Best veggie curry recipes?

[DoItTooJulia]

I make a couple of different veg curries, and dal, but I'd like to add some more to the repertoire.

I currently love the makanwalla in Rick Steins India book but it is so fattening we can't have it too often. The other one is a veg (no dairy) one that I got from the Observer years ago (I haven't had a print paper for years and I actually cut this one out!).

What's your favourite? And can I pinch the recipe please?

Saag paneer is my favourite - fry chopped onion with some garlic, grated ginger and finely chopped green chillies and coriander stalks, add ground cumin, coriander, black pepper (I like to add whole bashed cardamom pods too) and a bit of water. Add spinach (I use frozen spinach which I take out in advance to defrost a bit) and stir all together. Then in a separate pan fry chopped paneer (or halloumi works quite well too) and add to the spinach.
It's also yum with chopped tomatoes added when you add the spinach. I like to add more fresh coriander, lemon juice and garam masala at the end.

Love a saag paneer. I actually had a lesson once on how to make it when I lived next to a Kashmiri restaurant. I could never get it to taste as good at home. They used canned spinach-and loads of it!

I should add that I make a biryani too. But only occasionally. Maybe I should make one soon

I've made this one a few times too - always goes down really well - www.bbcgoodfood.com/recipes/1436/cauliflower-egg-and-potato-curry

Craving curry now

I'm making curry-I've been waiting to post until I'm making one because of the cravings! Sorry!

Jamie Oliver chickpea, spinach and sweet potatoe curry. I love it!

Ooh, Talk I've been wanting to make an egg curry for ages but I'm outvoted. (I have a fabulous Anglo-Indian self published cook book, probably 1980s and there are a few egg recipes in that. Still not allowed to try any! Or to crack an egg on a pizza, miserable sods!)

potato/cauliflower curry

tyne-teas.blogspot.co.uk/2014/02/potato-andor-cauliflower-curry.html

Love cauliflower in a curry! Less keen on potato! Thanks Tyne

Any chana/tomato recipe at all. Or any saag. I could live on those two.

This channel is excellent (not all in English but the ingredients are and you can watch for the rest!) and this recipe is good

I have a really nice egg and spinach recipe. I will try to dig it out. You can make lots of the sauce and freeze it.

My current faves are from Meera Sodha's Made in India Book. I often make the Aubergine and cherry tomato curry and the incredibly simple but addictive cabbage and onion one.
meerasodha.com/recipes/

I do a great chickpea curry adapted from this Jamie Oliver recipe - it's vegan if that is helpful:

Serves: 4 to 6
3 cardamom pods
3 onions
4 cloves of garlic
1 thumb-sized piece of ginger
2 fresh green chillies
Olive oil
½ a cinnamon stick
2 cloves
1 pinch of fennel seeds
½ tsp ground turmeric
1 level tsp chilli powder
1 heaped tsp ground coriander
1 level tsp garam masala
1 heaped tsp tomato purée
4 ripe tomatoes
2 x 400g tins of chickpeas
1 bunch of fresh coriander
200ml light coconut milk
100g baby spinach

1. Place a wide pan over a medium heat to get hot.
2. Crush the cardamom pods to release the flavour. Peel and finely chop the onions, garlic and ginger, then trim and finely chop the green chillies.
3. Pour a good drizzle of oil into the pan, then add the cinnamon, cardamom, cloves and fennel seeds. Next, add the garlic, ginger and green chillies.
4. Stir-fry for a couple of minutes, then add the onion. Cook for a further 15 to 20 minutes, or until soft and golden, stirring occasionally.
5. Add the turmeric, chilli powder, ground coriander, garam masala, tomato purée and a pinch of sea salt, then stir to coat.
6. Chop and add the tomatoes, then pour in 450ml water. Bring to the boil. Drain and rinse the chickpeas and add to the pan.
7. Pop the lid on and cook over a medium heat for 15 minutes, stirring occasionally.
8. Pick and finely chop the coriander leaves, and set aside to garnish.
9. Reduce the curry to a low heat and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes.

10. Season with sea salt and black pepper. Remove the pan from the heat, scatter with the reserved coriander and serve up.

By using frozen chopped chilies, garlic and ginger, tinned tomatoes (one can), and frozen wholeleaf spinach I can do this totally from the storecupboard and it is gorgeous. The coconut milk called for is only half a can but I use a whole one and less water, especially if I use tinned tomatoes which also have some juice. Sometimes I serve it with rice and sometimes with naan. Yum!

Spooky- I came on to say the meera aubergine and cherry tomato recipe. My whole family love it!

As well as her workers curry here meerasodha.com/workers-curry/

Meera sodha here I come! 2 votes must mean it's good!

And mommybunny-thankis for putting the whole recipe in-did you type all of that out (rather than c&p)???

Some lovely looking recipes here!

Total c&p, from The Sunday Times.

You're welcome. Enjoy!

Oooh could I have the non dairy beg curry recipe please!?

I made this vegetable curry last night, and it was really tasty.

I changed the vegetables in the recipe to fit with what I had though so used onions, tinned tomatoes, potatoes, sweet potatoes and courgettes. It was lovely!