Curry is one of the nations top imported foods, one of the best takeaways you can order and one of the best home-made dishes that money can buy. The bursting flavours, spices and sheer range of flavours available to you make this one of the most versatile dishes to cook for you, your family and your guests too. The best part about the Vegan Vegetable Curry recipe is that you can make multiple batches at the same time and add a pinch of extra spice to the next pot, so you have a choice that will really tingle those taste buds!
Once again I bring you my favourite Vegan Vegetable Curry recipe after scouring the internet for recipes, testing and tasting, you can take it from me – this one is a winner! Before you start, most of these ingredients are bought as a pot, so for the most part you will be able to re-make this recipe a few times with the purchases you make.
Vegan Vegetable Curry Recipe:
Prep Time: 5 minutes to prepare, 50 minutes to cook
Servings:
For this Vegan Vegetable Curry Recipe, all you need are the following ingredients:
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 1 piece of ginger, chopped
- 2 garlic cloves, chopped
- 1 red chilli (optional), chopped
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander (do not miss this one out)
- 1 heaped tablespoon of ground turmeric
- 1 aubergine, chopped
- 400g tin of chopped tomatoes (you can buy a 1kg tin and freeze the remainder if you’d like to save money)
- 200ml vegan (mild or hot) vegetable stock
- 1 courgette, chopped
- 300g basmati rice
- 100g spinach (optional, but a great super food addition)
- 200g peas (I would recommend frozen as it’s fresher and more nutrient dense)
Chopped coriander
Instructions: How to make the Vegan Vegetable Curry Recipe:
- Heat the oil in a large pan over a medium heat.
- Once heated, add the onion and cook for around 7 minutes until they start to soften.
- Add the Garlic and Ginger, and cook for a further 3 minutes.
- Add the chilli and dried spices, cook for a further 1 minute.
- Add the Aubergine along with the chopped tomatoes and stock.
- Bring to a simmer, cover the pan and cook for a further 10 minutes.
- Add the Courgette and then cook for 25 minutes, take the lid off in the final 10 minutes stirring occasionally so it does not boil over.
- Begin cooking your rice to pack specification (usually around 16 minutes).
- Once the sauce has thickened and the vegetables are tender, stir in the spinach and peas.
- Allow these to heat through for 304 minutes so that the Spinach wilts and the peas tenderise.
- Season to taste (remember where I said different pots and tastes!) then serve with the cooked rice and coriander garnish.
TIP – If you do not like spice but do decide to add the chilli, you can always take the seeds out to take some of the heat away.
The Bottom Line
I really hope this Vegan Vegetable Curry Recipe helps tingle those taste buds and satisfy the spicy cravings! Whether you like it mild or spicy, it’s definitely a very healthy recipe and will definitely satisfy everyone at the table, whether there’s 2 or 20 of you!
To conclude, there’s nothing that cannot be adapted to a Vegan diet, with this Vegan Vegetable Curry Recipe you can add Vegan chicken alternatives to the pot (Iceland have a great array of these) or Tesco Plant Chef have a brilliant range of Soy pieces that go wonderfully in this dish and it is a brilliant home-made all-rounder that will leave the kids, family and friends begging for more! This is a brilliant recipe to freeze also, and a great low calorie high protein option if you add the Soy pieces in, you can get up to 25G per serving. A final helpful hint – if your dietary requirements mean you need more fibre in your diet, then simply add a handful of chia seeds to this recipe!
If you liked this Vegan Vegetable Curry Recipe, check out a few of our other recipes & see if there’s anything else that can tickle your taste buds!
If you have any requests, be sure to drop me an email and I’ll do my best to get back once the kids are in bed!