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vegan curry

Dinner Recipe

Coconut Milk Free Veggie Curry

coconut milk free veggie curry

If you don’t have tinned coconut milk / cream but fancy a delicious creamy curry, this’ll do the trick. I replaced coconut milk for just plant based milk with a squeeze of lime to create a kind of ‘buttermilk‘ which worked brilliantly. All in all, this curry recipe can be whipped up in 30 minutes from prep to getting it on the table. Hope you love this coconut milk free curry!


vegan

packed with veg

easy to make

lower in fat due to swapping the coconut milk for plant based milk


coconut milk free veggie curry

Ingredients Break Down:

Plant based milk – Using a plant based milk mixed with fresh lemon or lime juice will create a kind of ‘buttermilk’. This is a great replacement to coconut milk

Spices- Using a range of spices such as cumin, turmeric and paprika help give this curry a beautiful flavour and colour

Whole Spices- Mustard seeds, coriander seeds and birdseye chillies start a brilliant base for this dish, the key is to lightly toast / heat them in a pan before adding any of the other ingredients

coconut milk free veggie curry

I hope you enjoy this one, as it’s really delicious and perfect if you don’t want to use full fat coconut cream. I know a few people who can’t use coconut milk but LOVE creamy curries so fingers crossed this will become a staple recipe in your home.

As always, if you share this on social media, don’t forget to tag me @Lucy_and_lentils   as it always makes my day to see these in your own home!

coconut milk free veggie curry

Coconut Milk FREE Curry

Using plant based milk instead of coconut milk, this dish is light but still full of flavour. Beautifully balanced with veggies it's a great week night recipe.
Prep Time 15 mins
Cook Time 25 mins
Servings 2 People

Ingredients
  

  • whole spices:
  • 3 small dried birdseye chillies
  • 1 tsp mustard seeds
  • 3-4 bay leaves even better if you have curry leaves
  • 1/2 tsp coriander seeds
  • veggies:
  • 1 red onion
  • 1 green chilli
  • 1 thumb sized piece of ginger finely chop half and grate the other half to add in later
  • 4 cloves garlic
  • 1 red pepper
  • 1 courgette
  • 1 400 g tin chickpeas
  • optional to add tofu / quorn for extra protein
  • 3 spring onions
  • 1 lime
  • 250 ml plant based milk I used almond
  • 1 tbsp plant based yogurt for dressing optional
  • dried spices:
  • 1 tsp paprika
  • 1 tsp cumin
  • 3/4 tsp turmeric

Instructions
 

  • Add the basmati rice in a pot with a 1:2 ratio of rice to water, add a large pinch of salt and allow to simmer for 15 minutes until the water is absorbed
  • Start by adding the whole spices and bay leaves to a pain with a 1tsp coconut oil /olive oil and heating for a minute
  • Add in the red onion, green chilli and half the ginger (all finely diced) and fry for around 5 minutes
  • Once they have cooked down add the minced garlic cloves and add to the pan for around a minute to cook properly then add in the finely diced red pepper, drained chickpeas and courgette
  • Add in the dried spices with the veggies and allow to cook for a further 5-6 minutes on a high heat
  • Turn down the heat slightly then add in the plant based milk with a squeeze of 1/2 lime and allow to take on all the delicious flavour for a further 5 minutes or so
  • check on the rice and take off the heat if it's absorbed the water and perfectly fluffy, set aside ready to serve
  • Taste test the curry, adding salt to preference and a little more spice if preferred
  • Serve up with the steaming hot rice, then add a dollop of yogurt on each curry, garnish with the finely chopped spring onions and a squeeze of the other 1/2 lime
  • Enjoy!
Keyword coconut milk free, curry, lower-in-fat, vegan curry, week night meal

Why not try….

