I was born in India, but I grew up in a very vegetarian and vegetarian-friendly part of London.
I love the food, and it’s not uncommon to see vegetarians on the streets of London, but it was a hard nut to crack.
I’m not sure if I ever got it right, but if I had, I’d have been the first to say, “Well, I guess I’ll just eat my veggies.”
And then I would have been a vegetarian.
I am, however, an omnivore, and when I think of veg I think about all the time I’ve spent at home, eating as much as I can, and all of the things that are delicious.
Vegetarian dishes are all about the texture of the meat, and the texture is what I love about vegan curry.
A dish that is thick, rich and hearty with a touch of spice and flavours is my favourite thing about curry.
It’s not as good if you’re a vegetarian, but when you are, you are in for a treat.
Here are some of the best vegan curry recipes I have ever made, as well as tips and tricks for getting the most out of them.
Tiki sauce vegan curry recipe (makes 12 servings) 1 cup vegetable stock (I use organic vegetable stock because it’s super easy to use)