory pancake made with rice and lentil batter, often flavored with spices and herbs. This Curry Leaf and Onion Uttapam recipe combines the earthy sweetness of onions with the pungent aroma of curry leaves for a delicious breakfast or snack option.
Ingredients:
– 1 cup cooked rice
– 1/2 cup split red gram (lentils)
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup water
– 1 large onion, finely chopped
– 10-12 curry leaves, chopped
– Vegetable oil or ghee for frying
Instructions:
1. In a bowl, mix together rice, lentils, salt, and sugar.
2. Gradually add water to form a thick batter.
3. Heat a non-stick pan or griddle over medium heat.
4. Pour 1/4 cup of the batter onto the pan.
5. Top with chopped onions and curry leaves.
6. Cook for 1-2 minutes, until the edges start to curl.
7. Flip and cook for another minute.
8. Serve hot with a dollop of butter or chutney.
Cooking Time: 10-12 minutes per batch
Curry Leaf and Tamarind Rice
This flavorful rice dish combines the aromatic properties of curry leaves with the tanginess of tamarind, perfect for accompanying a variety of Indian-inspired meals.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup tamarind paste
– 10-12 curry leaves
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain the rice and set it aside.
3. Heat the oil in a large saucepan over medium heat.
4. Add the curry leaves and sauté until fragrant, about 1 minute.
5. Add the tamarind paste and stir to combine with the curry leaves.
6. Add the soaked rice to the saucepan and stir to coat with the tamarind-curry mixture.
7. Add 2 cups of water to the saucepan and bring to a boil.
8. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
9. Fluff the rice with a fork and season with salt to taste.
Cooking Time: 20 minutes
Curry Leaf and Chickpea Stir-Fry
This flavorful stir-fry combines the earthy sweetness of chickpeas with the aromatic warmth of curry leaves, perfect for a quick and satisfying vegetarian meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2-3 curry leaves
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the curry leaves and cook until fragrant, about 30 seconds.
3. Add the onion and garlic; cook until the onion is translucent, about 2-3 minutes.
4. Stir in the ginger; cook for an additional minute.
5. Add the chickpeas; season with salt and pepper to taste.
6. Cook for 2-3 minutes or until the flavors have melded together.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 10-12 minutes
Curry Leaf and Ginger Infused Tea
This fragrant and flavorful tea is perfect for unwinding after a long day or as a pick-me-up any time of the year. The combination of curry leaves, ginger, and black tea creates a unique and comforting brew that’s sure to become a favorite.
Ingredients:
– 1 tablespoon dried curry leaves
– 1-inch piece of fresh ginger, peeled and sliced
– 1 teaspoon loose-leaf black tea (such as Assam or Ceylon)
– 1 cup boiling water
– Honey or sugar (optional)
Instructions:
1. In a medium saucepan, combine the curry leaves, ginger, and black tea.
2. Pour in the boiling water and let it steep for 5-7 minutes, or until the flavors have melded together and the tea has reached your desired strength.
3. Strain the tea into a cup using a fine-mesh sieve or cheesecloth.
4. Add honey or sugar to taste, if desired.
5. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Summary
Get ready to elevate your meals with these 18 fragrant curry leaf recipes! From savory curries and soups to flavorful snacks and desserts, curry leaves add a unique aroma and flavor to each dish. Discover recipes like Curry Leaf Rice with Coconut and Cashews, Spicy Curry Leaf Chicken Stir-Fry, and Curry Leaf Infused Coconut Chutney. Learn how to incorporate curry leaves into your cooking routine and explore their versatility in various cuisines. Whether you’re a seasoned chef or a curious home cook, these recipes are sure to inspire your next culinary adventure!