Is there any better suited cooking method to living a plant-based life than Asian cuisine? Probably not, which is why I’ve put together this list of fabulous vegan curry recipes for you.
Whether you’re new to curries or an Asian cuisine aficionado, just starting your plant-based journey or an established vegan, I’m sure you’ll all find something here to tickle your tastebuds.
Let’s get started!
Saag Tofu from Discover Delicious
This vibrant curry from London-based vegan blogger Michael Kitson finds beautifully baked tofu nestled in a bed of Indian-spiced spinach.
Tofu is a delicious vegan substitute for the paneer often used in saag recipes, and baking it is one of the healthiest and easiest ways to produce the firm, chewy results necessary to replicate the famous Indian cheese.
Mixed with the tomato-spinach saag, this curry is comfort food at its best. Check it out over at Discover Delicious
CHECK OUT MY SPINACH GUIDE NEXT!
Fresh Mango and Tofu Curry from Lauren Caris Cooks
Juicy, sweet mango bring the flavor in this delicious curry. Lauren Caris spices the fruit with garam masala and chili powder and then blends it all with creamy coconut milk. Tofu adds protein, body, and texture.
Lauren advises us to use the ripest, freshest mangoes you can find if you want to avoid a flat, bland taste, so be sure to give yours a squeeze before buying.
Find the recipe over at Lauren Caris Cooks.
CHECK OUT MY COCONUT 101 TO FIND OUT MORE ABOUT THIS FAB INGREDIENT!
Indian Dahl – Spicy Lentil Curry from Gourmet Getaways
Dahl (also spelled dal) is the name for any lentil-based Indian curry. This one, from food bloggers Gerri and Matt, will have your tongue tingling with its exhilarating blend of chili powder, garam masala, cumin, mustard, and turmeric.
Dahls are fantastic curries to make in large batches, as they freeze exceptionally well, so make this spicy lentil curry ahead and always have healthy vegan food at hand. The red lentils also give this an amazing boost of protein.
Find this gorgeous dahl over at Gourmet Getaways.
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Vegan Japanese Curry from Cilantro and Citronella
Curries aren’t only found in India! Japan has a long tradition with this stew-like dish, too.
Thick, chunky vegetables simmered in a simple sauce make for a dish that tastes way more complicated than it is to make, which is always a good thing!
Like many other Japanese dishes, this curry has deep umami notes. It’s not especially spicy, so you’ll be able to appreciate all the flavor without feeling like your tongue is on fire (of course, you could always add spice to taste if you prefer!)
Find Melissa’s recipe on her blog Cilantro and Citronella.
Chickpea Cauliflower Curry from Chef de Home
Savita, of the food blog Chef de Home, has developed a healthy, quick curry that you can make in just one pan and under half an hour of your time!
Chickpeas and cauliflower absorb flavor extraordinarily well, making them an excellent pairing for a quick and tasty dinner. They’re also loaded with protein and fiber, too, so there’s even more reason to whip this dish up. However, it’s important not to overcook the cauliflower, you want to make sure it retains its signature bite.
Toasted cashews add a beautiful buttery richness and crunch. Check out Savita’s wonderful recipe at Chef de Home.
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Coconut Chickpea Curry from Jessica in the Kitchen
This curry is food blogger Jessica’s #1 favorite recipe on her blog, and it’s easy to see why! Quick to whip up and using a single pot, vegans and non-vegans alike will fall in love with the rich, creamy flavors of this curry.
Tomatoes add depth, body, and umami while a squeeze of lime creates a flavorful zingy brightness that brings all of the other flavors to life.
This is also a great curry to use as a base – throw in some spinach, cauliflower, broccoli, eggplant, squash, for example. Jessica assures her readers that more vegetables can only enhance these gorgeous flavors.
Find it on her brilliant blog, Jessica in the Kitchen.
Chickpea and Spinach Curry from My Golden Pear
Chickpea and spinach curry (also known as chana saag) is one of the most classic – and popular – Indian curries.
Angela Darroch brings together the two main ingredients in a tomato-based sauce for a quick, easy, and healthy meal that’s ideal for a busy weeknight. This curry is perfect served over a bed of fluffy basmati rice or scooped up with chapattis.
Pro tip: make extra and refrigerate. The time in the fridge will give the flavors time to merge, making it taste even better when heated up for lunch the next day. The same rule applies for most curries, actually.
Find the recipe at My Golden Pear.
Vegan Red Thai Coconut Curry from Lauren Caris Cooks
Lauren Caris brings us another one of her stunning curries, this one Thai-inspired.
Coconut milk and red curry paste form the base flavors of the sauce, while tofu and a generous mix of vegetables soak up all of that goodness. Lauren uses a mixture of broccoli, potatoes, green beans, peas, and spinach, but I’m sure you could add or substitute any vegetables you have in your fridge. This is the perfect meal for the end of the week!
