Craving curry? Try these vegetarian versions for size. They sing with fragrant spices and deliver big flavour, without the meat. Must-try recipes include Peter Kuruvita’s Sri Lankan beetroot curry, or some soothing dhal with your choice of roti or jeera rice. Tony Tan’s Vietnamese-style yellow curry, meanwhile, is a winner thanks to his genius inclusion of tamarind-marinated mushrooms.
Roasted cauliflower curry with lime and coriander
Yellow split pea and carrot dhal
(Credits: Chris Court)Yellow split pea and carrot dhal
Black-eyed pea curry with crisp shallots and curry leaves
(Credits: Ben Dearnley)Black-eyed pea curry with crisp shallots and curry leaves
Dhal with crisp cauliflower and rasam
(Credits: William Meppem)Dhal with crisp cauliflower and rasam
Breakfast curry with roti and poached egg
(Credits: Chris Chen)Ruby’s Diner’s breakfast curry with roti and poached egg
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Indian-style curried eggs with rice
(Credits: Ben Dearnley)Curried eggs with rice
The perfect marriage of sweet, fresh crab with curry flavours.
A hearty fish curry rich in flavour and tradition.
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