While the cool fall breezes starts blowing, for me there’s nothing warmer than craving some really pleasant comfort food that makes my whole house smells amazing.
Any kind of fall curry is the one of my top choices for this time of the year, they are super versatile, very flavorful and most importantly very warming.
My favorite fall curries include a wide variety of seasonal vegetable such as butternut squash, sweet potatoes, hearty greens and so on.
The 14 Best curry recipes for fall and recipes
1. Pumpkin Curry
I often find a really good, homemade pumpkin curry so comforting. With creamy coconut milk, pumpkin and an assortment of spices, including cumin, coriander, and turmeric.
I think further enhancements can be made to make it an extraordinary dish. Using garlic, ginger and some chili really adds to the experience, making every mouthful a delight.
Ingredients
- 2 cups pumpkin, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon vegetable oil
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Cilantro, for garnish
- Cooked rice, for serving
Instructions
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin and coriander to toast the spices for about 1 minute.
4. Add the coconut milk, vegetable stock, soy sauce, and the pumpkin cubes and combine well.
5. Bring to a simmer; reduce the heat and cook, covered, for 20 to 25 minutes (until the pumpkin is tender).
6. Salt and pepper to taste. Garnish with cilantro. Serve on cooked rice.
2. Butternut Squash Curry
Who can resist a good curry, an earthy, warming, comforting curry? A good one in fall is butternut squash based, with smooth creamy coconut milk over little pieces of tender sweet squash, with aromatic garlic and just the right amount of fresh ginger.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
1 Heat olive oil in large Dutch oven over medium heat. Add onion and cook, stirring often, until softened approximately 5 minutes.
2. Add the garlic and ginger, and cook for another minute, until fragrant.
3. Add the curry powder, cumin and coriander and cook for 1-2 minutes to toast the spices.
4. Add the butternut squash, tomatoes, coconut milk, vegetable stock, and maple syrup. Stir to combine.
5. Boil the mixture, then bring down the heat and let it simmer for 20-25 minutes, or till the squash is soft.
6.Add salt and black pepper to taste.Serve hot, garnished with fresh cilantro and with rice or naan.
3. Sweet Potato Curry
I love a warm, comforting dish with a subtle sweetness balanced with rich aromatic spices. For this curry, what’s most important is the nourishing goodness of my ingredients.
Often sweet potatoes, chickpeas, coconut milk, and a mix of cumin and turmeric make up the base. I also make sure to add in fresh spinach.
So, let’s dive into my delightful take on this cozy, nutrient-packed meal.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
1. In a large pot, heat the coconut oil over medium heat and add the onion. Sauté until translucent, about 5 minutes.
2. Throw in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
3. Add the curry powder, cumin, coriander and turmeric, and cook for a minute to toast the spices and awaken their aromas.
4. Add the sweet potatoes, coconut milk, diced tomatoes and vegetable broth. Bring to a boil then reduce heat to low and simmer 20 minutes, or until sweet potatoes are tender.
5. Add the chickpeas and simmer another 5 minutes to heat through. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and ladle the curry over cooked rice. Serve and enjoy your autumnal curry with sweet potato!
4. Lentil and Spinach Curry
I love this dish, which always serves to make any hungry time of the day healthy, purely comforting and wonderful. I have a base of red lentils, fresh spinach and turmeric, and cumin, but sprinkle in coconut milk and the right amount of coriander and it is a winner every time.
Ingredients
- 1 cup dried lentils, rinsed
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 6 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Cooked rice or naan, for serving
Instructions
1. Place olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5-7 minutes.
2. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Add the curry powder, cumin and turmeric and cook for 1 minute to toast the spices.
4. Add the lentils, diced tomatoes, vegetable stock and coconut milk. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are tender, 25-30 minutes.
5. Add chopped spinach and cook for 3-4 minutes to wilt, then season with salt and pepper to taste.
6. Serve the curry hot, garnished with cilantro if using, with cooked rice or naan.
6. Serve the curry hot, sprinkled with fresh cilantro if using, with cooked rice or naan.
5. Apple and Chicken Curry
I think a twist to a conventional recipe really makes it memorable. I like to do sweet and savory.
Diced apples and tender chicken with curry power, cinnamon and ginger. Coconut milk and a touch of honey – Delish!!
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 2 apples, peeled, cored, and chopped
- 1 onion, finely chopped
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken broth
- 2 tbsp curry powder
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil or vegetable oil
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
1: Heat the oil in large pan, medium heat Add onions, cook until translucent.
2. Add the garlic and ginger, cooking for 1-2 more minutes until fragrant.
3. Stir in the curry powder, cumin, and coriander, cooking for another minute.
4. Add the diced chicken to the pan, cooking until browned on all sides.
5. Add the apples, the tomato paste, coconut milk and chicken broth. Bring to a boil, reduce heat and simmer 20 minutes or until chicken is fully cooked and apples are tender.
