5 Vegan Curry Recipes to Try at Home

A vegan curry can pack the same flavour and aroma that a meat curry does.

Vegan curries have been popping up in restaurants and cookbooks worldwide.

People no longer wait for Veganuary to get their fix of vegan food, instead, many are turning to a vegan diet permanently.

It’s no surprise that Vegan Bits reports that there are over 73 million vegans worldwide, with countless health benefits attached to a vegan diet.

Healthline mentions that switching to a vegan diet can “help you lose excess weight, improves kidney function, and is linked to a lower risk of heart disease”.

Many South Asians may feel that they might miss out on their favourite curries should they go vegan.

However, DESIblitz has compiled some of the best vegan recipes that still pack as much flavour and satisfaction as a regular curry.

Try out these vegan curry recipes and to fill your stomach and impress your family and friends.

Vegan Butter Chicken

Nothing beats a warm bowl of butter chicken to dig into on a cold winter night.

Butter chicken is a staple in a South Asian household.

The same satisfaction can be gained by trying out the vegan alternative that uses tofu.

Tofu is a great source of protein. and Everyday Health says that “tofu can be a great source of low-calorie protein in a weight-loss diet”.

This tofu curry is made with a creamy tomato gravy and it is guaranteed to make you want to add more tofu into your diet.

Ingredients

• 2 blocks of extra-firm tofu
• 2 tbsp olive oil
• 2 tbsp cornstarch
• ½ tsp salt
• 2 tbsp vegan butter (or olive oil)
• 1 Onion, diced
• 1 tsp ginger powder
• 2 garlic cloves, minced
• 1 tbsp garam masala
• 1 tsp curry powder
• 1 tsp coriander powder
• ½ tsp cayenne powder
• 1 tsp salt
• 85g tomato puree
• 1 can of full-fat coconut milk

Method

1. Preheat the oven to 180°C and line a baking sheet with greaseproof paper.
2. Slice the tofu into cubes.
3. Add the tofu pieces to a large zip-lock bag, along with the olive oil, cornstarch and salt. Close the bag and shake gently to coat.
4. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes until golden and crispy.
5. While the tofu bakes, prepare the sauce. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute.
6. Add the spices, salt, tomato puree and coconut milk.
7. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.
8. Add the baked tofu to the sauce and stir to coat the pieces.
9. Serve over rice and garnish with chopped fresh coriander. Enjoy!

Recipe adapted from Nora Cooks.

Vegan Rogan Josh

A rogan josh is a popular dish within Kashmiri cuisine and enjoyed in South Asian households worldwide.

This vegan curry recipe replaces lamb with aubergine, but still keeps the same strong and aromatic flavours.

Aubergines are full of vitamins and minerals.

Healthline mentions “that thanks to their antioxidant content, some studies suggest that aubergines may help reduce the risk of heart disease”.

Ingredients

• 3 Red chillies
• 4 Garlic cloves
• 4cm-piece of ginger
• 1 tbsp tomato puree
• 3 tbsp vegetable oil
• 1 Aubergine, cut into 3cm chunks
• 4 Green cardamom pods
• 6 Black peppercorns
• 1 Bay leaf
• 1 Cinnamon stick
• 1 Onion, finely chopped
• 1 tsp sugar
• 1 tsp cumin powder
• 2 tsp coriander powder
• 100g dairy-free coconut yoghurt
• A large pinch of garam masala
• A handful of chopped coriander, to serve
• A handful of desiccated coconut flakes, to serve

Method

1. In a blender, add the chillies, garlic, ginger, tomato puree and 60ml water. Blend to a smooth paste (add more water if needed).
2. Add 2 tablespoons of oil to a large frying pan. Cook the aubergine over a medium heat for about 10-15 minutes turning regularly until browned.
3. Meanwhile, crush the cardamom pods in a pestle and mortar to release the seeds. Discard the shells.
4. Place the cooked aubergine onto a plate and set aside.
5. Add the remaining oil to a large saucepan, along with the cardamom, peppercorns, bay leaf and cinnamon. Fry for 2 minutes.
6. Add the onion and sugar. Reduce the heat to medium and saute for 10-15 minutes, stirring occasionally or until softened (add a splash more oil to the pan if the onions begin to stick).
7. Add the blended paste to the pan with the ground cumin and coriander and mix well. Fry for 5 minutes, stirring regularly.
8. Add the aubergine and stir well. Mix in the coconut yoghurt (if it’s too thick, add a little water to loosen – you want a thick, gravy-like consistency). Cover and cook for 5 minutes.
9. Taste the curry and season with garam masala and salt to your preferred taste. Garnish with coriander leaves, coconut flakes and sliced chilli.

Recipe adapted from Sainbury’s Magazine.

Quorn Keema

A keema (mince) curry explodes with traditional Indian flavours and aromas.

This vegan curry recipe uses Quorn mince instead of the usual chicken or lamb mince.

Quorn states that their mince is “brilliantly versatile… and high in protein and low in saturated fat”.

According to Healthline, adding more protein into your diet “reduces hunger cravings, increases muscle mass, and boosts metabolism”.

Try this vegan curry recipe out to treat your tastebuds and your body.

