Mushroom Curry + Review of Chetna’s Healthy Indian
If you love a good curry, but keep making the same ones time and time again, it might be time to try something different. This healthy mushroom curry with cashew nuts is full of flavour, colour and nutritious ingredients. It’s one of Chetna Makan’s recipes from her new book, Chetna’s Healthy Indian Vegetarian.
If you’re a fan of The Great British Bake Off, you will know Chetna Makan. She wowed the judges with her creative and vibrant flavour combinations back in 2014. But although she’s a keen baker, she also enjoys simple Indian home cooking. Chetna’s Healthy Indian: Vegetarian is her fourth book.
Chetna’s Healthy Indian: Vegetarian
Chetna was inspired to write this book after a research trip to India. Vegetables and home cooking are integral to the cuisine of most parts of this vast country. As well as making veg the star of the show, however, she also showcases recipes that are healthier than many. The tag lines, “everyday veg and vegan feasts; effortlessly good for you”, pretty much says it all.
Most of the recipes are really easy to make. And a lot of them are quite quick too.
The book is divided into eight chapters. Each chapter contains around ten recipes, although some have a couple more and some a couple less. I’ve looked at every single one and strangely enough, I want to try them all. Here’s a flavour of each of the chapters and what you might find therein.
Soups & Starters
Soup isn’t something I generally associate with Indian cuisine. But of course there are soup recipes. Every culture has them after all. Creamy tomato and coconut milk soup looks totally delicious. Sweet and sour garlic and tamarind rasam, on the other hand, sounds quite intriguing.
The salads are refreshing and light and include lentil and mango salad and grilled corn and red onion salad. You can treat these as a starter, a light lunch or a side.
Snacks & Canapés
The recipes in this chapter are perfect for entertaining. But they’re also great for picnics and packed lunches. Cheese and potato chapatti sandwiches sound counterintuitive , but I suspect I’d find them irresistible. They’re definitely on my list of must tries. I’ve made chocolate rocoto stuffed chillies before and they nearly blew our heads off. Chetna has a recipe for gram flour stuffed chillies. She suggests finding the right chilli for your tastes before stuffing them. Much more sensible than our approach.
Sabji
Sabji are dry vegetable dishes. Chetna describes them as akin to Indian vegetable stir-fries. Serve them on their own with flatbreads or to accompany curries and other dishes such as dal and rice. Chetna particularly likes to use them as stuffings for sandwiches, wraps and toasties.
Onion and green pea sabji is a great all rounder. It sounds delicious and given that most of us have a pack of frozen peas in the freezer, it can be made at a moment’s notice. I’m also keen to try sour and spicy okra with potatoes and asparagus paneer.
Lentils, Peas & Beans
Dal is one of my absolute favourite dishes. So I can’t wait to get properly stuck into the recipes in this chapter. You’ll find a basic quick and easy dal recipe for sure, but there’s so much more. In this chapter you’ll also find a recipe for a super green spinach masala chickpeas.
I know I have a pack of urad dal lurking around somewhere in the back of a cupboard. So I absolutely must make Chetna’s masala urad dal. It’s a nice thick one and it just sounds so good.
Curries
As you’d expect from Chetna, there are a few tricks and twists to elevate your curry cookery to the next level. The mushroom curry for example, isn’t just any old mushroom curry. It contains cashew nuts for extra texture, nutrition and flavour, but also gram flour for thickening.
There are also some unexpected finds. I understand jackfruit curry is quite common in India, but I’ve never seen a recipe for one in an Indian cookbook here in the UK before. Chetna has that one covered.
As much as I dislike the term fusion food, Chetna has snuck in a few adaptations. Look out for some standard British produce which gets a makeover. Here are a couple: broad bean curry; courgette kofta curry.
Rice & Roti
If you’re after a standard roti, paratha or naan bread recipe, this isn’t the book for you. Instead Chetna gives us a whole range of lesser known and unusual bread recipes. I’ve been exploring all sorts of flatbreads over the last few months and I’ve enjoyed the process enormously. But I have to say I’d never heard of kulcha until I saw the recipe for buckwheat kulcha in this book. But now, of course, I want to try it.
