Curry lovers rejoice! Are you tired of the same old curry recipe? Do you crave something new, exciting, and flavorful to spice up your meal routine? Look no further! In this article, we’re going to dive into a world of 20 delicious vegan curry recipes that are sure to tantalize your taste buds. From creamy coconut curries to spicy Thai red curries, and from sweet potato and spinach curries to golden turmeric lentil curries, there’s something for everyone.
Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes are easy to make and packed with nutrients. So why not get started today? Grab some spices, gather your ingredients, and let the curry magic begin!
Creamy Coconut Chickpea Curry
This rich and creamy curry is a perfect blend of Indian-inspired flavors, featuring tender chickpeas swimming in a velvety coconut sauce. Serve over fluffy rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in curry powder, cumin, and turmeric; cook for 1 minute.
4. Add chickpeas, coconut milk, and broth; bring to a simmer.
5. Reduce heat to low; let curry simmer for 20-25 minutes or until thickened.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Spicy Thai Red Curry with Tofu
This recipe combines the bold flavors of Thailand with the creaminess of coconut milk and a spicy kick from red curry paste. A flavorful and aromatic dish that’s perfect for a quick and delicious meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 2 cups coconut milk
– 1 cup water or vegetable broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan.
3. In the same pan, add chilies, garlic, and curry paste. Cook for 1 minute, stirring constantly.
4. Pour in coconut milk and water/broth. Stir to combine.
5. Return tofu to the pan and simmer for 5-7 minutes or until sauce has thickened slightly.
6. Season with fish sauce (if using), salt, and pepper.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Sweet Potato and Spinach Curry
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of spinach, all wrapped up in a fragrant and creamy curry sauce. Perfect for a comforting and nutritious meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can coconut milk
– 1 cup fresh spinach leaves
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Cooking oil or ghee, for frying
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add sweet potatoes, curry powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes, or until sweet potatoes are tender.
6. Stir in fresh spinach leaves and cook until wilted.
7. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Vegan Massaman Curry with Peanuts
Experience the rich flavors of Thailand with this creamy and nutty vegan Massaman curry. This recipe is a twist on the classic dish, substituting dairy products with plant-based alternatives.
Ingredients:
– 1 tablespoon vegetable oil
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1/2 cup peanuts, chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon turmeric powder
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened (3-4 minutes).
2. Add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
3. Stir in coconut milk, broth, peanuts, salt, black pepper, and turmeric powder.
4. Bring the mixture to a simmer and let cook for 10-15 minutes or until the sauce has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Jackfruit Yellow Curry
A flavorful and aromatic curry made with tender jackfruit, rich coconut milk, and a hint of yellow spice, perfect for a cozy evening meal.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– Salt, to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, paprika, and salt. Cook for 1 minute, stirring constantly.
4. Add jackfruit and stir to combine with the spice mixture.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until jackfruit is tender.
Cooking Time: 25 minutes
Mushroom and Lentil Coconut Curry
This hearty and aromatic curry is a perfect blend of Indian flavors, packed with protein-rich lentils, earthy mushrooms, and creamy coconut milk. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook lentils according to package instructions or until tender. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, mushrooms, cumin, curry powder, and turmeric. Cook until mushrooms release their liquid and start to brown, about 8-10 minutes.
4. Stir in coconut milk and cooked lentils. Season with salt and pepper to taste.
5. Simmer for an additional 5-7 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Eggplant and Chickpea Tikka Masala
A flavorful and healthy twist on traditional Indian-inspired tikka masala, this recipe combines the richness of eggplant and chickpeas with aromatic spices.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garam masala
– 1 can tomato puree (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant slices with 1 tbsp olive oil, cumin, smoked paprika, and salt.
3. Spread eggplant on a baking sheet and roast for 20 minutes.
4. In a separate pan, sauté onion and garlic in remaining 1 tbsp olive oil until softened.
5. Add chickpeas, tomato puree, garam masala, salt, and pepper to the pan. Stir well.
6. Combine roasted eggplant and chickpea mixture. Simmer for 10-15 minutes or until flavors have melded together.
7. Garnish with fresh cilantro leaves. Serve hot over basmati rice or naan.
Cooking Time: 45 minutes
Green Curry with Bok Choy and Tofu
This vibrant and flavorful dish combines the creamy richness of green curry with the tender sweetness of bok choy and the savory texture of tofu. Perfect for a quick and delicious weeknight meal.
Ingredients:
– 1/2 cup green curry paste
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bunch bok choy, cleaned and chopped
– 1 block firm tofu, cut into small cubes
– 2 cups coconut milk
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add curry paste and cook, stirring constantly, for 1-2 minutes.
5. Add bok choy, tofu, coconut milk, and fish sauce (if using). Stir to combine.
6. Reduce heat to low and simmer, covered, for 10-12 minutes or until vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-22 minutes
Golden Turmeric Lentil Curry
This vibrant curry is a flavorful and nutritious meal option, perfect for a weeknight dinner or lunchbox addition. With the warmth of turmeric and the comfort of red lentils, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little water until softened.
2. Add cumin, coriander, turmeric, and cayenne (if using) and cook for 1 minute.
3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 40 minutes
Vegan Pumpkin and Coconut Curry
Warm up with this aromatic and comforting vegan curry, perfect for a chilly fall evening.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, curry powder, salt, and pepper. Cook for 1 minute.
