indian vegan curry

Indian style vegan curry - Creamy and flavorful curry made with no dairy and no coconut milk. Perfect for simple, easy, and delicious weeknight dinner!

Indian Style Vegan Curry (no coconut milk)

cashew

almond milk

vegan butter (or use another tablespoon of oil)

onion,

ginger,

garlic,

cumin

garam masala (I like this brand)

curry powder

turmeric powder

paprika

black pepper

tomato paste

cauliflower floret

potato

carrots,

salt

water (or vegetable broth)

Vegan Chicken Flavor Bouillon Powder

peas

Rice and/or naan

In a high-speed blender, blend together cashew and almond milk until smooth. Set aside.

In a large non-stick skillet, heat oil and butter together and add diced onion. Cook until onion becomes translucent.

Add the minced garlic and ginger. Cook until fragrant, about a minute. 

Add tomato paste, cumin, garam masala, curry powder, turmeric, paprika, and black pepper. Stir until everything is well mixed and bubbles a little in the pan. 

Add cauliflower carrot, potato, water, and vegan chicken flavor bouillon powder (or vegetable broth). Add the salt. 

Bring the mixture to a boil and place a lid on top. Reduce the heat to medium and continue to cook for 5-7 minutes until the potato is cooked but not mushy. 

Add the cashew almond milk mixture and frozen pea to the curry. Stir to mix and continue to cook for additional 2-3 minutes. 

So quick &amp; easy AND tasty!! I added jalapeno like in the pictures to make mine spicy :)

I’m making this for the second time tonight. It was a great hit with my teenage kids, so it must be good! Really easy and really tasty.

I hope you don't mind, but I would like to leave a review. I have been looking for something away from the usual curry that I make with coconut cream as well as tinned tomatoes.

So, making your curry today. Very close to your recipe, I found it an absolute delight to eat. Its almost inbetween a curry and a stew. I served it with thick sticky brown rice and really, throughly enjoyed it. I used dried split peas and next time, I am considering keeping the nut milk out, as it had a really nice taste too, before I added the almond/cashew milk in. I had topped it with some dried parsley, which was perfect, as otherwise it does not get used.

Also, I did a semi- calculation and was, if correct, a very affordable meal to make as well. Alot of the ingredients and spices, I already had in my cupboard.

Thank you for your recipe, greatly enjoyed and appreciated.

Definitely trying this tonight as trying to reduce the amount of meat we eat , best for our healt , will post about what we  enjoyed about this recipe , thanks

I use actual chicken, and some cream instead of almond milk. It was freaking amazing! 5 stars!

Saag Aloo is a simple one-pot Indian curry with tender potatoes and flavorful spinach. This vegan, gluten-free Indian side dish pairs perfectly with aromatic basmati rice or soft chapati flatbread —great for a quick and comforting weeknight dinner.

Saag Aloo (Easy One-Pot Spinach and Potato Curry)

potatoes (cubed)

spinach (pureed)

water

onion (finely chopped)

green chili (optional)

tsp garlic (grated

tsp ginger (grated

tsp red chili powder

tsp garam masala

tsp cumin

coriander powder

tsp cumin seeds

tbsp oil

salt (adjust

Finely chop the onions, ginger, and garlic. Peel and cut the potatoes into 1-inch cubes.

Clean the spinach leaves and puree them. If using green chili, blend it with the spinach or add it later during tempering.

Prep the ingredients

Set the Instant Pot to saute mode and heat the oil. (Or heat oil in a stovetop pan.)

Add cumin seeds, garlic, and ginger. Let them sizzle for a few seconds.

Add chopped onions and green chili (if using). Saute for 3–4 minutes until the onions turn translucent.

Add the potato cubes and stir well.

Saute the base

Mix in spice powders. Stir well so the potatoes are evenly coated.

Pour in water and add salt. Stir everything well.  If using an Instant Pot, deglaze the bottom to avoid a burn warning.

Add spices, water and salt

Close the lid and set the Instant Pot to high pressure for 0 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.

On the stovetop, cook covered on medium heat for about 15 minutes or until the potatoes are cooked through. Add water as needed.

Cook the potatoes

Stir in the spinach puree and let the curry simmer for 2–3 minutes until heated through and slightly thickened.

Add spinach

Taste and adjust the salt or spices. Serve hot with rice or your favorite flatbread.

Finish and serve

Top 2 indian vegan curry recipes from across the web

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

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Indian Style Vegan Curry (no coconu...

Saag Aloo (Easy One-Pot Spinach and...

Top 2 indian vegan curry recipes from across the web

The most viewed indian 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

Indian Style Vegan Curry (no coconu...

Saag Aloo (Easy One-Pot Spinach and...

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