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Mushroom Curry + Chetna’s Healthy Indian Giveaway

Mushroom and Cashew Curry.

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. Plus there’s a chance to win a copy for yourself.

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.

Chetna's Vegetarian Healthy Indian Cookbook.

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 rocot0 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.

Chetna's Mushroom and Cashew Curry Recipe.

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.

Mushroom Curry with Cashew Nuts in a casserole dish with serving spoon.

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

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. 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.

For further book reviews and giveaways follow me on TwitterFacebook, Instagram or Pinterest.

Choclette x

Mushroom Curry. PIN IT.

Mushroom curry in a casserole pan with a serving spoon.

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Mushroom Curry – The Recipe

Mushroom and Cashew Curry.
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5 from 17 votes

Mushroom Curry

A healthy vegetarian main dish curry which is full of flavour, colour and nutritious ingredients.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: cashews, chickpea flour, curry, mushrooms, yoghurt
Servings: 4 people
Calories: 185kcal

Ingredients

  • 2 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 12 raw cashew nuts - roughly chopped
  • 2 onions - finely chopped
  • 2 garlic cloves (I used garlic scapes)
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • 2 tbsp gram flour
  • 100 g natural yoghurt
  • 250 ml water
  • 3 to matoes - finely chopped
  • 400 g chestnut mushrooms - thinly sliced
  • 20 g coriander leaves (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

To make this curry vegan, just swap the yoghurt for a plant based one.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition

Calories: 185kcal | Carbohydrates: 19g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 474mg | Potassium: 883mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1205IU | Vitamin C: 18mg | Calcium: 82mg | Iron: 2mg

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

Healthy Indian

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.

130 Comments

  1. helen portas

    16th June 2020 at 5:17 pm

    This looks amazing! Stuck in a lockdown curry rut at the moment but, this will spice things up!

    Reply
    • Choclette

      17th June 2020 at 9:25 am

      Haha, a lockdown curry rut doesn’t sound too bad Helen.

      Reply
  2. Lesley Garden

    16th June 2020 at 6:01 pm

    I love Indian curries, but particularly vegetable based curries. My favourite would be a chickpea and spinach curry which I sometimes add paneer too.

    Reply
    • Claire

      17th June 2020 at 8:06 am

      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!

      Reply
      • Choclette

        17th June 2020 at 9:16 am

        Homemade flatbreads are just brilliant. I’ve been making a lot of them recently too, though not naan.

        Reply
    • Choclette

      17th June 2020 at 9:24 am

      I’m totally in love with spinach and chickpea curries at the moment and your paneer addition makes it sound even more scrumptious.

      Reply
  3. Maxine G

    16th June 2020 at 6:11 pm

    Ooh … so many to choose from, but I have to say that I’m very partial to sag aloo and tarka dhal

    Reply
    • Choclette

      17th June 2020 at 9:22 am

      Tarka dhal is my absolute favourite. I will always order that if we go to an Indian restaurant to eat.

      Reply
  4. angiesrecipes

    16th June 2020 at 6:31 pm

    That looks like a very great vegetarian curry!

    Reply
    • Choclette

      17th June 2020 at 9:21 am

      It’s a really good one as it has a lot of different nutritious elements.

      Reply
  5. Kim M

    16th June 2020 at 6:34 pm

    Like a Vegetable Biryani with yoghurt and mint, chilli dip, onion salad and peschwari nan x

    Reply
    • Choclette

      17th June 2020 at 9:20 am

      That sounds like a famous Indian feast indeed. I think I might join you.

      Reply
  6. Helen Thurston

    17th June 2020 at 12:38 am

    I love a veggie bhuna with sag aloo, or a cauliflower and chickpea korma – it usually depends on what I have in the fridge.

    Reply
    • Choclette

      17th June 2020 at 9:19 am

      Both sound delicious, but cauliflower and chickpea korma is something I’ve been meaning to make for a long time.

      Reply
      • Chloe Edges | Feast Glorious Feast

        22nd June 2020 at 10:51 am

        Looks lovely, I am trying to expand my Indian veg sides repetoire so I’ll add this into my to do list!

