Tender veg, warming spices, creamy sauces and fluffy rice. Are we making your mouth water? Then you’re in luck! Our top 10 vegan curry recipes are simply irresistible. Get the naan bread at the ready for mopping up these delicious veg-filled bowlfuls that will satisfy meat-eaters, veggies and vegans alike. Why not start off with our roast aubergine & coconut curry with its distinctive smoky flavour? Select your favourites from our top pots and bring the heat to the kitchen.
Get your fill of even more fabulous vegan curry recipes wth our ultimate collection.
1. Spinach, sweet potato and lentil dhal
We’re starting out with high standards with our five-star spinach, sweet potato & lentil dhal. Everyone loves a curry – even more so if there’s less washing up – and our magnificent low-calorie one-pot recipe won’t disappoint. If you need an easy go-to curry you can prep in just 10 minutes, add this to your cooking arsenal. You might not believe this comforting dish is healthy but trust us, it’s true.
2. One-pot mushroom & potato curry
Create and plate up our mushroom and potato curry in half an hour. You can make it veggie or vegan depending on the brand of curry paste you use, and control the spice level if you’re catering for kids by using a more subtle korma paste. Simmer away until your potatoes are soft and the sauce has thickened. This is a filling dish that ticks all our boxes – it’s speedy, simple and delicious.
3. Kidney bean curry
When there’s nothing in the fridge and you’re keen on curry, never fear. Our rescue kidney bean curry is a pocket-friendly pot full of goodness. It’s as simple as combining chopped tomatoes, kidney beans, onion and a few choice spices to turn beans from bland to brilliant. This healthy recipe can be put together in just five minutes and is truly versatile. Throw in some peppers, spinach or whatever veggies are in danger of going to waste in your fridge.
4. Jerk sweet potato & black bean curry
Spice up your sweet potato with our Caribbean-inspired black bean curry. Flavoured with thyme, jerk seasoning and sweet red peppers, this dish kicks the standard supper up a notch and will do you good too. Serve with rice and peas for a true crowd-pleasing meal. This kaleidoscope of flavours and colours will go down a treat with hungry vegans.
5. Tomato & chickpea curry
Take a few cans cluttering up your cupboards and transform them into a satisfying storecupboard supper. Our tomato & chickpea curry takes just three easy steps and makes up three of your 5-a-day. This dinner won’t require a panicked trip to the supermarket or back-up ready meals on standby. It also makes a great base for veggie experimentation.
6. Roasted aloo gobi
Go the extra mile for your tatties with our glorious roasted aloo gobi. The roasting process brings out depth of flavour in the cauliflower and potatoes and gives the dish texture. If you’re convinced that potato curries aren’t for you, this is a recipe you need to try. You’ll be ready to shun the takeaway menu after your first bite. Try pairing with a simple dhal, fluffy naan breads and rice for a fabulous family feast.
7. Roasted aubergine & tomato curry
Our roasted aubergine & tomato curry is the perfect balance of savoury and sweet. Take the humble aubergine and turn it into a rich midweek fix you can freeze for super-simple lunches. This curry goes easy on the spices and is deliciously creamy. Be prepared for people to demand seconds.
8. Sri Lankan runner bean curry
Keep it cool with our Sri Lankan runner bean curry, filled with coconut milk, ginger and cinnamon. Blitz your spices in the blender with a little oil beforehand to really unlock their flavours. If you’ve got a glut in the garden, this is a tasty way to use up your seasonal runner beans. After around 20 minutes the beans will be slightly soft but sill have that all-important crunch.
9. Veggie Thai curry
Take your tastebuds on a trip to Thailand with our next vegan curry. Pile in fresh veg, coconut milk, chilli and noodles for a flavoursome dinner. Add a handful of cashew nuts for extra bite and a scattering of desiccated coconut for a hint of the tropical. Making your own curry paste from scratch will convert you from shop-bought versions for life. Roasting the aubergines and red peppers before cooking ensures a delectable intensity of flavour.
10. Green masala butternut squash curry
Mix up a marvellous masala butternut curry with tender squash, cooling coconut milk and fresh herbs. This dish is small on time spent in the kitchen and big on flavour. Serve with warm rice, coriander and a spoonful of sweet mango chutney. You’ll be wishing you had double for lunch the next day.