Curry in Lawrence

Potatoes and peas simmer in a mildly spiced tomato-based curry.

Flaky paratha accompanies tender chicken in a rich aromatic curry sauce.

Halal chicken in creamy yogurt-cashew sauce with aromatic spices.

Halal chicken simmers with mango, coconut milk, peppers, and mild spices.

Vegan cauliflower and green peas simmered in mildly spiced tomato gravy.

Halal lamb simmers in creamy tomato gravy with butter and spices.

Halal lamb slow-cooked in tomato, yogurt, and warming spices.

Halal lamb curry combines vinegar, garlic, and fiery spices.

Hot-spiced curry with potatoes and mixed vegetables.

Potatoes and cauliflower simmered with onions, tomatoes, and aromatic spices.

Tender potatoes simmer in creamy aromatic korma sauce with spices.

Kerala mixed vegetables simmered in coconut, yogurt, and mild spices.

Halal beef simmers in spicy Chettinad curry with coconut and curry leaves.

Halal beef simmers in fragrant green curry with herbs and coconut milk.

Halal lamb slow-cooks with black pepper, coconut, and curry leaves.

Halal chicken simmers with spinach, onion, garlic, and warming spices.

Halal chicken simmers in coconut milk, red chilies, and Thai herbs.

Goan chicken curry simmered with vinegar, potatoes, and bold spices.

Bottle gourd and chana dal simmered with spices, served with selected rice.

Boiled egg and potatoes simmered in a hot, spiced curry sauce.

Paneer, peppers, and onions simmer in a bold tomato-based kadai sauce.

Halal lamb simmers in coconut korma with curry leaves and toasted spices.

Halal lamb and tender eggplant simmered in fragrant spiced curry.

Halal lamb stir-fried with peppers, onions, and tomatoes in tangy curry.

Halal lamb curry features tomatoes, bell peppers, and aromatic spices.

Halal lamb and tender mushrooms slow-cooked in thick curry gravy.

Halal lamb simmers in coconut red curry with herbs and spices.

Halal lamb simmers in spiced spinach sauce with garlic, ginger, and cumin.

Halal lamb simmered in coconut milk, turmeric, and fragrant spices.

Flaky Malabar flatbread served with tender chicken in aromatic curry sauce.

Paneer and green peas simmer in mildly spiced tomato gravy.

Yellow lentils simmered with fenugreek leaves and spices.

Mushroom curry with mango purée, peppers, coconut milk, and mild spices.

Silken tofu and green peas simmered in mildly spiced tomato gravy.

Paneer cubes simmer in creamy yogurt-nut korma with aromatic spices.

Silken tofu simmers in creamy coconut korma with nuts and aromatic spices.

Shrimp in creamy korma sauce with yogurt, nuts, and aromatic spices.

Shrimp in creamy korma sauce with yogurt, nuts, and aromatic spices.

Shrimp simmered in coconut milk, red chilies, and fresh herbs.

Shrimp simmered in creamy tomato masala with yogurt and aromatic spices.

Shrimp simmered in fiery Goan vindaloo with vinegar, garlic, and spices.

Young jackfruit simmers in fragrant Sri Lankan coconut curry with spices.

Tofu simmers in creamy mango-coconut curry with peppers and mild spices.

Vegetables simmered in coconut green curry with herbs and spices.

Mixed vegetables simmer in creamy yogurt, nut, and spice korma sauce.

Vegetables simmer in creamy coconut yellow curry with chosen heat.