Vegetables that are over-boiled and bland do not exist in countries where much of the population is vegetarian. Instead there are spiced curries to eat with flat bread, yummy fillings for lentil pancakes and mild soupy sauces to moisten a generous helping of rice.
This book features a selection of dishes from around Asia: dishes of vegetables used at their freshest; unusual fruit curries; delicious nut stir-fries; spicy bean curd, cheese and egg recipes. Included also are relishes and chutneys to accompany the main dishes and add excitement to any meal.
Illustrated in full colour, Charmaine Solomon's recipes will appeal to vegetarians and those with an adventurous palate who simply want a change from their usual diet.
