Indian cooking tends to be complex and slow, requiring many ingredients. Attempts to simplify or even 'Westernise' Indian food have spawned a generation of wannabe TC stars and attendant books, often of highly variable reliablility.
Contrast this with the recipes of Madhur Jaffrey. She has written numerous books and 'Curry Easy' might therefore sound like a dumbling down of classic Jaffrey for the 20-minute-cook market. Not so. This is classic Jaffrey, only better.
As she clarifies in the introduction, it has taken her decades to realise that some classic recipes can in fact be simplified, or ingredients substitued, with little discernable difference to the result.
The vairety of dishes goes beyond the title of the book, 'curry', to many regional dishes from north and south, with only the slightest of geographical or historical context for the dishes - but you will find this in her other books.
This is, indeed, 'Curry Easy' and is a handsome book, clearly laid out and easy to follow with enticing and not overstyled photography. Classic Jaffrey, and a steal at the price.