        Reply
        • Choclette

          22nd June 2020 at 11:20 am

          It’s a good one for any mushroom lovers out there.

          Reply
  7. melanie stirling

    17th June 2020 at 1:04 am

    My favourite is vegetable biryani with garlic naan and bombay potatoes.

    Reply
    • Choclette

      17th June 2020 at 9:18 am

      Ooh bombay potatoes are so delicious. I haven’t made those for ages.

      Reply
  8. Solange

    17th June 2020 at 5:21 am

    I really love a vegetable biryani. It tastes amazing.

    Reply
    • Choclette

      17th June 2020 at 9:17 am

      I think I need to try making a biryani. I really like them when I’ve eaten out.

      Reply
  9. Nicola

    17th June 2020 at 10:23 am

    Looks amazing and healthy too!

    Reply
    • Choclette

      17th June 2020 at 11:17 am

      If you like mushrooms, it’s a lovely curry. Tasty and nutritious.

      Reply
  10. Jane Willis

    17th June 2020 at 10:36 am

    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.

    Reply
    • Choclette

      17th June 2020 at 11:19 am

      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.

      Reply
  11. Susan B

    17th June 2020 at 12:27 pm

    A creamy vegetable korma curry is my favourite.

    Reply
  12. Neil

    17th June 2020 at 4:42 pm

    Vegetable Korma – with peshwari naan – always hits the spot!

    Reply
  13. ADEINNE TONNER

    17th June 2020 at 7:42 pm

    For me it has to be a lovely yummy mixed vegetable sabjee love it!!

    Reply
  14. Mandy

    17th June 2020 at 8:45 pm

    I love Chetna’s recipes – they are always so delicious and this one is certainly no exception.Thanks for linking to my recipe.

    Reply
    • Choclette

      18th June 2020 at 8:24 am

      Chetna was the flavour queen of Bake Off, so it’s interesting to see what her more savoury recipes are like.

      Reply
  15. Sarah Pope

    18th June 2020 at 10:04 am

    Rajma masala (red kidney bean curry) is a firm favourite in our house. Proper comfort food and so easy to make.

    Reply
    • Choclette

      18th June 2020 at 2:22 pm

      That sounds delicious. I’m always up for some proper vegetarian comfort food 😀

      Reply
  16. Dee

    18th June 2020 at 12:23 pm

    Absolutely love Indian food and since becoming vegetarian recently always looking for something new to try

    Reply
    • Choclette

      18th June 2020 at 2:21 pm

      Indian food is such a brilliant resource for vegetarians, as most of the population have been eating that way for centuries.

      Reply
  17. Geetha

    18th June 2020 at 1:57 pm

    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.

    Reply
    • Choclette

      18th June 2020 at 2:20 pm

      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.

      Reply
  18. Sharon Evans

    18th June 2020 at 6:35 pm

    I’m definitely going to try this, it looks absolutely delicious! Thank you so much for sharing it

    Reply
    • Choclette

      18th June 2020 at 6:41 pm

      It’s a really nice recipe and a bit different to your average mushroom curry. Hope you like it.

      Reply
  19. Clare B

    18th June 2020 at 6:41 pm

    My favourite Indian dish is a vegan twist of egg bhurji using tofu instead.

    Reply
    • Choclette

      18th June 2020 at 6:42 pm

      Ooh yes, I like the sound of that. Egg curries have never really done it for me.

      Reply
  20. Laura Hughes

    18th June 2020 at 11:16 pm

    Wow this book sounds great. I will definitely be trying this curry, and the book is going on my wishlist!

    Reply
    • Choclette

      19th June 2020 at 8:37 am

      Try entering the giveaway Laura, you might just get lucky.

      Reply
  21. Margaret Clarkson

    19th June 2020 at 8:23 am

    Sweet potato Curry, it is nice served with naan breads and salads

    Reply
    • Choclette

      19th June 2020 at 8:38 am

      Ooh yes, sweet potato curry is one of my favourites. CT makes a mean one.

