Cooking Vegetarian: 2,600+ Recipes
Roasted root vegetable madras gives winter's mixed roots their moment. A hot oven concentrates their sweetness before they tumble into a Madras sauce built on curry leaves, red onion, garlic, ginger, and green chiles - dark, hot, and deeply savory. Seventy...
Sweet potato vindaloo is here to rehabilitate vindaloo's reputation: the real Goan original is a bright, vinegary, spice-deep dish, not restaurant napalm. Whole spices toast, garlic and ginger go in, and sweet potatoes soak up that tangy sauce as if they were...
Sri Lankan kottu roti is the chopped-flatbread stir-fry you hear before you see - on the streets of Colombo it is made with two blunt metal blades clattering on a griddle. Here, shredded roti gets tossed with red cabbage, carrot, and a tomato-garlic-ginger spice paste...
Keralan beet and coconut pachadi turns a big pile of beets into one of the prettiest sides in the Indian repertoire. Sweet, jammy beets fold through cool Greek yogurt and coconut, and a crackling black mustard seed and curry leaf tarka finishes it in style. Yes, your...
This pea soup gets a fresh, fiery upgrade from ginger, green chiles, and a heap of mint and dill - nothing like the murky split-pea soups of childhood. Hot stock cooks a bag of frozen peas in minutes, and a sizzling cumin-seed tarka poured over the top seals the deal....
Savory chickpea flour pancakes with lime pickle paneer turn a handful of pantry staples into a 40-minute feast. The besan batter, tinted gold with turmeric and garam masala, fries up lacy at the edges, and soft paneer spiked with finely chopped lime pickle is the...
Homemade veggie momos are a Himalayan street-food classic you can absolutely make in your own kitchen. Soft hand-rolled wrappers hold a ginger- and garlic-laced vegetable and paneer filling, and the fiery soy-vinegar dipping sauce makes the whole project worth it. Set...
Spicy Bombay mix nuts are the homemade answer to the tins you pay a fortune for at fancy shops. Each cashew and walnut gets a whisper-thin sifted chickpea flour crust and a dusting of ground red chile, garam masala, and turmeric, then fries up shatter-crisp in 40...
Potato and chickpea chaat is a 45-minute riot of contrasts: warm baby potatoes tossed with butter and ground cumin under cool Greek yogurt and a sticky date-tamarind chutney. Sweet, sour, creamy, and crunchy all at once, it tastes like far more effort than it is. Get...
Move over, potato! We're giving the classic samosa an elegant, summery makeover. Imagine delicate, crackly filo pastry wrapped around a vibrant filling of sweet, tangled leeks, bright green peas, and a burst of fresh mint. These baked samosas are lighter than their...
Mushroom and walnut samosas are my favorite way to enjoy the classic snack without a hint of potato filler. Toasty walnuts give the cremini mushroom filling a meaty depth, while black mustard, cumin, and nigella seeds keep every bite firmly Indian. Budget about an...
Incredible baked onion bhajis deliver everything the fried ones promise — sweet onions, spiced edges, real crunch — from the oven instead of the fryer. Sliced onions tangle in a chickpea-flour batter with ginger, cumin, coriander, and turmeric, then bake off in...