Curry Everyday: Over 100 Simple Vegetarian Recipes from Jaipur to Japan

by Atul Kochhar

From the first Michelin-starred Indian chef, delicious veggie curries from around the world.

Curry is one of the world's most popular dishes, and twice Michelin-starred chef Atul Kochhar's cookbooks have for the past decade made it easy to understand why. Now, Kochhar turns his attention to vegetarian curries, as he explores recipes from his native India to the Far East, via Africa and the Middle East and beyond.

Renowned for his pairing of the best and freshest produce with inspiration from India, Atul Kochhar takes the next steps in his gastronomic journey to showcase recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family. From spicy cauliflower curry made in Korea, to sweetcorn in coconut curry made in Uganda, to pumpkin and mango curry made in West India, Curry Everyday provides home chefs an incredible range of delectable vegetarian dishes from all corners of the globe.

Simple, accessible, and endlessly inspiring, Curry Everyday is the must-have curry cookbook for beginners and experienced chefs alike.

Genres: Cookbooks, Cooking, Food, Nonfiction

304 pages, Hardcover

Published May 31, 2022

Reviews

[Angie Kennedy · Rating 3 out of 5]

In reality, I would be pleased as punch to order almost any recipe out of this cookbook if I were in a restaurant. There were lots of recipes that really made my mouth water. However, for making things myself, I would really give this 2.5 stars as far as practicality. I am not a stranger to our local Patel Brothers grocery store, but many of these recipes would require purchasing a number of ingredients that would only get used once or twice in a reasonable time frame. Some seem quite labor intensive as well. I also just don't have time to cook all of my beans from dry as I don't have a pressure cooker or an instant pot and the author seems to have a distinct prejudice against canned beans.

Just thinking about this book is making me hungry, though!

[Aasinathena · Rating 4 out of 5]

Vegetarian curries from all over the world!

[Tera · Rating 4 out of 5]

Interesting to learn about the varieties of curries across different cultures. I am not a fan of spicy foods so I am not likely to try many of these recipes, but it was still an interesting read!

[Hilary · Rating 5 out of 5]

I really enjoyed this book, I made several of the recipes, they tasted great and there are many I will try in the next few weeks. This is due back to the library but it's top of my 'to buy' list.

Tried the Jackfruit and Tofu Curry, the Thai Green Curry, the Street Cafe Dal, and a couple of others. I liked the recipes for making your own curry powder and garam marsala for different regions. There are some good recipes for Thai Curry pastes too.

Some reviews complain the recipes are too complicated or have too many ingredients, but you can't make a curry taste good without a bit of effort and carefully chosen ingredients. There was one mistake, I think a decimal place was in the wrong place, it meant you needed around 100 chili's for some paste to serve 4. Mistakes aside, there were some really tasty dishes in here and unusually for curry books, there wasn't endless recipe repeats.

24/04/23 Just bought a copy and have tried several more recipes that have been very successful. We absolutely loved the Japanese katsu with panko aubergine and tofu, it was delicious. I appreciated the way that alternative methods are suggested, for example instead of deep frying the panko aubergine and tofu there were instructions on how you could cook these in the oven instead. Tried the oven method and it worked really well.

[Claire · Rating 5 out of 5]

So good I bought it

[Dawn · Rating 4 out of 5]

This book is filled with all sorts of recipes I want to try, I love making curries.

[Sophie McCartney · Rating 5 out of 5]

Pineapple Tofu Curry 🔥🔥🔥

[Beth E · Rating 4 out of 5]

This cookbook looks really good! There are many recipes that tempt me.
The cookbook features curries from many places of origin, and the recipes are organized according to their origin.