Vegetarianism seems to be catching on with more and more people these days. However, there is still the misconception that vegetarians are living solely on fruits, veggies and the occasional nut - this could not be further from the truth. Some of the world's greatest cultures have their daily diets steeped in vegetarianism. Whether you have recently made the switch to a vegetarian diet, or you are simply bored with your current options, looking to other world cultures for some inspiration will really liven up your dinner tonight.

Indian food culture is one in which you will find an endless array of curries filled with just the right proportions of spices. However, you may feel overwhelmed by the long list of ingredients found in each recipe. Indian cooking does take a bit of commitment, but you will not be disappointed once you've mastered your first curry.

Check out Amazon.com or your local library for a couple of Indian cookbooks. A great one is 50 Great Curries of India by Camelia Panjabi. The small book is filled with background information and the author takes the time to lead you through each recipe. Although the book has a large selection of meat curries, each dish can be made with vegetables instead.

When you're ready to try your first recipe, check and see if there are any local Indian or Asian markets that are family owned in your area. These places generally are well stocked with spices and provide a better and more budget friendly product than your local supermarket.

The first curry recipe provided in Camelia Panjabi's book is a very simple one. The recipe will introduce you to some of the most basic and frequently used spices and ingredients. Here it is below:

Curry for 2

Ingredients

4 TB oil (use vegetable oil, not olive oil)

1 large onion, very finely chopped

2 cloves garlic, chopped

1/4 inch square piece of fresh ginger, chopped (this is roughly a 1/2 tsp)

3/4 tsp coriander powder

a pinch of turmeric powder (*about an 1/8 of a tsp)

1/4 tsp cumin powder

1/4 tsp garam masala powder

1 tsp paprika powder

2 tomatoes, chopped

salt, to taste

chopped cilantro leaves, to garnish (I leave these out)

Directions

1. Heat the oil in a heavy pan. Add the onion and saute over a medium heat for about 20-25 minutes or until deep brown (*this will seem like it takes forever but you must keep an eye on your onions! If they burn, the bitter taste will ruin your curry).

2. Add the garlic and ginger and fry for a minute. Add the coriander powder and stir for a further full minute. Then add the turmeric, cumin, garam masala and paprika and saute for 30 seconds. Add 1 cup of water and cook for ten minutes. Put in the tomatoes, stir well, and cook for a further 5 minutes.

3. Now the curry sauce is ready. Add salt to taste. Put in your vegetables (*potatoes, cauliflower, chickpeas or a mixture of all three will stand well with this recipe). Add 2 cups of water and cook until vegetables are soft. (*if using all three, you'll have to get the potatoes about halfway done before adding the cauliflower or it will fall apart.)

Serve curry over rice, with pita bread or flat bread.

***This was the first Indian curry dish I made and it was delicious. The flavors are subtle and you can't make out one particular spice. The way the flavors intermix in the curry is simply divine. If you're looking for something a little spicy, don't be afraid to add a 1/4 teaspoon of red chili powder to give it a kick. To make preparing this dish easier, have all your ingredients out and measured before you begin.

Enjoy!