You know I love Indian food. It was so exciting to get my friend’s new cookbook – Vegan Richa’s Indian Kitchen – in my hands. In this post, I’m sharing her recipe for Mango Curry Tofu.
There are 10 chapters in Vegan Richa’s Indian Kitchen. The first one goes over the basics of Indian cooking and shows you around the most used spices and ingredients.
Then the recipes are broken up into breakfast, small plates, dry curries, dals, one-pot meals, main dishes, flatbreads, desserts, and chutneys,
There’s chickpea flour pancakes, samosas, sweet and sour pumpkin, more bean stews than you can imagine, and all the gorgeous Indian breads that you can’t get a vegan version of in most restaurants.
This is a definitive guide to Indian cooking and will help the vegan community – and me – delve further into new flavors and dishes. I recommend that you get a copy for your cookbook collection.
Finally, here’s a delicious recipe for you to try from Vegan Richa’s Indian Kitchen. It was my first-time having mango in a savory Indian dish. What’s the most unusual Indian dish you’ve had?
More Recipes to Try
- Vegan Richa’s Bombay Potatoes
- Slow Cooker Cabbage Steaks from The Revised Vegan Slow Cooker
- Vegan Instant Pot Black-Eyed Pea Curry with Spinach