Vegetarian curry recipes
Our top 3 of 18 Vegetarian curry recipes
- Sweet Potato Curry
- Almond, Mushroom and Tofu Curry (Vegan)
- Butternut Squash Curry
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I have sometimes made this meal with ground coriander instead of fresh and chilli paste or powder instead of flakes and it seems to still work well. I also sometimes add a chopped onion to the tomato and chick pea mixture. I am often just cooking for myself but I tend to make enough for 4 (as per the amounts given) as this dish keeps well frozen or in the fridge for another day. You can vary the type of curry paste you use for different tastes. Last time i used a malaysian curry paste which was a bit hotter but had a slightly coconutty taste and was very nice.
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- 300g/10oz Sweet Potato (peeled and roughly cubed)
- 400g can Plum Tomatoes
- 400g can Chick peas
- ½ tsp dried chilli flakes
- 2 tbsp mild curry paste
- 100g/4oz baby spinach
- 2tbsp Chopped fresh coriander
- 1 per person plain chapatis or nan breads
- 4 tbsp fat free greek yogurt
- 1) Cook the sweet potatoes in salted boiling water until tender
- 2)Meanwhile put the tomatoes, chick peas, chilli flakes and curry paste in another pan and simmer gently for around 5 minutes, stirring all the time.
- 3)Drain the sweet potatoes and add to tomato mixture. Add the spinach and cook until just starting to wilt. Add the coriander and add salt and pepper to taste.
- 4)Meanwhile grill the chapatis or put the nan breads in the oven for as long as it says on the packaging instructions.
- 5)Serve the curry with some of the yogurt and the bread.
Use the mix of spices with the onion, garlic and puree and add your own choice of veg instead of tofu - as long as the veg or whatever you use comes in at about 700g it works well with any selection. DON'T FORGET, VEGAN FOOD IS SUITABLE FOR EVERYONE!
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- 2 small onion finely chopped
- 1 cloves garlic
- 1 tbs olive oil
- 1 tbs tomato puree
- 1 pack tofu (based on Cauldron)
- 100g frozen spinach
- 150g mushrooms (any kind will do)
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ½ tsp cinnamon
- ½ tsp turmeric
- ¾ tsp chilli powder (or to taste)
- 120g ground almonds
- 300g brown rice
- 550ml water
- 1 - Put the rice on (30-35 mins for brown rice)
- 2 - chop onions and garlic, add to large pan with garlic and olive oil and fry until changes colour.
- 3 - chop tofu and mushrooms / grind the spices in a pestle and mortar
- 4 - add spices to onions and garlic, fry for a couple more minutes
- 5 - add water, tomato puree, tofu, mushrooms and ffrozen spinach (it will defrost in the pan), bring to boil then cover and lower the heat to simmer.
- 6 - when rice is almost cooked (about 5 minutes tto go) add the ground almonds to the tofu mixture and stir in, cook for about 5 minutes.
- 7 - serve. Nice with mango chutney!
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- 1kg max butternut squash deseeded peeled and cubed
- 2 tbsp yellow curry paste
- 400ml Tin of Coconut milk
- 1 Pak Choi, chopped
- 200g basmati rice
- 40g Toasted Almonds
- 1 tbsp fresh coriander
- 1tbsp thai basil leaves
- 1. Add tin of coconut milk to a saucepan. Bring the pan to the boil over a high heat and add the curry paste. Cook for 2 minutes, stirring until the coconut and curry paste are combined and sizzling.
- 2.Add butternut squash and salt. Bring to the boil, cover and simmer over a low heat for 15 minutes until the squash is tender but not soft.
- 3.Add the pak choi and simmer for 4 minutes until just wilted. Remove the pan from the heat and stir in the basil.
- 4.Whilst curry is cooking cook the rice for 10-12 minutes in salted simmering water until just tender then drain and mix with the coriander and toasted almonds.
- 4. Serve