Easy Vegan Curry
You don’t need store bought curry sauces or pastes, just some curry powder and imagination!
What you need
- onion
- garlic cloves
- ginger
- red chilli
- curry powder
- broccoli
- red pepper
- yellow pepper
- aubergine
- chopped tomato
- spinach
- rice
- coriander
- coconut yoghurt (optional)
- mango chutney (optional)
How to make easy vegan curry
Chop up the onion, garlic, ginger and chilli and stir fry in some oil until softened.
Meanwhile chop up your veg into bite-sized chunks.
Add the curry powder and stir everything through with a splash of water.
Add in your vegetables and stir fry for a couple of minutes.
Add in the chopped tomatoes and refill one of the tins with water and add it into the mixture. Stir through and bring to a boil. Turn down and simmer for 10-15 minutes until the liquid has thickened up a bit.
In the last few minutes, add in a handful of spinach, cover and allow to wilt.
Stir the spinach through, season with salt and pepper and serve with some fluffy basmati rice, a sprinkling of coriander, dollop of coconut yoghurt and spoonful of mango chutney.
Like all of my recipes, experiment and use whatever vegetables you personally enjoy, or that you have in your fridge!
Curry powder works great as a simple option if you’re feeling lazy or don’t have lots of different spices. So adjust the seasoning to your liking, adding more or less of the curry powder, or even some extra chilli for some more spice.
More curry recipes
- Roasted Aubergine Curry
- Tofu Satay Curry
- Mango & Coconut Chickpea Curry
- Lentil & Cauliflower Curry
- Easy Vegan Curry
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And don’t forget to leave a comment and a rating so I know how you enjoyed them!
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Easy Vegan Curry
Ingredients
- 1 onion (chopped )
- 3 garlic cloves (finely chopped )
- ginger (thumb of, grated )
- 1 red chilli (finely chopped )
- 2 tbsp curry powder
- broccoli (head of , cut into florets, and some of the stalk chopped )
- red pepper (chopped into bite size pieces)
- yellow pepper (chopped into bite size pieces )
- aubergine (cut into bite size chunks )
- 2 400ml tin of chopped tomatoes (+ 1/2 tin filled with water)
- spinach (handful of )
- salt and pepper (to taste )
Serve with
- rice
- fresh coriander (finely chopped)
- 2 tbsp coconut yoghurt (to serve )
- mango chutney
Instructions
- Stir fry the onion, garlic, ginger and chilli in some oil until softened.
- Add the curry powder and stir everything through with a splash of water.
- Add in your vegetables and stir fry for around 5 minutes.
- Add in the chopped tomatoes and refill one of the tins halfway with water and add it into the mixture. Stir through and bring to a boil. Turn down and simmer for 10-15 minutes until the liquid has thickened up a bit.
- In the last few minutes, add in a handful of spinach, cover and allow to wilt.
- Stir the spinach through, season with salt and pepper to taste, and serve with some fluffy basmati rice, a sprinkling of coriander, dollop of coconut yoghurt and spoonful of mango chutney.
Video
Notes
- Like all of my recipes, experiment and use whatever vegetables you personally enjoy, or that you have in your fridge!
- Curry powder works great as a simple option if you’re feeling lazy or don’t have lots of different spices. So adjust the seasoning to your liking, adding more or less of the curry powder, or even some extra chilli for some more spice.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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5 comments
Martin
Just made the easy vegan curry, prep took me longer and I used 200g of spinach. It was a delicious, super healthy meal, that the whole family enjoyed!
Kim
Mine came out a bit watery, but that’s probably a mistake on my side. I added 3 big handfuls of spinach and decided to add 200g of lentils as well 🙂 Definitely felt like a very healthy person while eating this and as an extra it tastes amazing as well!
Iz
Made this for lunch and it was super yum. I think it would also be great with a can of drained chickpeas thrown in for some protein! 🙂
Catherine
Another recipe that was full of flavour and very easy to cook. Thank you.
Madeleine OliviaAuthor
Great thanks Catherine!