Any vegetarian or vegan will tell you that Indian restaurants are among the best at catering to the veggie diet. However, the traditional dishes on Indian menus are usually so expertly created and masterfully spiced that their secrets remain a mystery to the home cook – but no longer. Madhur Jaffrey’s Curry Easy Vegetarian unravels 352 pages of tips and recipes for preparing vegetarian dishes from a variety of Indian regions.

The trick to extracting the most from this approachable guide to India’s deeply varied cuisine is to prepare several recipes and serve them together for a truly authentic feast. Try the Stir-Fried Potatoes with Chaat Masala alongside Cauliflower with Ajowan and Ginger, Chana Dal with Spinach & Tomato, with bread and relish. Alternatively, vegetarians might like to serve Fresh Indian Cheese in a Butter-Tomato Sauce (Paneer Makhani) with Mixed Dal, Marwari Style. We also have a recipe extract from the book for Rice Flour Dosas, which will be great with any veggie dish.

We’ve barely scratched the surface of the recipes in this great cookbook, trying some of the simplest (but by no means forgettable) curries in the book – proving they’re great for a midweek meal, including Aubergine in a Peanut & Sesame Sauce (Bhagara Baigan), Peas & Potatoes Cooked in a Bihari Style (Matar Ki Ghugni), Black-Eyed Peas with Coriander & Green Chillies (Lobhia Aur Hari Chutney), Nepalese Black-Eyed Peas with Potatoes & Bamboo Shoots (Aloo Tama Bodi), Chickpeas in a Simple Northern Style, and Tomato Rice (Thakkali Sadam).

You’ll enjoy having this one on your shelf; not only is it a beautiful hardback with a vibrant green cover and plenty of good-looking, full-colour photographs – many of the recipes are simple enough to cook any day of the week.


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