Lands of the Curry Leaf: A Vegetarian Food Journey from Sri Lanka to Nepal by Peter Kuruvita

  • Garam masala (page 24)

    from Lands of the Curry Leaf: A Vegetarian Food Journey from Sri Lanka to Nepal Lands of the Curry Leaf by Peter Kuruvita

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cinnamon sticks; green cardamom pods; black cardamom pods; whole cloves; cumin seeds; coriander seeds; black peppercorns; whole nutmeg; dried Kashmiri chiles
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Notes about Recipes in this book

  • Bengal gram curry (Kala chana)

    • jenburkholder on July 07, 2021

      This was fine, but uninteresting. I've had much better black chickpea curries.

  • Kitchari

    • jenburkholder on January 17, 2023

      Good, basic kitchari. Used frozen French beans for veg and added halfway through. Comforting dinner with a spoon of yogurt.

  • Okra stew with lentils & smoked yoghurt (Bomya or Qorma-e-shast-e-arus)

    • LFL on July 17, 2022

      3 stars. Followed directions pretty exactly except for leaving out the hot pepper and making the smoked yogurt differently. Instead of smoking the yogurt, I added a little liquid smoke (maybe 1/8 tsp) to a cup of cashew yogurt and then followed the other directions in the smoked yogurt recipe. This dish was okay but not wow. The broth could have used more flavor. I thought the smoked yogurt really helped but my husband, who liked the stew better than I did, didn’t think it added much. This is a pretty quick and simple recipe but finely chopping two onions keeps it from being super fast,

  • Banana blossom curry: wet (Kehel muwa vanjanaya)

    • Acarroll on January 31, 2026

      Tasty and easy! A good introduction to banana blossoms. I would have used more heat but I kept it mild for the kids. Served over beans and rice.

  • Green tomato, cashew & eggplant curry (Thakkali, wamatu, kaju vanjanaya)

    • debkellie on October 29, 2023

      Perhaps the worst dish I have ever cooked ..... a total waste of ingredients .

    • Tommelise on January 15, 2025

      We made some changes to this dish, so in the end the dish might have turned out quite differently from the original. But we really liked the outcome. We did not have any green tomatoes, so used canned plum tomatoes. Cashews was replaced with almonds. We used one ordinary 'western' aubergine. We will double the recipe next time we cook it.

  • Black-eyed pea & bamboo shoot tarkari

    • LFL on July 17, 2022

      4 stars. We’ve had a version of it before at a local Nepali restaurant. In addition to black-eyed peas and bamboo Shoots, the predominant flavors were are tomatoes, potatoes, garam masala, mustard oil (we subbed 2 Tbsp of it for 1 Tbsp of mustard paste and 5 oz. vegetable oil) and turmeric. Kuruvita suggests fermenting the bamboo shoots but we just marinated them in his brine recipe overnight. This was really pretty good and not too difficult to make. I think regular old bamboo shoots (instead of marinated) would probably work and streamline the recipe even more. I would make this one again, absolutely.

  • Spicy spinach & tofu

    • fscassim on July 12, 2020

      Such a yummy and healthy recipe! I didn't even fry the tofu beforehand, just put it into the sauce, and it was absolutely delicious. The schzewan pepper just adds the right amount of zing.

  • Peter’s green lentil & spiced tempeh soup

    • jenburkholder on February 02, 2021

      Very good - mild and warming. The particular spice combo wasn't one I was familiar with, but it was delicious. The only edit I might make is steaming the tempeh beforehand to dispel bitterness. Other than that, protein-rich, full of texture, and great.

  • Tibetan vegetable noodle soup (Thukpa)

    • jenburkholder on November 15, 2021

      This was nice. As noted, a good soup for a cold day, warm and flavorful, as well as healthy.

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  • ISBN 10 174336511X
  • ISBN 13 9781743365113
  • Published Oct 01 2018
  • Format Hardcover
  • Page Count 296
  • Language English
  • Countries Australia, United Kingdom
  • Publisher Murdoch

Publishers Text

A flavour-filled vegetarian and vegan journey through the subcontinent and beyond - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and Sri Lanka

'A culture of food and friendship flows through my veins. This is the culture of the subcontinent, where a curry leaf tree grows in the garden of just about every home.'

Acclaimed chef, author and TV presenter Peter Kuruvita shares over 100 vegetarian and vegan recipes that take us on a culinary journey of discovery through the subcontinent - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and his home country of Sri Lanka. All the dishes in this deeply personal collection, spiced with the flavours of Peter's life and travels, reflect the diversity of the regions, their legendary hospitality, their energy and excitement, extraordinary landscapes and rich history.

Peter explores a goldmine of plant-based flavours in recipes for street foods; pulses and legumes; salads; dairy-based dishes; curries, stir-fries and stews; rice; soups; chutneys; and sauces. They are supported by detailed glossaries of ingredients, as well as advice on setting up a subcontinental pantry, tempering and blending spices, and adapting authentic regional cooking methods for the home kitchen.

This book is a reflection of the changing dialogue about what we eat, as the world embraces the idea of a meal where flesh is not the main event. Lands of the Curry Leaf is a celebration of all things vegetable and their growing prominence at our tables. Showing that vegetables, grains and pulses can be culinary stars, Peter takes simple, honest, health-giving ingredients, adds a host of exciting spices, and transforms them into a complete and joyous meal.



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