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Description
Over 100 fresh, plant-powered takes on all your curry house favorites. Make all the curry house dishes you love, packed with vibrant colorful ingredients and incredible flavor. Learn how to cook the classics, including Aloo Gobi, Chana Masala, Cauli Tikka Masala, Jackfruit Jalfrezi, Onion Bhaji, and Chana Chaat, BUT with one twist--they are all vegan. This is easy, everyday food that delivers big flavor. Perfect for a quick midweek supper, or a weekend feast with friends, curry night just got easier and even more delicious. Includes metric measures.
About the Author
Grace Regan is a cook and owner of Spicebox, which started life as a street food stall before finding new life as a critically acclaimed curry house in Walthamstow. Her writing has been published in The Guardian and Huffington Post and she was longlisted for the BBC Food Rising Star Award. Grace believes Indian food is the perfect gateway to vegan cuisine and her biggest food influence is her great aunt Dolly who is South Indian. Grace grew up eating her food and cooked her first curry aged 12.
About the Author
Grace Regan is a cook and owner of Spicebox, which started life as a street food stall before finding new life as a critically acclaimed curry house in Walthamstow. Her writing has been published in The Guardian and Huffington Post and she was longlisted for the BBC Food Rising Star Award. Grace believes Indian food is the perfect gateway to vegan cuisine and her biggest food influence is her great aunt Dolly who is South Indian. Grace grew up eating her food and cooked her first curry aged 12.
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