18 Delicious Curry Leaf Recipes for Every Occasion

Dive into the aromatic world of curry leaves with our roundup of 18 Delicious Curry Leaf Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, seeking seasonal favorites, or craving some comfort food, these vibrant dishes promise to transform your meals. Perfect for home cooks in North America looking to spice things up, each recipe is a ticket to flavor town. Ready to explore? Let’s get cooking!

Curry Leaf Chicken Stir Fry

Spice up your weeknight dinner with this aromatic Curry Leaf Chicken Stir Fry, a dish that brings the vibrant flavors of South Indian cuisine right to your kitchen.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 cup fresh curry leaves
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 tsp sugar
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
2. Add 1 cup fresh curry leaves, 1 large thinly sliced onion, 3 cloves minced garlic, and 1 tbsp grated ginger. Stir fry for 2 minutes until the onions are translucent.
3. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until they start to brown.
4. Sprinkle 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and 1/2 tsp sugar over the chicken. Stir well to coat evenly.
5. Continue cooking for another 10 minutes, or until the chicken is fully cooked through. Drizzle with 1 tbsp lemon juice and stir to combine.
6. Serve hot over steamed rice or with warm naan. The curry leaves add a unique citrusy aroma that elevates this simple stir fry into something truly special.

Tip: For an extra burst of flavor, lightly crush the curry leaves with your hands before adding them to the pan.

Spicy Curry Leaf Rice

Spice up your meal routine with this aromatic Spicy Curry Leaf Rice, a dish that packs a flavorful punch with every bite.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1/4 cup vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 sprig curry leaves (about 20 leaves)
• 2 dried red chilies, broken into pieces
• 1 large onion, thinly sliced
• 1 teaspoon salt
• 4 cups water

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the mustard seeds and cumin seeds, and cook until they start to pop, about 30 seconds.
2. Stir in the turmeric powder, curry leaves, and dried red chilies, cooking for another 30 seconds until fragrant.
3. Add the thinly sliced onion and salt, sautéing until the onion turns golden brown, about 5 minutes.
4. Mix in the rinsed basmati rice, ensuring the grains are well coated with the spice mixture.
5. Pour in the water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
6. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

The magic of this dish lies in the crispy curry leaves and the warmth of the spices, creating a comforting yet exciting meal. Perfect for when you’re craving something different but still want the simplicity of a one-pot dish.

Tip: For an extra layer of flavor, toast the curry leaves in a dry pan for a minute before adding them to the dish.

Curry Leaf and Coconut Chutney

Dive into the vibrant flavors of South India with this Curry Leaf and Coconut Chutney, a perfect blend of aromatic herbs and creamy coconut that pairs wonderfully with dosas, idlis, or even as a spread for sandwiches.

Ingredients

• 1 cup fresh coconut, grated
• 1/2 cup fresh curry leaves, tightly packed
• 2 green chilies, chopped
• 1 tbsp tamarind paste
• 1/2 tsp salt
• 1/4 cup water
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (split black gram)

Instructions

1. In a blender, combine the grated coconut, curry leaves, green chilies, tamarind paste, salt, and water. Blend until smooth.
2. Heat coconut oil in a small pan over medium heat. Add the mustard seeds and urad dal, frying until the seeds pop and the dal turns golden brown, about 1-2 minutes.
3. Pour the tempered oil and spices over the blended chutney and mix well.

This chutney stands out with its bold contrast of the earthy curry leaves against the sweet, nutty coconut, creating a condiment that’s as versatile as it is flavorful.

Tip: For an extra layer of flavor, toast the coconut lightly before blending.

Curry Leaf Infused Oil

Infuse your dishes with the aromatic essence of curry leaves with this simple, flavorful oil that’s a staple in South Asian cooking.

