Curry

This vegetarian curry is delicious served with some basmati rice alongside.

A mild, aromatic tomato curry loaded with mustard seed, fenugreek, and vegetables—like eggplant, okra, and carrots.

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.