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What To Serve With Curry – 45 BEST Side Dishes

If you’re wondering what to serve with your curry, you’ve come to the right place.

In this article, I list 45 of the most popular side dishes for curry.

In a rush? Here’s the short answer.

The best side dishes to serve with curry are paratha, ghee rice, kachumber salad, and mango chutney. You can also serve sprouts salad, Bombay potatoes, onion pakodas, and poori. Try mashed cauliflower, cilantro coleslaw, and Moroccan couscous for more unusual but tasty options. 

Ready? Let’s jump right in.

Paratha flatbread

Love garlic naan? Why not give paratha a try? 

Unlike naan, this flatbread doesn’t require yeast – it only calls for flour, sugar, salt, oil, and milk.

Another thing that sets paratha apart is its delightfully flaky layers.

Psst… this flatbread works really well with thicker curries like a lentil curry.

Why we love this recipe: you probably have everything you need to make it in your cupboard already.

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Mango chutney

Chutneys are a staple in Indian cuisine, and most people’s favorite has to be mango chutney.

You can buy it, but nothing can hold a candle to this homemade version – it’s brimming with sweet, tangy, and mildly spicy flavors that’ll help perk up your curry.

And you know there’s no nasties in there.

Why we love this recipe: you can package it into jars and give them as gifts.

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Pan-fried lemon garlic green beans

Curry can be pretty labor-intensive, so if you want something quick and easy as a side dish, these green beans are the way to go. 

A quick saute gives your green beans a crisp-tender texture while retaining that vibrant green hue. 

A quick sprinkle of lemon juice is all you need to finish them off.

Why we love this recipe: it’s great for busy weeknight dinners.

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Bombay aloo

Whether you’re making a meaty curry or a vegan one, these potatoes are an excellent starchy accompaniment. 

Boiled potatoes are seasoned with granulated garlic, chili powder, and turmeric powder before being baked into crispy perfection.

Pro tip: adding baking soda to the potatoes cooking water helps deliver maximum crunch.

Why we love this recipe: you can eat the leftovers for breakfast.

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Ghee rice


Ghee (or clarified butter) is a staple in Indian cuisine because it has a stronger flavor than butter, which means it can stand up to spice.

And you need that in this recipe! It’s got cardamom, star anise, and cinnamon (to name a few).

This recipe has a long ingredient list for just rice, but trust me – it’s worth it.

Why we love this recipe: it’s incredibly moreish, so you won’t have to worry about leftovers with this dish.

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Zucchini and green chutney salad

This zucchini salad isn’t traditional, but it’s still fabulous.

It features zucchini ribbons and mango slices drizzled with a green chutney made with cilantro, chana dal, and lime juice. 

This vibrant chutney, sweet mangoes, and cooling zucchini will bring a refreshing contrast to a boldly-spiced curry. 

Why we love this recipe: it’s super unique, and definitely Insta-worthy.

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Add a crunchy element to your curries with a side serving of poori! 

This Indian puffed bread is light and extra crunchy but still sturdy enough for scooping.

Just remember to get the oil hot enough to quickly cook each piece and prevent them from getting greasy.

Why we love this recipe: you can use different vegetable purees to change the color of your poori!

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Mashed cauliflower

Mashed potatoes can be too heavy for a rich curry, but its cousin, cauliflower mash, is perfect.

You still get that luscious, creamy mash that’ll soak up all the goodness from your curry sauce but with fewer carbs. 


The trick to a fluffy cauli mash? Mash your steamed florets on a skillet over the stovetop to draw out any remaining moisture. 

Why we love this recipe: each serving only has 53 calories.

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Cilantro coleslaw

This slaw may not be what comes to mind when you think about curry, but it’s a pairing that makes sense. 

The fresh cilantro and lime vinaigrette add a refreshing, citrusy bite that’s ideal for balancing out spicy, flavor-packed curries. 

Why we love this recipe: it will add a nice pop of color to your plate.

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Onion pakodas

Also known as onion fritters, these golden treats are deliciously crisp and soft, with a slightly pungent taste from the red onions.

The batter is primarily made with chickpea flour, but the recipe suggests adding rice flour or cornstarch to make them crispier. 

Try dipping these treats in your curry for the perfect bite! 

Why we love this recipe: they’re a guaranteed crowd pleaser.

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This isn’t technically a side dish, but we can’t discuss curry sides and not include raita in the list! 

It’s a must have for anyone who can’t handle too much heat.

Psst… you can easily make this vegan by swapping the plain yogurt for coconut yogurt. 

Why we love this recipe: it’s a fool-proof recipe.

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Kachumber salad

This is a quintessential Indian salad. 

It’s an easy, no-frills recipe that involves fresh, chopped tomatoes, cucumbers, and onions tossed with a mixture of lemon juice, cayenne pepper, and ground cumin.

This dressing gives the salad a slightly earthy flavor – perfect for cleansing your palate between bites of curry. 

Why we love this recipe: there’s no cooking required, just lots of chopping!

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Quick fridge pickled jalapenos

Pickled jalapenos aren’t just for nachos and tacos, they’re superb with curries too!

Everyone likes different spice level, so with these you can make a mild curry then the people who enjoy more spice can use these.

Pro-tip: if you want to make these peppers even spicier, skip the sugar.

Why we love this recipe: you get so much use out of a single batch.

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Sprouts salad

Want to up your curry meal’s nutritional value? Serve it with a side of these sprouts salad. 

This recipe is an Indian-style version which includes mung bean sprouts, a medley of veggies, pomegranates and peanuts.

Then everything is tossed in a zesty lemon vinaigrette.

Psst… this recipe requires the mung bean sprouts to be soaked in water. This helps reduce their bitterness.

Why we love this recipe: it’s packed full of good-for-you stuff.

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Moroccan couscous with roasted vegetables

Try some fusion cooking and pair your curry with this Moroccan couscous..

The spice blend is pretty similar to the spices you find in Indian cooking, with cumin, cinnamon, and turmeric.

And the addition of raisins adds some sweetness.

Why we love this recipe: it’s great for meal prep.

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The best side dishes to serve with curry

  • Paratha flatbread
  • Mango chutney
  • Pan-fried lemon garlic green beans
  • Bombay aloo
  • Ghee rice
  • Zucchini and green chutney salad
  • Poori
  • Mashed cauliflower
  • Cilantro coleslaw
  • Onion pakodas
  • Raita
  • Kachumber salad
  • Quick fridge pickled jalapenos
  • Sprouts salad
  • Moroccan couscous with roasted vegetables

What To Serve With Curry

In this short recipe, I show you exactly what to serve with your curry.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Keyword: curry side dishes, what to serve with curry
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 1 person
Calories: 325kcal


  • 1 portion curry


  • Prepare your curry according to your favorite recipe.
  • In the meantime, choose one of the following sides to serve alongside it.
  • Side dishes include: paratha flatbread, mango chutney, pan-fried lemon garlic green beans, bombay aloo, ghee rice, zucchini and green chutney salad, poori, mashed cauliflower, cilantro coleslaw, onion pakodas, raita, kachumber salad, quick fridge pickled jalapenos, sprouts salad, and Moroccan couscous with roasted vegetables.
  • Serve immediately and enjoy!


Serving: 100g | Calories: 325kcal

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