Vegetarian

Appears in

Published 2012

About

The recipes in this chapter highlight the exciting tastes of cuisines with a strong vegetarian culture. I particularly like vegetarian food from the Mediterranean and Far East – hearty casseroles and slowly simmered curries that are ideal for preparing in the slow cooker.

The Vegetable Tagine captures the spicy flavours of North Africa, while the Chickpea Curry and Lentil & Tomato Dahl are inspired by Indian cooking. The Thai-inspired Vegetable & Cashew Red Curry is a fragrant, warming recipe served up with naan bread. Claypot-Style Chinese Vegetables & Tofu is subtle and soothing at the end of a long day. It has become quite a favourite in my house.