Category | Curries RSS feed for this section

Vegetarian dishes to go with an Indian meal, cooked in a sauce/assortment of spices. Curries may be wet or dry, and are eaten along with rice or bread (chapatis, parathas, etc).

Zucchini Tomato Curry

29 May

Zucchini Tomato Curry

Zucchini is a godsend on days when you have little time to spend in the kitchen. The vegetable is as easy to chop as it is to cook. This zucchini tomato curry takes under 20 minutes from getting the vegetables out of the fridge to having it ready to gobble up. And it tastes wonderful!

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Potato Adzuki Bean Curry

18 May

Potato Adzuki Bean Curry tn

A hearty potato adzuki bean curry with a burst of Indian spices and flavors.

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Dal with Amaranth Leaves and Gooseberries

30 Apr

Amla Chaulai Dal

This dal recipe combines the goodness of amaranth leaves and gooseberries in a protein-packed dish. It is quicker to put together than the classic chaulai dal, producing a thinner, tangier broth thanks to gooseberries (amla).

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Pumpkin Adzuki Bean Curry

4 Apr

Adzuki Pumpkin Curry

Ever since I discovered adzuki beans, I have been trying it out in various recipes. Taking inspiration from Jamie Olivier’s pumpkin, chickpea and coconut curry, I combined the pumpkin with adzuki in a mildly spiced coconut base. Verdict: it’s a win.

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Kela Methi Bhujiya: Plantain and Fenugreek Leaves

10 Feb

Kachcha Kela Methi Bhujiya

A combination of plantain (raw banana) with fresh fenugreek leaves brings out the best in both vegetables. Plantain has the wonderful ability to take the edge off sharp flavors, while fenugreek’s green bitterness adds some interesting notes to the simple plantain.

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Shalgam Gajar Matar: Winter Vegetable Medley

3 Feb

Shalgam Gajar Sabzi with Parathas

Come winter and vegetable markets in town display mounds of the juiciest of turnips, crunchy fresh peas, bright red carrots. The vegetables almost invite themselves over to your place for a shalgam gajar matar fiesta – warm, comforting, colorful and fun.

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