Leon Happy Curries

Food writer Seal (Istanbul) and Vincent, owner of Leon’s 60 restaurant outlets around the world, point out in the peppy introduction to this charming cookbook that “curry” is a word invented by colonists and has a wide range of meanings. Here the vegetable-forward choices—many takeout favorites—are divided by spice level, texture, and speed of preparation. Asia is crisscrossed with a Bengali fish and tomato stew (“Bengal’s answer to France’s bouillabaisse”) and Japanese chicken katsu. The authors also make stops in Africa for peanut stew and in the Caribbean for black beans with shallot and lime. The recipes are streamlined, and each includes prep and cooking time, as well as notations indicating what it doesn’t contain: a high-protein post-workout Gym Bunny Curry is made with four boiled eggs and is dairy-free, wheat-free, and gluten-free if served with rice rather than an optional flatbread. There is an emphasis on Thai flavors (clam curry with tamarind and coconut milk) and Indian dishes, from a familiar sag paneer to a chicken with cilantro and mint that hails from the Nilgiri Mountains of southern India. Accompaniments include several styles of rice, as well as drinks such as a mango lassi, and a variety of flatbreads, and pickles and chutneys. This open-hearted book of creative, flavorful recipes will please the restaurant chain’s many fans. (Nov.)