Common Ingredients in curry Recipes
We researched the most common ingredients in over a dozen popular curry recipes and found the top 15 ingredients.
The most common ingredient in curry dishes is garlic.
Onion, cilantro, tomatoes, vegetable oil, fresh ginger root, white sugar, coconut milk and chicken stock are also common ingredients in curry recipes. For herbs and spices, curry powder, turmeric, cumin, cinnamon and cayenne pepper are popular. Salt is in 75% of curry recipes.
- Ingredient Ratios
- Average Weight of Ingredients
- garlic - 80%
- salt - 75%
- onion - 70%
- cilantro - 50%
- curry powder - 50%
- tomatoes - 45%
- vegetable oil - 45%
- fresh ginger root - 45%
- turmeric - 45%
- cumin - 40%
- white sugar - 40%
- cinnamon - 40%
- cayenne pepper - 35%
- coconut milk - 30%
- chicken stock - 30%
- Other Ingredients
- 8 Curry Recipes (ingredients only)
The average curry recipe has about 18 ingredients, with a minimum of 10 and a maximum of 33.
In terms of directions, curry recipes have about 5.3 steps on average, ranging from 1 to 17 instructions.
Ratios of Common Ingredients in Curry
For 1 onion (150 g), the median and average amounts of other significant ingredients are below. Some ingredients are potential substitutes for others, meaning they almost never exist together in a single curry recipe, and are marked below.
| Ingredient | Median | Average | % of recipes with onion | Potential subsitutions |
| garlic |
3.4 clove (10 g) |
3.6 clove (11 g) |
93% | |
| turmeric |
1 teaspoon (3 g) |
1.2 teaspoon (4 g) |
64% | |
| vegetable oil |
4 tablespoon (54 g) |
5.9 tablespoon (80 g) |
57% |
|
| white sugar |
1 teaspoon (4 g) |
2.2 teaspoon (9 g) |
50% | |
| cayenne pepper |
0.67 teaspoon (1 g) |
0.7 teaspoon (1 g) |
50% | |
| cinnamon |
0.69 stick (2 g) |
1 stick (3 g) |
50% | |
| curry powder |
1.4 tablespoon (9 g) |
2.2 tablespoon (14 g) |
50% |
|
| fresh ginger root |
0.68 tablespoon (4 g) |
1.3 tablespoon (8 g) |
50% | |
| cilantro |
0.34 cup (5 g) |
1.1 cup (17 g) |
50% | |
| cumin |
2.9 teaspoon (6 g) |
2.3 teaspoon (5 g) |
43% |
Ingredients by Average Weight in Curry
We also found the average content of the significant ingredients by weight in curry recipes. This would be: 36% tomatoes, 21% chicken stock, 18% onion, 13% coconut milk, 6% vegetable oil, 1% cilantro and 1% garlic.
Here are the top ingredients, listed in order of popularity.
garlic
Garlic is the most popular ingredient in curry dishes. In fact, over 80% of curry recipes contain garlic.
Minced, crushed, peeled and chopped are frequent preparations for garlic in curry dishes.
Garlic is often included in curry dishes in amounts of 2 cloves, 1 teaspoon or 4 cloves.
In curry recipes that contain garlic, it is on average, 0.5% by weight.
For curry recipes, garlic is frequently used with salt, onion, fresh ginger root, turmeric and curry powder.salt
Another popular ingredient in curry is salt. From the recipes we've sampled for curry, over 75% have salt.
Salt is often included in curry dishes in amounts of half a teaspoon or 1 teaspoon.
In curry recipes that contain salt, it is on average, 0.2% by weight.
In recipes for curry, salt is often used with garlic, onion, fresh ginger root, turmeric and cilantro.onion
Onion is another common ingredient in curry dishes. In fact, over 70% of curry recipes contain onion.
Chopped, diced and sliced are frequent preparations for onion in curry dishes.
Common quantities for onion in curry dishes include 1 onion, 1 small or 1 large.
In curry recipes that contain onion, it is on average, 10% by weight.
Salt, garlic, turmeric, vegetable oil and cilantro are commonly used together with onion in curry dishes.cilantro
Another popular ingredient in curry is cilantro. From the recipes we've sampled for curry, over 50% have cilantro.
Chopped is a frequent preparation for cilantro in curry dishes.
Cilantro is often included in curry dishes in amounts of 2 tablespoons, half a cup or 1 cup.
In curry recipes that contain cilantro, it is on average, 1% by weight.
For curry recipes, cilantro is frequently used with garlic, salt, onion, fresh ginger root and vegetable oil.curry powder
Curry powder is another common ingredient in curry dishes. In fact, over 50% of curry recipes contain curry powder.
Curry powder is often included in curry dishes in amounts of 1 tablespoon or 1 teaspoon.
