This saag paneer cane be made with any leafy greens you have left over in your fridge, I’ve even used carrot tops before. I find if you keep it to half baby spinach then the balance of flavours is still great and you’re using up what you have on hand. It’s less decadent than the kind you’d eat out but still of so delicious.
I swear it’s been at least a month since my last vegetarian curry recipe… right? I don’t want to actually check because I want to post this so just pretend it’s time for a curry recipe. Good? Great, let’s get on with it then.
This autumnal dahl is both comforting and fresh thanks to the coconut and lime flavours through it. It’s mild in terms of heat level and fragrant with the toasted cumin stirred through at the end. It comes together with very little effort so is a perfect midweek meal and the leftovers can be freezed for lunches.
This easy curry is so delicious and full of flavour, you won’t miss the meat at all. It includes the recipe for a simplified vegan massaman curry paste, but you could always buy one.
This bowl of goodness is so easy to make and such fun to eat. The juicy mussels add their own flavour to the broth and the sweet spring vegetables balance out all the spice so you have a harmonious zing. Get slurping.
I’ve made this curry 3 weeks in a row now. Partly because I was perfecting the recipe and partly because it’s delicious and comforting. The lamb is super tender and the eggplant is just starting to collapse into the sauce making it creamy and delicious. You need to stock your freezer with it now.
This is a simple and delicious curry that can be made in less than half an hour. You can have it by itself, with a pile of greens or as part of a banquet type shared food situation.
You all know by now that I’m pretty pro the cauliflower. Especially roasted, the texture is the best: tender on the inside, crispy on the outside. Plus, it’s a magnet for other delicious flavours. It’s so good that you can have this salad without the salmon and it’s still DELICIOUS. But the salmon is amazing too! This is basically the perfect warm winter salad.
It’s winter so I’m curry obsessed at the moment and after trying the most delicious prawn yellow curry at Rick Shores I wanted to go ahead and make my own. From scratch. In less than an hour, because what’s life if you don’t challenge yourself?
I had to put the word creamy in the title because otherwise this guy just screams HEALTH and I didn’t want to scare everyone off. Plus it is creamy so why wouldn’t I mention that? This curry is delicious! I’m a big fan of tofu these days and this curry comes together pretty quickly with a big punch of flavour.