18 Reasons: North Indian Vegetarian Curries

In this class, we will master three classic North Indian vegetarian curries from scratch. You will learn to use both whole and powdered spices to create distinct, complex flavor profiles. We will focus on building affordable, nutrient-dense meals that are deeply flavorful without using animal protein. You will practice essential techniques like blooming spices and developing rich curry bases. This class is perfect for anyone looking to expand their plant-based repertoire. You will leave with practical kitchen skills, budget-friendly recipes, and a full meal to enjoy with your fellow students! MENU Navrattan Korma – Rich, creamy curry of various vegetables and nuts. Aloo Gobi – Dry stir-fry of potatoes and cauliflower with turmeric, ginger, and cumin. Karahi Paneer – Paneer with bell peppers and onions in a gravy of coriander, red chili, and tomato. Matar Pulao – Steamed Basmati rice with peas and whole spices. Tomato and Onion Raita – Savory yogurt with onions, tomatoes, and roasted cumin.