Fabulous Vegan Curries

I hope you enjoy these curries and if you’re not a vegan, they show you that cutting out meat can still be really tasty, without the need for meat substitutes!

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With Veganuary coming to an end how about finishing off the month with a fantastic curry.
For those of you that are just trying to cut down on meat, a curry is a great way to make the transition.

So, without further delay here are our favourites, in no particular order 😊 including a quick microwave curry, a dhal and an all round curry sauce


Sweet potato, chickpea and spinach curry



This delish curry is great for your eyes and memory into old age plus looks after your bones and blood!

Serves: 4
Preparation: 10 Mins
Cooking: 20 Mins
Calories: 357
Allergens: None

Ingredients
400g sweet potato, peeled and cut into small cubes
200g tinned chick peas, drained and rinsed
200g spinach, finely chopped
2 medium red onions, chopped
1 tbsp coriander seed, bashed
1 tbsp cumin seeds
The seeds of 6 cardamom pods
2 garlic cloves, finely chopped
2 red chillies, halved and thinly sliced
2 tbsp olive oil
Salt and pepper to taste
500ml vegetable stock

Click here for method and full nutrition

Helens vegan curry



The nutrients in this simple curry will look after your blood and brain and may also help with symptoms of the menopause!

Serves:4
Preparation:15 Mins
Cooking:30 Mins
Calories: 287
Allergens:Soya, Mustard, Peanuts, Nuts, Celery, Gluten, Sulphur dioxide

Ingredients
250g extra firm tofu, cut into cubes
2 medium onions, peeled and chopped
2 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
⅓ tin of sweetcorn, drained
50g kale, sliced
30ml sunflower oil
2tbsp tikka masala curry paste
Salt and pepper to taste
3 large tomatoes, chopped
1 litre vegetable stock

Click here for method and full nutrition


Red lentil and vegetable curry



Wow, this is off the scale good for you, with 7 nutrients over 70% of your recommend daily allowance (RDA)

Serves:2
Preparation:10
MinsCooking:30 Mins
Calories: 942
Allergens:Mustard, Sulphur dioxide, Nuts, Celery, Gluten

Ingredients
120g red lentils
1 medium red onion, sliced
300g potatoes, peeled and cut into 2cm cubes
175g broccoli florets
120g frozen spinach
400ml coconut milk
1tbsp vegetable oil
2 tsp madras curry powder
1 tsp ginger paste
1 tsp garlic paste
Salt to taste
100ml water
1 vegetable stock cube
A small handful of coriander leaves 

Click here for method and full nutrition


Sweet potato, aubergine and chickpea curry



This fab vegan curry packs a massive dose of protection for your eyesight and bones and looks after your mental and emotional state

Serves:4
Preparation:20 Mins
Cooking:25 Mins
Calories: 245
Allergens: None

Ingredients
400g 1 large aubergine diced
200g tinned chick peas, drained and rinsed
200g sweet potato, peeled and cut into small cubes
2 medium onions, chopped
1 tbsp coriander seeds, ground
1 tbsp cumin seeds
2 garlic cloves, finely chopped
2 fresh hot green chillies, halved and thinly sliced, seeds included
Salt of pepper to taste
400ml vegetable stock
Small bunch fresh thyme
Small bunch fresh coriander
2 tbsp olive oil 
The nutrients in this recipe are great for your energy, reducing tiredness and fatigue, and looking after your cells and bones

Serves:2
Preparation:5 Mins
Cooking:25 Mins
Calories: 529
Allergens:Mustard, Soya, Celery, Gluten, Sulphur dioxide

Ingredients
100g soya mince 
100g green lentils
1 tsp garlic paste
2 tbsp olive oil
500ml vegetable stock made with 1 stock cube
2 generous tsp of your favourite curry powder
1 tbsp nutritional yeast flakes
1 tbsp tomato puree
1 large onion, peeled and finely chopped
1tbsp cornflour

This is great for protecting your heart, immune system, DNA and bones.
Our favourite way to serve it is with rice topped with fried onions and okra.

Serves:4
Preparation:15 Mins
Cooking:45 Mins
Calories: 177
Allergens:Mustard

Ingredients
200g yellow split peas
½tsp chilli powder
½tbsp cumin seeds
10 curry leaves
1 tsp garam masala
1tbsp mustard seeds
Pinch ground turmeric
3 cloves garlic, very finely sliced
1tbsp rapeseed oil
2 red chillies slices lengthways
Salt and pepper to taste
500ml water

Click here for method and full nutrition

Simple microwave vegetable curry



This fabulous curry is off the scale good for you and ready in 10 minutes!

Serves:1
Preparation:5 Mins
Cooking:10 Mins
Calories: 400
Allergens: Mustard

Ingredients
½ tin chickpeas
½ sweet potato peeled and chopped into small pieces
1/100g small potato, peeled and chopped
1 cube frozen spinach
¼ small green pepper, seeded and chopped
2 tsp curry powder
½ can tinned tomatoes
Salt and pepper to taste

This is a fabulous basic curry sauce can be added to, according to your taste. It will give you support for your immune system, bones, sinews, blood and skin!

Serves:2
Preparation:10 Mins
Cooking:25 Mins
Calories: 305
Allergens: Mustard, Sulphur dioxide

Ingredients

10g coconut oil
1 tbsp curry powder
2 cloves garlic, peeled and crushed
4 tsp rapeseed oil
270g/2 large red onions, peeled and chopped and chopped
200g tinned tomatoes
½ tsp chilli flakes
½ tsp ground ginger
½ tsp turmeric powder
½ tsp mustard seeds
½ tsp fenugreek powder
¾ tsp garam masala

To give the curry a South Indian flavour add 45g grated creamed coconut.
Add crushed peanuts or peanut butter and coconut cream for a Malaysian flavour.
Add raisins for a fruity flavour.

Click here for method and full nutrition

I hope you enjoy these curries and if you’re not a vegan, they show you that cutting out meat can still be really tasty, without the need for meat substitutes!

Surya Wright

Co-founder, production manager

I'm our communications and marketing person, dealing with social media and copywriting. I also work with Matt and Ric overseeing the design and strategic management of the site. I'm also the author of the Eva the Hungry Amoeba children's book series (only one so far). You can find it on Amazon. My favourite foods, shepherds pie and smoked haddock!

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