This chapter includes recipes for dosas, a beetroot chapatti and a chilli naan. When it comes to the rice side of things, expect to see such delights as bengali khichdi and aubergine and potato rice.
Raita & Chutney
The penultimate chapter of the book is for the spicy or cooling condiments that put the finishing touches to a good Indian meal. Roast carrot raita sits alongside a host of other yoghurt based sides. The tamarind and date chutney, with its sweet and sour notes, has my name written all over it.
Sweets
Well you can’t have an Indian cookbook without a few sweets to finish off. Indians have a notoriously sweet tooth. Chetna’s desserts err on the healthier end of the spectrum though and aren’t nearly as sweet as you’d expect. Rose sandesh, a strained milk based pudding, sounds particularly appealing.
Publisher Details
Chetna’s Healthy Indian: Vegetarian */ Chetna Makan. Published by Octopus Books in hardback with an RRP of £20. ISBN – 9781784726621.
If you like the sound of this cookbook, head down to the bottom of the post where you’ll find the chance to win a copy.
What I Really Like
Although there are some familiar recipes in the book, such as chana dal there are many more unusual ones. This gets me excited.
Every recipe has a photograph to show the finished dish. This is quite a rarity in cookbooks these days. As you’d expect, they all look good and eminently toothsome. But there’s also a number of shots taken in India. These are mostly of market produce, but there’s a few buildings and street scenes thrown in to conjure up an exotic, sultry and colourful aura – the essence of India.
Some cookbooks these days are obsessed by celebrity culture and feature more shots of the author than they do of the recipes they’ve created. I’m very pleased to say that Chetna is not such a person. There are only two photos of her in the whole book and they’re both in the introduction.
I’m a big fan of pulses, which is just as well as they’re a mainstay of my diet. Not only are they nutritious and tasty but they’re also incredibly versatile. It seems I’m not alone. Chetna is also a fan. To help those that aren’t as familiar with peas, beans and lentils as she is, there is a Pulse Primer section in the book.
Her guide to the individual qualities of different pulses is to encourage readers to explore and use a wider variety than they may be familiar with.
What Could Be Better
To be honest, I’m struggling to think of anything.
Mushroom Curry with Cashew Nuts
We really enjoyed Chetna’s mushroom and cashew curry. I’ve called it mushroom curry because there aren’t really that many cashews included. They do add to the overall texture and flavour though, so they’re an important addition.
To turn this mushroom curry into a vegan offering rather than a vegetarian one, just swap the dairy yoghurt for a plant based one.
It’s a standalone dish, quite capable of top billing. Just serve it with rice or flatbreads. That said, it would also make a fabulous contribution to a curry night. Pair it with a dal and some sort of green vegetable curry maybe. I’ve provided a selection of curries further down the post which would all make excellent accompaniments.
I mostly followed the recipe, but did make a couple of adjustments. We had a load of garlic scapes from the allotment that I needed to use up. So I added quite a lot of those rather than the garlic listed in the recipe. As there was quite enough allium activity going on, I only used one onion rather than two.
Gram Flour for Thickening
Watery curries aren’t generally that appealing. Chetna, however, has a great tip for thickening the sauce for this cashew mushroom curry. She uses chickpea flour, also known as gram flour or besan. Well what a brilliant idea this is.
The flour not only helps to thicken the sauce, but it also add flavour and a little extra protein. And it’s gluten-free, so there’s no need to worry about any allergies on that score.
Add the gram flour to the fried onions along with the spices and stir. I also added salt and pepper at this stage as I thought it would be harder to stir everything together later in the proceedings.
Top Yoghurt Tip
I’m always wary of adding yoghurt to curries as the yoghurt tends to split. Consequently, the resulting dish doesn’t look very appetising. Chetna’s top tip is to add water to the yoghurt before adding it to the other cooking ingredients. It worked perfectly in this mushroom curry. Just give it a good stir before you pour it in and don’t add it all at once. Slow and steady wins the race.
