We have included a selection of vegetarian recipes in our repertoire. It is becoming clearer to us that vegetarians love spices because they add flavour and variety to what can seem like a limited diet, and in fact most of our current recipes ideas and testing are based around the veggie option. It is very healthy, very cheap and actually very versatile. Speaking as people who don't like okra, it is wonderful what you can put in a vegetarian curry and still feel you are being authentic!
All our spice ranges are suitable for any diet, although where there might be allergy issues we do highlight that - no one who comes out in a rash at the very sight of shellfish is going to want to cook our massaman curry!
The chilli con veg uses exactly the same spice mix as the meat version, just a different vegetarian recipe. This actually applies to the majority of our spice mixes, so you could easily have a vindaloo bean curry by following our recipe but using the Goan Red (vindaloo) mix! We particularly like the veggie version of our Indonesian Aceh chicken, which has a creamy, thai-like flavour and combines lemongrass, soy sauce and lime leaves (this last is in the mix). Also amazing is the North Indian meatballs blend- have a look at the Cook's Notes under the recipe. However, a couple of our blends are best served as we recommend, as we have regretfully discovered! Stick to the recipes for Auntie Ang's Chinese curry and Indonesian Padang beef!
Liz's sister was given the Malay beef rendang to test, and cooked it with new potatoes! The possibilities are clearly endless!
The other vegetarian recipes are all curries, and can be served on their own or as part of a combination of different curries.
For a full Vegetarian Recipes product list with heat ratings please see below.