Vegan Indian Curry
This vibrant and flavorful vegan Indian curry is packed with wholesome ingredients and spices, offering a delightful explosion of taste in every bite.
Discover the rich flavors of Indian cuisine with this easy-to-make vegan curry that’s perfect for any occasion.
Using whole food plant-based ingredients, this recipe is not only delicious but also healthy and satisfying.
Ideal for those looking to explore vegan cooking, vegancooking.recipes offers a simple yet authentic way to enjoy a classic dish without any animal products.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpeas can be substituted with cooked lentils or beans. If you prefer a spicier curry, add chopped green chilies or cayenne pepper to taste. For a creamier consistency, use light coconut milk or add more coconut cream.
Tips & Notes
- •Make sure to toast the spices to enhance their flavors.
- •For a richer taste, let the curry simmer for longer before adding spinach.
Recipe Variations
- •Add vegetables like bell peppers, carrots, or peas for additional nutrition and flavor.
- •Substitute chickpeas with tofu or tempeh for a different protein source.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. This curry can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw and drain excess water before adding it to the curry.
How can I make this curry spicier?
You can increase the amount of curry powder or add fresh chopped green chilies during cooking.
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This vibrant and flavorful vegan Indian curry is packed with wholesome ingredients and spices, offering a delightful explosion of taste in every bite.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large pot, heat a splash of vegetable broth over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- 2
Add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- 3
Stir in the cumin seeds, curry powder, and turmeric powder. Cook for about 1 minute to toast the spices.
- 4
Add the diced tomatoes along with their juice, and cook for about 5 minutes until the mixture thickens.
- 5
Pour in the coconut milk and vegetable broth, stirring until well combined.
- 6
Add the rinsed chickpeas and bring the curry to a simmer. Allow it to cook for about 10 minutes, stirring occasionally.
- 7
Stir in the spinach and cook for an additional 5 minutes until wilted.
- 8
Season with salt and black pepper to taste, and finish with a squeeze of lime juice.
- 9
Serve hot, garnished with chopped cilantro. Enjoy with rice or whole grain naan.
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