Curry powder doesn’t actually make for very exciting curry — that’s the job of garam masala, fresh curry leaves and other high-octane spice blends. It does, however, does serve an important purpose in your pantry (aside from Coronation Chicken). Keep a tin around for the following fresh new ways to use curry powder in a vibrant array of dishes from quiche to dessert.

Recipe: Curried Pumpkin Pie With Brûléed Sugar

As crazy as it might sound, I am not a huge fan of pumpkin pie — or I wasn’t until I developed this recipe. Indian curry powders can contain a variety of different spices, but most are a mixture of cumin, turmeric, coriander, chili pepper, cardamom, ginger, cloves, nutmeg, cinnamon and black pepper — all spices that complement and elevate the flavor of pumpkin. After the pie is baked and cooled, it is topped with sugar that is caramelized with a kitchen torch; the sugar provides a sweet crunch before reaching the creamy pumpkin custard.

Red Curry Noodles
These spicy, refreshing cold noodles are just begging for your chopsticks.

Recipe: Cold Red Curry Noodles With Shrimp

You could look at this refreshing summery noodle dish from two angles — first, as an example of the classic Korean summertime banchan combination of zucchini and salted shrimp, and second, as an Easternized version of a more Italian pasta dish with shrimp, pesto, greens and peppers. Either way, pairing inherently sweet zucchini with salty shrimp produces a flavor we love.

oniontart

Recipe: Curry Onion Tart

My twist on quiche, this tasty tart is filled with onions cooked the South Indian way, with fresh curry leaves, mustard seeds and red chilies. They work a treat with this smoked paprika pastry, which has an attractive reddish hue. Serve slices of this tart with a spoonful of coconut chutney.

Photo: The Broad Fork
Photo: The Broad ForkDip into a cool, creamy and subtly sweet chilled soup in the warmer summer months.

Recipe: Cantaloupe And Mint Soup With Crab And Curry Oil

James Beard Award-winning chef and all-around food hero Hugh Acheson’s new cookbook, The Broad Fork, is inspired by the questions asked at farmers’ markets. Acheson demystifies varietals and underused veggies with in-depth analyses, seasonal recipes and other forms of fruit and vegetable-forward culinary encouragement. So why cantaloupe soup? Well, can you think of a better vehicle for succulent crabmeat?

Curry Pickled Beets
These curried beets make an excellent side dish to grilled meat or fish.

Recipe: Yellow Curry Pickled Beets

You know pickled beets. But at Joule, our hope is to take a dish you think you know and do something unexpected. This unusual version — curried and pickled yellow beets, paired with kalamata olives and Mission figs — is a longtime favorite. Because both turmeric and beets have a distinct earthiness to them, they’re a natural match, especially combined with the saltiness of the olives and the sweetness of the figs. Topped with a pistachio-studded oil touched with heat, each bite is novel but perfectly balanced.