I deviated from Chetna’s instructions at this point. Who am I to mess with her recipe? Well it seems I just can’t help myself. I mixed all of the water with the yoghurt and added it in after frying the onions etc. It somehow made more sense to me to do it that way. I poured it in slowly whilst giving it a good stir to mix in the gram flour and spices. It worked fine.
At this point, you add the tomatoes, clap the lid on the pan and allow the contents to gently simmer for ten minutes.
Cooking the Mushrooms
Finally it’s the turn of the main ingredient. Add the sliced mushrooms and coriander leaves. Turns out I had plenty of parsley, but no coriander leaves. So I substituted the first for the second. Cover the pan again and cook for a further ten minutes. Job done.
My top tip is that mushrooms really benefit from a little drop of soy sauce. So I added a teaspoonful of tamari along with the mushrooms for an extra umami boost.
We accompanied the mushroom curry with rice initially. But as there were only two of us, there was plenty left over. So the following evening I warmed the curry up and we enjoyed it with flatbreads.
Other Curry Recipes You Might Like
- Aloo gobi
- Bunny chow (bean & tomato curry)
- Lentil curry with kale & red peppers
- Paneer jalfrezi
- Tempeh curry with leeks
- Vegetable curry (suitable for a low histamine diet)
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this mushroom curry or have a copy of the book, I’d love to hear about it in the comments below. And do please rate the recipe. Have you made any of Chetna’s vegetarian curries? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more mushroom recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Mushroom Curry. PIN IT.
Mushroom Curry – The Recipe
Mushroom Curry
Ingredients
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 12 cashew nuts roughly chopped
- 2 onions finely chopped
- 2 clove garlic (I used garlic scapes)
- 1 tsp ground coriander
- ½ tsp chilli powder
- ½ tsp garam masala
- ½ tsp turmeric
- 2 tbsp gram flour (chickpea flour)
- 100 g natural yoghurt
- 250 ml water
- 3 fresh tomatoes finely chopped
- 400 g chestnut mushrooms thinly sliced
- 20 g coriander leaves (cilantro) (I used parsley)
- ¾ tsp salt (I used ½ tsp salt and 1 tsp tamari)
- ¼ tsp freshly ground black pepper
Instructions
- Heat the oil in a large pan over a medium to low heat and add the cumin seeds. Once they start to sizzle, stir in the cashew nuts followed by the onions.
- Cook for about twelve minutes or until the onions are golden brown. Add the garlic and fry for a further minute.
- Add the gram flour and remaining spices and stir fry for another minute.
- Stir the yoghurt and water together and pour into the pan, a little at a time, stirring all the while. I added the salt and pepper at this point.
- Bring it up to a simmer then add the tomatoes. Cover the pan and simmer gently for ten minutes.
- Add the mushrooms, coriander leaves and the salt and pepper, if you haven’t already done so. Cover and simmer for a further ten to fifteen minutes or until the mushrooms are cooked.
- Give it a good stir and serve warm with rice or flatbreads.
Notes
Nutrition Estimate
Mushroom Curry Sharing
I’m sharing this recipe for a gluten free sponge cake with Apply to Face Blog for #CookBlogShare.
Chetna’s Vegetarian Healthy Indian Giveaway
Octopus Books is offering one Tin and Thyme reader a copy of Chetna’s Healthy Indian: Vegetarian. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified.
This giveaway is only open to those with a UK postal address. Winners will need to respond within 5 days of being contacted. Failure to do this may result in another winner being picked. Leaving your details gives permission for them to be passed on to Octopus Books should you be a winner in this giveaway.
Prizes are offered and provided by Octopus Books and Tin and Thyme accepts no responsibility for the acts or defaults of said third party. Tin and Thyme reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Closing date is Thursday 16 July 2020
Thanks to Octopus Books for the copy of Chetna’s Healthy Indian. They did not expect me to write a positive review and all opinions are, as always, my own. This post contains affiliate links to Amazon*. Links are marked with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.
