I get asked all the time: What does curry taste like? The truth is, it’s not one single flavour. From Indian classics to international favourites, each curry has its own aroma, spice blend, and texture. This extensive guide will help you understand and enjoy most types of curry to the best.
We eat curry all the time, usually with white basmati rice or cottage cheese flatbreads. It’s packed with flavour and surprisingly easy to make at home.
Growing up in Tamil Nadu, I know kari can be super spicy and aromatic, but it’s fascinating how the taste changes depending on the ingredients and region. For instance, in the UK, Korma sauce-based curry recipes are mild.
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What Is Curry?
Curry isn’t just one flavour, it’s more a style of cooking than a single dish. It’s usually a sauce-like gravy made with spices, herbs, and aromatics. Classic examples include Original Indian chana masala or aubergine mushroom curry.
Not everything saucy counts as curry: Red Lentil Dahl or Mumbai Pav Bhaji aren’t curries because they’re more gravy-like than spiced stews.
Origin of Curry
The word curry comes from the Tamil word kari, meaning sauce, and originally referred to a meat or vegetable stew.
Curry’s history goes way back, around 2600 BCE, in the Indus Valley Civilisation, where people used mortars and pestles to pound whole spices for flavourful dishes.
What Does Curry Taste Like?
The taste of curry can vary widely depending on the type and region. It often has Asian flavours. Some curries are creamy and mild, like a korma, while others are tangy and spicy, like a vindaloo. In general, curry is rich, layered, and aromatic. The flavors
- Savory – from slow-cooked spices and aromatics
- Sweet – often from coconut milk, cream, or caramelized onions
- Tangy – using ingredients like yogurt, tamarind, or tomatoes
- Spicy – but not always; heat is optional and adjustable
What Are the Basics of Making Curry?
Curry is all about layering flavours with different ingredients. Some of the key components in a curry are
- Fat: Oil (sunflower, olive, or coconut), ghee, or butter—used to cook spices and aromatics.
- Aromatics: Ginger, garlic, and onions add depth and a savory base.
- Spices: Both whole and ground spices create the signature curry flavor. Common ones include cumin, coriander, turmeric, garam masala, cayenne, Kashmiri chili, cinnamon, cloves, and cardamom.
- Acid: Ingredients like lime juice, lemon juice, yogurt, tomato paste, or tamarind add balance and a bright pop of flavor.
- Vegetables: Potatoes, cauliflower, courgettes, carrots, and peppers are some of the easy choices.
- Protein: Vegetarian options include chickpeas, lentils, paneer, soya chunks, or tofu.
- Finish: Give it the wow factor with tadka (bloomed spices in hot oil) or a fresh garnish like coriander leaves.
Different Types of Indian Curries
Every time we visit an Indian restaurant in the UK, we are sure to order one of the Indian curries from below. The best thing is that you can tell them the spice level, choice of veggies or protein. Now, what if I tell you, you can make these curries at home too!
Korma
A rich, creamy curry made with cashew, onion, onion cream, and mild spices. I've got you covered with my authentic British Indian style Korma sauce recipe. It's perfect for those who prefer mild creamy flavours.
Use our homemade vegan Korma Sauce as a base for vegetable korma, tofu korma, chicken korma or anything you love in a curry. Just add the protein or veggies to the sauce along with some water and serve hot.
Jalfrezi
Jalfrezi curry is a spicy and flavourful semi-dry restaurant-style Indian side dish served with plain roti and jeera rice. It has the perfect balance of crunch, spice and savoury with a hint of tang from tomatoes. I make Vegetable Jalfrezi at home often. It is a super easy recipe when you want clear out your fridge!
Tikka Masala
One of the most popular Indian curries worldwide, with a tomato-based creamy sauce and fragrant spices. It's a bit more fierce compared to Korma sauce or Butter masala curry sauce.
Two of my regulars are Chickpea Tikka Masala and Paneer Tikka Masala with air-fried paneer tikkas.
Butter Masala
It's a creamy, rich restaurant style tomato based sauce. Its again very mildly spiced tomato base gravy but has a rich orange red colour coming from ripe tomatoes and kashmiri chilli powder.
Our Paneer Butter Masala is 100% reader approved. So if you fancy trying. Using the same gravy, you can make butter chicken too.
Saag
A green curry made with a mix of greens like spinach, amaranth leaves and more. In the UK a saag is spinach-based curry, usually paired with paneer, potatoes or chicken. Earthy, rich, and nutritious. My saag aloo is made with fresh spinach, roasted air fried potatoes, and spices. It's often made with cream/ coconut milk for a gravy.
Vindaloo
Famous for its fiery heat and tangy flavor, made with vinegar, garlic, and chili.
Dhansak
A sweet, sour, and spicy curry made with lentils, often served with brown rice.
What Can I Serve With Indian Curries?
- Flatbreads: Plain Naan, soft chapati, cottage cheese flatbread or plain parathas—perfect for scooping up curry sauce.
- Rice: Fluffy white basmati rice, Indian cumin rice, or yellow pilau.
- Chutneys & Yogurt: UK-style Indian mango chutney, lime pickle, cucumber raita or poppadom dips add contrast and freshness.
- Vegetable or Grain Sides: Quinoa, couscous, or spiced cauliflower rice for lighter options.
Non-Indian Curries
Curry isn’t limited to India. Many other cuisines have their own interpretations:
Thai Curries
Popular Thai Cuisine recipes include vegan Thai red curry, vegan Thai green curry, and yellow curry. These curries are usually lighter than Indian curries and often include coconut milk, fresh herbs, and delicate spices.
Vegetarian Thai curries are easy to make at home, and they are vibrant, aromatic, and comforting. Vegetarian thai curry pastes are easily available in supermarkets in the UK.
Japanese Curries
Japanese curry, such as Raisu Curry (Karee Raisu, curry rice or karee udon), is thick, savoury, and slightly sweet. Served with jasmine rice, it often includes large-cut vegetables and bite-sized pieces of protein. One of my favourite places to enjoy this comforting curry is Wagamama in the UK. They have a more liquid soup-like consistency.
Curry FAQ's
Each of these is completely different and cannot be swapped in a recipe.
Curry Paste: Think Thai red, yellow, or green curry paste from the supermarket. It’s a fresh mix of aromatics and chilies like garlic, ginger, lemongrass, and kaffir lime leaves—essential for Thai curries
Curry Sauce:l Ready-to-use bottled sauces you find in UK supermarkets, like Korma, Bhuna, Jalfrezi, or Vindaloo. Perfect for a quick curry fix.
Curry Powder: A dried spice mix with turmeric, cumin, chili, and more. Adds earthy warmth and comes mild to hot. Different from garam masala—I like Bolst brand.
Curry Leaves: Dark green leaves with a citrusy aroma, popular in South Indian cooking (karugalpulai in Tamil, kadipatha in Hindi). Great for tempering in Ven Pongal, Sambar or making curry leaf oil.
Some Southeast Asian curries, like Thai red, yellow, or green, use coconut milk instead of broth or water for a creamy, slightly sweet texture. UK-style Indian curries often use a little coconut milk too, adding that gentle sweetness to balance the spices.
Tempering spices in hot oil before adding other ingredients is key. Make sure there’s enough oil so the spices don’t stick to the pan.
A British curry is a dish adapted for UK tastes. Think Chicken Tikka Masala, Korma (mild and creamy), Madras (hot and tangy), or Phall (very fiery). These curries often balance bold spices with creaminess or sweetness to suit the local palate.
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