In curry recipes that contain curry powder, it is on average, 0.7% by weight.
In recipes for curry, curry powder is often used with garlic, onion, salt, vegetable oil and cumin.Potential substitutions for curry powder in curry:
- cardamom
tomatoes
Another popular ingredient in curry is tomatoes. From the recipes we've sampled for curry, over 45% have tomatoes.
Diced is a frequent preparation for tomatoes in curry dishes.
In curry recipes that contain tomatoes, it is on average, 31% by weight.
Garlic, onion, vegetable oil, salt and turmeric are commonly used together with tomatoes in curry dishes. Conversely, tomatoes is not often used with flour.vegetable oil
Vegetable oil is another common ingredient in curry dishes. In fact, over 45% of curry recipes contain vegetable oil.
Vegetable oil is often included in curry dishes in amounts of 1 tablespoon or a quarter cup.
In curry recipes that contain vegetable oil, it is on average, 5% by weight.
For curry recipes, vegetable oil is frequently used with onion, garlic, salt, turmeric and cilantro.Potential substitutions for vegetable oil in curry:
- olive oil
fresh ginger root
Another popular ingredient in curry is fresh ginger root. From the recipes we've sampled for curry, over 45% have fresh ginger root.
Curry dishes often call for fresh ginger root to be minced, peeled and chopped.
Fresh ginger root is often included in curry dishes in amounts of 2 tablespoons.
In curry recipes that contain fresh ginger root, it is on average, 0.3% by weight.
In recipes for curry, fresh ginger root is often used with salt, garlic, onion, cilantro and turmeric.turmeric
Turmeric is another common ingredient in curry dishes. In fact, over 45% of curry recipes contain turmeric.
Ground is a frequent preparation for turmeric in curry dishes.
Common quantities for turmeric in curry dishes include a quarter teaspoon, 2 teaspoons or half a teaspoon.
In curry recipes that contain turmeric, it is on average, 0.2% by weight.
Onion, garlic, salt, vegetable oil and cumin are commonly used together with turmeric in curry dishes. Conversely, turmeric is not often used with chicken stock, coconut milk, lime squeezing and tomatoes.cumin
Another popular ingredient in curry is cumin. From the recipes we've sampled for curry, over 40% have cumin.
Ground is a frequent preparation for cumin in curry dishes.
Cumin is often included in curry dishes in amounts of 1 teaspoon.
In curry recipes that contain cumin, it is on average, 0.2% by weight.
For curry recipes, cumin is frequently used with garlic, salt, turmeric, onion and curry powder. However, chicken stock and tomatoes are almost never used together with cumin in curry dishes.white sugar
White sugar is another common ingredient in curry dishes. In fact, over 40% of curry recipes contain white sugar.
White sugar is often included in curry dishes in amounts of 1 teaspoon or 2 teaspoons.
In curry recipes that contain white sugar, it is on average, 0.5% by weight.
In recipes for curry, white sugar is often used with onion, turmeric, salt, garlic and cinnamon. On the other hand, white sugar is almost never used with black pepper, scallions green and lime squeezing.cinnamon
Another popular ingredient in curry is cinnamon. From the recipes we've sampled for curry, over 40% have cinnamon.
Ground is a frequent preparation for cinnamon in curry dishes.
Common quantities for cinnamon in curry dishes include 1 stick.
In curry recipes that contain cinnamon, it is on average, 0.2% by weight.
Onion, salt, white sugar, turmeric and garlic are commonly used together with cinnamon in curry dishes. Conversely, cinnamon is not often used with curry paste and lime squeezing.cayenne pepper
Cayenne pepper is another common ingredient in curry dishes. In fact, over 35% of curry recipes contain cayenne pepper.
Cayenne pepper is often included in curry dishes in amounts of 1 teaspoon or half a teaspoon.
In curry recipes that contain cayenne pepper, it is on average, 0.1% by weight.
For curry recipes, cayenne pepper is frequently used with garlic, onion, salt, cinnamon and turmeric. However, black pepper, curry paste, scallions green and lime squeezing are almost never used together with cayenne pepper in curry dishes.coconut milk
Another popular ingredient in curry is coconut milk. From the recipes we've sampled for curry, over 30% have coconut milk.
In curry recipes that contain coconut milk, it is on average, 17% by weight.
In recipes for curry, coconut milk is often used with garlic, salt, fresh ginger root, cilantro and chicken stock. On the other hand, coconut milk is almost never used with turmeric, clove, chili powder, flour, garam masala, cardamom and canola oil.chicken stock
Chicken stock is another common ingredient in curry dishes. In fact, over 30% of curry recipes contain chicken stock.
Common quantities for chicken stock in curry dishes include 1 cup.
In curry recipes that contain chicken stock, it is on average, 27% by weight.
