This Curry can be made with either Butternut Pumpkin or Kent Pumpkin (previously called Jap pumpkin). It is delicious, so flavoursome, and incredibly easy to make. I have paired it with coriander rice and scattered toasted peanuts and crispy onions over the top.
This is a delicious South Indian Style Curry where Chow Chow (also known as choko or chayote) is cooked along with spices and coconut. It is a simple dish, perfect for a weekday meal.
Chow chow, called choko in Australia, is a funny little vegetable – a prolific bearer and definitely loved by Tamil South Indians who tend to love all gourds. It is slightly bland in taste, with a delicious crispness and an internal juiciness. Divine! It is generally cooked simply – kootu, kari, poriyal or sambar.
A kari is (generally) a vegetable side dish in Tamil Nadu and it is an important part of a balanced meal. Most people believe that the word curry comes from kari although the first term is generic for spicy dishes and the latter is a dish that can be served mild or made exotic with a variety of spices (and deep frying). There are lots of versions of the etymology of kari, but there is some agreement that its modern day usage means stir-fried. Still, you will find lots of different interpretations of it. Stir-fry vegetable dishes can also be called Poriyal and some Sundals are also classified as a kari. Kari can be made with a large variety of vegetables – carrots, beans, snakegourd, chow chow, plantain, Indian broad beans, cluster beans, corn, broccoli, etc.
Some of the quickest and really good spicy dishes from India are those that take a vegetable or two and stir fry them with a few spices. These subzi dishes are wonderful side dishes, or make a simple lunch or supper served with rice or Indian flatbread.
Many of our Winter root vegetables are not as common in India, and most uses of them take existing recipes and replace the vegetable (e.g. carrot) with turnip, swede, parsnip, etc. As the Indian diaspora settles around the world, and as European and American vegetables make greater appearances in India, this will change over time.
This recipe takes a bunch of Winter vegetables and magics them into a subzi. Turnip, Swede and Cauliflower are used. Mixed with onions and spices, it makes a curry worthy of Winter. For freshness, scatter loads of coriander on top and finish with a squeeze of lemon or lime.
Similar dishes include Roasted Cauliflower with a Chilli Tomato Sauce, Punjabi Turnip Curry, Turnips in Coconut Milk, Turnip and Swede Gratin, Turnip with Spices, Okra and Onion Subzi, Kohlrabi Subzi, and Aloo Palak Subzi.
Fancy something spicy, green and delicious? This is just the thing if you are feeling a bit jaded and under nourished. Ladle your bowl full of steaming rice and top with this coconut sauced Thai style Green Bean Curry, and enjoy your day.
Green beans are such a gorgeous vegetable, and one that we don’t use enough. We are working to remedy that! A quick and gorgeous curry in the Thai Style.
Our original version used only Green Beans, and feel free to do that. I love the crunchy addition of the baby sweetcorn though; it adds a colour and flavour contrast. We have also made it with bok choy and green beans – that also works very well. In today’s version coconut milk is added.
This recipe is a variation on one from our first blog that existed from 1995 – 2006. Feel free to browse other vegetarian recipes from our Retro Recipes series.
Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.
This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.
If you are not familiar with using miso, read about the different types.
Similar recipes include Miso Soup with Dried Shiitakes and Noodles, Sweet Potato Mash with Lime Salsa, Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.
Sometimes we want a quick dinner without too much fuss. Here it is. Put the rice cooker on, cut up the cauliflower, and dinner is ready in a trice.
The cauliflower is sautéed with seasoning until tender, and then spiced just with garam masala and chilli. You don’t need to grind spices or make spice pastes. This is a simple curry. My friend Priti shared her recipe with me after preparing it for lunch one day.
Are you looking for similar recipes? Try Cauliflower, Turnip and Swede Subzi,, Cauliflower Fry with Ginger, Garlic and Green Chillies, Aloo Gobi, Cauliflower Pilaf and Cauliflower and Broken Wheat Kitchari.
Once upon a time when I was spending a few weeks in Kerala, I had some cooking classes with a chef from the Leela. What a joy these classes were, with me madly taking notes and taking photos while my beautiful chef cooked and explained, cooked and explained. One of the dishes we cooked was this Okra Masala.
Every now and again I come across some of the notes from those recipes, and, just as I needed it, the scribbled notes on this ladyfinger (okra) curry came to my attention once again. It brought back memories of that beautiful time in Kerala and the amazing food to be found in the Leela, the vegetarian restaurant just up the road, all through Trivanderam and in the other homes and cafes where I ate. Each trip to India has been memorable and this one no less so than any other.
Are you looking for more Okra recipes? Try Okra in Tamarind with Prunes and Apricots, Pickled Okra, Sri Lankan Okra Curry, Sri Lankan Okra in Coconut Milk, Cooking Okra for Sambar, and Spicy Stuffed Fried Okra.
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
This is a thick spicy curry that is even better the next day.
This is a thick spicy curry often served during social functions with Poori. Today I am not making it with poori, rather serving it with some plain white basmati rice and a wonderful cucumber salad with garlic and onion.
The curry uses dried white peas. Don’t confuse these with chickpeas or with fresh or dried green peas. White peas, and indeed this dish, are popular in North India.
Similar recipes include White Pea Bhatura.
Curry as a word does not exist in any Indian culinary dictionary, nor is it used in any Indian language. It is rather, a corruption of the Tamil word kari, used by Tamilians (from the region of Tamil Nadu in India) to represent any spiced relish used to accompany rice. During the days of the Raj, the British started to describe any Indian dish, including a liquid broth, a thicker stew, or even a dry dish, all of which appear as successive courses in a traditional South Indian meal as curry, a practice now followed world-wide, albeit incorrectly.