vegan curry recipe

This is the Best Vegan Chana Masala you will ever make! Learn to make the Sour, tomatoey and thick sauce. chickpea curry. gluten-free soy-free Indian.&nbsp;&nbsp;

Vegan Chana Masala/Chole (Chickpea Curry)

onion

cumin powder

turmeric powder

asafetida (hing)

tomatoes

inch ginger chopped (can be substituted with ginger paste)

garlic

red chili flakes

lemon juice

oz garbanzo beans

salt

sugar

Chana Masala powder

In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice, 1/4 can garbanzo beans(1/4 cup cooked chickpeas). Blend into a paste and keep aside.

In a pressure cooker, add oil and onions. Switch on saute or over medium heat if it is a stove top pressure cooker.

Cook until onions are translucent. Add in the spices, asofetida, chana masala blend and mix well.

Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15 minutes)

Add in the salt and remaining garbanzo beans and 1 to 1.5 cups water depending on your preference for thick or thin curry.

Pressure cook for 2 whistles(10 minutes). or cook covered until chickpeas are easily mashable.

Let the pressure cooker release pressure by itself(5 minutes). Adjust salt. Add more chana masala blend and chili flakes per taste. Mix well.

Serve hot topped with chopped onions, lemon wedges, cilantro and Rotis or Naans or Basmati Rice!

Saucepan: Use canned or slow cooker cooked chickpeas, or dry chickpeas soaked overnight. In a deep pan, make the tomato onion mixture as above. Add the chickpeas and 2 cups of water and cook for an hour or so, covered, until the chickpeas are tender. Mash some chickpeas and let cook for another 5-10 minutes uncovered. Adjust water for preferred consistency.

This Vegan Butter Chicken will blow your mind and impress your friends! It’s a healthier version of the classic, and so rich and creamy!

Vegan Butter Chicken (with Amazing Tofu)

cornstarch

½ teaspoon garam masala

ginger

chili powder

curry powder

coconut oil

firm tofu (pressed*)

garam masala

chilli powder

black pepper

sea salt

oz coconut milk

(6 oz tomato paste)

lime

Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.

Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.

In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Amazing Tofu

In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.

Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.

Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.

Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.

Add in the tofu, combined gently to cover it with the sauce.

Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you'd like.

Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.

