10 Desi Vegan Curries to Tantalise your Taste Buds

Desi vegan curries may or may not be the norm but veganism has never been more popular as more and more people embark on this life-changing journey.

There are many good reasons to follow a vegan diet and, thankfully, as it is no longer a fad, it is much less frowned upon than it used to be.

A plant-based diet not only has many health benefits but it is also environmentally friendly and prevents the exploitation of animals.

Taking the vegan plunge means forfeiting foods which we have been accustomed to but this is not really a problem any longer.

Due to the ever-growing popularity of veganism, there are delicious alternatives for all your favourite foods.

From vegan ice-creams to vegan cheese, there is an abundance of recipes which use meat substitutes so it is possible to satisfy any craving.

As more and more supermarkets cater to their vegan customers, it has never been easier to pursue this way of life.

This brings us to the Desi vegetarian curry which is usually made using ghee, oil or butter, something that needs to be checked for vegan recipes.

Therefore, we present 10 delightful Desi vegan curries for you to make and try.

These are not your usual everyday vegetarian curries. Instead, their attraction lies in the meat and cheese alternatives chosen to create wonderful Desi vegan curries.

Vegan Dal Makhani

Dal Makhani originates from the Western part of Punjab and it is essentially urad dal and red kidney beans with butter.

A traditional dal makhani will contain masses of butter and cream plus the ghee or oil to fry the tadka.

It is packed full of protein and goodness despite the fat content. However, the use of butter and cream render it unsuitable for vegans.

Not to be perturbed though, this recipe will delight any vegan. It uses all the authentic ingredients plus dairy alternatives to create a luxuriously rich vegan dal makhani.

Ingredients

• 1 cup whole urad dal, cleaned and soaked in plenty of water overnight
• 4 cups of water
• 15 oz can red kidney beans, drained and rinsed
• 3 tbsp coconut oil or vegan butter
• 1 tsp cumin seeds
• 1 small bay leaf
• 4-6 minced cloves of garlic
• 1 tsp minced fresh ginger
• 1-2 minced or finely chopped chillies
• 1 small onion, finely chopped
• 1 cup tomato puree or chopped tomatoes
• 1½ cups water (including water reserved from the cooking dal)
• 1-1½ tsp salt to taste
• ½ tsp garam masala
• ½ tsp ground coriander
• ½ tsp cayenne pepper (optional)
• ¼ tsp turmeric
• 1 tbsp crushed kasoori methi (optional)
• ¼ cup coconut cream or coconut milk
• Coriander, finely chopped

Method

1. Soak the urad dal in a large saucepan in 4 cups of water and allow to soak for at least 6 hours.
2. Place the saucepan on the hob and bring to a boil. Lower the heat and simmer.
3. Allow cooking for 30-40 minutes until the dal is tender. Turn off the heat and strain the lentils. Reserve any leftover cooking water.
4. In a large pot, heat the coconut oil or vegan butter over a medium flame and add the cumin and bay leaf. Fry until they crackle and become a bit darker.
5. Add the garlic, ginger, and chillies and fry for approximately 30 seconds.
6. Put the onion in and fry until golden brown and soft.
7. Now add the tomato puree or chopped tomatoes, the reserved dal water and fresh water to equal 1½ cups. Add the salt, garam masala, coriander, cayenne, kasoori methi, and turmeric. Simmer for 3-5 minutes.
8. Add the urad dal and kidney beans. Cover and simmer over a low flame for 30 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
9. Stir in the coconut cream and simmer for 5 minutes
10. Finish with a swirl of coconut milk and chopped coriander when serving. Serve with basmati rice.

This recipe was adapted from The Curious Chickpea.

Palak Tofu Paneer

This recipe is the vegan alternative for palak paneer which is a popular dish amongst vegetarians.

Tofu is not commonly used in South Indian cooking but, as the trend towards veganism increases, it is becoming more integrated into various dishes.

What makes it even more appealing is that it is an excellent source of calcium and iron. It also promotes weight loss with only 79 calories per each three-ounce serving.

