We just love this stunning new book from Madhur Jaffrey. 
Madhur Jaffrey is the queen of curries and the world authority on Indian Food, having published over 15 cookbooks on the subject over the last 40 years. Following on from her bestselling cookbook, Curry Easy, Madhur is back with a beautiful new cookbook, Vegetarian Curry Easy. Offering over 200 brand new and simply delicious recipes, Madhur cooks a tantalising, mouth-watering array of meat-free dishes and proves, yet again, how easy it is to cook authentic Indian food at home.
The book has stunning ideas, images and easy to follow delicious recipes – all can be easily adapted for us dairy free people too. and how super of her to share some gorgeous recipes with us…
Sri Lankan Lemonade Flavoured with Ginger & Lemon Grass
Sri Lanka ki Lemonade
I had this drink in Sri Lanka, at a very elegant ladies’ lunch in Colombo, where they also served a marvellous ginger beer. Both were offered before the grand, multi-course lunch.
SERVES 6
2 sticks of lemon grass
20 cm/8 inch piece of fresh ginger, peeled and chopped
200 g/7 oz sugar
200 ml/7 fl oz fresh lime juice
ice cubes
Cut off the very top of the lemon grass sticks, retaining the bottom 20 cm/8 inches. Lightly smash the bulbous end. Now cut the lemon grass crossways into very fine slices. Place in a medium pan with the ginger, sugar and 250 ml/8 fl oz water
and bring to the boil. Reduce the heat and simmer, uncovered, for 15 minutes. Strain and set aside to cool, then store the syrup in a small jug or screw-top jar.
Whenever you wish to make a glass of lemonade, put 4 tablespoons of the flavoured syrup into a glass followed by 3 tablespoons of fresh lime juice and 120 ml/4 fl oz water.
Stir to mix, then drop in 6–7 ice cubes and stir again. Taste and adjust the sweetness or sourness as needed. The syrup will make up to 6 glasses in this way.
Extracted from Curry Easy Vegetarian by Madhur Jaffrey (Ebury Press, £26).
Photography by Jonathan Gregson
