There’s no need to order takeout when you have these vegan curry recipes!
Whether you’re a longtime vegan or looking to eat more plant-based, nothing quite spices things up like a bowl full of curry.
The combination of spices, veggies, and creamy sauces creates the ultimate comfort food.
Decide on a heat level, pick out your veggies, and choose your protein.
Tofu, tempeh, and chickpeas all act as great meat substitutes.
From Thai to Indian and everything in between, these vegan curry recipes will satisfy meat eaters and vegans alike.
Curry doesn’t have to be a big production. This bowl of vegan heaven only takes 30 minutes.
It has that silky coconut broth you crave, curry spices you desire, and all the veggies you could ask for.
All you have to do is pick your protein.
Should you go with lentils or toss in canned chickpeas? I’ll leave that up to you.
When I crave homemade curry, this is all I can think about.
The veggie selection is one of the best, which includes bell peppers, carrots, onions, and kale.
It even has red curry which is my favorite! It’s spicy, pungent, and warming.
No matter your diet, I don’t think anyone can resist this!
Is your favorite type of curry Indian? Well, you’re in for a real treat!
This plentiful bowl packs in the most flavorsome Indian curry spices and it’s vegan-friendly.
It highlights three main ingredients, which are cauliflower, spinach, and tofu.
I know the ingredient list is long, but don’t let that dissuade you!
Most of them are spices. So get those ready, then the rest is timing.
If you don’t have a fully stocked spice cabinet, you can still make this.
Curry powder, garam masala, and turmeric cover your seasonings.
While you’re digging around, pull out canned coconut milk, and tomato paste.
Next, grab potatoes, fresh tomatoes, green peas, spinach, and alliums.
Now, all you need is a pot and 25 minutes!
Getting low on fresh produce? Turn to the cupboards and make this inexpensive meal.
Aside from garlic, onions, and lime, all this curry calls for are pantry staples.
Canned chickpeas and canned tomatoes make up the bulk. The rest is all spices and canned coconut milk.
Not only will it save you in a pinch, but it’s an incredibly tasty vegan curry you’ll want time and time again.
Takeout may be convenient, but let’s face it. It’s pricey. Make this instead.
This effortless five-ingredient curry doesn’t put a big dent in the budget and it takes just 15 minutes.
You won’t even have to chop up veggies. Just use a bag of frozen mixed veggies.
Creamy and dairy-free, this 18-minute vegan curry has everything you want in a winter bowl.
It’s comforting, warming, and so good for you. It also uses seasonal produce like sweet potatoes as the main ingredient.
Add spinach, chickpeas, coconut milk, and red curry paste to complete the dish.
And guess what else? You make it all in one pot!
Got frozen spinach and canned chickpeas on hand? Turn it into a restaurant-quality curry.
When there are no good Indian restaurants around, and even when there are, you’ll be happy you’ve got this.
This chana palak masala is a healthier version of an Indian favorite.
It features chickpeas and spinach in a pungent red sauce with a mouthful of garlic and chana masala.
This curry is glowing with goodness!
The gleaming golden hue comes from the curry powder and turmeric.
They’re the perfect pair to add a ton of flavor to the creamy coconut broth.
As for the accompaniments, it’s abundant with veggies and plant protein.
There are mushrooms, bell peppers, sweet potatoes, baby greens, and tofu crammed into this curry.
To enhance all those flavors, add a squeeze of lime.
What’s hiding underneath that rich garam masala sauce? An abundance of veggies!
Zucchini, cauliflower, carrots, bell peppers, and tomatoes are all smothered in a flavor-packed curry.
For a boost of protein, there’s baked tofu in there, too.
Vegan or meat eater, this vegan dish is a delectable way to sneak more veggies onto your plate.
And it will only take you 20 minutes!
When you mix red lentils with coconut milk, almond butter, and spices, it’s incredibly filling. And it’s tasty to boot!
Toss garlic and ginger in there, too.
With all those pungent flavors, you need lemon juice and cilantro for a touch of freshness.