Salt, onion, garlic, coconut milk and cilantro are commonly used together with chicken stock in curry dishes. Conversely, chicken stock is not often used with turmeric, cumin, clove, chili powder, cardamom, basmati rice and olive oil.Other curry Ingredients
Other significant ingredients used in curry recipes include:
- clove - 25%
- yogurt - 25%
- chili powder - 25%
- flour - 20%
- garam masala - 20%
- black pepper - 20%
- cardamom - 20%
- curry paste - 20%
- chicken breast - 20%
- basmati rice - 15%
- scallions green - 15%
- olive oil - 15%
- canola oil - 15%
- lime squeezing - 15%
Select Recipes for curry (Ingredients Only)
- - 2 cups red lentils
- - 1 large onion, diced
- - 1 tablespoon vegetable oil
- - 2 tablespoons curry paste
- - 1 tablespoon curry powder
- - 1 teaspoon ground turmeric
- - 1 teaspoon ground cumin
- - 1 teaspoon chili powder
- - 1 teaspoon salt
- - 1 teaspoon white sugar
- - 1 teaspoon minced garlic
- - 1 teaspoon minced fresh ginger
- - 1 (14.25 ounce) can tomato puree
- - 1 small yellow onion
- - 2 tablespoons canola oil
- - Kosher salt
- - 2 cloves garlic
- - 2 tablespoons tomato paste
- - 1 1/2 teaspoons curry powder
- - 1 1/2 teaspoons garam masala
- - 1 1/2 cups chicken stock
- - 1 pound chicken tenders
- - 1 cup frozen peas, thawed
- - 1/2 cup full-fat plain Greek yogurt
- - 4 pieces naan bread, warmed (see Cook's Note)
- - 2 cups channa daal (yellow split peas)
- - 1/4 tsp. turmeric
- - 4 Tbs. vegetable oil
- - 1 tsp. black mustard seeds
- - 6 curry leaves
- - 2 medium tomatoes
- - 3 Tbs. fried onions
- - 1 tsp. crushed garlic
- - 1/2 tsp. methi leaves
- - 1 tsp. curry powder
- - 1/2 tsp. chili powder
- - 2 tsp. sugar
- - 1/2 tsp. garam masala
- - 1 bunch cilantro, chopped (optional)
- - 2 teaspoons vegetable oil
- - 4 shallots, finely chopped (about 3/4 cup)
- - 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
- - 2 cups low-sodium chicken broth
- - 1/2 cup light coconut milk
- - 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
- - 4 (6-ounce) pieces halibut fillet, skin removed
- - 5 cups baby spinach, washed
- - 1/2 cup coarsely chopped fresh cilantro leaves
- - 2 scallions, green part only, thinly sliced
- - 2 tablespoons fresh lime juice
- - Freshly ground black pepper
- - 2 cups cooked brown rice, for serving
- - 1 cup packed fresh cilantro leaves, plus more for garnish
- - 1 cup packed fresh mint leaves
- - 1/3 cup coconut milk
- - 2 tablespoons grapeseed oil
- - 2 teaspoons light brown sugar
- - Juice of 1 lime, plus wedges for serving
- - 1 small clove garlic
- - One 2-inch piece fresh ginger, peeled and chopped
- - 1/2 serrano pepper, seeded
- - Kosher salt
- - 1 large bunch kale, stemmed, washed and torn into bite-size pieces
- - Four 6-ounce fillets halibut, about 1/2-inch thick (skin removed)
- - 1 large kaboucha squash
- - 3 quarts chicken stock
- - 1 quart heavy cream
- - 1 cup dark honey
- - 4 cinnamon sticks
- - 4 star anise
- - 1 Granny Smith apple
- - 1/4 cup creme fraiche
- - 2 tablespoons superfine sugar
- - 1 tablespoon madras curry powder
- - 4 pounds boneless, trimmed lamb shoulder
- - Salt and freshly ground black pepper
- - 1 cup vegetable oil
- - 3 onions, diced
- - 2 tablespoons pureed garlic
- - 2 tablespoons black mustard seeds
- - 2 tablespoons garam masala
- - 2 teaspoons turmeric
- - 2 teaspoons ground cardamom
- - 2 teaspoons ground cumin
- - 1 teaspoons dried red pepper flakes
- - 2 quarts brown lamb stock or canned chicken broth
- - Plain yogurt and Fried Onions, for garnish
- - 2 tablespoons flour
- - 1 teaspoon salt
- - 1/2 teaspoon cayenne pepper
- - 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
- - 2 tablespoons canola oil
- - 1 tablespoon curry powder
- - 1 medium onion, sliced
- - 2 garlic cloves, minced
- - 1 cup chicken broth
- - 1/3 cup golden raisin
- - 1 1/2 tablespoons tomato paste
- - 1/4 cup chopped fresh cilantro
- - 1/4 cup plain nonfat yogurt