Ingredients

• 1 cup neutral oil (like grapeseed or sunflower)
• 1/2 cup fresh curry leaves, washed and dried thoroughly

Instructions

1. Heat the oil in a small saucepan over medium heat until it reaches about 200°F, or until a single curry leaf sizzles upon contact.
2. Add the curry leaves to the oil, stirring gently to ensure they’re fully submerged. Reduce the heat to low and let the leaves infuse for 5 minutes, or until they become crisp but not browned.
3. Remove the saucepan from the heat and let the oil cool to room temperature with the leaves still inside, about 1 hour. This slow cooling process helps deepen the flavor.
4. Strain the oil through a fine-mesh sieve into a clean jar or bottle, pressing gently on the leaves to extract all the flavorful oil. Discard the spent leaves.

The magic of this oil lies in its versatility—drizzle over popcorn, stir into soups, or use as a base for dressings to add a subtle, herby depth that’s unmistakably curry leaf.

Tip: Store your curry leaf oil in the refrigerator to extend its shelf life and preserve its vibrant flavor for up to a month.

Curry Leaf and Lentil Soup

Warm up your kitchen with this aromatic Curry Leaf and Lentil Soup, a comforting bowl that’s as nourishing as it is flavorful.

Ingredients

• 1 cup red lentils, rinsed
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 10-12 fresh curry leaves
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat 2 tbsp coconut oil over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
2. Add the finely chopped onion, sauté until translucent, about 5 minutes. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
3. Mix in 1 tsp turmeric powder and 10-12 fresh curry leaves, stirring for about 30 seconds to release their aroma.
4. Add the rinsed red lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes or until lentils are tender.
5. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbsp lemon juice for a bright finish.
6. Garnish with fresh cilantro before serving. The soup’s creamy texture and the curry leaves’ unique citrusy notes make it a standout dish that’s both simple and exotic.

Tip: For an extra layer of flavor, toast the cumin seeds before adding them to the oil.

Curry Leaf Butter Naan

Transform your naan game with this aromatic Curry Leaf Butter Naan, a fragrant twist on the classic that’s sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup plain yogurt
• 1/4 cup water
• 2 tablespoons melted butter
• 1/4 cup fresh curry leaves, finely chopped
• 2 tablespoons butter, for brushing

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
2. Add 1/2 cup plain yogurt and 1/4 cup water to the dry ingredients, mixing until a dough forms. Knead for 5 minutes until smooth.
3. Cover the dough with a damp cloth and let it rest for 2 hours in a warm place.
4. Divide the dough into 4 equal parts. Roll each into a ball, then flatten into a oval shape about 1/4 inch thick.
5. Heat a skillet over medium-high heat. Cook each naan for 2 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes.
6. Brush each naan with 2 tablespoons melted butter and sprinkle with 1/4 cup fresh curry leaves immediately after cooking.

The curry leaves infuse the butter with a citrusy, nutty flavor that elevates the naan beyond the ordinary.

Tip: For an extra crispy texture, cook the naan in a cast-iron skillet.

Curry Leaf and Potato Curry

Warm up your kitchen with this aromatic Curry Leaf and Potato Curry, a dish that brings a touch of Indian tradition to your table with minimal fuss.

Ingredients

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 10-12 fresh curry leaves
• 3 medium potatoes, peeled and cubed
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 cup water
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons coconut oil in a large pan over medium heat. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds, and cook until they start to pop.
2. Add the finely chopped onion, 2 cloves minced garlic, and 1 tablespoon grated ginger. Sauté until the onion turns translucent.
3. Stir in 10-12 fresh curry leaves, followed by the cubed potatoes. Cook for 2 minutes, stirring occasionally.
4. Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon chili powder, and 1 teaspoon salt. Mix well to coat the potatoes evenly.
5. Pour in 1 cup water, cover the pan, and simmer for 15 minutes or until the potatoes are tender.
6. Uncover, add 1/2 cup coconut milk, and simmer for another 5 minutes. Garnish with fresh cilantro before serving.

The magic of this curry lies in the fresh curry leaves, which infuse the dish with a citrusy depth that’s hard to replicate with dried leaves.

Tip: For an extra layer of flavor, toast the spices lightly before adding them to the dish.

