Indian Vegetarian Recipes and
Other Healthy Entrees

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Curry, which originated in India, refers to any of a variety of spicy dishes, often containing a spice called tumeric.

The basic curry recipe was brought West by British colonialists in India during the 18th century.

Curry is a versatile dish, assuming many different forms and flavors, depending on who does the cooking.

Pre-made curry pastes and curry powders are readily available in supermarkets.

Curry is especially popular in the UK, and is used in many authentic Indian recipes.


The two excellent Curry Chicken dishes featured here are easily converted into Indian Vegetarian Recipes by substituting the meat with other ingredients.

Among the best choices are cauliflower, peas, sweet potato, firm tofu, or any combination of those.  

Indian Vegetarian Recipes




1 lb. boneless chicken, cut into pieces

3 tablespoons olive oil

1 large chopped onion

3 cloves minced garlic

2 chopped tomatoes

3 tbsp. powdered curry mix

1/2 teaspoon salt

1/4 cup plain yogurt a fistful of fresh cilantro



Heat oil in a heavy skillet.

Add onions and garlic and fry until brown.

Add curry spice and stir.

Add tomatoes and chicken pieces.

Cook on medium-high, stirring frequently until all pieces are fully coated.

Cover and simmer until tender, about 20 minutes.

Remove pan from heat.

Fold in yogurt.

Garnish with fresh cilantro

Serve with rice





1/2 chicken (cleaned, with skin removed)

4 stems fresh thyme

1 tablespoon fresh chopped basil (optional)

1 onion

1 tbsp. curry

2 cloves garlic

1 tsp. seasoning salt

1 tsp. black pepper

1 tsp. chicken bullion

3 white potatoes (peeled and cut in cubes)

1 lemon

1 tbsp. vegetable oil

2 tbsp. butter

2 cups water


Wash chicken with lemon.

Cut chicken into bite size pieces.

Season the meat with all the dry ingredients.

Chop the herbs and rub onto chicken with your hands.

Let meat sit in refrigerator for 1/2 hour.

Place chicken, water and oil in a pot, and cook on high, stirring occasionally, until it comes to a boil.

Stir, lower heat for about 5-7 minutes.

Add potatoes and butter.

Cook until water is reduced and potatoes are tender.



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