Paneer, green beans and eggplant in tamarind curry from Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking by Vikram Vij and Meeru Dhalwala

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quinoa salad with lentil sprouts; Spicy cauliflower "steak"; Dates and bitter melon two ways; Fresh fennel and pork curry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 06, 2015

    When I finally used the leftover curry I had stashed in the freezer, I pureed a 28 oz can of tomatoes and added that to the dish, along with a small amount of leftover coconut milk, and voila! The curry was much more palatable. If I made it again I would do this from the start, and still decrease the sugar.

  • Rutabaga on October 20, 2014

    This curry was disappointing compared with the others in this book I've tried, which have all been excellent. Too much sugar (1/2 cup) was the biggest culprit, I think. I used a quarter cup of organic brown sugar and a quarter cup of organic unrefined sugar, but next time I would limit it to no more than a quarter cup total. I also used brown mustard seeds as I couldn't find black on short notice, and left out the curry leaves for the same reason.

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