India is a great source for vegetarian curry recipes including chickpea curry, eggplant curry, Gobi Aloo, paneer curries, dhal and heaps of other great choices.
This curry is light, colourful and easy to make. You can also make it vegan if you substitute tofu for the paneer cheese.
This chickpea and tomato based Indian curry has a blend of fragrant spices is warming and healthy. Serve with a dollop of natural yoghurt, a sprig of coriander and warm naan.
Serve this hearty curry with a big bowl of basmati rice or some naan bread that has been heated in a low oven.
This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.
An easy but tasty vegetarian curry. Sometimes I add canned tomatoes with the potatoes if I have them.