6. Pour over lemon juice, season with salt and pepper. Serve hot, garnish with cilantro if desired.
6. Carrot and Ginger Curry
I love the comforting warmth of this spiced dish of fresh carrots and zingy ginger. It can only be improved by the addition of creamy coconut milk and fragrant cumin seeds and turmeric.
Garam masala and finely chopped cilantro add the crowning touches.
Ingredients:
- 6 large carrots, peeled and sliced
- 1 tablespoon fresh ginger, grated
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 (14-ounce) can coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
1.Heat the olive oil in a large heavy-bottomed pot over medium heat. Throw in the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger. Cook an additional 2 minutes, stirring often to avoid burning.
3. Add curry powder and stir into the onions, garlic and ginger until it coats everything and cook for 1 minute until fragrant.
4. Add the sliced carrots, then add the vegetable broth and bring to a boil. Lower the heat to just below a simmer and cook until the carrots are tender, about 20 minutes.
5. Blend the whole mixture with an immersion blender until smooth, or transfer to a regular blender to puree.
6. Add the coconut milk, adjust seasonings with salt and pepper, and simmer 5 minutes more. Serve hot with cilantro.
7. Mushroom and Chestnut Curry
When I cook this dish, I always use mushrooms and chestnuts – earthy and comforting – and coconut milk, which lends a savory sweetness, along with a mix of aromatic spices. Then, a bit of garlic and ginger to add depth to the flavor.
With those components, you get a warming meal that is perfect for chilly winter nights in.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 200g mixed mushrooms, sliced
- 200g chestnuts, cooked and peeled
- 400g canned chopped tomatoes
- 200ml coconut milk
- Salt to taste
- Fresh cilantro, chopped for garnish
- Cooked rice or naan, for serving
Instructions
1. Heat the vegetable oil in a large pan. Once the oil is hot, add the chopped onion and cook for around 5-7 minutes until it’s softened and golden brown.
2. Stir in minced garlic, grated ginger and finely chopped green chili and cook for further 2-3 minutes until fragrant.
3. Add the ground cumin, ground coriander, turmeric and garam masala, and cook for 1-2 minutes, stirring constantly to avoid the spices from sticking or burning.
4. Add the sliced mushroom caps to the pan and sauté for 5-7 mins: until the mushrooms are starting to soften and weep their juices.
5. Bring to boil, add the cooked and peeled chestnuts, the preserved tomatoes and the coconut milk, season with salt to taste and let simmer for 15-20 minutes so that the curry thickens and the flavors meld.
6. Sprinkle the curry with chopped fresh cilantro and serve hot with cooked rice or naan. Bon appetit!
8. Beetroot and Coconut Curry
I absolutely love the vibrant colors and rich flavors of this curry, I really think you’re going to love it as much as I do. The beetroot and coconut really work so well together and make a delicious curry that I make on a regular basis.
My recipe has fresh beetroot, smooth coconut milk, aromatic spices, garlic and fresh ginger. It’s a warming filling meal for any table.
Ingredients
- 500g beetroot, peeled and diced
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 can (400ml) coconut milk
- 200ml vegetable stock
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
1.Heat the vegetable oil in a large pan over a medium flame. Put the mustard seeds and cumin seeds on the bottom and let them cook until they start popping.
2. Coarsely chop the onion and cook until translucent. Add the minced garlic and grated ginger, and cook until fragrant.
3. Add the crushed coriander seeds, turmeric powder and garam masala and cook for 1 minute.
4. Add the cubed beetroot and toss well in the spice mixture. Add the coconut milk and vegetable stock, and bring to the boil. Season to taste with salt.
5. Bring to the boil, then reduce the heat and simmer for 30-35 minutes or until the beetroot is tender.
6. Garnish with fresh chopped coriander (cilantro), and serve hot with rice or naan, of course.
9. Cauliflower and Chickpea Curry
Cooking is where I get to play with food, and in my vegan kitchen, there’s nothing better than spices. The earthiness of cumin, the depth of turmeric and the heat of cayenne pepper are some of my favorites to play around with.
Coconut milk and tomatoes make a delicious, creamy, tangy base for wilted cauliflower and protein-rich chickpeas.
Ingredients
- 1 medium cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
1. Drizzle olive oil into a large pot over medium heat, and then add the onion. Cook until it becomes translucent, about 5 minutes. Add in the garlic and cook for another minute.
2. Add the curry powder, ground cumin, ground turmeric, ground coriander and cayenne (if using), and cook, stirring, for 1-2 minutes until fragrant.
3. Add the cauliflower florets and chickpeas to the pot, stirring to coat.
4. Add the chopped tomatoes and coconut milk and stir to combine. Season to taste with salt and pepper.
5. Simmer until you have a nice thickness, then lower the heat to a low simmer, cover and cook for 20-25 minutes, until the cauliflower is tender and the flavours have time to get to know each other.