Another delicious curry recipe using plant based milk, is my Kerala style curry. Golden, hearty and full of flavour this one is a good one! Find the recipe here.

coconut milk free curry vegan

creamy curry made without coconut milk

Dinner Recipe

Golden Mushroom Curry

golden mushroom curry easy vegan recipe

Ingredients

1 banana shallot (or red onion)

4 cloves garlic

1 thumb size piece of ginger (1/2 grated and 1/2 chopped)

1 red chilli

1 red pepper

180g mushrooms

100g black rice

300ml plant based milk

2 tbsp coconut cream (optional)

 

Spices:

1 tsp cumin

1/2 tsp turmeric

1 tsp mustard seeds (sub for 1 level tsp whole grain mustard)

2 bay leaves / curry leaves

Sprig fresh coriander to garnish

Method

Add the black rice to a pot of water and a pinch of salt and bring to boil for around 30 minutes until cooked

Dice the onion or shallot, chopped chilli and 1/2 the ginger and fry in a drizzle of olive oil for 5 minutes

Chop the red pepper and mushrooms and add to the pan along with the spices and mustard seeds and fry for a further 5 minutes

Finely chop the garlic then add to the pan and fry for around 1 minute before adding the plant based milk

Stir and allow to heat on a very low simmer for around 15 minutes

Stir in the gated 1/2 of the ginger and stir in the coconut cream (please feel free to add as much creamed coconut as you like to make this curry extra creamy

Taste test adding salt and pepper then serve up when the rice is cooked!

I added a sprig of coriander and chilli flakes to top

golden mushroom curry easy vegan recipe
golden mushroom curry easy vegan recipe
Dinner Recipe

Korma Buttermilk Curry

kerala buttermilk vegan curry recipe

Korma Kerala Buttermilk Curry

Looking for a creamy vegan korma sauce recipe? This vegan friendly version of a buttermilk korma will hopefully do the trick.

This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry. *For those of you who don’t know Kerala is a state on the Malabar coast in India

This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!


Ingredients Breakdown

Green Chillies-  Using green chillies instead of red will help give a beautiful flavour without adding too much heat.

Mustard Seeds- These are such a key ingredient to this dish, giving a depth to the sauce. If you don’t have mustard seeds you can sub for 1 tsp wholegrain mustard but definitely recommend buying the seeds for future curries.

Ginger- Adding four cloves will make sure this recipe has loads of flavour. You can finely chop or mince the garlic.

kerala buttermilk vegan curry recipe

Serving Suggestions

Basmati Rice – I’ve served this sauce with basmati rice. To give the rice a little flavour season with salt, pepper, chilli flakes. A good tip is to add 2 bay leaves to the pot whilst it boils.

Naan- Serving up fresh fluffy garlic naans

Wild Garlic – When making this recipe wild garlic was in season which was used to garnish the dish. This is completely optional but feel free to garnish with fresh coriander.

kerala buttermilk vegan curry recipe


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kerala buttermilk vegan curry recipe

Kerala Creamy Korma Recipe

This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry. This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!
Prep Time 10 mins
Cook Time 20 mins
Servings 2 people

Ingredients
  

  • 1 white onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 thumb sized piece of fresh ginger finely chopped
  • 2 green chillies finely chopped
  • 2 birdseye chillies whole & small
  • 3 bay leaves
  • 1 400 g tin coconut milk
  • 100 g plant based milk
  • squeeze half lemon
  • 150 g of basmati rice

Spices:

  • 1/2 tsp turmeric
  • 1 tsp mustard seeds substitute for 1 tsp wholegrain mustard
  • 1/2 tsp chilli flakes optional
  • 1/2 tsp sea salt

Instructions
 

  • Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes
  • Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices
  • Mix the plant based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes
  • Meanwhile in a pot add 150g basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)
  • Taste test the curry adding a little more salt & pepper if needed then serve up, I garnished mine with some wild garlic, but this could be replaced with fresh coriander!

