Healthy Recipes with Curry

Fresh mushrooms and curry powder provide layers of flavor to this risotto, which gets creaminess from pumpkin and from slow-simmering the arborio rice in the traditional risotto method.

These decadent-tasting wraps are lightened up with fat-free Greek yogurt in place of mayo--and lettuce makes a crisp, fresh alternative to a flour wrap.

This untraditional spin on Thai red curry features spiralized butternut squash noodles in a cup-of-noodles-style mason jar soup, but you could also use spiralized sweet potatoes or fresh egg noodles.

If you're a fan of classic baked beans, give this healthy recipe with curry powder, lime juice and molasses a whirl. These stovetop baked beans also have half the sugar and three-quarters of the sodium compared to a traditional recipe--and take a few hours' less cooking time. Serve with pistachio-crusted pork tenderloin or grilled fish.

In this healthy seafood dinner recipe, a 3-ounce serving of mussels delivers 665 mg of heart-healthy omega-3s--about what you'd get from the same amount of albacore tuna. Serve with crusty whole-grain bread or brown-rice noodles to soak up the delectable sauce.

Rhubarb stars in this homemade and boldly flavored curry ketchup. Make a big batch in the spring to use on burgers all summer long!

In this very easy Thai noodle soup recipe, just pour hot curry-flavored broth over pasta and veggies. The vegetables keep their crunch and you get a quick, satisfying soup. Feel free to add chicken, shrimp or tofu for an extra bit of protein, if desired.

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

This healthy version of tom kha soup is vegetarian and flavored with Thai red curry paste. Instead of using fish sauce, we simmer dried shiitakes in vegetable broth to add an umami note.

Make your own cup of instant soup at home with this chicken curry zoodle (spiralized zucchini noodles) recipe. Pack several jars at once to take to work for easy lunches throughout the week.

Chickpeas roasted in the oven become a tasty, healthy snack in this easy recipe. If making a double batch, be sure to use two rimmed baking sheets so the chickpeas have enough room to crisp up.

Chilling the poached chicken breasts in the cooking liquid ensures moist, succulent results in this curried chicken salad. Stuff into whole-wheat pita pockets with shredded lettuce.

Many cooks think crab cakes require a lot of effort, but they're actually not difficult. And with this corn-studded version, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.

In this healthy oven-baked pork chop recipe, roasted apples and leeks lend a sweet-and-tart note. If you always chop the dark green tops off your leeks, don't discard them this time--they have a delicious flavor and become meltingly tender when roasted.

Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almonds add crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of sauvignon blanc.

In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. Red bell pepper and green peas add even more color to the yellow-tinted potato salad.

Curry-spiced apricot sauce jazzes up lean turkey cutlets in a looks-exotic-but-is-really-easy way. Don't overcook the cutlets in Step 1--they continue to cook while resting.

Crunchy kohlrabi, corn and curry powder make these delicious fritters an irresistible appetizer recipe. This recipe calls for regular Madras curry powder because it's moderately spicy but if you'd like more heat, look for hot Madras curry powder.

Here we toss fresh salad greens with a light and creamy dressing, then top with chopped hard-boiled egg, crunchy bell pepper, dried cranberries and toasted cashews for a satisfying vegetarian salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

Leftover turkey and frozen peas are convenient ingredients in this tasty curry. Make it a meal: Serve over basmati rice, garnished with yogurt, chutney, raisins and cashews.