5 Best Vegetarian Curries
Posted On RCC
Menus in India simply separate dishes under the headings ‘Veg’ and ‘Non-Veg’, and with an estimated 375 million vegetarians in India it’s no surprise that the ‘Veg’ section often contains more choices than its counterpart. Indian cuisine serves up some of the best vegetarian food in the world so it’s no surprise that it’s more than just the non-meat eaters who enjoy these favourite vegetarian curries.
Here are Five of the Best Vegetarian Curries.
Anila’s Sauces Mild Curry Extra (Pack of 6)
from Anila’s Authentic Sauces, Walton-on-Thames
• 2 Fruity Mild Curry (Tikka-style, Mango & Coconut, 300g)
• 2 Goan Green Curry (Mild & Fragrant, 300g)
• 2 Mild Korma Curry (Korma, 300g).
1. Egg and Potato Curry (Punjab)
Egg and Potato Curry is a hugely popular dish in India yet it’s difficult to find outside the sub-continent. This Punjabi-style recipe is easy to make. Boiled eggs are sealed in oil then added to a tomato sauce that has been infused with aromatic whole spices.
2. Rajma Curry (North India)
Rajma (red kidney bean) Curry is a hearty North Indian dish and makes a delicious, filling main meal or excellent side dish. The kidney beans require a bit of preparation but you can skip this by using canned beans if you don’t have time. Take a good serving of your Base Curry Sauce, add the kidney beans, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with cream and fresh coriander.
Baj’s Blazin’ Sauce Hot Selection Plus (Pack of 3)
from Baj’s Blazin Hot Sauces, Greenwich
• 2 Family Fire (240g each)
• 1 Dad’s Original (240g)
3. Manchurian Paneer (Indo-Chinese)
Manchurian Paneer is an Indo-Chinese dish that combines the flavours and cooking techniques of both India and China. The chunks of cheese are fried in a chilli batter then stir fried with garlic, ginger, pepper and spy sauce and top with spring onions. The cuisine emerged from a group of Chinese people, now numbering 2,000, in Kolkata (formerly Calcutta) and there are a number of restaurants serving the hybrid cuisine in Chinatown in the city.
4. Vegetable Shashliks (North India)
Although originally from Central Asia these skewers are popular all over the sub-continent, especially in North India. This mix of mushrooms, peppers, tomatoes and onions, marinated in Tikka Marinade and grilled makes a fresh-tasting starter or you can double up the portion for tasty main dish. The trick is cook the Vegetable Shashliks just enough so they soften and the edges are charred.
5. Butter Paneer (North India)
Paneer works excellently with this favourite creamy, buttery and super moreish sauce. Fry the paneer chunks first so they are crispy on the outside add to the rich sauce and enjoy the perfect Butter Paneer. The dish will be much better if you make your own paneer.
Chef Akila’s Chicken Lover’s Curry Box
from Chef Akila, West Yorkshire
Includes 4 Chicken Curries and 2 slow-cooked Chicken Biryanis.
• Village Chicken Curry (640g, Serves 2)
• Goan Chicken Curry (640g, Serves 2)
• Delhi Butter Chicken (640g, Serves 2)
• Chettinad Chicken Curry (640g, Serves 2)
• Mum’s Chicken Biryani (550g, Serves 2)
• Kerala Fried Chicken Biryani (550g, Serves 2)