These three vegetarian curry recipes from the queen of Indian cooking, Madhur Jaffrey, are wonderfully quick and easy to prepare. Choose one as a speedy midweek treat with naan bread, or prepare all three for an extravagant Indian feast. You can find these recipes and plenty more in Madhur’s iconic cookbook, Curry Easy Vegetarian.
From the book
Curry Easy Vegetarian
Delicious meat-free recipes
Simple recipes for popular classics
A perfect introduction to vegetarian curries
Fresh Indian Cheese in a Butter-tomato Sauce (Paneer Makhani)
This is the vegetarian version of Chicken in a Butter-tomato Sauce, for which a tandoor-roasted bird is cut up and enfolded in a rich, creamy sauce. This vegetarian incarnation is much loved and generally eaten with Indian flatbreads, especially naan.
Whole Red Lentils with Cumin & Shallots Sabut Masoor
A soothing and nutritious dish, full of fibre and protein. Serve it with rice, relishes and vegetables as a main course or as a side dish.
Stir-fried Aubergines Cooked in a Tamil Nadu Style (Kathirikai Poriyal)
This is a dry stir-fry, so it does not have a sauce. It is eaten as a side dish with dishes like Sambar, rice and yoghurt relishes.