      Reply
  22. Louise A

    19th June 2020 at 8:54 am

    one of our favourites is Potato and Spinach Curry (taken from Madhur Jaffrey’s ‘Curry Nation’

    Reply
    • Choclette

      19th June 2020 at 9:20 am

      Madhur Jaffrey really is the queen of curries.

      Reply
  23. TonyG

    19th June 2020 at 9:29 am

    Sag paneer has to be my favourite it has become the curry we make the most at home

    Reply
    • Choclette

      19th June 2020 at 1:43 pm

      I obviously need to make it more often. It’s rather gone off my radar.

      Reply
  24. sandi green

    19th June 2020 at 9:37 am

    I love Chetna’s recipes. I use her youtube channel to make a fabulous veggie biryani. My favourite dish is Makhani dal,

    Reply
    • Choclette

      19th June 2020 at 1:44 pm

      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.

      Reply
  25. cat

    19th June 2020 at 10:31 am

    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

    Reply
    • Choclette

      19th June 2020 at 1:44 pm

      Spinach and chickpea curry is my current favourite. I’ve made it so many times during lockdown.

      Reply
  26. Debbie Gillespie

    19th June 2020 at 11:13 am

    I’ve been a vegetarian for over 30 years. One of my favourite curries is Paneer butter masala .

    Reply
    • Choclette

      19th June 2020 at 1:45 pm

      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.

      Reply
  27. Ritchie Dee

    19th June 2020 at 11:15 am

    It is so difficult to choose just one but I’m going for baingan bharta with puris.

    Reply
    • Choclette

      19th June 2020 at 1:46 pm

      I had to go and look that one up. Sounds like I need to try it.

      Reply
  28. Chris Andrews

    19th June 2020 at 11:32 am

    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

    Reply
    • Choclette

      19th June 2020 at 1:48 pm

      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.

      Reply
  29. Iain maciver

    19th June 2020 at 11:45 am

    a veggie bhuna

    Reply
  30. felicity

    19th June 2020 at 11:50 am

    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 🙂

    Reply
    • Choclette

      19th June 2020 at 1:49 pm

      Oh yes do have a go at making your own. Homemade sauces can be so much nicer and generally not so overloaded with salt.

      Reply
  31. Sheena Batey

    19th June 2020 at 11:55 am

    I like a vegetable curry with a side of saag aloo and naan bread

    Reply
    • Choclette

      19th June 2020 at 1:49 pm

      All these curry ideas are making me feel very hungry indeed and I’ve only just had lunch!

      Reply
  32. Mel Pennie

    19th June 2020 at 12:00 pm

    My partner makes an amazingly tasty, and hot, vegan Vindaloo. Absolutely love my curries

    Reply
    • Choclette

      19th June 2020 at 1:50 pm

      Ooh, what a smashing partner you have. I’ve never made a vindaloo, but now I’m itching to have a go.

      Reply
  33. richard field

    19th June 2020 at 12:15 pm

    A bit of a chuck in of whatever I have around with plain rice

    Reply
    • Choclette

      19th June 2020 at 1:50 pm

      Hahaha, they are often the best I find.

      Reply
  34. pete c

    19th June 2020 at 12:22 pm

    Bombay Aloo is one of my favourites – simple, quick, tasty and filling

    Reply
    • Choclette

      19th June 2020 at 1:51 pm

      Ooh yes, absolutely delicious and a definite must for a curry night feast.

      Reply
  35. Tammy Tudor

    19th June 2020 at 2:42 pm

    Butter chicken curry is my favourite

    Reply
  36. Annabel Greaves

    19th June 2020 at 3:18 pm

    I really love a vegetable biryani with Bombay potatoes – yum !!!

    Reply
    • Choclette

      20th June 2020 at 9:14 am

      Vegetable biryani is proving to be a popular choice. Sounds like I ought to make one.

      Reply
  37. Joanna

    19th June 2020 at 4:34 pm

    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.

    Reply
    • Choclette

      20th June 2020 at 9:15 am

      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.

