easy vegan curry

This creamy Coconut &amp; Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy, hearty, and flavorful dinner.

Creamy Coconut &amp; Red Lentil Curry

yellow onion, diced

garlic,

ginger, finely minced

cilantro, chopped; stems and leaves divided

curry powder

cayenne pepper (optional)

(309 grams) dry red lentils

coconut milk

(470 ml) low-sodium vegetable broth + 2 cups water

basmati

Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes

Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine. 

Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.

Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Is there anything to use in place of nutritional yeast?  Not my favorite ingredient.  Thx!

Looks great.. l think its better to cook it longer as the lentils are a better texture also to add coconut milk straight in the pot at the end of cooking..to make sure it's creamy all the way through.. sweet potatoes go amazingly in this one. And some lovely warm naan bread to serve with. 😋

Super easy to make and turned out awesome!

Blog comment 

Hi Caitlin! 

I am swooning over here. Simple and tasty. I am pleased to say this curry is going to become a stable for me and will be great for meal prep. 

Also, Instead of using the stove top, I used my pressure cooker. I still followed the same instructions, making sure to utilize my sauté feature.  Everything came out wonderfully. 

Thanks for sharing!

So delicious as always, Caitlin! I added broccoli into the pot toward the end of cooking to add some more veggies, and it turned out great!! Thanks for all your hard work Caitlin 😊

Hi Caitlin! Just wanted to say that discovering your blog was an absolute highlight of our day yesterday! My husband and I absolutely loved making this curry dish and it will definitely be part of our meals regularly now. Having become "accidental vegetarians" this year (somehow just lost the taste for meat at some point), we'll be trying loads of your other recipes. Really love your style too - you just get straight into the recipe and things to take note of instead of turning it into a War and Peace-length article. Concise and easy to make dishes - winning combo. Keep up the amazing work!

This recipe was so simple and delicious! I ate this with sautéed kale and rice. I also swapped the full fat coconut milk for reduced fat and it was still flavorful and creamy. I think a dash of maple syrup would be awesome in this - I love a little sweet note in my curries! Next time, I think I will add potatoes and some more veggies to bulk up the meal a little more. This is a new staple for sure!

I loved this recipe. I just added some salt and used rice noodles instead of rice because I like them. I also added some broccoli as my green because that was what I had in my fridge. I'm very excited to try more recipes and I'll definitely make this one again. :)

Added carrots, celery and mushrooms. Also a tin of diced tomatoes (I reduced the added water by half a cup to compensate for the water in the tomato tin. Also added paprika because paprika is awesome.

This is really delicious. I added some frozen peas near the end of cooking to add some veggies. I will definitely make it again.

I loved this recipe. I just added some salt and like Chrissy Lake I thought 4 cups of liquid would be too much so I just added 2 cups of vegetable stock and skipped the 2 cups of water; they came out wonderful! I’m very excited to try more recipes and I’ll definitely make this one again. 🙂

Have made this recipe twice during lockdown. Find it great for using cupboard staples. Added mushrooms the first time and today I added a pepper and courgette with the onion. So delicious. Can’t wait to have it again. Thank you for the recipe.

Easy and delicious!!  To really make it special, add 2 tbsp. of squeezed lemon juice toward the end of the cooking along with a little salt to bring out the flavors..... thank you so much!!!

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Kidney bean curry

vegetable oil

onion, finely chopped

garlic cloves, finely chopped

ginger,

pack

tsp cumin

tsp ground paprika

tsp garam masala

can chopped tomatoes

kidney beans,

basmati rice, to serve

Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Sweet and savory flavors in a rich curry sauce paired with chunks of soft vegetables and “beef” strips that melt in your mouth. The Japanese Version of a curry is mild and has almost a stew-like texture and is SO easy to make!

Vegan Japanese “Beef” Curry Rice ビーガンビーフカレー

200 g Onion (white, around one big onion)

Carrots (ca. 180 grams)

Russet Potato (ca. 260 grams)

150 g prepared vegan "beef" strips (soy slices/textured vegetable protein, as explained above)

ginger

butter

tbsp oilive oil

tbsp chili bean sauce (non-spicy/mild alternative: tomato paste)

garlic powder (or two fresh cloves, minced)

tbsp yellow curry powder

bay leaves (optional, it tastes great without them too)

tbsp tamari (or soy sauce)

water (4 cups)

vegetable broth (1 cup)

Vegan Curry Roux (I usually use around 3-4 blocks of S&B Golden Curry)

tbsp plant based milk

cooked, steamed japanese rice

Optional sides: Fukujinzuke, japanese styled pickled vegetables

Gather all ingredients. 

