Healthy Recipes with Curry

In this carb-conscious recipe, creamy low-fat yogurt cools the spicy heat of the curry- and cumin-rubbed turkey.

The stringy texture and mild flavor of canned jackfruit mimics chicken in this vegan curry recipe. Chickpeas add delicious crunch and protein for a satisfying meal. Serve over brown rice for an easy, healthy dinner.

Curry doesn't have to take hours to prepare. With the help of our sheet-pan meal-prep chicken (see associated recipe) and some cooked whole grains, you can make these meal-prep bowls in just a few minutes! Keep them in the fridge for an easy dinner on a busy weeknight or for healthy grab-and-go lunches throughout the week.

This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over Basmati rice, quinoa or cauliflower rice.

Yellow curry paste is generally spicier than green but not as spicy as red, making it just right for this easy stir-fried chicken thigh recipe. Sizzling the curry paste in oil before making the curry gives it a boost in complexity.

Jazz up a can of soup by adding protein with chickpeas and flavor with curry powder. Stir in a little Greek yogurt to make it creamy.

Most gremolata recipes call for parsley, garlic and lemon but this version uses fresh cilantro and roasted, salted pumpkin seeds. The added curry paste gives it a bit of a kick and makes it the perfect topping for any number of cooked vegetables.

Short on time? Consider this slow-cooked chicken stew recipe. Spend just 20 minutes prepping in the morning and you'll come home to a hearty dish. Serve it over basmati rice or with a slice of crusty bread.

Take regular chicken salad to new heights by adding just a bit of curry powder to the zesty sour cream-based dressing. Apples and raisins add a delightful sweetness to this savory dish.

Acorn squash is a delicious savory side dish but it can also be served as a sweet treat. In this slow-cooker recipe, the nutty flavor of the squash is enhanced by tart cherries, sweet onion and vanilla extract. Topped with low-fat yogurt and cinnamon, it's a dish your guests will love.

Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.

A white wine reduction intensifies the flavor of the garlic and onions in this chicken curry recipe. Served over brown rice with wilted spinach, it's a dish your whole family will enjoy.

Lime juice, ginger, jalapeño and parsley are the stars of this curried cauliflower and chickpea vegetarian, main-dish salad.

This Asian-inspired recipe uses coconut milk, ginger, and curry for a robust flavor.

Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.

Shredded chicken and chopped green apples are a delightful combination in this quick-and-easy, curried sandwich wrap.

This Indian-inspired dish adds some spice to your Split Pea Soup recipe. It calls for curry powder, which usually includes cumin, coriander, and turmeric, all spices that pack in that delicious, unique flavor. Try serving over rice.

In this delicious main dish, cauliflower is slow-cooked with curry powder and aromatic vegetables, and shrimp and chickpeas are added in towards the end of the cooking time. Served over brown basmati rice and sprinkled with cilantro and peanuts, this dish will get a thumbs up from anyone eating it!

Sweet and savory, these slow-cooker chicken thighs use Indian spices; cumin, coriander, and cinnamon. Serve over basmati rice over fluffy basmati rice for a truly delicious meal.

Pork tenderloin is much tastier when marinated before it's cooked. In this recipe, the pork is cut into smaller pieces so it can soak up more of the orange-curry marinade.