      Reply
  38. Jenny Walters

    19th June 2020 at 6:20 pm

    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

    Reply
    • Choclette

      20th June 2020 at 9:17 am

      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.

      Reply
  39. Kristie Metcalfe

    19th June 2020 at 7:24 pm

    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

    Reply
    • Choclette

      20th June 2020 at 9:18 am

      Paneer tikka masala sounds delicious indeed. Another one to add to my must try list.

      Reply
  40. Fiona jk42

    19th June 2020 at 10:35 pm

    My favourite curry is mutter paneer, but I’m also a big fan of stuffed parathas with yoghurt.

    Reply
    • Choclette

      20th June 2020 at 9:19 am

      Yes please to both of these. I love the idea of stuffed parathas.

      Reply
  41. A.E. ADKINS

    19th June 2020 at 11:17 pm

    Love any dish with spinach in & after many tries I think I have finally cracked decent pakora

    Reply
    • Choclette

      20th June 2020 at 9:20 am

      Oh well done on the pakora. I have to confess I’ve never tried to make it.

      Reply
  42. Kathryn Cox

    20th June 2020 at 1:06 am

    If that’s a sign of the type of recipes in the cookbook, then I’d love to win it

    Reply
    • Choclette

      20th June 2020 at 9:20 am

      There are lots of really interesting and delicious looking curries in the book. It’s definitely a keeper.

      Reply
  43. Richard Eldred Hawes

    20th June 2020 at 12:17 pm

    I like Butter Chicken although it is not good for my diet

    Reply
  44. Nadia Josephine

    20th June 2020 at 11:10 pm

    My boyfriend makes an amazing carrot and corriander biryani, but my absolute favourite is chickpea, potato and spinach curry with homemade naan!

    Reply
    • Choclette

      21st June 2020 at 9:16 am

      All of that sounds delicious, but especially the homemade naan.

      Reply
  45. Keith Hunt

    21st June 2020 at 2:06 am

    Bombay potatoes

    Reply
  46. Mark R

    21st June 2020 at 7:54 pm

    I’ve been trying vegetable kormas – cauliflower and chickpea has been favourite so far.

    Reply
  47. moth

    21st June 2020 at 11:43 pm

    Saag paneer is my favourite veggie curry to cook. I make my own paneer 🙂

    Reply
    • Choclette

      22nd June 2020 at 11:19 am

      Oh, I am impressed. I’ve made soft paneer before, but never got as far as trying to make a firmer version.

      Reply
  48. Ruth Harwood

    23rd June 2020 at 7:55 am

    we love to buy some meat and have a wonderful Lamb Korma – it tastes so amazing with Lamb, better than with Chicken xx

    Reply
  49. Eb Gargano | Easy Peasy Foodie

    23rd June 2020 at 9:34 am

    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

    Reply
    • Choclette

      23rd June 2020 at 5:16 pm

      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.

      Reply
  50. Helen H

    23rd June 2020 at 10:21 am

    Something with aubergine, chickpeas and cardamon. Instead of rice I’ve also been serving curries with sag aloo as a more interesting, morish accompaniment

    Reply
    • Choclette

      23rd June 2020 at 5:17 pm

      Good call, sag aloo is delicious. Though your aubergine chickpeas and cardamom something sounds good too.

      Reply
  51. Sho Ma

    23rd June 2020 at 5:13 pm

    Sounds like a fantastic recipe!

    Reply
    • Choclette

      23rd June 2020 at 5:18 pm

      It’s delicious if you like mushrooms, which I do. It also makes a nice change.

      Reply
  52. Ross Leech

    23rd June 2020 at 11:36 pm

    Looking forward to trying the recipe for Chilli Naan at some point.

    Reply
    • Choclette

      26th June 2020 at 12:10 pm

      I’ve not tried chilli naan, but it sounds delicious.

      Reply
  53. Gillian Hitchen

    24th June 2020 at 6:34 pm

    I absolutely love an onion bhaji but struggle to make them at home.

    Reply
    • Choclette

      26th June 2020 at 12:07 pm

      I have to confess I’ve never tried to make onion bhajis, but they are one of my favourites too.

