Vegetarians can enjoy the creamy, rich, rich texture of a vegetable curry without having to cook it.
And if you’re into spicy curry, this is a great option to try.
But if you don’t mind a little spice and are just looking for something a little less traditional, we’ve got some great vegan options for you.
The easiest way to make vegan curry is to substitute one of these traditional recipes for your own.
Indian Curry 1 cup (150 grams) uncooked lentils, drained 2 tbsp.
water 1 large tomato, peeled and diced 2 cloves garlic, minced 1 onion, diced 1 carrot, peeled, sliced 1/2 cup vegetable broth 1 tbsp.
garam masala 2 tbsp red curry powder 1 tsp turmeric 2 tsp cumin 2 tsp turkish salt and pepper, to taste 1.
Heat a large pot over medium-high heat.
Add the lentils and water and cook, stirring occasionally, until the lentil liquid is thickened, about 2 to 3 minutes.
Add garlic, onion, carrot, tomato, garlic powder, cumin, turmeric and salt and simmer, covered, for about 1 minute.
Add garam and stir until fragrant.
In a blender, puree the tomato, vegetable broth, red curry, garam, cilantro and turmeric until smooth.
Add to the curry and stir to combine.
In the same pot, add the vegetable broth mixture, salt and curry powder, stir to form a paste.
Stir to coat.
Heat the vegetable curry sauce over medium heat, stirring often.
The curry should start to bubble and the sauce should be bubbling and foaming when it reaches a boil.
Remove from heat and set aside.
Add in the curry mixture and serve immediately.
If you want more of a spicy curry (like Indian), add a little cumin or turmeric.
If your vegetarian curry is more traditional, you can also add a few green chili flakes.
For the best results, add in the turmeric at the very end.