Curry Leaf Flavored Fish Curry

Dive into the aromatic world of Indian cuisine with this Curry Leaf Flavored Fish Curry, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1 lb white fish fillets (like cod or tilapia), cut into chunks
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp chili powder
• 1 cup coconut milk
• 1/2 cup water
• 10-12 fresh curry leaves
• Salt to taste
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until the onion turns translucent, about 5 minutes.
2. Stir in the turmeric powder, coriander powder, cumin powder, and chili powder, cooking for another minute until fragrant.
3. Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Add the curry leaves and salt, then let it simmer for 5 minutes to infuse the flavors.
4. Gently add the fish chunks to the pan, ensuring they’re submerged in the sauce. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
5. Drizzle with lemon juice and garnish with fresh cilantro before serving.

The magic of this dish lies in the curry leaves, which impart a distinctive citrusy aroma that elevates the fish to new heights.

Tip: For an extra layer of flavor, lightly toast the curry leaves in the oil before adding the onions.

Curry Leaf and Tomato Rasam

Warm up your kitchen with this vibrant Curry Leaf and Tomato Rasam, a South Indian soup that’s as comforting as it is flavorful.

Ingredients

• 2 cups water
• 1 cup chopped tomatoes
• 1/4 cup fresh curry leaves
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 1 tbsp ghee
• 1 tsp salt
• 1/2 tsp sugar
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro for garnish

Instructions

1. In a pot, heat 1 tbsp ghee over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
2. Add 2 cloves minced garlic and 1/4 cup fresh curry leaves, sautéing for another minute until fragrant.
3. Stir in 1 cup chopped tomatoes, 1/2 tsp turmeric powder, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp sugar. Cook for 5 minutes until tomatoes soften.
4. Pour in 2 cups water and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Remove from heat, stir in 1 tbsp lemon juice, and garnish with 2 tbsp chopped cilantro.

The magic of this rasam lies in the bold aroma of curry leaves paired with the tangy kick of tomatoes, creating a soup that’s both invigorating and soothing.

Tip: For an extra layer of flavor, lightly crush the curry leaves before adding them to the pot.

Curry Leaf and Chickpea Salad

This Curry Leaf and Chickpea Salad is a vibrant, flavor-packed dish that brings a touch of Indian inspiration to your table with minimal effort.

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 10-12 fresh curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon lemon juice
• 1/4 cup chopped cilantro

Instructions

1. Heat the coconut oil in a pan over medium heat. Add the mustard seeds and wait until they start to pop.
2. Add the curry leaves and sauté for about 30 seconds until fragrant.
3. Stir in the chickpeas, turmeric powder, salt, and red chili powder. Cook for 5 minutes, stirring occasionally, until the chickpeas are well coated and heated through.
4. Remove from heat and drizzle with lemon juice. Garnish with chopped cilantro before serving.

The magic of this salad lies in the aromatic curry leaves and the perfect balance of spices, creating a dish that’s as nutritious as it is flavorful.

Tip: For an extra crunch, sprinkle some toasted coconut flakes on top before serving.

Curry Leaf and Pumpkin Stew

Warm up your kitchen with this aromatic Curry Leaf and Pumpkin Stew, a comforting blend of earthy pumpkin and fragrant curry leaves that’s sure to become a fall favorite.

Ingredients

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 10-12 fresh curry leaves
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups pumpkin, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt
• 1 tablespoon brown sugar
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the mustard seeds and wait until they start to pop, about 1 minute.
2. Stir in the curry leaves, onion, garlic, and ginger. Cook until the onion is soft and translucent, about 5 minutes.
3. Add the turmeric, cumin, and chili powder, stirring for 30 seconds until fragrant.
4. Add the pumpkin, coconut milk, vegetable broth, salt, and brown sugar. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the pumpkin is tender.
5. Garnish with fresh cilantro before serving.

The magic of this stew lies in the curry leaves’ unique aroma, which infuses the creamy pumpkin with a depth of flavor that’s both unexpected and utterly delightful.

Tip: For an extra layer of flavor, toast the curry leaves in a dry pan for a minute before adding them to the stew.