I really love a spicy dhal with lots of crunchy poppadoms.
My favourite Indian meal is cauliflower and lentil curry, made with coconut milk, and naan bread.
Any cauliflower curry is perfect for us
Lentil and chickpea – packed full of flavour – Guarenteed SMILES from all thefamily
I love a good gujarati cabbage with coconut & potato stir fry,
I absolutely love making chickpea curry with homemade veggie samosas and roti! It’s my favourite dinner!
Homemade veggie samosas sound really good Jessica as does the roti.
Hmmm, might have been a momentary blip. They do happen. Good luck.
My favourite Indian vegetarian food is vegetable samosas, my friends recipe. Not particularly healthy but delicious.
Pretty sure I could demolish near enough everything in this book. I’d even give the cauliflower a go 😛
I always stick to the same tried and tested recipes, these recipes are encouraging me to branch out.
I recently made a Chickpea and spinach curry for the first time and it’s turned out to be the best curry I’ve ever made. I served it with plain basmati rice and home made garlic naan. We won’t be buying takeaway any longer.
I’ve got a recipe here for chickpea and spinach curry and it’s one of my favourites too. We eat it quite a lot, especially as it’s super fast to make.
This looks perfect! My husband has recently become vegetarian and loves Indian food,s o I can cook him some delicious healthy. veggie goodies!
Good luck Stephanie. It will definitely help you on the veggie curry front.
Quorn Biriyani! But I need to increase my repetoire!!
So far the only thing I’ve eaten which is Indian is curry so it would be good to try something new
Great recipes! Full of flavour and so different to my usual creations!
I like curries but they are not something I feel confident making myself.
I love Brinjal bhaji, the aubergine is so delicious in the amazing spices.
We love Indian Spiced Veggie Burgers as they spice up a family favourite!
I have been vegetarian for 30 years and my daughter has been for 13 years, so we are always on the look out for new and exciting meals to try.
My current favourite vegetarian meal to cook from scratch is Matar Paneer! It’s quick, delicious and the perfect after work comfort food!
Hello Hayley. That’s about the same amount of time I’ve been vegetarian. Matar paneer is delicious.
Would love to try some of these recipes – look delicious!
I love to make a chickpea curry as it’s tasty, quick to make and my kids love it- perfect midweek meal for us!
Chickpeas make some of the best curries out there I reckon.
I love making curry’s with paneer and any veg I can lay my hands on from my allotment.
I love paneer curries, but I’ve yet to make one myself. It’s been on the list for a very long time though. And homegrown veg are just the best.
I love making saag paneer, this goes down a treat everytime with the family as it’s so tasty
I’m not surprised Angela. Saag paneer is absolutely delicious.
I really love to eat saag aloo paneer, I haven’t cooked it myself, but would like to learn how to cook this and other vegetarian curry dishes
Red onion & chilli bhajis with mint & garlic raita
I do love vegetable pakoras and a peshwari nann with a good dopiaza
My absolute favourite veggie meal is tarka dahl with a naan bread on the side. I actually make it vegan friendly. I was given the recipe from an Indian friend of mine so I know it’s authentic. Perfect with a side salad too.
That sounds like my perfect curry too. Though I’ve only ever made a vegan version. Hadn’t realised there was another. Does it normally include ghee?
I love to make vegetable curries although I often wish I could be more adventurous! I love mushroom bhajis and bombay potatoes with my curry x
I love Indian curries, especially channa daal and chick pea ones. I also love vegetable biryani and pilau!
I’m with you on the curry love Charlotte. Those spices make everything so delicious.
Bombay Potatoes, Easy to make and a thrill for taste buds.
Ooh yes, Bombay potatoes are delicious. I haven’t made them in far too long.
