OK, so the term “curry” isn’t specific – after all, it can refer to any manner of South Asian dishes. This particular recipe is a vegetable entree cooked in oil with a selection of spices. It’s very simple, but the complexity of the flavors will delight the most discriminating of tastes. It takes just a few minutes to prepare the ingredients, and about 30 minutes to cook fully over a stovetop. I recommend using less oil than the chef in the video uses; 1/2 to 2/3 of what she cooks will be plenty.
My favorite part of this video is that the chef shows how to make the recipe less spicy for newcomers to Indian cuisine. Curry is a wide term, but my friends are always impressed that I can cook it. They equate it with exotic, challenging Indian food (and I’m not going to tell them otherwise!).
If you are interested in learning more about vegetarian Indian cooking, this cook book is a great resource. The author has assembled a definitive collection of vegetarian and whole food dishes, both traditional and original. Every aspect of the Indian meal is covered, from the multitude of curries, breads, sauces, and side dishes to desserts, drinks, appetizers, and party foods.
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