Sri Lankan potato and pea curry
Feed the family with this delicious, wholesome Sri Lankan potato and pea curry from The Australian Women’s Weekly’s ‘Almost Vegetarian’ cookbook.
Vegetarian Thai yellow curry
Spice things up in the kitchen tonight with this delicious vegetarian Thai yellow curry from The Australian Women’s Weekly’s Almost Vegetarian cookbook, available where all good books are sold.
Red tofu curry
This delicious vegetarian curry is packed full of flavour, but can be whipped up in under 20 minutes, making it the ultimate weeknight dinner.
Dhal curry with chutney yoghurt
Quick and easy, but packed full of flavour and the goodness of legumes, this delicious Indian spiced dhal curry makes a great weeknight dinner. Serve it with refreshing mango chutney yoghurt for an extra authentic touch.
Cauliflower, snow pea, spinach and chickpea curry
Warm, creamy and wonderfully fragrant, this vegetarian curry made with cauliflower, snow peas, spinach and chickpeas is easy to make and packed full of flavour.
Eggplant and potato curry
This wholesome and fragrant vegetable curry can be dished up anytime as a family dinner side, when entertaining guests or as meal in its own right.
Cauliflower and green pea curry
Suitable to freeze without yoghurt and egg. Suitable to microwave. Note
Thai red curry vegetable pie
Use a 2.5 litre capacity pie dish or baking dish. Note
Cauliflower and chickpea curry
serving suggestion S Note
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