Curry Leaf and Eggplant Bharta

Dive into the aromatic world of Indian cuisine with this Curry Leaf and Eggplant Bharta, a smoky, flavorful dish that’s as comforting as it is vibrant.

Ingredients

• 2 medium eggplants
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 green chili, finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• Salt to taste
• 1/2 cup fresh curry leaves
• 2 tbsp cilantro, chopped (for garnish)

Instructions

1. Preheat your grill to medium-high. Grill the eggplants for 20-25 minutes, turning occasionally, until the skin is charred and the flesh is soft. Let cool, then peel and mash the flesh.
2. Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
3. Add the finely chopped onion and sauté until golden, about 5 minutes. Stir in the minced garlic, grated ginger, and chopped green chili, cooking for another 2 minutes.
4. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and salt to taste. Cook for 1 minute until fragrant.
5. Add the mashed eggplant and 1/2 cup fresh curry leaves. Cook for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
6. Garnish with chopped cilantro before serving.

The smoky depth of grilled eggplant paired with the citrusy punch of curry leaves makes this bharta a standout dish that’s perfect for spicing up your weeknight dinner rotation.

Tip: For an extra layer of flavor, try roasting the eggplants in the oven at 400°F for 30 minutes if you don’t have a grill.

Curry Leaf and Spinach Dal

Warm up your kitchen with this vibrant Curry Leaf and Spinach Dal, a comforting dish that blends aromatic spices with wholesome lentils and greens.

Ingredients

• 1 cup yellow lentils (toor dal), rinsed
• 4 cups water
• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1 cup fresh spinach, chopped
• 1/4 cup fresh curry leaves
• 1 teaspoon salt
• 1 tablespoon lemon juice

Instructions

1. In a large pot, combine the rinsed lentils and water. Bring to a boil, then reduce heat to simmer for 20 minutes, until lentils are tender.
2. Heat coconut oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté for 5 minutes until onions are translucent.
4. Stir in turmeric powder, coriander powder, and red chili powder. Cook for 1 minute until fragrant.
5. Add the cooked lentils to the pan along with chopped spinach, curry leaves, and salt. Simmer for 10 minutes, stirring occasionally.
6. Remove from heat and stir in lemon juice. Serve warm.

The fresh curry leaves add a unique citrusy aroma that elevates this dal beyond the ordinary, making it a standout dish for any meal.

Tip: For an extra layer of flavor, toast the curry leaves in a dry pan for a minute before adding them to the dal.

Curry Leaf and Corn Fritters

These Curry Leaf and Corn Fritters are a crispy, flavorful twist on traditional fritters, perfect for spicing up your snack game with minimal effort.

Ingredients

• 1 cup corn kernels (fresh or frozen)
• 1/4 cup finely chopped curry leaves
• 1/2 cup all-purpose flour
• 1/4 cup rice flour
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/4 tsp baking soda
• 1/2 cup water
• Oil for frying

Instructions

1. In a large bowl, mix together the corn kernels, chopped curry leaves, all-purpose flour, rice flour, 1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp cumin seeds, and 1/4 tsp baking soda.
2. Gradually add 1/2 cup water to the mixture, stirring until you achieve a thick batter consistency.
3. Heat oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil, flattening slightly with the back of the spoon.
4. Fry the fritters for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

The curry leaves add an aromatic depth that pairs beautifully with the sweetness of the corn, making these fritters irresistibly moreish.

Tip: For an extra crunch, serve these fritters with a side of mint chutney or your favorite dipping sauce.

Curry Leaf and Mango Pickle

Dive into the vibrant flavors of this Curry Leaf and Mango Pickle, a tangy and spicy condiment that brings a burst of flavor to any meal.