New to making curry’s. Mostly toss vegetables and spices with tomato or coconut milk,
Well, that’s pretty much what I do too. It’s a great way of making curries. But it’s also good to ring the changes I find, so a few new ideas have got to be a good thing.
I love anything with lentils or chickpeas in so for me it would be a dahl or a chana masala
I’m completely with you on those chores Melissa. I adore dhal.
I love Saag Paneer, but I’ve never tried making it at home – the mushroom and cashew curry looks and sounds amazing!
I love Lentil Dahl as it’s so simple and easy to make but really tasty
Chesni paneer with cashews
I love vegetarian but have difficulty with many recipes as I am highly allergic to certain ingredients and go into shock from avocados mushrooms. and chillies but love Indian cookery Perhaps there are some recipes in this book that would be suitable
Gosh Helen, how horrid for you. It must be really difficult eating out as so much food has some sort of chilli in these days. I think most recipes would be fine as you can just leave out the chilli. Perhaps not this one though.
This looks great. Will try it tomorrow ! My fave vegetarian Indian dish is a potato dosa. I need help on perfecting the dosa though! I do a fab Mushroom Baked Pilau rice even if I do say so – loved by the whole household.
Both of those sound delicious Carolyn. I love a good dosa, but I’ve never made one myself – not yet anyway!
I just love chickpeas so my fave Indian vegetarian curry is chana masala.
I don’t know where we’d all be without chickpeas, they are such a fabulous ingredient.
we are gradually having a more vegetarian meals,mainly because meat is so expensive.But enjoying experimenting with veg we have grown ourselves
Cooking with your own homegrown veg is so satisfying. We’ve been a bit late in getting anything planted this year, but I’m crossing fingers we’ll get something soon.
Onion bajhi’s followed a close second with sag aloo.
I love a thai green curry, the taste is lovely.
Love the idea of vegetarian curries
I love a spiced vegetable biryani. onion bhajis are also a huge favourite for us!
i always enjoy a good vegetable curry and especially like side dishes of mushroom bhaji
Try this one Carole and you can elevate your side of mushroom bhaji into a main.
Great looking book, I am cooking a lot more vegetarian dishes now as one of my sons has turned to the green side and totally enjoying the food
It always astonishes me just how much people do enjoy vegetarian food, even when they’re a bit iffy about the idea. Good luck with your veggie cooking.
my favourite is chana chaat or chana aloo balti with egg fried rice.
I like vegetable korma and I really like paneer cheese as well!
Saag Aloo is one of my favourite things to eat, classed as a side but i love it
Saag aloo is turning out to be a very popular dish. I’d be happy to eat it as a main or side.
It’s more a starter but I love making vegetable pakora, the kids love them
Oh, I’m not surprised. I don’t think I’ve ever had homemade pakora.
I love a vegetarian curry especially one with chickpeas and spinach. I also love to make my own naan to go with it.
It’s got to be better with your own homemade naan.
I love the side of sliced banana with dedicated coconut and lemon juice
Ooh interesting. I’ve not come across this one before.
I absolutely love an onion bhaji but struggle to make them at home.
I have to confess I’ve never tried to make onion bhajis, but they are one of my favourites too.
Looking forward to trying the recipe for Chilli Naan at some point.
I’ve not tried chilli naan, but it sounds delicious.
Sounds like a fantastic recipe!
It’s delicious if you like mushrooms, which I do. It also makes a nice change.
Something with aubergine, chickpeas and cardamon. Instead of rice I’ve also been serving curries with sag aloo as a more interesting, morish accompaniment
Good call, sag aloo is delicious. Though your aubergine chickpeas and cardamom something sounds good too.
Sounds like a great recipe book! I am a huge fan of Indian vegetarian and vegan dishes and I eat quite a lot of them at home – in fact they are some of my favourite recipes. Eb x
We’ve always been fans too. But it’s very easy to get stuck in a rut, so it’s always useful to get fresh inspiration.
we love to buy some meat and have a wonderful Lamb Korma – it tastes so amazing with Lamb, better than with Chicken xx
Saag paneer is my favourite veggie curry to cook. I make my own paneer 🙂
Oh, I am impressed. I’ve made soft paneer before, but never got as far as trying to make a firmer version.
