Anyone who wants to transition to a vegetarian/vegan diet, or at least try a vegetarian meal once or twice a week, should definitely invest the time to learn about Indian cooking (or Thai or Lebanese, for that matter). It is always hearty and delicious, and quite vegetarian friendly. The only truly challenging part of cooking traditional Indian food is marinating meat (which has to begin the day before). If you don’t eat flesh, that step is eliminated, opening up this perfect cuisine to the general public. As a bonus (in addition to whole grains, beans, and vegetables being incredibly good for you), many of the spices associated with Indian cooking (especially turmeric) are known to be anti-inflammatories that can reduce risk of heart disease and several types of cancer.
I was able to throw this together fairly quickly, and–unlike many of my recipes–I didn’t have to play around with it. I got it right on the first try! Yay me. Continue Reading