Ingredients

• 2 cups raw mango, peeled and diced into 1/2-inch pieces
• 1/2 cup fresh curry leaves
• 1/4 cup mustard oil
• 2 tbsp red chili powder
• 1 tbsp salt
• 1 tsp turmeric powder
• 1/2 tsp asafoetida (hing)
• 1 tbsp fenugreek seeds
• 1 tbsp mustard seeds

Instructions

1. Heat mustard oil in a pan over medium heat until it starts to smoke slightly. Turn off the heat and let it cool for 2 minutes.
2. Add fenugreek seeds and mustard seeds to the oil. They should crackle immediately. If they don’t, heat the oil a bit more.
3. Stir in the diced mango, curry leaves, red chili powder, salt, turmeric powder, and asafoetida. Mix well to coat the mango pieces evenly with the spices.
4. Cook the mixture on low heat for 10 minutes, stirring occasionally, until the mango pieces soften slightly but still retain some crunch.
5. Remove from heat and let the pickle cool to room temperature before transferring it to a clean, dry jar.

This pickle stands out for its perfect balance of heat, tang, and the aromatic punch of curry leaves, making it a must-try for pickle enthusiasts.

Tip: For the best flavor, let the pickle sit for a day before serving. The spices will meld together beautifully, enhancing the taste.

Curry Leaf and Beef Stir Fry

Spice up your weeknight dinner with this aromatic Curry Leaf and Beef Stir Fry, a dish that brings a burst of flavor to your table in under 30 minutes.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 1 cup fresh curry leaves
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 red chili, sliced (optional for heat)

Instructions

1. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add the beef sirloin and stir fry for 3-4 minutes until just browned. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic, grated ginger, and sliced red chili if using. Stir fry for 1 minute until fragrant.
3. Add the fresh curry leaves to the skillet and stir fry for another minute until they start to crisp up.
4. Return the beef to the skillet. Add 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp black pepper. Stir fry for another 2-3 minutes until everything is well combined and the beef is cooked through.
5. Serve hot over steamed rice or noodles.

The crispiness of the curry leaves against the tender beef creates a delightful contrast, making every bite a textural adventure.

Tip: For an extra layer of flavor, toast the curry leaves in a dry pan for a minute before adding them to the stir fry.

Curry Leaf and Sweet Potato Mash

Warm up your kitchen with this aromatic Curry Leaf and Sweet Potato Mash, a side dish that brings a delightful twist to your dinner table.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1/4 cup fresh curry leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk

Instructions

1. Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
2. Drain the sweet potatoes and return them to the pot. Add the unsalted butter, fresh curry leaves, ground cumin, salt, and black pepper. Mash until the butter is melted and the ingredients are well combined.
3. Gradually add the milk, continuing to mash until the mixture reaches your desired consistency.
4. Serve warm, garnished with a few extra curry leaves for a pop of color and flavor.

The curry leaves infuse the sweet potatoes with a subtly citrusy, nutty flavor that’s unexpectedly addictive, making this mash a standout side dish.

Tip: For an extra layer of flavor, lightly toast the curry leaves in a dry pan before adding them to the mash.

Curry Leaf and Quinoa Pilaf

Warm up your kitchen with this aromatic Curry Leaf and Quinoa Pilaf, a dish that brings a delightful twist to your grain bowl repertoire.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 sprig fresh curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1/4 cup roasted peanuts
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
2. Heat coconut oil in a large skillet over medium heat. Add mustard seeds and cumin seeds, cooking until they start to pop, about 1 minute.
3. Add the onion and garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Stir in the curry leaves and turmeric powder, cooking for another minute until fragrant.
4. Fluff the quinoa with a fork and add it to the skillet, stirring to combine with the onion mixture. Sprinkle with salt and mix well.
5. Remove from heat and stir in roasted peanuts, lemon juice, and cilantro. Serve warm.

The crunch of peanuts against the fluffy quinoa and the burst of flavor from fresh curry leaves make this pilaf a standout dish. Perfect for those who love a nutty, citrusy kick in their meals.

Tip: For an extra layer of flavor, toast the quinoa in a dry skillet for a few minutes before boiling.

Conclusion

We hope this roundup of 18 delicious curry leaf recipes inspires your next kitchen adventure! From vibrant curries to aromatic rice dishes, there’s something for every occasion. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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