I’ve been trying vegetable kormas – cauliflower and chickpea has been favourite so far.
My boyfriend makes an amazing carrot and corriander biryani, but my absolute favourite is chickpea, potato and spinach curry with homemade naan!
All of that sounds delicious, but especially the homemade naan.
I like Butter Chicken although it is not good for my diet
If that’s a sign of the type of recipes in the cookbook, then I’d love to win it
There are lots of really interesting and delicious looking curries in the book. It’s definitely a keeper.
Love any dish with spinach in & after many tries I think I have finally cracked decent pakora
Oh well done on the pakora. I have to confess I’ve never tried to make it.
My favourite curry is mutter paneer, but I’m also a big fan of stuffed parathas with yoghurt.
Yes please to both of these. I love the idea of stuffed parathas.
I have been experimenting lately with Indian food. I cooked up a Paneer Tikka Masala last week and it was amazing! I will be definitely cooking it regularly
Paneer tikka masala sounds delicious indeed. Another one to add to my must try list.
I loved this as soon as I saw the pics, it looks smooth and unctuous as well as tasty. Pinned for future personal snaffling. I love the tips you give too. Great tip about the yoghurt and gram flour. Thanks so much for sharing it with #CookBlogShare
Personal snaffling only? Does this mean you can’t encourage the rest of your tribe to eat it? I do know quite a few people have a thing about mushrooms though.
This looks delicious. I love curry and I love mushrooms and I imagine the cashews and gram flour really add to the flavour and texture.
I’m not used to using either cashew nuts or gram flour in this particular way. But now I know how well they work, I shall be experimenting.
I really love a vegetable biryani with Bombay potatoes – yum !!!
Vegetable biryani is proving to be a popular choice. Sounds like I ought to make one.
Bombay Aloo is one of my favourites – simple, quick, tasty and filling
Ooh yes, absolutely delicious and a definite must for a curry night feast.
A bit of a chuck in of whatever I have around with plain rice
Hahaha, they are often the best I find.
My partner makes an amazingly tasty, and hot, vegan Vindaloo. Absolutely love my curries
Ooh, what a smashing partner you have. I’ve never made a vindaloo, but now I’m itching to have a go.
I like a vegetable curry with a side of saag aloo and naan bread
All these curry ideas are making me feel very hungry indeed and I’ve only just had lunch!
I make a delicious lentil and spinach curry but I do use a shop bought sauce, so would love to win the cookbook to get recipes to make my own sauce 🙂
Oh yes do have a go at making your own. Homemade sauces can be so much nicer and generally not so overloaded with salt.
What’s your favourite vegetarian Indian meal or dish to either cook or eat . . . . biryani – it’s so easy and tasty, l use whatever vegetables l happen to have in the fridge, so it’s different every time
Hahaha, I’ve never made a biryani for some reason. But I very rarely cook exactly the same dish twice, as like you I use whatever happens to be in the house.
It is so difficult to choose just one but I’m going for baingan bharta with puris.
I had to go and look that one up. Sounds like I need to try it.
I’ve been a vegetarian for over 30 years. One of my favourite curries is Paneer butter masala .
I’ve been a vegetarian for a similar amount of time. But do you know I have never eaten or made paneer butter masala. It’s been on my list for ages though.
Has to be my spinach and chickpea curry I cook for my vegetarian daughter, have to do a big batch as we all tcuk in
Spinach and chickpea curry is my current favourite. I’ve made it so many times during lockdown.
I love Chetna’s recipes. I use her youtube channel to make a fabulous veggie biryani. My favourite dish is Makhani dal,
Oh thanks for the heads up, I didn’t know she had a youtube channel. She has a recipe for Makhani dal in the book.