Plus it has more fibre, magnesium, zinc and folate than meat products like chicken. The anti-inflammatory agents and bone-strengthening benefits are also higher than other protein options.

There are plenty of good reasons to try this Desi vegan curry and discover tofu as it combines with the flavours and textures of South Asian cooking.

Ingredients

For the Spiced Tofu

• 2 tsp oil
• 7 oz (198.5 g) block of firm tofu
• ¼ tsp salt to taste
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp garlic powder
• A generous pinch of black salt (optional), or 1 tsp nutritional yeast
• ½ tsp cayenne pepper to taste

For the Spinach Curry

• 60g spinach, washed and chopped
• ¼ cup water
• ¼ cup almond or coconut milk
• 2 tbsp soaked cashew nuts (15 minutes)
• 4 cloves garlic
• 1-inch ginger
• 1 Serrano chilli pepper to taste
• 1 medium tomato, chopped
• ¼-½ tsp salt to taste
• 1 tsp raw sugar or maple syrup
• ¼-½ tsp garam masala
• cashew cream
• pepper flakes

Method

1. Add the oil to a pan and place on medium heat.
2. Cut the tofu into cubes and add to the oil. Cook for 2-3 minutes stirring gently.
3. Add all the spices for spiced tofu and mix to coat evenly.
4. Partially cover and continue to cook for 8-10 minutes on low to medium heat.
5. Meanwhile, wash the spinach and add it to a blender. Add all the ingredients for spinach curry to the blender except the garam masala.
6. Blend until smooth. Add the puree to the tofu and mix well.
7. Add garam masala to taste. Cover and cook on low to medium heat for 10-15 minutes.
8. Taste and add more salt and spices as needed.
9. Drizzle the cashew cream over the dish and serve with naan, roti or other flatbread. Can also be served with rice or quinoa.
10. Add pepper flakes for extra heat.

This recipe was adapted from Vegan Richa.

Spicy Mushroom and Tofu Keema

Keema is an Indian word normally used for minced meat of any kind. However, in this Desi vegan curry, it is the mushrooms which provide the meatiness.

Chestnut mushrooms have a dense meaty texture when cooked and it is these that are used in this recipe.

They are teamed with tofu and almonds as their protein content alone is low.

Mushrooms are a popular choice as a substitute for meat but, as mentioned, they have nowhere near enough protein as meat.

The finished dish looks very much like the meat version of keema sabzi made with peas. Try it and see what you think of this Desi vegan curry.

Ingredients

• 650g Chestnut mushrooms, roughly chopped
• 200g Smoked tofu, chopped
• 3 tbsp rapeseed oil
• 1 white onion, peeled and finely diced
• 4cm fresh ginger, peeled and grated
• 6 garlic cloves, peeled and minced
• 3 green chillies, finely chopped
• 100g ground almonds
• 1 tsp garam masala
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• ½ tsp turmeric
• ¾ tsp salt
• 200g petit pois
• 3 tbsp mint leaves, finely chopped
• 15g fresh coriander, finely chopped

Method

1. Use a food processor to coarsely mince the mushrooms. Put these into a bowl.
2. Mince the tofu in the same way and add to the bowl.
3. Heat the oil in a frying pan for about 30 seconds. Fry the onions for 10 minutes until translucent and browning.
4. Add the garlic, ginger, and chillies and fry for another 2 minutes.
5. Put in the almonds and fry for 4 minutes until they are a shade darker.
6. Sprinkle in the ground spices and salt and mix to combine. Now add the mushrooms and tofu and mix again. Leave to cook for another 10-12 minutes.
7. Take off the heat and stir in the herbs.
8. Serve with bread rolls, finely chopped red onion, and lime wedges.
9. Cut the rolls in two and fry the halves over high heat in a drizzle of oil until crisp and warm. Top with red onion and squeezed lime.

This recipe was adapted from Meera Sodha.

Jackfruit (Kathal) Curry

The jackfruit originates from the rainforests of the Western Ghats of India.  It can now be found growing in other parts of India too.

It’s an unusual looking fruit and one that has been dismissed and unrecognised for a long time.

