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Curry

vegetarian times recipe

Green Vegetable Curry

Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs. Check the ingredients list on the curry-paste label to make sure it doesn’t contain fish sauce for flavoring. Serve with steamed rice.

Roasted Broccoli Khao Soi (Coconut Thai Soup)

Roasting the vegetables in this Thai-inspired soup is a hands-off way to sweeten and caramelize their flavor—a welcome contrast to the soup’s spicy, savory broth. Just 1 cup of coconut milk gives the whole pot rich, cooked-all-day flavor, somewhere between soup and chowder.

vegetarian times recipe

Chickpea Salad with Curried Yogurt Dressing

Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce or chutney to give it some holiday flavor. Serve over a bed of greens, in lettuce wraps, or in a pita or sprouted-bread sandwich. The dressing works well on other sandwiches too, so you might want to double the recipe to have some on hand.

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Pan-Fried Pakoras

Made with garbanzo bean flour, crispy vegetable pakoras are popular appetizers on Indian-takeout menus

vegetarian times recipe

Orange Dal

Sarah Bienaimé, who lives in Auvergne, France, loves experimenting with different colors and flavors for dal, a traditional Indian stew. Serve with basmati rice or naan.

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