Find this Vegan Red Thai Coconut Curry over at Lauren Caris Cooks
Aubergine and Red Pepper Curry from Wallflower Kitchen
Aubergine, or eggplant as it’s referred to in North America, Australia, and New Zealand, is native to India and so is a huge ingredient in authentic Indian cooking.
The red pepper in this curry is red bell peppers, not hot chili peppers, which provide sweetness but very little spiciness and the tomatoes add an extra layer of flavor, and meld perfectly with aubergine’s natural bitterness.
Find Aimee’s Aubergine and Red Pepper Curry recipe at her blog, Wallflower Kitchen.
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Red Lentil and Coconut Dal with Toasted Sunflower Seeds from Rebel Recipes
This one-pan curry from Niki of Rebel Recipes is so simple to make, yet it packs a flavor punch you’ll keep coming back for!
It really couldn’t be easier – or more delicious. Toasted sunflower seeds add an unexpected crunch, and you can adjust the amount of chili flakes you add to your particular spice preference.
Find this wonderfully simple curry over at Rebel Recipes.
Potatoes and Lentil Curry Recipe from Wholeheartedly Healthy
Potato-based curries are another staple of Indian cuisine, and Laura of Wholeheartedly Healthy has developed a recipe that mixes the starchy veg with lentils for protein; coconut for creaminess and sweetness; and roasted cauliflower on the side, which adds freshness and crunch. Delicious!
Potatoes are a great way of getting a carb fix without resorting to processed foods such as pasta and bread, and who could possibly pass them up in a creamy vegan curry? Not me.
Find the recipe at Wholeheartedly Healthy.
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Slow Cooker Vegetable Curry from Baking Queen 74
Food blogger Lucy provides busy cooks with an easy slow-cooker recipe that’s just perfect for using up those “forgotten” vegetables hiding at the back of the fridge.
Her recipe uses sweet potato, carrots, broccoli, carrot, baby corn, and green beans, but you could swap in whatever vegetables you have hiding at home.
Set up this coconut-based vegan curry in the morning and come home to a house that smells divine and dinner just about ready.
Find this easy, yet delicious, recipe at Baking Queen 74.
Vegan Pulled Jackfruit Curry from The Tofu Diaries
Jackfruit is often hailed as “the vegan’s answer to pulled pork”, and this little-known wonder fruit comes from Asia. It has a fairly neutral taste but soaks up sauce and flavor like no other, and shreds into a texture that is almost identical to pulled pork. It’s easy enough to find at international grocery stores, and has been making its way into mainstream grocery stores as well.
Here, Natalie Tamara uses canned jackfruit in a tomato-based curry along with corn for sweetness, chickpeas for texture and protein, and a swirl of coconut milk to add a gorgeous creaminess to the sauce. It’s a winner!
Find the recipe for Natalie’s Vegan Pulled Jackfruit Curry on her blog, The Tofu Diaries.
Coconut Curry Ramen Noodles with Marinated Mushrooms from Lauren Caris Cooks
Here’s yet another exquisite recipe from Lauren Caris. This time it’s a coconut curry soup that’s filled with chewy ramen noodles and topped with thick, flavorful marinated mushrooms. Who could resist?
Mushrooms are a fantastic way of adding in that earthy umami flavor while still keeping things vegan. Here, they’re soaked in a mixture of soy sauce, ginger, curry powder, chili sauce, and maple syrup, then scattered heartily over a broth made with tofu, coconut milk and Thai red curry paste. How tasty does that little lot sound?
Head over to Lauren Caris Cooks for this simple recipe.
FIND MORE GINGER RECIPES HERE
Thai Green Curry from Discover Delicious
Our final recipe is another from the brilliant Michael Kitson, and this Thai Green Curry is chock full of vegetables, protein, and incredible flavor.
Based on an authentic Thai recipe, Michael uses tofu instead of chicken to transform it into a vegan delight. Thick cubes of eggplant and fresh sugar snap peas complement each other beautifully, and the creamy coconut sauce is out of this world.
Wonderfully simple to make, yet so full of flavor. Believe me when I say, you need this vegan curry recipe in your life!
Find this fabulous recipe at Discover Delicious.
Delicious vegan curry recipes, done!
I’m not sure where I would be without a good batch of vegan curry recipes stashed away in my bookmark’s folder, and these are the pick of the bunch. Try them all, none of them disappoint.
If you have a vegan curry recipe you’d like to add to the list, drop me a comment below. I’d love to try your favorites!
About The Author:
Lisa Williams is a committed vegan, passionate animal welfare advocate, and keen follower of too many v-friendly food blogs to mention. She started happyhappyvegan.com back in 2016 because she felt there was a need for more straightforward information on plant-based living.
Back then, too many sites seem to either concentrate solely on recipes or be too intimidating or inaccessible for the v-curious, and she wanted to change that. The landscape is certainly a whole lot different now!