The vegan surge has propelled it into the limelight to make it the ultimate meat substitute.

Jackfruit resembles pulled pork when cooked and has a meaty texture and taste. It can be found in South Asian shops under its Asian name of Kathal.

It is also available in tins which make it more practical to use. This Desi vegan curry uses jackfruit to create a tasty and versatile dish.

Ingredients

• 1 tsp oil
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• ½ tsp nigella seeds (kalonji)
• 2 bay leaves
• 2 dried red chillies
• 1 small onion, chopped
• 5 garlic cloves, chopped
• 1-inch ginger, chopped
• 1 tsp coriander, powder
• ½ tsp turmeric
• ¼ tsp ground black pepper
• 2 medium tomatoes or 1/2 cup tomato puree
• 1 20 oz can green jackfruit drained and rinsed
• ½-¾ tsp salt to taste
• 1-1½ cups water

Method

1. Heat the oil in a large frying pan or skillet.
2. Add the cumin, mustard and nigella seeds and allow them to sizzle and pop for 1 minute.
3. Add the bay leaves and red chillies and cook for a few seconds. Mix in the onion, garlic, and ginger and a pinch of salt.
4. Cook until soft for about 5-6 minutes stirring occasionally.
5. Add the coriander, turmeric, black pepper and mix well. Stir in the pureed tomato, salt, and jackfruit. Cover and cook for a further 15 minutes.
6. Take the lid off and cook for a few minutes longer to thicken. At this point, the jackfruit can be shredded to liking.
7. Add water, cover and cook for 15 minutes. Taste and adjust salt and spices as desired.
8. Reduce the heat to medium-low and cover to cook for another 10 minutes.
9. Garnish with fresh coriander and serve.

This recipe was adapted from Vegan Richa.

Soya Chunks with Peas and Peppers

Soya chunks and minced soya are commonly found in Asian supermarkets and shops.

This food source is extremely resourceful but there are conflicting views on how good for you it actually is.

Despite this, vegans and vegetarians continue to enjoy soya in its many forms. It is a rich source of protein and polyunsaturated fatty acids including omega-3 fats.

Soy products also contain vital antioxidants, B vitamins, and iron.

Most experts have said soy is fine “so long as it’s eaten in moderation and as part of a healthy balanced diet, soy can remain on the menu”.

Ingredients

• 1 tbsp vegetable oil
• 1 Onion, finely chopped
• 3 Cloves of garlic, chopped
• 3cm piece of ginger, grated
• 250g tinned plum tomatoes
• 1 Green chilli, finely chopped
• 1 tsp salt
• 1 tsp fenugreek powder (methi)
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
• 200g frozen peas
• 200g dried soya chunks
• 1 Red pepper, sliced
• A handful of chopped fresh coriander

Method

1. Soak the soya chunks in boiling water for 10-20 minutes until they are soft.
2. Heat the oil in a pan and add the onions. Fry for a few minutes and then stir in the garlic. Cook for 10 minutes until the onions are soft almost golden brown.
3. Now add the tomatoes, ginger, salt, turmeric, fenugreek, and chilli.
4. Stir to mix all the ingredients and cook until the tomatoes and onion melt together to create a thick masala paste.
5. Squeeze the water out of the soya chunks.
6. Once the masala paste is thick, add the soya and peas. Stir and cook for 5 minutes.
7. Add the peppers and cook for 5-6 minutes. Adding a small amount of hot water will create extra sauce to achieve the desired consistency.
8. Sprinkle in the garam masala and fresh coriander to serve.

This recipe was adapted from Hari Ghotra.

Tempeh Dopiaza

Who can resist a chicken or lamb dopiaza? That rich and mouth-watering gravy encapsulates the very essence of onions cooked in two different ways.

Tempeh dopiaza though? Well, it’s only fair that a vegan gets to enjoy the same tasting dish. If you can’t have meat, have tempeh!

Until recently, most people would probably never even heard of tempeh.

Simply put, it is cooked soya beans which are fermented and made into oblong patties. The whole soya beans are visible in the patties.

