Kari (plant-based Indian recipe book)
Kari is a book of re-imagined plant-based Indian recipes, using affordable ingredients that you can find in any store. Featuring creative curries, sauces and rice dishes, for anyone who likes Indian food!
Read up on food safety for people and pets. Bin allium scraps (onion, leeks, garlic, shallots, chives) and tomato/citrus/rhubarb scraps (acids may harm compost creatures).
Fully remove tinned lids (or pop ring-pulls back over holes) before recycling, to avoid wildlife getting trapped.
This book explores what ‘curry’ actually is, infused with flavours and techniques from Asia to America. England loves a curry (the Balti curry was born in Birmingham) and apparently has taken over the Sunday roast as Britain’s favourite dish.
So it pays to learn how to make a few classic dishes, for more taste, better nutrition and less cost. So learn from an expert, who infuses fusion influences from Thailand and Korea, to Japan and even Italy.
Each sauce recipe includes two variations to make your most of time in the kitchen, and there are also recipes for grains and stews, plus breads, drinks and desserts – for a complete Indian feast.
Recipes include:
- Makhani Sauce
- Tofu Katsu Makhani
- Makhani Nachos
- Fluffy Basmati Rice
- French Lentils with Lemon Rosemary Tadka
About the Author
Sheil Shukla is a board-certified internal medicine physician who lives near Chicago, and is also a recipe developer and food photographer. His debut book Plant-Based India was nominated for a James Beard Award.
