Simple Homemade Vegan Curry Recipes
There’s nothing wrong with enjoying the odd take-out curry. But on a regular basis, it can be both expensive (and fattening!) So learn how to make a few healthy plant-based curries, and then you can whip out your pots and pans, and enjoy a restaurant-worthy feast, every night of the week if you want! Serve with 2-ingredient naan bread (you just need self-raising flour and vegan yoghurt!)
This parsnip curry with lentils (The Veg Space) is quick and easy to make, with super-affordable ingredients. The natural sweetness of parsnips blends perfectly with protein-rich cheap lentils. Serve with green beans or broccoli. It makes use of tinned green lentils, spice paste and ginger and garlic. On the table in 20 minutes!
Biona makes organic rice in paper packaging (recycle other brand packaging at supermarket bag bins, if kerbside doesn’t recycle). For tinned ingredients, pop lids inside cans (or pop ring-pulls back over holes) to avoid wildlife getting trapped).
Before cooking, read our post on food safety for people and pets (many foods including onion, garlic, spices and fresh dough are unsafe near animal friends). It’s best to just bin allium scraps (onion, garlic, leeks, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.
Did you know that the roast dinner has been overtaken by another dish, as England’s favourite food? It’s the Balti curry, born in Birmingham! Try this vegan version, based on the popular Pakistani meal.
Easy Potato and Green Bean Curry
This potato curry (Ela Vegan) makes use of fresh or frozen green beans, onion, garlic, ginger and fresh herbs, in a tasty broth with spices.
Tofu & Coconut Curry
This tofu and coconut curry (So Vegan), is a good way to try out your tofu-using skills! Tofu is a bean curd that absorbs the taste of whatever it’s marinated with. This features cauliflower, and sweetness from maple syrup.
Tofoo is organic and make in Yorkshire! And unlike some tofu, needs no pressing. If you’re a real tofu-phobe, the same company makes tempeh and seitan, the other two ‘vegan meat substitutes). Better Nature Tempeh would also be a good choice for this dish, they offer some flavoured chunks too.
A Simple Chickpea Tikka Masala Curry
This recipe for chickpea tikka masala (The Simple Veganista) is made with cheap nutritious ingredients. Like tomatoes, onion, garlic and spices, plus coconut milk to make it creamy. The chicken is replaced by chickpeas, for a cholesterol-free feast.
Not just for hummus, throw leftover chickpeas into salads and pasta sauces, for added nutrients. And don’t throw away the water. You can whizz it up with a little sugar to make vegan meringue. Really!
A Recipe for Vegan Vegetable Korma
This Vegetable Korma (Jessica in the Kitchen) is loaded with good stuff. Nutritious due to carrots, bell peppers, cauliflower, green peas, tomatoes, onion and potato, it’s cooked in a cashew-coconut sauce. You won’t miss the cream!
