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    You are in: Home / Cookbooks / Curries!
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    28 recipes in

    Curries!

    Thai, Indian, spicy or mild.... I LOVE all kinds of curry. Here is a collection of some interesting vegetarian curries I've collected. Some of the recipes are not curries per se, but rather have India or Thai flavors or styles
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    A good side dish to go along with curried meats or as part of a vegetarian meal.

    Recipe #61826

    1 Reviews |  By Prose

    This is adapted from Yahoo Food. The original was sweet, but my version is spicy.

    Recipe #263647

    This is a very simple lentil curry, with an irresitable Indian flavor and not too much heat. My idea of comfort food. Plus:it's no problem to get it on the table, with rice and a salad, in under an hour.

    Recipe #205523

    8 Reviews |  By Sussan

    I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.

    Recipe #148245

    This rice is a tasty side for almost any meal.

    Recipe #214378

    Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.

    Recipe #187408

    This recipe was inspired by a dish I received in my "Meatless Monday" weekly emails. I changed it around ALOT by adding a few more interesting spices and served it over basmati rice simmered with turmeric. I often make Indian curries using chickpeas, but this recipe added a couple tsp of peanut butter, which I thought sounded really interesting. Please adjust the heat according to your tastes. One small red chili can be substituted for the red chili powder (please note the red chili powder is like cayenne pepper, not the spice blend for making Mexican chilli!)

    Recipe #174691

    Recipe #49821

    This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the refrigerator--I think it tastes best a day or two after it is cooked. Alternatively, you can make Sweet Curry Chickpea Bisque by adding two cups of water and pureeing most of the mixture with a hand blender after cooking (adjust salt and spices to taste).

    Recipe #171217

    A nice spicy Indian chickpea recipe. I know, I know. The beans come from a can. Yeah, yeah. But I was so hungry, and I was in a hurry! Remember this little dish the next time you're short on time, too! To serve as a vegetarian main dish, increase the quantity. Reheats well, too.

    Recipe #25632

    It tastes nice and the name sounds cool!

    Recipe #8718

    This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.

    Recipe #61850

    This curry blend is made from everyday ingredients found in most people's kitchens. I usually like alot of "heat" in my curry powder, but this is a great substitute for Indian flavor, without too much "fire" from red chilis or cayenne. Can be used in any recipe that calls for curry powder.

    Recipe #73674

    This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.

    Recipe #73679

    This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.

    Recipe #84474

    This "meatless" loaf is packed full of protein. And, as an added bonus, it has potato and veggies baked right in. This goes nicely with a fresh green salad and some basmati rice. This is yet another recipe from my favorite cookbook, "The Vegetarian Meat and Potatoes Cookbook"

    Recipe #86133

    A quick and easy vegetarian meal. Mild enough for those people who are sensitive to curries and hot spicy foods. Adapted from "1,001 Low-Fat Vegetarian Recipes".

    Recipe #70361

    The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)

    Recipe #56818

    A taste of India, fast, and easy. Serve with plain or spiced rice.

    Recipe #62786

    Pulses - dried beans, split peas and lentils are a staple in India and provide protein for families who eat meat rarely or are vegetarian. (It has as much protein as a steak) They are versatile and combine beautifully with any meal. Can be had as a soup too. Though pulses can cause flatulence and cannot be stored for long once cooked this can be countered by using ginger/ asafoetida/ turmeric while cooking. (but we do not consume it after one day even if stored in the fridge - some others do but I have my own ways) They are a must atleast at one meal of the day.

    Recipe #84036

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