Prepare your vegetables: Cut the onion into thin slices. Cut the carrot diagonally while rotating it a quarter between cuts (this is a Japanese cutting technique called “rangiri”). Cut potato in half, and then cut each piece into quarters. Soak in water for 15 minutes to remove the starch.

Preparation

In a large pot, or deep-bottomed skillet, heat butter on medium heat and add your onion slices. Add olive oil and stir to coat the onion with the oil. Sauté the onion until tender and translucent, about 10-20 minutes. If you have more time, you can sauté the onions until caramelized, for about 30-40 minutes.

Add garlic, ginger, curry powder, and chili bean paste and sauté until flavors have enhanced (around 2 minutes). Then add flavored and prepared vegan beef strips and sautés for 5-15 minutes and stir occasionally. (The more time you invest, the more flavorful the dish gets - but I fully understand when you have to take the short route and only sautés for 5 minutes.)

Add vegetables, water, vegetable broth, bay leaves and Tamari. It should be just enough liquid to cover the ingredients. Bring to a boil, cover and let simmer for 30 minutes up to 2 hours. If you have time and simmer for longer than 30 minutes stir occasionally.

Once the ingredients are all tender, add the curry roux. Stir and let 2 pieces of curry roux dissolve completely.Then, if needed, add another few pieces. Adjust the amount of the curry roux to your taste and how fast it thickens the sauce (you may not need to use all the roux). If the curry is too thick for your taste, add water to dilute. From this point, simmer on the lowest heat and stir often and be careful not to burn the curry!

Add milk and mix thoroughly. Let your curry simmer until heated through entirely. If the curry is too thin: simmer, uncovered (no lid), stirring occasionally until it reached desired thickness

Serve the curry with Japanese steamed rice and optional top with fukujinzuke (Japanese styled pickled vegetables).

Enjoy! :)

Cooking the Curry

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron.

Vegan Chickpea Curry

basmati rice

water

salt

onions

olive oil

garlic

lime

curry paste ((your favourite

can low fat coconut milk

chickpeas

soy sauce ((try

tomato

basil, fresh

maple syrup ((sugar is fine too))

sugar snap peas ((any green veg you like))

Rice

Add the rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).

Prepare

While this is happening chop the onions, garlic, basil and juice the lime.

Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.

Curry

Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.

Chickpeas

Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.

Combine

Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes.

Taste

Taste test again, and if desired add a another tbsp soy sauce and the syrup or brown sugar. Give it another stir.

The rice should be done by now too - fork it through to make it fluffy.

Serve

Serve the curry and rice together with papadoms and naan bread as optional sides.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1564134998/kx3ffjhvyj5b9vvab7bq.mp4

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron

cook the rice

chop and juice

fry onions and garlic

Add curry paste and coconut milk

Add chickpeas

Add chopped tomatoes and basil

Add sugar

Check rice

Serve the curry

Chickpea Curry - Ready in 25 mins, vegan and soooooo worth it!

This is the easiest Vegan Chickpea Curry you&#039;ll ever make! It calls for pantry staples and it takes 30 minutes on the stove. Plus, it&#039;s full of mouth-watering flavor and it&#039;s all made in one pan, too!

Easy Vegan Chickpea Curry

grapeseed oil (, oil

garlic (, minced)

ginger (, grated or minced (fresh, frozen or paste))

red pepper

tomatoes (, canned)

chickpeas (, canned - rinsed and drained)

vegetable broth (, low sodium (sub with water))

agave nectar ((or any sweetener))

salt (, more to taste)

full-fat coconut milk (, canned (shake the can before use))

lime (, juiced)

Naan

Rice ((about 3 cups cooked))

Cilantro (, chopped (about 1/3 cup))

Lime wedges

In a large pan, heat oil over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.

Now add the curry powder and red pepper. Sauté until fragrant, about 30-60 seconds.

Add diced tomatoes, chickpeas, water/broth, agave, and salt. Simmer for 5-8 minutes to reduce the liquid, soften tomatoes and meld flavors. Stir occasionally.

Pour in coconut milk and lightly simmer for 5-8 minutes to reduce and thicken (don&#039;t boil - lower heat if needed). If it&#039;s too thick, add a few splashes of broth or water to thin it out.

