Whether you love a curry but can’t handle the heat, or you’re a renegade looking for any way to up the spice, you’ll find mild curry types, as well as medium and hot curries across the spectrum – ranging in heat and flavour – with our ultimate curries list.
This Indian curries list contains a range of types of Indian curries, complete with starter, side and drink suggestions to make the most out of your meal. Check out our rundown below, where the Indian curries are ranked from mild curry types to a few Indian curries that pack some real heat.
Mild Indian Curries List
Mild curries are regularly made with a blend of yoghurt, coconut, and fragrant herbs for a smooth taste with very little heat, but lots of flavour. Take your tastebuds on a trip to North India and Pakistan with these mild curry types.
Papadum. Though easily mistaken as a large crisp, Papadums are actually made from dough, making them a very thin, crispy flatbread. They are great with sauces and dips as a starter.
Originating in Northern India and Pakistan, the Korma is traditionally made up of yoghurt, coconut milk and almonds, making it one of the mildest curries you’ll find. The thick, creamy sauce has a sweet tang to it from the coconut and almonds, and is most commonly made with chicken and served with rice.
Similar to a Korma but with a small touch of added spice, the Pasanda was originally made from lamb leg, but today often uses chicken or prawns. The mild curry flavour is attributed to the yoghurt marinade and coconut milk, often with the addition of peppercorns, garlic, cumin and onions.