Vegetarian Curry Recipes

Women, clothes, unity in diversity, unity, culture, traditions, religion, festivals, are some of the intriguing ingredients that make up the country. However, there is one more factor that has the western world smacking their lips and licking their fingers. It is the Indian curries. In fact, in the UK, a number of Indian Curry restaurants have mushroomed in the last couple of years. And apart from that foreign diplomats and world leaders definitely have this on their menu when they visit India.
Interestingly, there are numerous Indian curry recipes, and each one is so different from the other. Every caste has its own specialty recipe, as well as every region has its own base. Take for instance, the popular Sindhi Curry. Well, in fact there are two curries that are defined as belonging to the Sindhi community – tomato curry and besan curry. Then there is the Gujarati curry – mainly the sweet-spicy yogurt curry. Then the curries of the coastal regions that have a coconut base. And can we leave out the spicy South Indian curries, most popular being the sambar and rasam?

These are just a few of the numerous curries. And if one is worried about the health part of the curries, well spice ingredients can be controlled according to one’s taste and requirement. And another aspect is that one can add almost every vegetable into the curry. So, instead of the bland vegetable stew, the vegetables added to curries spice up the meal, healthily.

Usually, people add vegetables such as carrots, dhudhi, ladyfinger, beans, peas, drumstick and pumpkin to the curry. The curry is served with rice and a dried vegetable dish on the side. The more conscious homemakers would add a stir-fried vegetable cooked in Indian spices.

Here are a couple of the popular and easy to prepare Indian curry recipes:

Healthy Vegetable Curry:
·        Chopped carrots, beans and drumsticks
·        Peas
·        1 finely chopped onion
·        2 to 3 tomatoes
·        2 to 3 cloves
·        Cinnamon
·        1 or 2 bay leaves
·        1 teaspoon ginger-garlic paste
·        1 teaspoon red chili powder
·        1 teaspoon turmeric powder
·        1 teaspoon garam masala powder
·        Mustard seeds
·        Cumin powder
·        4 tablespoons of vegetable oil
·        Salt to taste
·        Finely chopped coriander leaves
First prepare a paste of the tomatoes and onion in the blender. Boil the vegetables. Then heat the oil in the cooking pan and add all the spices, stirring them for about five minutes. Then add the tomato and onion paste. Add the vegetables and water. Let the blend boil for 7 to 8 minutes. The curry is ready to serve in ten minutes. When serving garnish it with the finely chopped coriander leaves.

Sindhi Curry ( Sindhi recipe)

·        Carrot
·        Lady fingers
·        Cluster beans – gavaar
·        French beans
·        Small brinjals
·        Finely chopped coriander leaves
·        Mint leaves
·        Grated ginger
·        5 to 6 green chilies
·        Curry leaves
·        1 tablespoon tamarind water
·        5 to 6 dried cocum pieces
·        Fenugreek seeds
·        1 teaspoon cumin seeds
·        1 1/2 tablespoon gram flour
·        1/2 teaspoon red chili powder
·        1/2 teaspoon turmeric powder
·        Salt to taste
·        1/2 teaspoon sugar
·        2 tablespoons oil

Soak the dried cocum in ½ cup water for 15 minutes. Chop the vegetables into medium sized cubes. Heat the oil and add the cumin and fenugreek seeds. Then add the chopped green chilies, ginger, curry leaves. Stirring the mixture add the gram flour, and if required add a little more oil. Then add the red chili and turmeric powders. Add 5 to six cups of water. Boil the blend and then add the vegetables and let it simmer for ten minutes. Then add the sugar, salt, cocum in the water and tamarind water. Boil till it thickens slightly. When serving garnish it with the finely chopped coriander and mint leaves.

Gujarati Dahi (Yogurt) Curry ( Gujrati recipe)

Gujarati Dahi Kadhi

·        2 ½ cups of whole milk yogurt
·        5 tablespoons of gram flour
·        Ginger-chili paste
·        2 tablespoons sugar
·        Salt to taste
·        2 tablespoons oil
·        5 to 6 cloves
·        1 teaspoon fenugreek seeds
·        1 teaspoon cumin seeds
·        Curry leaves

Whip the yogurt and add the gram flour to it and stir while adding 4 to 5 cups of water. Heat oil in the cooking pan and add the ginger chili paste, sugar and salt. Then add the cloves, fenugreek and cumin seeds. Then add the yogurt blend with the curry leaves. Let it cook for 15-20 minutes.