Vegan Butter Chicken Sauce and Tying it Together

For my love of chickpeas, I'm always testing recipes to cook simple, healthy and easy Chickpea Curries for weekday dinner.&nbsp;In my home, no one will mind eating healthy if it tastes good... I'm sure so is in yours!?&nbsp;This creamy chickpea curry fits right in category of being healthy, easy to cook, and yet tastes like a scrumptious restaurant-quality dinner at home..... Vegan, high in fiber, gluten free, and is ready in just 20 minutes! How good does that sound?&nbsp;<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-1.jpg" />Honestly,&nbsp; Roasted Tomatillos Chickpea Curry is pure example of my passion for Mexican bold flavors and my Indian heritage. When I was testing this recipe ..... I had my kitchen counter lined-up with small bowls filled with different versions of this curry and my guinea pig tasting everything.. ;) (you know him). I had this recipe in mind since long but wanted to make sure flavors work good together.&nbsp;I'm no stranger to experimenting with curries, and knew tang of roasted tomatillos will go good with meaty chickpeas and spicy curry.. yet recipe-testing has it's own fun. (and reassurance) :)<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry served with rice for easy weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-3.jpg" />Coconut Milk - Yes or No?I was divided among using coconut milk or or no coconut milk in this curry. By nature, tangy gravies or dressing go great with chickpeas... In fact also enhance the flavor of chickpeas. So for me, this curry without coconut milk had sharp zesty and tangy flavor which I really loved. However, coconut milk adds another layer of flavor, tone down the tang and spice of curry as well. Bonus is that it makes curry even more creamy and still it is vegan.&nbsp;So in short, you can skip coconut milk or add substitute like almond milk or heavy cream (not vegan). However, please don't use traditional yogurt for creaminess in this curry. The tang of yogurt does not go with already tangy Tomatillos in this Chickpea Curry.<img alt="Creamy easy healthy Indian Chickpea Curry with a fusion taste of roasted tomatillos for a quick weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-10.jpg" />Is it Salsa Verde Curry?!!Oh my!! You guessed it! ;)I know you are about to ask me - Savita, this Roasted Tomatillos sauce reminds me of Salsa Verde! Even though the sauce is not pure Salsa Verde but my answer is: Sure, it is very similar! It has that sharp and tangy taste which is courtesy of&nbsp;roasted tomatillos. See, now you know what will this chickpea curry taste like? ;) &nbsp;(a little tang, little spice...)In-fact, if you have any leftover salsa verde in your refrigerator? This curry will fly from your kitchen to dinner table under 10 minutes.&nbsp;PS: In-case you have already&nbsp;made-up mind to use salsa verde? Please don't forget to cook-off the watery liquid of salsa verde or curry will be runny and will not taste good. Also use good quality salsa verde and use les, as salsa verde will be tangier than this sauce.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-4.jpg" />Okay, enough about curry. Now, I can't resist to share the good news!! From past few days it has been raining heavily (for a change) with temperature&nbsp;in low 50s. drum rolls!!!!! We have seen no rain past whole year. It was so badly&nbsp;needed!And such good weather calls for&nbsp;a bowl of warm Chickpea Curry! Happy tummy, happy mind and happy me! :)Honestly, in cold weather I need something warm for all three meals. Even when I pack salads for lunch, I pack a portion of warm side like some leftover curry, small soup, or lentils which can be enjoyed warm. To me that few bites of warm food makes lunch so so comforting. For dinner and breakfast, mostly warm meal is ritual in our house. Other than sometime in summers when we switch to smoothies.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a vegan and gluten free winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-13.jpg" />Diet Info:This delicious Chickpea Curry is gluten free (when served with rice or quinoa), vegan and also rich in healthy fiber and vegetarian protein. &nbsp;I hope you all are enjoying your day so far. Now, these pictures are making me super hungry. Time to get up for lunch! Oh, and speaking of which reminds me that this Chickpea Curry freezes very well. I usually freeze curry in small portions so it is easy to reheat for 1-2 quick servings. You know what? I still have a portion of this curry in freezer. I guess, my lunch is calling me! :)Enjoy! -Savita

Roasted Tomatillos Chickpea Curry

Tomatillo, medium size, husk removed

Poblano Pepper

tbsp Olive Oil

Cup Cilantro, handful of fresh leaves and stems

tsp Oregano

Salt

tbsp Coconut milk,

Cup Chickpeas, 16

tbsp Curry Powder

tsp Olive Oil, or canola oil

Salt and Black Pepper

Lime,

Cup Water

Roast Poblano and tomatillo on direct stove heat or grill or under broiler until nicely charred and soft. (6-8 minutes). Scrap-off seeds and skin from roasted poblano. Add poblano flesh (no seeds/stem/skin), roasted tomatillos , and rest of Roasted Tomatillos Sauce ingredients - cilantro, oregano, salt and olive oil, to food processor.

Process everything to a sauce like Salsa Verde. Remove and set aside. In same processor, add 1/2 cup cooked chickpeas and pulse a few times to mash them. Set aside.

Heat a  pan, with 1-2 teaspoon olive oil (or canola if using) then add curry powder and let curry perfume oil for 30 seconds. Add 1/2 roasted tomatillo sauce and cook for 2 minutes.

Add  mashed chickpeas, remaining whole chickpeas, coconut milk and 1 cup water. 

Mix well and bring to boil, then reduce heat and simmer curry until curry is thick. (5-7 minutes on medium-high heat) Taste and adjust salt and black pepper. Add more coconut milk if you prefer per taste.

Serve over rice or quinoa. Or Indian naan bread and enjoy!

Instant Pot Veggie Curry made with coconut milk, chickpeas, delicata squash, kale, red pepper and rich and spicy curry sauce. Naturally vegan and gluten-free.

instant pot veggie curry

avocado oil or coconut oil

onion,

mustard seeds

garlic, chopped

Indian Curry powder

cayenne pepper

vegetable broth

light coconut milk

squash,

red bell pepper, diced

curly kale (no stems)

chickpeas,

dark pure maple syrup, or brown sugar

chopped fresh cilantro and cashews

Set instant pot to sauté mode. Add oil and allow to heat. Add onion, mustard seeds and salt, and cook stirring often until the onion starts to brown, 4 to 5 minutes. Add garlic, curry powder, ginger and cayenne and cook, stirring often until the mixture is fragrant and the spice is starting to darken slightly, about 90 seconds.