      Reply
  54. Louise Murphy

    25th June 2020 at 12:57 pm

    I love the side of sliced banana with dedicated coconut and lemon juice

    Reply
    • Choclette

      26th June 2020 at 12:06 pm

      Ooh interesting. I’ve not come across this one before.

      Reply
  55. Alice Dixon

    26th June 2020 at 11:10 am

    I love a vegetarian curry especially one with chickpeas and spinach. I also love to make my own naan to go with it.

    Reply
    • Choclette

      26th June 2020 at 12:04 pm

      It’s got to be better with your own homemade naan.

      Reply
  56. Dale Dow

    26th June 2020 at 12:52 pm

    It’s more a starter but I love making vegetable pakora, the kids love them

    Reply
    • Choclette

      26th June 2020 at 4:16 pm

      Oh, I’m not surprised. I don’t think I’ve ever had homemade pakora.

      Reply
  57. Samantha O'D

    26th June 2020 at 2:09 pm

    Saag Aloo is one of my favourite things to eat, classed as a side but i love it

    Reply
    • Choclette

      26th June 2020 at 4:17 pm

      Saag aloo is turning out to be a very popular dish. I’d be happy to eat it as a main or side.

      Reply
  58. lynn neal

    26th June 2020 at 11:19 pm

    I like vegetable korma and I really like paneer cheese as well!

    Reply
  59. Kirsty Charleston

    27th June 2020 at 9:13 am

    my favourite is chana chaat or chana aloo balti with egg fried rice.

    Reply
  60. Gaynor Vincent

    27th June 2020 at 1:17 pm

    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

    Reply
    • Choclette

      28th June 2020 at 4:25 pm

      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.

      Reply
  61. Carole Nott

    27th June 2020 at 2:40 pm

    i always enjoy a good vegetable curry and especially like side dishes of mushroom bhaji

    Reply
    • Choclette

      28th June 2020 at 4:24 pm

      Try this one Carole and you can elevate your side of mushroom bhaji into a main.

      Reply
  62. Jodie Green

    27th June 2020 at 7:56 pm

    I love a spiced vegetable biryani. onion bhajis are also a huge favourite for us!

    Reply
  63. Helen

    28th June 2020 at 12:01 pm

    Love the idea of vegetarian curries

    Reply
  64. claire woods

    28th June 2020 at 12:52 pm

    I love a thai green curry, the taste is lovely.

    Reply
  65. AJS40

    29th June 2020 at 2:03 pm

    Onion bajhi’s followed a close second with sag aloo.

    Reply
  66. sallie burrows

    30th June 2020 at 9:56 am

    we are gradually having a more vegetarian meals,mainly because meat is so expensive.But enjoying experimenting with veg we have grown ourselves

    Reply
    • Choclette

      30th June 2020 at 4:05 pm

      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.

      Reply
  67. Tina H

    2nd July 2020 at 8:50 pm

    I just love chickpeas so my fave Indian vegetarian curry is chana masala.

    Reply
    • Choclette

      3rd July 2020 at 1:38 pm

      I don’t know where we’d all be without chickpeas, they are such a fabulous ingredient.

      Reply
  68. Carolyn E

    3rd July 2020 at 10:07 am

    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.

    Reply
    • Choclette

      3rd July 2020 at 1:38 pm

      Both of those sound delicious Carolyn. I love a good dosa, but I’ve never made one myself – not yet anyway!

      Reply
  69. Helen Jones

    4th July 2020 at 12:05 pm

    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

    Reply
    • Choclette

      5th July 2020 at 8:33 am

      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.

      Reply
  70. Jill

    5th July 2020 at 12:44 am

    Chesni paneer with cashews

    Reply
  71. Stephanie Ann

    6th July 2020 at 12:47 pm

    Curry

    Reply
  72. Sheila Reeves

    7th July 2020 at 5:59 pm

    I love Saag Paneer, but I’ve never tried making it at home – the mushroom and cashew curry looks and sounds amazing!

    Reply

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