{"id":1073,"date":"2016-10-25T01:19:36","date_gmt":"2016-10-25T01:19:36","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1073"},"modified":"2026-05-05T13:12:43","modified_gmt":"2026-05-05T05:12:43","slug":"three-vegetarian-curries","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2016\/10\/25\/three-vegetarian-curries\/","title":{"rendered":"Three Vegetarian Curries"},"content":{"rendered":"

\"3<\/a>Recently I decided to include one vegetarian meal a week into our diets. When thinking of vegetarian dishes, I always come up with curry. Curries are flavoursome, filling and use a wide variety of vegetables and pulses.<\/p>\n

One of our favourite vegetarian meals has been these three curries. The Grumpy One has no idea that there isn’t any meat in any of these dishes!<\/p>\n

\"Pumpkin<\/a><\/p>\n

The Lentil and Pumpkin Curry is one of Gary Mehigan’s and although it requires the making of a paste first, there is plenty of paste to keep in the fridge for the next time you want to make this delicious curry.<\/p>\n

\"Tomato<\/a><\/p>\n

The Chickpea and Spinach Curry comes from a little book given to me by a friend some time ago, simply called “200 Curries”. I’ve adapted it to suit our tastes. I didn’t have chickpeas, so had to use butterbeans this time. Still delicious!<\/p>\n

\"Biryani\"<\/a><\/p>\n

And, finally the Vegetable Biryani is a combination of three recipes, designed to suit our tastes and made much easier with the use of ground spices.<\/p>\n

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Chickpea and Spinach Curry<\/h2>\n
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Cuisine: <\/span>Vegetarian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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