Vegan Curry

Our family loves the enchanting experience of curry nights—warm spices, comforting flavors—it’s special. Today, I’m sharing our go-to Vegan Curry. Imagine the kitchen alive with coconut-sizzled onions, the aroma of garlic and ginger creating anticipation.

As curry powder, cumin, coriander, turmeric, and a hint of cayenne dance, we build a truly delicious foundation—a ritual marking the start of a culinary adventure. Tofu is an option; we opt for chickpeas, diced tomatoes, coconut milk, carrots, and bell peppers, creating a vibrant, satisfying curry.

The simmering curry fills the kitchen with an irresistible aroma, drawing everyone with eager anticipation. Seasoning becomes a personal touch, tailoring the dish to our unique taste. Served over rice or with naan, each bite is a flavorful journey, enhanced by optional fresh coriander.

This vegan curry isn’t just a meal; it’s a celebration, a testament to cooking joy, a ritual uniting our family, creating memories one delicious spoonful at a time.”

Ingredients:

• 1 tbsp coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 can (400g) chickpeas, drained
• 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk
• 1 large carrot, sliced
• 1 bell pepper, chopped
• half a head of cauliflower
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Heat oil, sauté onion, garlic, and ginger.
2. Add curry powder, cumin, coriander, turmeric, and cayenne; toast.
3. Combine chickpeas, tomatoes, coconut milk, carrots, cauliflower and bell pepper.
4. Simmer for 15-20 mins, melding flavors and softening veggies.
5. Season to taste with salt, pepper, and optional cilantro.
6. Serve over rice or with naan. Enjoy the flavorful journey!

if you would like to read my zucchini soup recipe head here