Try this Desi vegan curry for your dopiaza fix and you might never go back to using meat for this dish.

Ingredients

• 1 tbsp organic canola oil
• 1 tsp vegan butter
• 2 green chillies
• ½ tsp fenugreek seeds
• 1 tsp coriander seeds
• 1 tsp pomegranate seeds or ½ tsp dry mango powder
• 1 tsp cumin seeds
• 2 medium onions
• 1-inch ginger, chopped
• 1 tbsp fresh mint leaves
• ½ tsp turmeric powder
• 1 tsp lemon juice
• salt to taste
• ½ tsp raw sugar or agave syrup
• ½ tbsp chopped fresh coriander leaves
• 1 cup tempeh, cubed
• water

Method

1. Chop 1 green chilli and thinly slice the other one. Chop the onions into rings.
2. Add 2 teaspoons of oil to a pan and cook a third of the onion rings, 1 sliced green chilli, and a tablespoon of coriander leaves. Cook for 3-4 minutes then set aside.
3. In the same pan, add the remaining oil, onions, chopped green chilli, and spices. Cook on medium heat stirring occasionally till the onions are a golden brown in colour.
4. Add the ginger and mint leaves and cook for a further minute.
5. Remove from the heat and blend the mixture with a little lemon juice or water to make a thick puree.
6. Add the vegan butter, onion puree, salt and sugar to taste.
7. Stir in the chopped tempeh and mix well to coat evenly. Cover and cook for 20-25 minutes.
8. Serve piping hot topped with fried onion rings, coriander and green chilli. Serve with any Indian flatbread or basmati rice.

Tofu Makhani

This recipe is a bonus for vegans who miss or have a craving for butter chicken or paneer.

The rich and creamy sauce lends itself nicely to the tofu to create a wonderfully aromatic and fabulous dish.

It is also not as high in calories as paneer. Soya is a far healthier substitute in terms of fat content.

It is arguably the butter and cream which make this dish what it is but that would not work in a Desi vegan curry.

Instead, vegan butter is used sparingly to make it a lower calorie meal.

Ingredients

For the Marinated Tofu

• 1 tsp avocado or any other vegetable oil
• 14 oz extra firm tofu – place the tofu in a piece of cheesecloth and put it into a sieve. Place a heavy weight on top for at least an hour to drain all the liquid out of it. Then cut it in half down the middle and halve again crosswise so you have 4 slices.
• 1 tsp coriander powder
• ¼ tsp cayenne pepper to taste
• A pinch of turmeric
• 1 tbsp lemon juice
• salt to taste

For the Makhani Curry

• 1 tsp avocado or other vegetable oil
• 3 green cardamom pods
• 3 cloves
• 10 peppercorns
• 1-inch piece of cinnamon
• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• ½ tbsp garlic, grated
• 1 tbsp ginger, grated
• 1 small onion, finely chopped
• 1 large tomato, finely chopped
• ¼ cup tomato paste
• ½ tsp turmeric
• ½ tsp cayenne
• 2 heaped tbsp kasoori methi
• 2 tsp turbinado sugar (can also use grated jaggery or maple syrup)
• 2-3 cups vegetable stock
• ¼ cup raw cashew nuts
• 1 tbsp vegan butter
• 1 tbsp lemon juice
• Fresh coriander for garnish

Method

To prepare the Tofu

1. Mix all the ingredients except the tofu. Cover the tofu with the marinade and set aside for 30 minutes.
2. Add the oil to a non-stick griddle pan and allow to heat up. Place the tofu in the pan and cook until golden brown.
3. Remove from pan and allow to cool before cutting into ¾-inch cubes.

