The Curried Cook

Curries common feature is the incorporation of complex combinations of spices and herbs, usually including fresh or dried hot chilies. Curry, therefore, is an interpretation of a traditionally Asian cuisine. It is also an interpretation of what is othered, what is different, what is unknown. Similarly, The Curried Cook is my interpretation of food that is othered, that is different, that is unknown. In the end, isn’t everything curried? www.thecurriedcook.com

Vegetable Dishes



Baked Tofu Cubes
Baked (Not Fried) Eggplant Parmesan
Baigan Bhartha (Spicy Roasted Eggplant)
Beet Root Curry
Channa Masala (Chickpea Curry)
Eggplant Chermoula with Israeli Couscous
Farro Salad
Homemade Tomato Sauce
Herb Stuffed Tomatoes
Istu, Coconut Potato Stew
Jade Fried Rice
Mango & Tomato Curry
Persimmon and Fennel Salad
Potato Masala
Quick N Dirty Scrambled Eggs
Rainbow Chard Tea Leaf Salad
Red Bell Pepper Hummas
Roasted Beets
Roasted Cauliflower and Potato Puree
Roasted Shishito Peppers
Saag Paneer (Spinach & Cheese)
Sambar (Indian Lentil Soup)
Thai Corn Fritters
Thai Green Curry with Eggplant
Tofu Stirfry
Tomato Salad
Tomato Rasam
Thick Homemade Noodles
Yaki Miso Nasu (Grilled Eggplant with Sweet Miso Sauce)
Thai Red Curry with Baked Tofu
Yam Fries



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      • Channa Masala in the Fagor Pressure Cooker Chickpeas
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Ravi
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