Ingredients

• 350g Quorn Mince
• 1 tbsp vegetable oil
• 1 Onion, diced
• 2 Garlic cloves, crushed
• 1 Red pepper, diced
• 2 tbsp korma paste
• 1 tbsp tomato puree
• 400ml vegetable stock
• 50g peas
• 1 tbsp fresh coriander, chopped
• Salt to taste

Method

1. Heat the oil in a large pan and fry the onions for 3-4 minutes.
2. Add the peppers and cook until soft.
3. Add the garlic and the korma paste and cook for a further 2 minutes.
4. Stir in the Quorn Mince, tomato puree and vegetable stock and bring to the boil. Once it starts to boil, gently simmer for 15-20 minutes.
5. Add the peas and coriander then continue to simmer for a further 4-5 minutes until the peas are cooked.
6. Serve with basmati rice or naan bread.

Recipe adapted from Quorn Recipes.

Vegan Fish Curry

Fish curry is a rich and flavourful dish enjoyed in many South Asian households.

In this vegan curry recipe, the ‘fish’ are banana blossoms, a purple-skinned flower that grows at the end of banana clusters.

Its chunky, flaky texture makes it a perfect alternative for fish.

Indiatimes says that banana blossoms “are loaded with antioxidants, prevents anaemia, and inhibits the growth of pathogenic bacteria”.

Ruma Begum, a dentist from Coventry, became a vegan in 2016. She said:

“Before I became vegan, my family used to make a lot of fish dishes and I enjoyed every one of them.”

“Once I switched to a vegan diet, I tried out a banana blossom curry and I felt like I was a child again eating my mum’s food.”

Try out this vegan curry that is sure to be a hit.

Ingredients

• 2 large pieces of banana blossoms in brine
• 1 tbsp oil
• 100ml water
• Salt to taste
• 3 tbsp apple cider vinegar
• 3 tsp lemon juice
• 1 tbsp nori (seaweed), cut into small pieces
• 2 tbsp all-purpose flour
• A pinch of mild curry powder
• 1 Onion, diced
• 1 tsp oil
• ¼ tsp garam masala
• 1 tsp ginger, minced
• 1 cup tomato puree
• ½ cup cashew cream

Method

1. Drain and rinse the banana blossoms.
2. Place the banana blossoms into a large bowl and cover with water, salt, apple cider vinegar, lemon juice, and small pieces of nori. Let them soak in the marinade for at least 20 minutes.
3. Meanwhile, heat a pan with some oil and fry the onions until softened.
4. Add the garam masala and ginger and let it cook for another minute. Reduce and add the tomato puree and cashew cream. Stir then set aside once warm.
5. In a bowl, combine the flour, salt, and curry powder.
6. Bring a griddle pan to high heat and add a bit of oil.
7. Dip the marinated banana blossoms into the flour on all sides, then add them to the pan and cook.
8. Serve the curry in bowls and lay the crispy banana blossom on top of the curry. Serve with basmati rice and naan.

Recipe adapted from Elephantastic Vegan.

Vegan Prawn Pathia Curry

A pathia curry is a traditional Parsi Indian curry dish.

It is a hot, sweet and sour blend of flavours and it is these flavours which have made this dish a popular option in British curry houses.

This vegan alternative calls for soya prawns, found in most supermarkets.

Recreate this takeaway favourite at home.

Ingredients

• 50g soya prawns
• ½ Cinnamon stick
• 4 Cardamom pods
• 4 Cloves
• 5 Curry leaves
• 1 Small onion, finely chopped
• 1 Green chilli, chopped
• 2 tsp tomato puree
• 100ml vegetable stock
• 2 Tomatoes, cut into wedges
• 4 tbsp vegetable oil + 1 tbsp vegan butter
• Fresh coriander

Pathia Spice Mix

• 1 tsp coriander powder
• 1 tbsp garam masala
• 1 tsp smoked paprika
• 1 tsp curry powder
• ½ tsp red chilli powder
• 1 tsp turmeric

Curry Puree

• ½ tbsp fresh ginger
• 1 tsp tamarind extract
• 1 tsp mango chutney
• 1 tsp brown sugar
• 1 tsp vegan Worcester sauce
• 1 Onion, roughly chopped
• 150g tomatoes
• 250ml water

Method

1. Heat the oil in a large frying pan and fry the soya prawns over a medium heat until golden brown. Remove them from the pan and set aside.
2. Heat oil in the saucepan and add the cinnamon, cloves, cardamom and curry leaves and fry for 30 seconds.
3. Add the onions and green chilli and fry on medium heat until brown.
4. Add the tomato puree and the pathia spice ingredients, frying for 2 minutes. The spices will begin to release their oils and fragrances.
5. Add the curry puree ingredients and fry for another 2 minutes.
6. Add the vegetable stock and simmer on a medium to low heat for 5 minutes. Check the flavour and add salt if needed.
7. Then add the soya prawns and simmer for 5 minutes. Before serving, add the chopped coriander and tomatoes.
8. Garnish with freshly chopped coriander and serve with steamed basmati rice or naan bread.

Recipe adapted from Vegan SA.

These vegan curry recipes are sure to be a hit with your family and friends.

After trying out these recipes, you may consider switching to a fully vegan diet.

The tasty flavours and health benefits may even make your family want to turn vegan.

Try out these recipes and experience the same flavours as you would get from the non-vegan versions.