You can serve it with rice or scoop it up with flatbread.
The savoriness of this dish is so tantalizing, nobody will be missing meat!
Meaty mushrooms, big chunks of root veggies, grated apples, and soy curls stew in Kakushi aji and a Japanese vegan curry roux.
You can choose store-bought roux or make it at home with flour, vegan butter, and curry powder.
As for the Kakushi aji, those are the “hidden flavors” that consist of caramelized onions and six pantry staples.
Unlike other curries, it has a consistency similar to a stew and a sweeter flavor, too.
13. Cabbage Curry
Cabbage doesn’t get the praise it deserves nearly as often as it should.
It’s low-cal, stores well, affordable, very nourishing, and you can turn it into so many wonderful things.
So if you’re looking for some cabbage dinner ideas, stop now and try this curry.
Tender cabbage, garlic, and onions simmer in coconut milk with a heaping of curry powder.
It’s a simple beginner-friendly dish that makes for a great side or meal.
If you go with the latter, toss tofu in the mix. It will make it more substantial and keep it vegan-friendly.
Katsu without meat? Yes, it can be done!
You swap out the chicken for tofu and bam, you have an incredible vegan katsu. But don’t let it fly solo.
You have to serve it up with the super creamy mild tomato curry sauce. You also want some rice to soak it all up.
Need a little inspiration for canned black beans? I have just the thing!
This super easy vegan curry is high-protein and crams in a ton of flavor with not too many ingredients.
It’s earthy, spicy, creamy, and ready in 40 minutes.
Here’s a great option for those who like their vegan curry on the mild side.
Yellow curry is super flavorful without the burn-your-mouth heat.
Use a store-bought jar with turmeric, coconut sugar, and tamari to season coconut milk.
Then, add tempeh, onions, carrots, broccoli, bell peppers, and frozen peas to the mix.
17. Vindaloo Curry
What’s that delightful smell wafting from the stove? Vindaloo curry!
If you fall into the “it ain’t good unless it’s making you sweat” category, then this one’s for you.
Vindaloo curry normally has meat. This one, though, swaps it out for soy curls.
The rest is nothing but a fiery, pungent, and complex sauce.
Do yourself a favor and serve it with rice to break up the heat.
I could eat this green curry every night of the week!
An assortment of colorful veggies is peeking through a creamy mild curry sauce.
It’s incredibly nourishing, very comforting, and serves enough to feed the whole family.
Making dinner for one? No problem. The leftovers freeze nicely.
Take your tastebuds on a trip to flavor town!
This 15-minute curry is packing plenty of complexity to keep your tastebuds coming back for more.
The base is a creamy concoction of peanut butter, coconut milk, canned tomatoes, garlic, ginger, curry powder, turmeric, and cumin.
Keep the rest simple with chickpeas and spinach.
This easy curry is brimming with bright flavors. It’s citrusy, creamy, fresh, and nourishing.
Lemongrass is the trick to making it pop. You want to dial in on the spices to get the coconut sauce just right.
As for the veggies, broccoli, bell peppers, and edamame work well. Although, you can use whatever medley you like.
Just don’t pass on the crispy tofu!
There’s nothing quite like a winter curry to warm you up. So when the weather turns frigid, throw on a pot of this.
Sweet butternut squash and baby spinach get smothered in a slightly spicy bold creamy curry sauce.
Dairy-free, meat-free, and gluten-free, this is one cozy vegan bowl everyone can eat.
Talk about plant protein! This curry is proof that you don’t need meat to make a protein-packed meal.
It takes three different kinds of beans and turns them into a tantalizing dish.
Part curry, part chili, it’s a very filling meal that’s great any night of the week.
If you’re in the mood for a bold bowl of curry, you have to try this. It covers spinach and chickpeas in the most robust sauce.
Canned tomatoes, garam masala, curry powder, and other spices add a punch of flavor to the coconut milk base.
Add a pinch of basil for a fresh and aromatic kick.
I like to serve it with a side of rice, but it’s plenty substantial on its own.
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