Sag paneer has to be my favourite it has become the curry we make the most at home
I obviously need to make it more often. It’s rather gone off my radar.
one of our favourites is Potato and Spinach Curry (taken from Madhur Jaffrey’s ‘Curry Nation’
Madhur Jaffrey really is the queen of curries.
Sweet potato Curry, it is nice served with naan breads and salads
Ooh yes, sweet potato curry is one of my favourites. CT makes a mean one.
Wow this book sounds great. I will definitely be trying this curry, and the book is going on my wishlist!
Try entering the giveaway Laura, you might just get lucky.
My favourite Indian dish is a vegan twist of egg bhurji using tofu instead.
Ooh yes, I like the sound of that. Egg curries have never really done it for me.
I’m definitely going to try this, it looks absolutely delicious! Thank you so much for sharing it
It’s a really nice recipe and a bit different to your average mushroom curry. Hope you like it.
Chetna’s recipe sounds so flavorful and tasty. I must say the curry thickening trick is so interesting. Colour and texture of mushroom curry looks fabulous.
Adding gram flour wasn’t something I’ve ever thought about doing, but there will be no stopping me now. It’s a lovely curry.
Absolutely love Indian food and since becoming vegetarian recently always looking for something new to try
Indian food is such a brilliant resource for vegetarians, as most of the population have been eating that way for centuries.
Rajma masala (red kidney bean curry) is a firm favourite in our house. Proper comfort food and so easy to make.
That sounds delicious. I’m always up for some proper vegetarian comfort food 😀
I love Chetna’s recipes – they are always so delicious and this one is certainly no exception.Thanks for linking to my recipe.
Chetna was the flavour queen of Bake Off, so it’s interesting to see what her more savoury recipes are like.
For me it has to be a lovely yummy mixed vegetable sabjee love it!!
Vegetable Korma – with peshwari naan – always hits the spot!
A creamy vegetable korma curry is my favourite.
I love dals of all kinds but my current favourite curry is cauliflower and chickpea. I’ve never thought of using besan for thickening – what a great tip, also the tip about using water to help stop the yoghurt from splitting.
I recently made a gorgeous cauliflower curry, but I have to confess it didn’t have chickpeas in it. Next time. And yes, really useful tips.
Looks amazing and healthy too!
If you like mushrooms, it’s a lovely curry. Tasty and nutritious.
I really love a vegetable biryani. It tastes amazing.
I think I need to try making a biryani. I really like them when I’ve eaten out.
My favourite is vegetable biryani with garlic naan and bombay potatoes.
Ooh bombay potatoes are so delicious. I haven’t made those for ages.
I love a veggie bhuna with sag aloo, or a cauliflower and chickpea korma – it usually depends on what I have in the fridge.
Both sound delicious, but cauliflower and chickpea korma is something I’ve been meaning to make for a long time.
Looks lovely, I am trying to expand my Indian veg sides repetoire so I’ll add this into my to do list!
It’s a good one for any mushroom lovers out there.
Like a Vegetable Biryani with yoghurt and mint, chilli dip, onion salad and peschwari nan x
That sounds like a famous Indian feast indeed. I think I might join you.
That looks like a very great vegetarian curry!
It’s a really good one as it has a lot of different nutritious elements.
Ooh … so many to choose from, but I have to say that I’m very partial to sag aloo and tarka dhal
Tarka dhal is my absolute favourite. I will always order that if we go to an Indian restaurant to eat.
I love Indian curries, but particularly vegetable based curries. My favourite would be a chickpea and spinach curry which I sometimes add paneer too.
I love Indian inspired flavours my absolute favourite things to make at the moment are homemade naan and cauliflower rice with any type of curry!
Homemade flatbreads are just brilliant. I’ve been making a lot of them recently too, though not naan.
I’m totally in love with spinach and chickpea curries at the moment and your paneer addition makes it sound even more scrumptious.
This looks amazing! Stuck in a lockdown curry rut at the moment but, this will spice things up!
Haha, a lockdown curry rut doesn’t sound too bad Helen.