Stir in broth and coconut milk and stir until smooth. Add in squash, bell pepper, kale, chickpeas and maple syrup and stir to combine.

Close lid, and turn pressure valve to sealed. Set to pressure cook high for 3 minutes.

When timer goes off, carefully quick release the steam with a pot holder and tongs. Remove lid and stir. Serve curry in bowls topped with cilantro and cashews.

This curry looks sooo good. So comforting and perfect for cold days. I love all the veggies and flavor combos. I bet this tastes amazing as it looks. Lovely recipe. Saving to try.

Thanks for the ideas. I added  lime juice when serving - brightened up the dish considerably.

Loving all the colours going on here. I really need to get myself an instant pot.

I do not have an instant pot but this post is making me want to run out and grab one. This dish looks great!

Thanks Tayler! I hope you'll come back and let me know how it goes!

Great recipe Katie and you have the honour of being the provider of my very first Instant Pot recipe - just finished it and easy peasy but so very nice, the wife has just had a massive bowl so I earned some points there

Thanks, from the UK

I added a chopped up mango to this recipe.  Added to an already wonderful flavor.

Enjoyed by the whole family. Will make again.

This was easy and delicious. I used butternut squash. 

Absolutely delicious!! Easy to follow recipe. I tweaked it a bit but not too much. Came out fabulous. Can't wait to try another recipe.

If I dont have any stalk, would the liquid from the can of of chickpeas be too overbearing?

Wow I just made this it’s so delicious. I didn’t have chickpeas or cayenne pepper so used lentils and chilli flakes instead. The broth is really good. I expected it taste quite bland only using curry power but obviously the chilli and mustard seeds balance out so nicely with the maple. So quick easy and tasty  

Slow Cooker Cauliflower Lentil Curry is healthy comfort food at its finest. Red lentils and cauliflower florets simmer in a rich, aromatic curry sauce for a feel-good, fill-you-up meal. Serve this slow cooker curry over rice or noodles with fresh herbs for an easy, hands-off dinner.

Slow Cooker Cauliflower Lentil Curry

dry red lentils

caulfilower florets

Tbsp. Thai red curry paste

turmeric

kosher salt

cayenne pepper ((adjust

vegetable broth ((sub chicken broth

coconut milk

dates (finely chopped)

Place the lentils in the bottom of a 4- to 6-quart slow cooker coated with cooking spray. Add the cauliflower, onions, curry paste, garlic, ginger, turmeric, garam masala, salt, and cayenne; stir to coat. Add broth and stir well to combine.Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours, until the lentils are soft and cauliflower is tender.

Remove lid, turn slow cooker OFF, and stir in coconut milk and dates. Let sit, uncovered, for 10 minutes, before serving over rice or grain of choice.Garnish with fresh cilantro or parsley, and pomegranate arils (or pickled red onion), if desired.

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

onions

olive oil

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!

5 easy curry recipe for dinner or lunch. If you like curry dishes, then you must try these Indian style curry recipes. Chicken curry, lentil curry, chickpea curry, chicken tikka masala and chicken meatballs with coconut curry sauce. These recipes are perfect for quick and easy midweek lunch or dinner, but also great fit for weekend and parties. 

5 Easy Curry Recipes

Turmeric

Ginger, grated

Garlic, grated

(400 grams) Coconut milk

Garam masala

Curry powder

Tomato paste

https://www.youtube.com/watch?v=Mt3dho0FSGw

This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch. 

Lentil Curry Recipe

Onion, chopped

4-5 garlic cloves, crushed

Grated ginger

Cumin

Pepper

(14 ounces 400 grams) Tomato sauce/crushed tomatoes

(720 milliliters) Water

(14 ounces 400 grams) Coconut milk

(190 grams) Dried lentils

Garam masala (optional)

Coriander leaves, chopped

https://www.youtube.com/watch?v=0LrXnxhH5I0

Bring a taste of the Caribbean to your dinner table during weeknights with this heart warming vegan plantain curry, so easy to prepare and full of flavour!

Top 19 vegan curry recipe recipes from across the web

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Top 19 vegan curry recipe recipes from across the web

The most viewed vegan curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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instant pot veggie curry

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The most viewed vegan curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine