This is a luscious vegan curry, inspired by the delicious Tomato and Coconut Fish Curry recipe in Monica Bhide’s lovely book, Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. As an aside, I was thrilled to meet Monica in person this weekend at the Roger Smith Food Writer’s Conference.


The chutney is optional, but is super easy to make. Monica does have a mint-cilantro chutney recipe in the book, but I improvised the one here.

If you aren’t vegan, I think this is really nice alongside Amreen’s Biryani recipe that’s available on Food52. This curry also works well over any cooked grain and/or with warm Naan or another Indian-style bread.


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This post is linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday!


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  1. 1

    Monica Bhide — February 16, 2010 @ 11:39 am

    OMG – That looks amazingly delicious! I will have to try it. Thanks for the kind words. I loved meeting you as well.


  2. 2

    drwinnie — February 16, 2010 @ 11:41 am

    Thanks so much Monica!

  3. 3

    Kat — February 16, 2010 @ 12:51 pm

    This looks great! I love eating a big bowl of vegetables. :)

  4. 4

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  6. 6

    Joy Manning — February 17, 2010 @ 7:31 am

    I love a vegetable curry and this one looks terrific. How was the spice level with one seeded chili? I would probably opt to leave the seeds in because I want my vegetable curry to hurt. A little.

  7. 7

    drwinnie — February 17, 2010 @ 8:13 am

    Kat- thanks!

    Joy- it’s not that spicy. Leaving the seeds in would probably be a good plan, or just use more of the ground red chile…my son loves spicy foods but my daughter doesn’t, and I wanted them to at least taste it…

  8. 8

    Kathy — February 18, 2010 @ 6:25 pm

    This looks amazing. Curry is one of my favorite things! Thanks

  9. 9

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