Curry Easy Vegetarian: 200 recipes for meat-free and mouthwatering curries from the Queen of Curry Kindle Edition

I already have Madhur Jaffrey's World Vegetarian and Middle Eastern Vegetarian cookbooks, both of which I love dearly and have used faithfully for many years, so I was really looking forward to her latest collection of delicious vegetarian recipes. And when it arrived, I was flabbergasted. Expecting pages and pages of printed text with no pictures (but excellent recipes!), I opened Curry Easy Vegetarian and was stunned by the beautiful photography, of the meals, of the ingredients, of the people and places of India. It is printed on thick, good quality paper, with each recipe on a separate page and a lovely introduction by Ms Jaffrey preceding each dish. Finally, a literary work of art, a true coffee table book, for us veggie Madhur Jaffrey fans.Yes, I admit, I love reading cookbooks, poring over the author's notes, making shopping lists, while my mouth waters as I get lost in food and travel photography. But I also am an avid cook and words and pictures aren't enough to entice me into the kitchen. I live in a small village with no supermarket for 8 miles, not to mention an Indian shop, and no car to boot. So for me a cookbook has to be easy to use, with readily accessible store cupboard ingredients. And when I opened Curry Easy Vegetarian, most of my excitement stemmed from just that. If you make Indian food regularly, you'll have most of the pulses, grains, spices and seasonings to allow you to get cooking straightaway. I'll be getting the few odd ingredients like tamarind paste, asafoetida, ajowan seeds and rasam powder this weekend, and with these and my weekly veg box it will be possible to make the majority of the recipes in Curry Easy Vegetarian. Madhur Jaffrey makes Indian veggie cooking accessible to everyone.I've only had the book for a couple of days and was so excited when it came that I've been making dishes from it morning, afternoon and evening. I made the red lentil and courgette soup AND the red pepper and tomato soup all on the same day because they sounded and looked fantastic. Simple ingredients, quick cooking times and lovely flavours...these will be staples in my kitchen. I tried the radish and orange salad this morning, not quite sure what to expect from such a combination, but it was wonderful. And the spicy paneer slices and berry pilaf with dried cranberries were simply amazing! I am making a version of the wild mushroom stew (with ordinary chestnut mushrooms) tonight, and really looking forward to the combination of mushrooms with coconut milk. So many exciting new flavours and ingredient combinations to try and explore!Madhur Jaffrey includes loads of fantastic recipes for many vegetables, including potatoes, okra, cauliflower, aubergine, cabbage, kale and green beans. I was very happy to see that my favourites, mung beans and red lentils, make many appearances not just in the dals but in the soups and grains sections too. The book's chapters are 1. Soups, Appetizers and Snacks, 2. Vegetables, 3. Dals, 4. Grains, 5. Eggs and Dairy, 6. Chutneys, Relishes and Salads, 7. Drinks, sweets and desserts.All in all, I am over the moon and even my carnivore boyfriend said that everything was fantastic and that we're only eating curries from now on!!

Wonderful straightforward and authentic recipes and the kind of no nonsense advice you expect, i.e. lbuy your own curry leaf plant - of course! Why not?The photographs set the scene for India but I would have liked more food photogrpahy and examplles of the finished dishes. I really enjoyed the background information on the source of dishes and went to eat in the MTR in Bangalore as a result. Works of art on the plate and delightful flavours and a bill for about £10 for three of us (including fresh juices).

For me, Madhur Jaffrey brought Indian food to my table in the same way that Ken Hom introduced me to cooking Chines food at home. Both are food writers whose books I first bought in the 1970s and they remain favourites on my shelf of cookery books.There’s an honesty to Madhur Jaffrey’s recipes. No fancy complicated ingredients and now they’re all readily available in most supermarkets. Years back, it was difficult to source some spices unless you lived in a major city with a great specialist food shop. The recipes are adapted to ensure you don’t have to spend hours cooking a specific sauce or preparing a key ingredient in a particular way.Taking real basics, vegetables and using flair, experience and imagination, these recipes will both excite and inspire. Enough variety to be of interest to experienced home cooks, but easy enough for a novice and a truly great introduction to the way Indian spices and cooking work to create great food. I’m thrilled with this deal buy at 99p. It works well on a tablet or phone, colourful with comprehensive index and well laid out. Highly recommended.

Just got this as a Kindle book, but have now ordered the hard copy. Done a couple of recipes so far, the onion bahji and the Khumbi ki Tarkari (mushrooms in a coconut and lime sauce). Both work well and taste really good.For the latter dish I just used farmed mushrooms from the supermarket as this is what I had.It is important to prep everything first as you would with a Chinese dish. My only comment is that you might need to add a couple of minutes to the final stage, depending on the type of pan you are using.Well worth buying even if just as a kindle book.

I used this book a lot during pandemic, I fancied Indian food often. easy to follow, and instructions and delicious. Some are simple yet yummy. gave me lots of inspirations for my cooking.

Not made any recipes out if this book yet. The lead recipes I found on Google looked very interesting, simple and easy so I thought I would buy the book. Everything looks very complicated and many, many ingredients in the book and puts me off trying a recipe. Might have been a wasted purchase and very expensive.

Great indian food, from the best

I have several of Jaffrey's books but this is my favourite. Focusing on "easy", Jaffrey has moved on from excessively fussy ingredients and techniques. This book deals with great flavours, achieved simply. The mustard seed and curry-leaf tomato salad is now a five-minute staple, radish and orange salad is a zingy treat, and stir-fried cauliflower makes an attractive side dish to add visual interest and gingery intensity to any meal. The photos are appealing, and a few small textual glitches are not significant enough to offset the book's infusion of new ideas in our kitchen.

This is the second copy I’ve bought after giving the first one as a gift.

I love this book! The recipes are much easier than the ones in the first cooking book I bought by Ms. Jaffrey. The anecdotes in the book are fun to read and give you a sense of what people in different regions of India like to eat with their families. The recipes are clear and so far I've loved every recipe I tried. She also gives you tips on substitutions if you can't find a particular ingredient in your area. I highly recommend this book for both vegetarians and non-vegetarians. Many of the recipes are vegan-friendly as well (many of the appetizers, the dals and vegetable dishes) and all the dal and vegetable recipes I've tried so far have been gluten-free.

The book is great. Most cookbooks have a certain percentage of recipes which are keepers, but occasionally you come across a beauty in which every recipe's a winner. (Byron Ayonoglu's 125 Best Vegetarian Recipes is another, but Byron's stuff takes longer to put together, whereas Jaffrey's recipes are often simpler.)Also, I ordered this as part of a larger Amazon order, and it was the first item to arrive! Coming from Britain. Very impressive.

A lovely book to read as well as for cooking the recipes, which are clearly explained. Bought as a foft, I may well order another for myself.

Sehr leicht & schnell nachzukochen, mit einer überschaubaren Menge an Zutaten. Es schmeckt alles fantastisch - wenn man indische Küche mag!