“Sometimes you can just pick up a book, flick through it, and know that it’s going to become a constant kitchen companion…Her recipes work and, more, are reliable purveyors of delight.'” — Nigella Lawson

Celebrating the incredible vegetarian food that India has to offer, Easy Indian Vegetarian delivers fresh, authentic Indian food for every day. You will find recipes for every occasion, with everyday ingredients and easy-to-follow instructions to help take the fuss out of dinner time.

CHAPTERS

Snacks: including Tomato Chaat; Mango Slaw; Chilli Pakora

Veg: including Yogurt Onion Curry; Papad Courgette Kadhi; Rainbow Chard & Pea Sabzi

Dal: including Black Dal; Chana Dal; Chickpea Yogurt Curry

Flatbreads: including Onion Paratha; Rice Dosa; Masala Puri

Rice: including Vegetable & Chickpea Biryani; Green Ginger Pulao; Yogurt Rice

Sides: including Sugar Snap Peas Raita; Roast Cauliflower Raita; Coriander Ginger Chutney

Sweet: including Balushahi; Jaggery Treat; Coconut Barfi

Whether you want an easy weeknight supper or a showstopping Indian feast for friends and family, with 10 suggested menu plans and a whole host of inspiring dishes to try, it has never been easier to discover the world of vegetarian flavour that will delight veggies and meat eaters alike.

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Roast Cauliflower Raita

Gobhi Raita

I am a big fan of cauliflower—it’s something that comes across in my recipes, as I love to cook it in different ways. Here, I have roasted it with a few lovely spices and served it with a lightly spiced yogurt, making it the perfect side dish for a meal.

Serves 4

Ingredients

For the cauliflower

3 tablespoons chilli oil or sunflower oil

70g (2½oz) tomato purée

1 teaspoon salt

2 teaspoons curry powder

1 medium cauliflower, cut into florets

a few mint leaves, roughly torn

For the yogurt

300g (10½oz) natural yogurt

50ml (2fl oz) water a pinch of salt a pinch of black pepper

¼ teaspoon ground cumin

Method

Preheat the oven to 200°C (400°F), Gas Mark 6.

In a small bowl, mix together the oil, tomato purée, salt and curry powder. Place the cauliflower florets on a baking tray, put the paste on top and mix it all well. Roast in the oven for 15 minutes, then turn the cauliflower florets over and return to the oven to roast for another 15 minutes.

In a medium bowl, mix the yogurt with the water, salt and spices and spread it over a serving plate.

Place the roasted cauliflower florets on top, sprinkle with the mint and serve.

Recipe published with permission from Octopus Books.