With 52% of vegetarians wanting to see more meat-free curries on menus, specialist vegetarian ingredient distributor Vegetarian Express is encouraging operators to make the most of National Curry Week (10-16 October).
According to a Toluna/Vegetarian Express survey earlier this year, not only do vegetarians want more curries, but 41% of people think Indian food is the cuisine that best caters for vegetarians. It also found that 60% of people would be encouraged to choose a vegetarian dish if interesting ingredients were used.
To help inspire operators to include more vegetarian curries on menus, Vegetarian Express has worked with chef Paul Gayler to create six new National Curry Week-inspired recipes including spinach & paneer gnocchi with kasuri curry, sweet potato & blackeye bean curry with chilli & lime pickle sambal, and roasted paneer, aubergine & cauliflower korma ‘crumble'.
Vegetarian Express has also teamed up with Simtom Food Products to offer 20% off its pastes, pickles and chutneys including tandoori paste, chilli pickle and mango chutney.
Will Matier, managing director at Vegetarian Express, said: "By introducing more meat-free dishes to the menu, caterers are giving vegetarians what they want but they're also widening their customer base and attracting health-conscious diners who would usually steer clear of a perceived ‘unhealthy' curry."
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