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    You are in: Home / Cookbooks / Currying Favor With Vegetarians
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    Currying Favor With Vegetarians

    [Cover photo by Varsha.] Curried dishes for vegetarians (not necessarily vegan). Meat eaters can also refer to my companion cookbook Currying Favor .
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    This recipe was published in the Toronto Star in January and is the creation of chef Stephen Hobson from the Rivoli. I haven't tried it yet, but it looks delicious. Tips: serve over jasmine rice. Use ripe but firm bananas. Madras curry is a milder version - it can be found, along with palm sugar, in Indian supermarkets if you can't find them elsewhere.

    Recipe #221141

    Using a mixture of northern and southern Indian techniques and ingredients, this quick curry for two is best over brown rice. Add water or tomato and garbanzo liquids for a saucier curry, or leave as is for a slightly drier dish.

    Recipe #165039

    I think I got this from a book called Curries of India.

    Recipe #190762

    This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.

    Recipe #114253

    I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.

    Recipe #181443

    7 Reviews |  By ms_bold

    This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend’s Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I’m posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."

    Recipe #114524

    I'm really excited to start cooking with flowers! How interesting does this recipe sound? Times are, as always, a very loose estimate.

    Recipe #63334

    Recipe #32970

    I had this at my friend's house. She is a vegetarian. It was absolutely delicious, I have made it many times since. This recipie is one of Delia Smith's.

    Recipe #106527

    This IS a WONDERFUL SOUP. And look at the list, just a few ingredients! I came up with lots of GREAT ideas for the contest, but when I asked my friends what they liked best, they always mentioned this humble soup! How funny is that? The rum really makes a difference. It is added at the very end, so if you have kids at the table and you're worried about it, just serve them first and add the rum later. You may want to leave it out altogether, but just let me tell you one more time that the RUM IS a LOVELY ADDITION. I use Patak's curry paste which is available in Asian stores where I live. Madras is labelled as a hot paste and Korma as mild. I've also tried a Patak's paste called HOT/TRES EPICE which I do NOT RECOMMEND.

    Recipe #161324

    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

    Recipe #42838

    1 Reviews |  By MissJen

    This is a really easy meal to cook when you really can’t be bothered to cook but want something relatively healthy- yummy too and nice comfort food! It’s basically a rip off of chicken and broccoli casserole which I love but couldn’t’ eat once I became vego. This version tastes just as delicious.

    Recipe #128163

    Brinjal is another word for egg plant. This is an Indian vegetarian dish.

    Recipe #60856

    This salad has a fabulous blend of flavours. Great with BBQ.

    Recipe #93270

    Of all my contest submissions, this is the one I'm most proud of. These appetizers are sure to impress your guests. They are a marriage of all kinds of textures and flavours. They are worth the effort and everything can be prepared up to one day in advance. It is even better to prepare the salsa a few hours before, as the flavours will develop. The tortilla chips, stored in an airtight container, will even keep a week or so! If Indian curry paste is not available in your supermarket, you will probably find it in an Asian store. I use the brand Patak's. Korma is a mild and Madras a hot curry paste. All table- and teaspoons are measured levelled, but this is particular important for the curry paste. That's why it is explicitly mentioned.

    Recipe #161326

    Bought too much...had to come up with an idea and this was it! This will freeze well too.

    Recipe #129646

    Curry powder, brown sugar, and canned fruits come together in this wonderful recipe that can be eaten as a side dish (great with a pork roast!) or serve as a dessert (spoon over some vanilla ice cream-yum!) I hope you enjoy this!!

    Recipe #89355

    This looks yummy! From Food Everyday issue 1.

    Recipe #127305

    This is so easy and makes a hearty, delicious dinner.

    Recipe #80074

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