Easy Vegan Curry Recipes

Easy Vegan Curry Recipes

by


Easy Vegan Curry Recipes: A Flavorful Journey

Vegan curry offers a world of culinary exploration, from creamy coconut-based delights to fiery, spice-laden dishes. Ditching the meat and dairy doesn’t mean sacrificing flavor; in fact, it opens doors to a vibrant array of vegetables, legumes, and aromatic spices. These easy vegan curry recipes are designed for both beginner cooks and seasoned curry enthusiasts, emphasizing readily available ingredients and straightforward preparation methods.

1. Red Lentil Curry (Masoor Dal): A Protein Powerhouse

Red lentil curry, or masoor dal, is a staple in Indian cuisine, prized for its simplicity, nutritional value, and comforting flavor. Red lentils cook quickly, making this a perfect weeknight meal.

  • Ingredients:

    • 1 cup red lentils, rinsed
    • 1 tbsp coconut oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 inch ginger, grated
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric powder
    • 1/4 tsp cayenne pepper (optional)
    • 1 (14.5 oz) can diced tomatoes, undrained
    • 4 cups vegetable broth
    • 1/2 cup coconut milk (full-fat for richness)
    • 1 tbsp lemon juice
    • Salt and pepper to taste
    • Fresh cilantro, chopped (for garnish)
    • Cooked rice or naan bread, for serving

  • Instructions:

    1. Sauté Aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
    2. Spice it Up: Stir in the cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, allowing the spices to bloom.
    3. Combine Ingredients: Add the rinsed red lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and have thickened.
    4. Creamy Finish: Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
    5. Serve: Garnish with fresh cilantro and serve hot over rice or with naan bread.

  • Tips & Variations:

    • For a smokier flavor, add a pinch of smoked paprika.
    • Increase the cayenne pepper for extra heat.
    • Add a handful of spinach or kale in the last few minutes of cooking for added nutrients.
    • You can use other types of lentils, but adjust cooking time accordingly. Brown lentils will take longer.
    • For a smoother texture, blend a portion of the curry with an immersion blender.

2. Chickpea Curry (Chana Masala): A Flavorful Classic

Chana Masala, a popular North Indian dish, features chickpeas simmered in a flavorful tomato-based sauce. This hearty and satisfying curry is packed with protein and fiber.

  • Ingredients:

    • 2 tbsp coconut oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 inch ginger, grated
    • 1-2 green chilies, finely chopped (optional)
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric powder
    • 1/2 tsp garam masala
    • 1/4 tsp cayenne pepper (optional)
    • 1 (14.5 oz) can diced tomatoes, undrained
    • 1 (15 oz) can chickpeas, drained and rinsed
    • 1/2 cup vegetable broth
    • 1 tbsp lemon juice
    • Salt to taste
    • Fresh cilantro, chopped (for garnish)
    • Cooked rice or naan bread, for serving

  • Instructions:

    1. Sauté Aromatics: Heat coconut oil in a pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chilies (if using) and cook for another minute until fragrant.
    2. Spice it Up: Stir in the cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 30 seconds, allowing the spices to bloom.
    3. Add Tomatoes and Chickpeas: Add the diced tomatoes (with their juices) and chickpeas to the pot. Stir to combine.
    4. Simmer: Add the vegetable broth and bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
    5. Finish and Serve: Stir in the lemon juice and season with salt to taste. Garnish with fresh cilantro and serve hot over rice or with naan bread.

  • Tips & Variations:

    • For a richer flavor, use ghee instead of coconut oil (if not strictly vegan).
    • Add a pinch of amchur (dried mango powder) for a tangy flavor.
    • You can use dried chickpeas, but you will need to soak them overnight and cook them separately before adding them to the curry.
    • Add chopped potatoes or spinach for added vegetables.
    • Garnish with thinly sliced red onion and a squeeze of lime juice.

3. Vegetable Korma: A Creamy and Mild Delight

Korma is known for its creamy, mild flavor, making it a great option for those who prefer less spicy dishes. This vegan version uses coconut milk to achieve the traditional creamy texture.

  • Ingredients:

    • 1 tbsp coconut oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 inch ginger, grated
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric powder
    • 1/4 tsp garam masala
    • 1/4 cup cashew nuts, soaked in hot water for 30 minutes (or cashew cream)
    • 1 (14.5 oz) can diced tomatoes, undrained
    • 1 cup mixed vegetables (e.g., cauliflower, peas, carrots, potatoes, green beans), chopped
    • 1 cup coconut milk (full-fat for richness)
    • Salt to taste
    • Fresh cilantro, chopped (for garnish)
    • Cooked rice or naan bread, for serving

  • Instructions:

    1. Sauté Aromatics: Heat coconut oil in a pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
    2. Spice it Up: Stir in the cumin, coriander, turmeric, and garam masala. Cook for 30 seconds, allowing the spices to bloom.
    3. Blend Cashews (if using): Drain the soaked cashew nuts and blend them with a small amount of water until smooth (if using whole cashews). If using cashew cream, skip this step.
    4. Add Tomatoes and Vegetables: Add the diced tomatoes (with their juices) and mixed vegetables to the pot. Stir to combine.
    5. Simmer: Add the cashew cream (or blended cashews) and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
    6. Finish and Serve: Season with salt to taste. Garnish with fresh cilantro and serve hot over rice or with naan bread.

  • Tips & Variations:

    • You can use a variety of vegetables in this curry, depending on your preference and what you have on hand.
    • Add a pinch of cardamom for a more fragrant korma.
    • For a sweeter korma, add a teaspoon of sugar or maple syrup.
    • Toasted slivered almonds make a beautiful garnish.

4. Potato and Spinach Curry (Aloo Palak): Simple and Nutritious

Aloo Palak, meaning potato and spinach, is a simple yet satisfying curry that highlights the earthy flavors of these two ingredients.

  • Ingredients:

    • 2 tbsp coconut oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 inch ginger, grated
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric powder
    • 1/4 tsp garam masala
    • 1 lb potatoes, peeled and cubed
    • 10 oz fresh spinach, washed and roughly chopped
    • 1/2 cup vegetable broth
    • Salt to taste
    • Fresh cilantro, chopped (for garnish)
    • Cooked rice or roti, for serving

  • Instructions:

    1. Sauté Aromatics: Heat coconut oil in a pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
    2. Spice it Up: Stir in the cumin, coriander, turmeric, and garam masala. Cook for 30 seconds, allowing the spices to bloom.
    3. Add Potatoes: Add the cubed potatoes to the pot and stir to coat with the spices.
    4. Simmer: Add the vegetable broth and bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are almost tender.
    5. Add Spinach: Add the chopped spinach to the pot and stir until it wilts down.
    6. Finish and Serve: Season with salt to taste. Garnish with fresh cilantro and serve hot over rice or roti.

  • Tips & Variations:

    • You can use baby spinach for a more delicate flavor.
    • Add a pinch of red pepper flakes for a touch of heat.
    • Squeeze a wedge of lemon or lime over the curry before serving for a bright flavor.
    • For a richer flavor, add a tablespoon of tomato paste along with the spices.

These are just a few examples of the many delicious and easy vegan curry recipes you can create. Experiment with different vegetables, spices, and flavor combinations to find your favorites. The key is to have fun and enjoy the process of creating flavorful and satisfying meals that are both good for you and the planet.

Leave a Comment