The Easiest Vegan Curry
Possibly the easiest vegan curry recipe you could imagine! Breaking down the components of how I throw together a simple, customisable, and nourishing curry meal.
When I was in America over the winter, I got to share a number of my staple simple meals with my non-vegan family. One of their favourites was this SUPER easy vegan curry. Every time I made it my family demolished it, and my sister actually asked if I could post the recipe on my blog so they could continue making it after I went back to the UK. So I’m finally getting it up!
Components of an Easy Curry
Curries are one of my favourite go-to comfort meals, and they can be really quick and simple to throw together. Here are the main components I aim to tick off when putting together an easy vegan curry:
- A source of carbs – I tend to opt for potatoes or sweet potatoes
- A source of plant protein – I like to add beans, and chickpeas are my favourite! Tofu and tempeh are also good options.
- Vegetables – I always just use whatever vegetables I have on hand. At the time I had just received a delivery from Hungry Harvest (you can read my review post of their service here), and so I used onions and potatoes from the delivery. We also had some carrots and broccoli in the fridge so I tossed those in. Feel free to use whatever veggies you want!
- Extra greens – I always like to add extra greens to my meals for added health and nutrients. I used kale from the Hungry Harvest delivery in this recipe. Spinach is another one of my go-to greens. Both fresh and frozen work!
- Curry sauce or powder – A good jar of curry sauce can make cooking so so easy! I used a jar of Maya Kaimal Foods’ Kashmiri Curry Indian Simmer Sauce. You could also use a medium curry powder with additional spices (I like turmeric and cumin), and mix it with a tin of tomatoes and coconut milk (check out my go-to Easy Vegan Sweet Potato Curry if you’re interested in seeing my staple spices).
- A base of grains – I like to serve my curry meals over a bed of grains, such as rice or quinoa. This makes the meal even more substantial, but definitely isn’t necessary.
Getting in all of these components makes for such a hearty, filling, and flavourful curry meal!
Fast 5 Reasons to Try: The Easiest Vegan Curry Recipe
- Ready in under an hour with very little prep.
- Having a trusty curry sauce/powder in the cupboard makes a curry dinner so quick and easy.
- Versatile and adaptable – use whatever veggies you have on hand or want/need to use up.
- Hearty and filling, with loads of plant-based nourishing ingredients.
- Perfect for meal prepping – make double and freeze portions for leftovers to enjoy in the future.
I hope these guidelines help for throwing together your own easy curry meals. Why not give this recipe a go next time you’re craving a curry night? If you do, let me know! Take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
The Easiest Vegan Curry
Ingredients
- 1 onion peeled and finely sliced
- 4 large potatoes I used 6 very small red potatoes + 3 small brown potatoes
- 1 head broccoli chopped
- 3 large carrots peeled and chopped
- 1 1/2 cups boiling water
- 1 tin chickpeas drained and rinsed
- 1/2 jar Maya Kaimal’s Kashmiri Curry Indian Simmer Sauce
- 1 cup chopped kale added at the end
Instructions
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Peel and finely slice the onion. Also peel and roughly chop the potatoes, broccoli, and carrots into similar sized pieces (the smaller the pieces, the faster they'll cook).
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In a pot on the hob/stove, fry off the onions until they start to turn golden brown (I use water for this, but feel free to use oil)
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Add the potatoes, broccoli, carrots, and boiling water.
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Drain and rinse a tin of chickpeas and add this to the pot as well, along with your curry sauce.
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Let simmer for ~30 mins, or until the vegetables are soft.
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Add kale and cook for another 10 minutes or so, until the curry has reached your desired consistency.
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Serve with rice and top with nutritional yeast. Enjoy!
Okay so this looks SO tasty, but I seriously love how you broke down the components of a curry!! I’ve had curry a few times and loved how flavorful it was and I’m always thinking I need to make it at home myself, but then get a little confused/intimidated by what really is supposed to go in it. This was super helpful!!
Hi Bekah.
I love your Veggie curry recipe I so want to try it and looks so easy for beginners cook like myself. I have cooked veggie codify Keith my dad for a dinner party and for my godparents who have got food i intolerances and they enjoyed. We used the Hairy bikers recipe book to help us. You should check them out. But I am definitely going to use your recipe next time to make a veggie curry xxxx
Great photography as always Bekah xxxx