vegan curry recipes

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!

30-Minute Easy Authentic Recipe with Pantry Staples!

Perfect Indian Potato Curry

Tablespoon Sunflower Oil (or Coconut Oil)

Mustard seeds

Cumin Seeds

Finely Chopped Garlic

Chili

150 g Sliced Red Onions

Black Pepper

Turmeric Powder

Coriander Powder

Kashmiri Chili Powder

Water

Cilantro (coriander)

In a pan put the oil and warm it up (do not overheat it!) on a medium flame; once warm, reduce the flame to low and add the mustard seeds. After roughly 30 seconds to one minute, these will almost stop popping, and you will be able to add the cumin seeds.

After 30 seconds (or sooner if you see your seeds are browning very quickly), add the ginger and garlic; mix well and cook for about 30 seconds or until the smell of rawness of the garlic has gone. [Ensure these do not brown]

Bring the heat to medium and add the potatoes, onions, black pepper, green chilies, and salt; mix well and cook for 3-4 minutes, stirring occasionally.

At this point, when the onions are starting to soften on the edges, add the turmeric, coriander, salt, and chili powder; mix well and lower the flame. Keep on cooking this way until the spices are cooked, which is until when you can see the oil separating from them and the other ingredients, which should take about 2 minutes.

Mix the curry leaves, stir well for about 30 seconds, then add about 1/2 cup of water; bring to the boil and cover the pan with the lid.

After about 15 minutes, the potatoes will be cooked, the water will be evaporated and the curry will be ready.

Add the fresh cilantro/coriander, mix well, adjust the salt, and serve!

This Easy Mixed Vegetable Curry is vegan an gives a new dimension to potatoes, peas, and carrots. Plus, check out 12 more vegan curry recipes in this roundup!

10+ Indian & Pakistani Vegan Curry Recipes, Including Easy Mixed Vegetable Curry

onion

garlic (crushed)

½ inch piece ginger (crushed)

tomato (~120 g) (chopped)

green chili pepper (chopped)

carrots

peas

tsp cumin seeds

coriander powder

cumin powder

turmeric powder

tsp chili powder (or

tsp table salt (or

cilantro leaves (optional, for garnish) (chopped)

Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~7-8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.

Add the rest of the ingredients listed under curry and sauté for 5 minutes.

Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once in between and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.

Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.

Top 3 vegan curry recipes recipes from across the web

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

Top Tags

Vegan Chickpea Curry

Perfect Indian Potato Curry

10+ Indian & Pakistani Vegan Curry ...

Top 3 vegan curry recipes recipes from across the web

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

Top Tags

Vegan Chickpea Curry

Perfect Indian Potato Curry

10+ Indian & Pakistani Vegan Curry ...

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