To make the Makhani Curry

1. Heat the oil in a saucepan. Add the cumin seeds and once they start to crackle add the cardamom, cloves, peppercorns, and cinnamon. Saute for 1 minute over medium-high heat.
2. Add the onions and a little salt. Saute for about 5 minutes until golden brown. Add the ginger and garlic paste, kasoori methi and cashew nuts. Cook for a further minute.
3. Add the tomatoes and tomato paste, coriander, turmeric, and chilli powder.
4. Cook the mixture until the tomatoes completely soften and turn into a paste.
5. Turn off the heat and let the mixture cool. Pour into a blender and add a cup of vegetable stock. Blend to a smooth paste.
6. Pour the blended paste back into the saucepan and turn the heat on. Add the remaining vegetable stock and simmer.
7. Add the tofu cubes and stir in to completely cover with the paste. Simmer for about 10 minutes and add salt to taste.
8. Add the vegan butter, lemon juice, and sugar. Mix well and garnish with coriander to serve.

This recipe was adapted from Holy Cow.

Seitan Vindaloo Curry

Aahh Vindaloo, the dish to bring a tear to many an eye and set tongues on fire. Meat lovers everywhere will have tried their luck with a vindaloo at least once and either regretted or loved it.

The fiery and powerful taste will not tick everyone’s box as the sensation will leave you gasping for air.

So what on earth, you may be wondering, is seitan vindaloo? It’s vindaloo with a twist.

Seitan is another one of those products less heard of unless you follow a vegan diet. Surprisingly, it is made from wheat gluten so will not be suitable for those with coeliac disease.

The look and texture of seitan is very similar to that of meat when cooked which makes it a popular choice for vegan dishes.

We dare you to try this hot, hot, hot Desi vegan curry alternative to the meat vindaloo.

Ingredients

For the Vindaloo Paste

• 1 small onion
• 3 fresh (preferably serrano) hot peppers, halved and seeded
• 1-inch ginger, peeled and cut into chunks
• 4 cloves garlic
• ¼ cup vinegar (cider or white wine)
• 2 dried hot red chillies, soaked in water for 15 minutes
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp freshly ground black pepper
• ¼ tsp cayenne pepper

For the Curry

• 1 tbsp canola oil
• 1 tsp black mustard seeds
• 1-inch stick cinnamon
• 5 cardamom pods
• 2 medium carrots, chopped
• 1 green capsicum, chopped
• 1 8oz pack seitan, drained and cut into bitesize pieces
• 1 15oz can chopped tomatoes
• ½ cup water
• 1 tsp lemon juice
• 1 tsp sugar
• ½ tsp salt

Method

1. Blend all the ingredients for the vindaloo paste in a food processor until smooth.
2. Heat the oil in a large skillet or cast iron pan. Add the mustard seeds, cinnamon, and cardamom pods.
3. Cook for 1 minute or until the mustard seeds pop.
4. Add the carrots, green peppers and seitan and cook for 3 minutes over medium heat. Stir constantly to avoid sticking.
5. Add the vindaloo paste and cook for a further 10 minutes. Add the tomatoes, water, lemon juice, sugar and salt to taste.
6. Cover, reduce heat and simmer for 30 minutes. Add more water if necessary. The curry should not be too dry.

This recipe was adapted from One Green Planet.

Manchurian Veg Balls

Indo-Chinese cuisine is increasingly widespread throughout India and in UK based Indian and South Asian restaurants.

The first Manchurian dish was made with chicken in 1975. This gave birth to Gobi Manchurian, Paneer Manchurian, Mushroom Manchurian and Vegetable Manchurian.

Manchurian veg balls are balls made from vegetables and left to simmer in a spicy and tangy soy sauce infused with garlic, spices, and ginger.

These dishes make a tasty and delightful treat for all the family to enjoy.

Ingredients

• 1 medium white cabbage, grated
• 1 medium carrot, grated
• 8-10 French beans, finely chopped
• 3 medium spring onions, finely chopped
• 1 medium green pepper, finely chopped
• Salt to taste
• ¼ cup plain flour (maida)
• ¼ cup cornflour
• Oil for frying

For the Sauce

• 2 tbsp oil
• 1-inch ginger, finely chopped
• 4-6 cloves of garlic, finely chopped
• 2-inch stick of celery, finely chopped
• 3 Green chillies, finely chopped
• 2 tbsp soy sauce
• 1 tsp sugar
• ¼ tsp MSG (Monosodium Glutamate)
• Salt to taste
• 2½ cups vegetable stock
• 3 tbsp cornflour
• 1 tbsp vinegar

