Source:- Google.com.pk
Vegetable curry:-
With courgette, squash, peppers and cauliflower
Ingredients
vegetable oil
1 medium red onion, peeled and chopped
1 courgette, diced
½ butternut squash, peeled and diced
100 g mushrooms, quartered
1 red pepper, diced
150 g cauliflower, broken into florets
600 ml curry base sauce
400 ml water
Method
In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
Tip
This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them for the equivalent quantity in the recipe.
Lentils have a bad rap. They’re a ‘health food’. I don’t really know what that means, especially in this age of radically changing ideas about what is good for you and what is not; I wonder if we will soon see glorious, fatty, yellow butter in huge slabs where once only hemp oil filled the shelves of Health Food shops? Anyway, I’m sure lentils are healthy, and they’re certainly full of protein, which is handy if you want to eat a bit less meat for reasons of conscience, health or economy.
But I don’t really approach food in that way. I’m looking for food that tastes great and makes me feel good, and lentils do just that. They’re genuinely delicious if cooked correctly. And correctly is just making sure they aren’t at all hard, they’re well seasoned and well dressed. There are, of course, loads of different kinds. I tend to buy a few: Puy lentils (or similar – they don’t have to come from Puy), Italian from Spello or somewhere close by, and toor dhal. I sometimes get urad dhal, unpolished, for making wonderful, buttery black dhal makhani – but that is a recipe for another time.
Dhal is, of course, just the Indian word for lentils, and probably worthy of a column in its own right, or in fact a whole book.
A chorizo and lentil stew is a great dish to have up your sleeve. Those tasty little chorizo imported by Brindisa seem to last for ages in the fridge, and lentils of course can always be in the cupboard, so it’s easy to whip this one up at the last minute. My version here is lifted really nicely by the addition of crème fraîche, which has a magical ability to freshen and enrich, lift and soften what could otherwise be a little too brown, both in appearance and taste, if you know what I mean.
Dhal is probably my desert island dish; I could eat it most days for breakfast or lunch, and this Sri Lankan dhal, filled with lovely vegetables, is hefty enough to be a whole meal. Vary the vegetables as you like, depending on what’s in your cupboard and what is in season. Finishing the dhal with the “tempering” of fried curry leaves and chillies is a fantastic way to add additional flavour; however, it’s not essential and fresh curry leaves can be a bit tricky to find. Dried curry leaves are unfortunately not worth using at all. Fresh leaves freeze well, so when you do see them grab a few and chuck them in the freezer; cooked straight from frozen they work perfectly.
A point to be noted is that none of Singla’s recipes contain curry powder, as most traditional Indian cuisine does not use it.
The cookbook is divided into eight sections: The Basics (spice blends, chutneys, drinks); Street Food and Snacks; Vegetable Stir-Fries; Dal; Vegetable Curries; Poultry, Meat and Seafood; Bread; and Dessert.
Recipes are adaptable for vegan, vegetarian and gluten-free diets with simple substitutions, and are illustrated with color photographs.
This is Singla’s third cookbook. She published her first book, “The Indian Slow Cooker,” four years ago and “Vegan Indian Cooking” in 2012, which have topped Amazon’s list of bestselling Indian cookbooks.
Singla, a former broadcast journalist, lives in Chicago with her husband and two daughters. Besides a cookbook author, she is also the co-founder and CEO of “Indian as Apple Pie,” which creates and sells her custom spice blends and unique home goods.
Singla is working on developing her own cooking show from the Indian American point of view.
Vegetarian curry recipes:-
Ingredients
1 tbsp vegetable oil
2 onions, sliced
3 red chillies, deseeded and finely sliced
thumb-sized piece ginger, roughly chopped
2 tsp cumin seeds
1 tsp Madras curry powder
½ tsp turmeric
750g new potatoes, halved
juice 1 lime
500ml pot natural yogurt
small bunch coriander, stalks and leaves finely chopped
200-300ml vegetable stock, or pea stock (see tip, below)
300g podded fresh peas (or use frozen)
lime wedges, to serve
2 naan bread, to serve
Method
Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.
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