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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
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
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
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
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
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
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
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
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
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
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
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
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
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.
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!
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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