Remove from heat and stir in the lime juice. Taste for seasoning and add more if needed. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy! 

A fit and frugal dinner: my easy split pea curry (also known as dal), made in one pot! It is vegan, high in protein, oil-free & gluten-free.

Easy Split Pea Curry {vegan, high protein, Oil-Free}

onion,

coriander

turmeric

cumin

garlic powder

cayenne (more or less to taste)

fine sea salt (plus more to taste)

cinnamon

(60 mL) canned tomato puree (see notes for options)

In a medium, heavy saucepan, combine 1/2 cup...

In a medium, heavy saucepan, combine 1/2 cup (125 mL) of the water with the onion. Bring to a boil over medium high heat; cook and stir for 4 to 5 minutes until softened.

Add the ginger, coriander, turmeric, cumin, garlic powder,...

Add the ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, (optional) cinnamon, split peas and tomato puree. Cook and stir for 2 minutes longer.

Stir in the remaining 3 cups water. Bring...

Stir in the remaining 3 cups water. Bring to a boil and then reduce heat to low. Cook,  partially covered, for 45 to 50 minutes until the peas are tender (If you prefer the peas even more tender, cook for 5 minutes longer; add more water, as needed). Season with additional salt to taste.

Serve with any of the suggested accompaniments or...

Serve with any of the suggested accompaniments or toppings, as desired.

Serve warm with any of the suggested accompaniments...

Serve warm with any of the suggested accompaniments and/or garnishes.

An easy vegan curry recipe that is both delicious and aromatic. Enjoy it with rice, naan, or on its own.

Red Lentil Coconut Curry

olive oil (optional, sub

shallot (diced)

garlic (diced)

ginger root (diced)

paprika

red lentils (rinsed)

13.5 oz coconut milk (1 can)

14.5 oz crushed tomatoes (1 can)

soy sauce

cilantro (or parsley, chopped)

limes

In a pan over medium heat, add the olive oil, shallot, garlic and fresh ginger. Saute for 2 to 3 minutes, until the shallot is translucent.

Add the spices, and stir for an additional 2 - 3 minutes, until fragrant.

Add the rinsed red lentils and combine with the spices. Then stir in the crushed tomatoes, 2 cups of water, soy sauce and coconut milk. Bring to a boil, then lower the heat and simmer, stirring every so often, until the lentils are cooked, approximately 15 minutes.

Serve with cilantro and lime if desired.

A delicious and budget-friendly curry dish that will have you asking for seconds!

Peanut Butter Curry

red onion (small, diced)

thumb ginger (diced)

red bell pepper (chopped)

spinach (or chopped fresh herbs)

lime (juiced)

peanut butter

tbsp garam masala

crushed tomatoes (15 oz)

chickpeas (15 oz, drained and rinsed)

coconut milk (15 oz)

In a pan over medium heat, add the red onion and a tablespoon of water or olive oil. Saute until fragrant, approximately 3 minutes.

Add the garlic and ginger along with the curry spices and bell pepper. Saute for a couple of more minutes, until the spices are toasted.

Add the peanut butter, crushed tomatoes and chickpeas, and stir, until the peanut butter is melted and the spices have mixed with the crushed tomatoes. Add in the coconut milk and stir.

Finish with a handful of fresh herbs or spinach and a squeeze of lime. Enjoy with rice or naan, as desired.

Wonderful recipe. Very easy and tasty. The only things I did different was to add same fresh serrano pepper to spice up a bit more and some cornstarch to make to curry a bit thicker. Thanks much!

Another keeper recipe; I added a tsp of tikka masala spice mix and a minced jalapeno.

Absolutely delicious recipe, and so easy to whip up even for a beginner cook like myself.  I made this for my mom’s lunch and can’t wait to hear her reaction

Top 10 easy vegan curry recipes from across the web

The most viewed easy vegan curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 10 easy vegan curry recipes from across the web

The most viewed easy vegan curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Coconut &amp; Red Lentil Cur...

Kidney bean curry

Vegan Japanese “Beef” Curry Rice ビー...

Vegan Chickpea Curry

Easy Vegan Chickpea Curry

Easy Split Pea Curry {vegan, high p...

Red Lentil Coconut Curry

Peanut Butter Curry

Easy Vegan Chickpea Curry

Roasted Vegetable Curry

The most viewed easy vegan curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Creamy Coconut & Red Lentil Cur...