Method

1. Mix 3 tablespoons of cornflour in one cup of water.
2. Mix the cabbage, carrot and french beans in a bowl and rub in 1 tsp of salt.
3. Add spring onion, capsicum, plain flour and 1/4 cup of cornflour. Mix thoroughly and shape into lemon-sized balls.
4. Heat sufficient oil in a wok and deep-fry the vegetable balls in small batches for 3 to 4 minutes on medium heat. Drain on absorbent paper.
5. In another wok, heat 2 tablespoons of oil and stir fry the ginger and garlic for half a minute. Add the celery, green chillies and stir fry for another half a minute.
6. Add the soy sauce, sugar, MSG and salt. Stir in the vegetable stock and bring to a boil. Stir in the cornflour mixture and cook for a couple of minutes until the sauce starts to thicken. Continue to stir.
7. Add the fried vegetable balls and vinegar and mix well.
8. Serve hot, garnished with some spring onion greens.

This recipe was adapted from Sanjeev Kapoor Recipes.

South Indian Coconut Curry

Coconuts are widely used in many Indian dishes whether they be sweet or savoury. The addition of coconut is probably more typical to South Indian recipes and is used to enhance the flavour of the food.

Some recipes might call for fresh coconut but it is still possible to achieve the same taste and result from desiccated coconut.

Coconuts are a great way to make a healthy Desi vegan curry as they offer many health benefits. They are rich in nutrients and contain many vitamins and minerals.

This makes them ideal for anyone with high blood pressure or heart problems.

What better reasons could there be for trying this aromatic and flavoursome coconut Desi vegan curry?

Ingredients

For the Curry Paste

• 1-inch cinnamon stick
• ½ tbsp fennel seeds
• ½ tbsp cumin seeds
• 1 tbsp coriander seeds
• 3-5 dry chillies
• 2 cloves
• 3 green cardamom pods
• 5 black peppercorns
• ½ cup desiccated coconut

Remaining Ingredients

• 2 tbsp vegetable oil
• ½ tsp mustard seeds
• 1 medium onion, finely diced
• 2 Garlic cloves, crushed
• 1 tsp ginger, grated
• 1 large tomato, skinned and diced
• ½ tsp turmeric
• 1 bay leaf
• 1 Aubergine, cut into cubes
• ¾ cup full fat coconut milk
• 1 cup cooked chickpeas
• 1 level tsp salt
• 2 tbsp lime juice
• Chopped coriander to serve

Method

1. Heat up a dry pan or skillet. Add all the curry paste spices and gently roast until fragrant. Remove from heat and set aside.
2. In the same pan, gently roast the grated coconut until it is a golden brown colour. Stir continuously as it burns easily.
3. In a pestle and mortar, pound all the curry paste spices to a powder. Add in the roasted coconut and continue to pound. Add 1/2 cup water to make a paste and set aside.
4. Heat up 2 tablespoons of oil in a pan and fry the mustard seeds until they crackle.
5. Add the diced onion and fry until translucent and then add the ginger and garlic and fry until the smell of raw garlic goes away.
6. Now add the tomatoes, turmeric and bay leaf and fry for a few minutes until the tomatoes turn to a paste.
7. Tip in the curry paste and fry until the oil starts to leave the sides of the paste.
8. Mix in 1 cup water and the aubergine pieces. Cover and cook for 10 minutes.
9. Add the coconut milk and cooked chickpeas to warm them through. Season with salt and lime juice. Simmer gently to slightly thicken the sauce.
10. Serve with cooked rice and/or any type of naan bread.

This recipe was adapted from Lazy Cat Kitchen.

These recipes are just an indication of what is possible even on a vegan diet because there is so much you can do to make your meals exciting and healthy.

The increase in veganism means you no longer have to think about what to eat as the internet is teeming with recipes for every kind of vegan dish you can think of.

Even if you’re not a vegan there are still plenty of good reasons to try these recipes for a Desi vegan curry so, go ahead, be brave and step into your apron.