4. Add the pumpkin and stir to combine. Cook for an additional 5 minutes or until the pumpkin is tender.
5. Stir in the coconut milk and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Chickpea and Spinach Tomato Curry
This flavorful curry combines the creaminess of chickpeas with the brightness of spinach, all tied together with a rich tomato sauce. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 2 medium tomatoes, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– 2 tbsp olive oil
– 1 can coconut milk (14 oz)
– Water or vegetable broth, as needed
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add the chickpeas, spinach, tomatoes, and coconut milk. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
6. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Lemon Grass and Lime Vegan Curry
Experience the bright, zesty flavors of Southeast Asia with this refreshing vegan curry recipe. This aromatic dish is perfect for a quick weeknight dinner or as a flavorful addition to your next potluck.
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 stalk lemon grass, bruised
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup vegan curry powder
– 1 tablespoon lime juice
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the coconut oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, lemon grass, and curry powder; cook for an additional minute.
4. Stir in the diced tomatoes, vegetable broth, and lime juice.
5. Bring to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Carrot and Cauliflower Cashew Curry
This vibrant curry recipe is a flavorful and nutritious vegetarian option that combines the sweetness of carrots and cauliflower with the creaminess of cashews. Serve over rice, with naan bread, or as a side dish.
Ingredients:
– 1 large onion, diced
– 2 medium carrots, peeled and sliced
– 1 head of cauliflower, broken into florets
– 1 cup cashews
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add carrots and cauliflower; cook for an additional 5 minutes.
4. Add cashews, garlic, cumin, curry powder, turmeric, and cayenne pepper (if using); stir to combine.
5. Pour in vegetable broth; bring to a simmer.
6. Reduce heat to low and let curry simmer for 20-25 minutes or until the vegetables are tender.
Cooking Time: 25-30 minutes
Creamy Peanut Butter Chickpea Curry
Transform ordinary chickpeas into a rich and creamy curry with the addition of peanut butter! This unique twist on traditional Indian cuisine is sure to become a new favorite.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 tbsp peanut butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large saucepan, sauté the onion and garlic until softened.
2. Add the chickpeas, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes.
3. Stir in the peanut butter until smooth.
4. Pour in the coconut milk and stir to combine.
5. Bring the mixture to a simmer and cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Vegan Butternut Squash Curry
Warm up with this aromatic and comforting curry made with roasted butternut squash, a blend of Indian spices, and creamy coconut milk. Perfect for a cozy night in!
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large pan, sauté the onions, garlic, and ginger over medium heat until softened.
4. Add the cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in the roasted squash, coconut milk, salt, and pepper.
6. Simmer the curry for 10-15 minutes or until heated through.
7. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 1 hour 15 minutes
Spiced Black-Eyed Pea Curry
This hearty curry is a perfect blend of warm spices, tender black-eyed peas, and aromatic aromas. Serve with steaming basmati rice or naan for a satisfying meal.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add cumin, curry powder, cinnamon, turmeric, and red pepper flakes (if using). Cook for 1 minute.
3. Add soaked black-eyed peas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until peas are tender.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro.
Cooking Time: 40-50 minutes
Tomato and Lentil Indian-Style Curry
Experience the warm flavors of India with this comforting and nutritious curry recipe. A blend of aromatic spices, tender lentils, and juicy tomatoes will transport you to a flavorful journey.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium tomatoes, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Stir in lentils and water; bring to a boil.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
6. Stir in diced tomatoes and season with salt.
7. Simmer for an additional 10 minutes.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Coconut Milk and Kale Thai Curry
This recipe combines the creaminess of coconut milk with the nutritious goodness of kale, all wrapped up in a flavorful Thai curry. Perfect for a quick and easy dinner that’s packed with nutrients.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup kale leaves, stems removed and chopped
– 1 can (14 oz) coconut milk
– 2 tablespoons Thai red curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add kale and cook until wilted, about 2-3 minutes.
5. Stir in coconut milk, curry paste, and fish sauce (if using). Bring to a simmer.
6. Reduce heat to low and let cook for 10-12 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 15-17 minutes
Vegan Panang Curry with Mushrooms
This recipe is a flavorful twist on the classic Thai dish, using mushrooms as a meat substitute to create a rich and satisfying vegan curry. With its bold spices and creamy coconut milk, this panang curry is sure to become a new favorite.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Panang curry paste
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon maple syrup
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the garlic, ginger, curry paste, coconut milk, broth, soy sauce, and maple syrup. Stir well.
5. Bring the mixture to a simmer and let cook for 10-15 minutes or until the flavors have melded together and the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Mango and Coconut Chickpea Curry
This vibrant curry combines the natural sweetness of mango with the creaminess of coconut, all wrapped up in a flavorful chickpea stew.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium ripe mangos, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 5 minutes.
3. Stir in cumin, curry powder, and turmeric; cook for 1 minute.
4. Add chickpeas, mango, and coconut milk; stir to combine.
5. Bring mixture to a simmer, then reduce heat to low and let cook for 15-20 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20 minutes
Summary
Get ready to spice up your mealtime with these 20 flavorful vegan curry recipes! From creamy coconut chickpea curries to spicy Thai red curries, and from sweet potato and spinach curries to golden turmeric lentil curries, there’s something for everyone. Discover the perfect blend of spices and ingredients to create a deliciously diverse collection of dishes that are sure to please even the pickiest eaters. Whether you’re in the mood for something creamy, spicy, or simply satisfying, these vegan curry recipes will become your new go-to favorites.