10. Parsnip and Leek Curry
If, as me, you like to prepare dishes that are hearty and warm, such as parsnip and leek curry, you’ll know that parsnips and leeks go together in perfect harmony. When I want to treat my family to a hearty dish, I use ingredients such as rich coconut milk, fragrant ginger and a spice mix of turmeric and cumin.
I like adding garlic and chilli flakes as I find they bring out the rich and complex taste of the curry.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium leeks, cleaned and sliced
- 3 medium parsnips, peeled and diced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice (for serving)
Instructions
1. Put the olive oil in a large pot and heat over medium flame. After the oil gets hot, add the chopped onion and sauté until the onion is translucent, 5 minutes.
2. Add the minced garlic and grated ginger and cook for a minute until fragrant.
3. Stir in the sliced leeks and diced parsnips and cook until they start to soften, 5-7 minutes.
4. Add curry powder, ground cumin, ground coriander, turmeric, paprika and a little salt and pepper, and coat the vegetables with the spices by stirring well.
5. Stir in the coconut milk and vegetable broth, and bring the mixture to a simmer. Turn the heat to low, cover, and cook for approximately 20-25 minutes, or until the parsnips are tender.
6. Adjust the seasoning with additional salt and pepper as needed. Serve the curry over cooked basmati rice, topped with fresh chopped cilantro. Enjoy!
11. Acorn Squash Curry
When I just feel like warming up, this is my go-to. My recipe usually involves acorn squash, coconut milk and chickpeas.
I think some garlic, ginger and a few spices (I like cumin and coriander) take it up a notch, and I add fresh cilantro and a squeeze of lime at the end.
Ingredients
- 1 medium acorn squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
1. Put olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and ginger, cooking until fragrant, about 1 minute.
3. Add the curry powder, cumin, coriander, and turmeric.
4. Add the cayenne (if using) and cook for 1 to 2 minutes until the spices are nicely toasted.
5. Add the cinnamon and salt.
6. Add the diced acorn squash, the crushed tomatoes, the coconut milk and the vegetable broth to the pot. Stir.
7. Bring to a boil, then reduce to a simmer and cook until the squash is tender, about 20-25 minutes.
6. Season with salt and pepper to taste. Garnish with freshly chopped coriander and serve hot with steamed rice or naan.
12. Spicy Kale and Potato Curry
I love making this tasty, nutritious dish so much that it’s now a permanent fixture in my kitchen. It features wholesome ingredients such as fresh kale, earthy potatoes, flavorful spices like cumin, turmeric and chili powder, and I think it’s just the right meal for a cold night.
Mine usually turns out smelling delish, and I appreciate that it’s healthy and filling.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, coriander and cayenne pepper to coat the onions and garlic in the spices.
4. Cube the potatoes and add them to the pot. Mix with the spices and onions until everything is coated. Cook for 2-3 minutes.
5. Add diced tomatoes and coconut milk, stirring to incorporate. Bring to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes.
6. Add the chopped kale and cook until wilted, about 5 minutes. Season with salt and pepper to taste. Serve hot with fresh cilantro and lemon wedges on the side.
13. Turnip and Pea Curry
I think it’s a great comfort-food twist on a nutritious recipe. I regularly use fresh turnips and peas, but you can substitute any veg you like.
I like to use fragrant spices such as turmeric and cumin, and add squeezed or grated garlic and ginger. A dash of coconut milk adds a beautiful finish.
I enjoy preparing this and it’s really satisfying.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium turnips, peeled and diced
- 1 cup frozen peas
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice, for serving
Instructions
1. In a large pot, heat the vegetable oil over medium heat. Add onion and fry it until it’s translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3. After those 10 minutes, add the diced turnips, followed by the curry powder, the ground cumin, the ground coriander, the turmeric and the chili powder. Mix everything well and coat the turnips with the spices.
4. Pour in the coconut milk and vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes or until the turnips are fork-tender. Step
5. Bring the peas to a boil and add the frozen peas. Cook for 5 more minutes. Season to taste with salt and pepper.
6. Garnish with fresh coriander and serve the Turnip and Pea Curry over cooked rice. Your own curry for the fall is ready to eat!
14. Turkey and Cranberry Curry
I like to experiment with flavors but personally I like a curry that has a bit of sweetness so one of my favorite ingredients for a curry is turkey and cranberries. I’m adding a different kind of flavor to my usual curry which I absolutely love.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 cups cooked turkey, diced
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1/2 cup dried cranberries
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice (for serving)
Instructions
1. Put the olive oil in a large frying pan and turn up the heat to medium. Add the onions and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
3. Add the curry powder, cumin, coriander, tumeric and cayenne pepper, and cook for a minute to toast the spices.
4. Add the diced turkey, stirring to coat with the spices. Add the coconut milk and chicken stock and bring to a simmer.
5. Stir in the dried cranberries, season the curry with salt and pepper, then cover and simmer until the flavors come together and the sauce thickens slightly, about 15 minutes.
6. Serve the turkey and cranberry curry hot over cooked basmati rice, garnished with fresh chopped cilantro.