Vegan Curry Dishes To Love

One of the things I most love about my adventures in Asia has been and always will be the food.

There is something truly special and unique when you walk across the streets of cities like Bangkok or Mumbai or Bali and you smell the aroma of street food, which is with no doubt, one of the best food I have ever eaten. Among my favorite cuisines Indian falls on the top five so today I want to share with you some of my favourite Vegan Curry Dishes and I hope you will love it as much as I do.

Indian Curry Lentil Stew

This Vegan Curry is a spicy stew made with red lentils and vegetables all blended together by delicious coconut milk.

Can you smell it?

Sometimes we think cooking a curry involves a lot of time and preparation but this recipe is easy and quick to make, perfect if you love oriental flavors as I do.

To prepare this recipe I will use red and orange lentils which -by the way- if you didn’t know are much quicker to cook than the normal lentil.

Using red and orange lentil allows you to get a creamy texture with your curry since, as you cook them, some of them tend to break down in pieces giving you that consistency that is ideal in a curry sauce,

This Vegan Curry Dish is ideal served with some brown basmati rice.

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Ingredients (this recipe will give you an amount enough for approx. 6 people)

  • 300 g of red lentils
  • 1 can of coconut milk
  • 600 g crushed tomato
  • 50 g of red or yellow curry paste
  • 330 ml of water
  • ½ zucchini
  • 1 pepper
  • 1 carrot
  • 5 mushrooms
  • Parsley or cilantro chopped
  • Extra virgin olive oil
  • Salt

Let’s prepare the Vegan Curry:

All together it shouldn’t take you longer than 30 minutes to do the curry.

Let’s start by washing the lentils under the tap with water so that they lose any dirt or other debris.

Put three tablespoons of oil in a  large pot, add the curry paste and stir over low heat for one minute.

Add the coconut milk and continue mixing over medium heat for at least 2 minutes allowing the curry paste to completely melt.

Pour the crushed tomato, lentils and water. As soon as it starts to boil, lower the heat and cook for 15 minutes.

Let the lentils cook and start prepping the vegetables.  Chop all the vegetables in small pieces after you have washed them and sauté them with a drop of oil in a nonstick skillet until they are soft.

Once they are cooked, add them to the lentil curry and continue cooking all over medium-low heat for 5 more minutes.

Once they are ready if you want to add some freshly chopped cilantro or parsley it will give an extra touch to the flavor and also be a nice decoration to the curry. Serve it on a plate with some basmati rice and Bon Appetite!

A little tip: If you don’t get the chance of using red and orange lentils, you can still use the normal lentils but in this case remember the lentils should be cooked in advance before you start preparing the curry as it takes much longer to cook them when compared to the others.


The Chana Masala or Chickpeas Curry


This is another Vegan Curry Dish which is typical of the northern part of India and its made of just Chickpeas, vegetables and coconut milk
Easy to prepare, it has a very delicate flavor and if you love curry you will definitely fall in love with this one

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Ingredients ( for approx. 4 people)

  • 300 g spinach
  • 300 g mushrooms
  • 3 carrots
  • 400 g of cooked chickpeas (320 g dry weight)
  • 50 g curry paste
  • Fresh parsley or cilantro
  • Extra virgin olive oil
  • 1 can of 400 ml of coconut milk
  • Salt

Preparation ( It won’t take  you more than half an hour)

Let’s start by cooking the spinach with a drop of oil over medium heat, stirring often until soft.
Take the mushroom and carrots which you have washed and sliced previously  and add  them to the spinach
In a large pot, heat the curry paste with 3 tablespoons of extra virgin olive oil.
Stir 1 minute over low heat.
Add the coconut milk and mix for a minute over medium heat until the curry paste has completely melted
Now its’ time to add the chickpeas and vegetables and cook over medium heat for approx. 20  minutes.

Once they are cooked you can serve the Vegan Curry dish sprinkled with chopped fresh parsley or cilantro.

A few tips: if you have the chance of using curry paste rather than curry powder it is much better.

When I lived in Thailand I used to go around the local food market and you could buy freshly made curry pastes in every corner and it just makes the curry better; whether it is a red curry or green curry or even yellow.

It is ok to use the powder format of curry but the paste elevate the dish to a totally different level

To finish my memory lane on the Asian cuisine I like to end with a typical dish that I am sure many of you must have had in the past if you have been to an Indian restaurant:

Basmati rice curry with vegetables 

Another easy to prepare dish that shouldn’t take you more than half an hour to put together. I hope you will enjoy it

Ingredients ( portions will be enough for 4 people)

  • 240 g basmati rice
  • 150 g of frozen peas
  • 1 zucchini
  • 1 red pepper
  • Curry
  • Garam Masala
  • Cinnamon
  • Ginger powder
  • Salt
  • Extra virgin olive oil

Let’s start to cook our Basmati rice and Vegan Curry

Let’s start with the Basmati rice.

One of the secret to getting basmati rice cooked to perfection is to first wash it for a few times and let it soak for half an hour.

Put a saucepan to heat up with 2 volumes of water for each rice. (2:1)

As soon as it starts boiling, add a spoon and a half of curry, a pinch of salt and rice. Mix everything, cover the pan and cook for 10 minutes over low heat. Once there is no more water and the rice is at its point you can turn off the heat.

Boil the peas in water and salt.

Wash all the vegetable and chopped them in small pieces; once ready, put them into a nonstick skillet with a few tablespoons of oil.

Next, add a tablespoon of curry, one of Garam Masala and a pinch of cinnamon and ginger. Cook the vegetables over medium heat. Stir to make sure the vegetables don’t stick or burn.

When everything is ready, put all the ingredients together and mix them allowing them to cook over low heat for a few minutes so that the flavors melt.

There you have it, your Basmati Rice Vegan Curry is ready. if you want to decorate it you can sprinkle a few sesame seeds on top!

Surprise: Bonus Recipe

Just Veggie Curry

Well, since we have been talking about curries I thought why not share one last recipe with you? It' Sunday today so it is the ideal day to prepare curries to last you an entire week if you want!

Just veggie Curry is gonna be great if you serve it with some quinoa! And the beauty of it is that you can even use the veggies you more than likely were going to throw away!!!


  • 400 ml of coconut milk
  • Extra virgin olive oil
  • 300 g mushrooms
  • 50 g curry paste
  • 300 g spinach
  • 1 large red pepper
  • 1 zucchini
  • 3 carrots
  • Salt

Lets’ prepare the curry

Wash the spinach, cut them and sauté them with a few drops of oil over medium heat until they are half soft.
Add the chopped carrots and pepper.
When the vegetables are half done, add the rolled mushrooms.
Cook 5 more minutes over medium heat.

In a pot, heat the curry paste with 3 tablespoons of oil over low heat for 1 minute.
Add the coconut milk and continue mixing over medium heat until the curry paste has melted.
Add all the vegetables and cook over medium heat for 20 minutes. If you want to decorate it you can add some Cilantro or parsley chopped in tiny pieces and sprinkle it on top of the curry

Once ready you can serve the Vegan Curry dish with some Basmati Rice but if you add Quinoa to it, you gonna make it even healthier than what it is!!!

So there you have it, a small post dedicate to Indian cuisine one of the richest cuisines in flavor you will ever find.

I hope you enjoy the recipes and I hope you have a fantastic end of the week, till the next time

May you all have a blessed day!

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