The Saturday Simmer: Vegetarian curry recipes
According to Cookthink, "the word curry was invented by British colonialists in the 18th century. Most likely a bastardization of the Indian word kari (meaning sauce), it refers to a number of saucy dishes flavored with curry powder or curry paste." I think of curries, whether spiced with Indian curry powder or Thai curry paste, like this red curry tofu with spinach and mushrooms from The Perfect Pantry, as stews, often served over rice.
A few vegetarian curries caught my eye this week:
CrockPot curry with coconut milk, from Gluten-free Goddess
Slow cooker vegetable curry with sweet potato and chickpeas, from Cookin' Canuck
Eggplant green curry, from Simply Recipes
Summer vegetable curry, from 101 Cookbooks
Red curry tofu with spinach and mushrooms, from The Perfect Pantry
Golden egg curry, from Rasa Malaysia
Potato and chickpea curry with tomatoes and tamarind, from Lisa's Kitchen
Which will you try first? What intrigues you? Please leave feedback on the original recipe post, and let us know if you've made or adapted any of these recipes. See you next Saturday, and every Saturday, with more soups, stews and chili.
[All photos used with permission.]