The Art of Indian Vegetarian Cooking: Curried Red Kidney Beans With Roasted Butternut Squash

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If you’ve ever pursued an interest in vegetarian cooking, it’s likely you’ve been drawn to Indian food. India, it seems to me, is home to the world’s most sophisticated and highly developed vegetarian cuisine. And no wonder, given India’s ancient culture, and its hundreds of millions of vegetarians. Although I once took cooking classes from two Indian women, my knowledge of Indian cooking is pretty superficial, coming mostly from cookbooks and an occasional restaurant meal. Nevertheless, I can’t keep myself from dabbling. Currently, I’m taking inspiration from The Art of Indian Vegetarian Cooking, an 800-page tome which seems to me to be the most comprehensive Indian vegetarian cookbook written for American readers. The author, Yamuna Devi, is an American who was known as Joan Campanella before she became a disciple of Srila Prabhupada and began her life-long study of India’s spirituality and cuisine. This is a serious, but very usable book, with more than 500 recipes, and no pretty pictures. It’s a book I’ll refer to time and again as I share with you my interest in Indian cooking. Today’s recipe is only loosely based on one of Devi’s, but I expect it will be the first of many to be inspired by this stimulating book. My recipe for curried red kidney beans with roasted butternut squash is after the jump.

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