If you like this recipe why not try my Massaman Style Sweet Potato & Lentil Curry

Vegan Massaman Curry with Sweet Potato and Lentil
Dinner Recipe

Massaman Curry with Sweet Potato & Lentil

Vegan Massaman Curry with Sweet Potato and Lentil
Vegan Massaman Curry with Sweet Potato and Lentil

Massaman Inspired Sweet Potato & Lentil Curry

Inspired by the peanut based massaman curry, I've made a version based on what was in my cupboards. Luckily it turned out absolutely delicious I wanted to share the recipe with you.
Prep Time 15 mins
Cook Time 23 mins
Servings 4 people

Ingredients
  

For the curry

  • 1 white onion finely diced
  • 4 cloves garlic finely diced
  • 1 tbsp olive oil
  • 1 thumb sized piece of ginger (½ grated and ½ chopped finely)
  • 2 stalks fresh lemongrass
  • 1 red chilli finely chopped
  • 700 ml veg stock
  • 90 g red lentils | ½ cup
  • 1 tsp tamari
  • 1 tbsp peanut butter
  • 400 ml tinned coconut milk

Veg

  • 1 red pepper cut into large slices
  • 1 medium sweet potato
  • 70 g fresh or frozen spinach

Spices & seasoning

  • ½ tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp ground cardamom
  • ¼ tsp cinnamon
  • ½ tsp ground dried coriander
  • ½ tsp turmeric
  • 2 bay leaves

To garnish

  • 1 lime quartered
  • 2 spring onions finely chopped
  • 1 tsp black & white sesame seeds
  • Drizzle chilli olive oil

Instructions
 

  • Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes
  • Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks
  • Stir in the spices, lemongrass stalks and bay leaves and heat for a few minutes before adding the lentils and stock
  • Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened
  • Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference
  • Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion
  • Enjoy!
Keyword curry recipes, massaman, peanut bassed curry, peanut recipes, vegan curry

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan

Dinner Recipe

15 Minute Chana Masala

vegan chana masala recipe tilda rice

15 Minute Recipe

This vegan chana masala is absolutely delicious, really easy and can be on your table in less than 30 minutes from prep to plating up. The recipe is made up of mainly tinned produce, this can be whipped together on a week night with minimal fresh ingredients. Using key ingredients of tomatoes, chickpeas, garlic and garam masala it’s a delicious hearty bowl full.


Ingredients Breakdown

Chickpeas- The main bulk of the recipe is using chickpeas. You can either use tinned or dried,  but remember if you’re using dried chickpeas you will need to boil for a few hours to soften and cook.

Tomatoes- Traditionally using fresh tomatoes, this can be easily adapted if you have a few punnets. Use around 650-800g fresh tomatoes and make sure they’ve broken down whilst cooking to avoid any large chunks.

Coconut Milk- This is not a typical ingredient for a traditional chana masala however I’ve added due to my boyfriend preferring a creamier curry base. However this is just as delicious without this ingredient, simply add an extra 300-400ml of water to help reduce the concentration of tomatoes.

Garam Masala- This is a blend of spices that is typically used within a chana masala. It consists of cardamom pods, cumin seeds, coriander seeds, pepper and cinnamon.


vegan chana masala recipe tilda rice


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vegan chana masala recipe tilda rice

15 Minute Chana Masala

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.
Prep Time 5 mins
Cook Time 15 mins
Servings 4 People

Ingredients
  

For the base

  • 2 x 400g tin chickpeas
  • 2 x 400g tinned tomatoes
  • 3 garlic cloves minced
  • 1 medium heat red chilli
  • 1 thumb sized piece of ginger 1/2 grated and 1/2 finely chopped
  • 2 x 400ml coconut milk optional to make it creamy as traditionally it's just tomatoes
  • 200 ml water

Spices & Seasoning

  • 1 tsp cumin
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1/2 tsp sea salt flakes

To top

  • 150 g fresh or frozen spinach
  • handful toasted hazelnuts pumpkin and sunflower seeds
  • 1 x Tilda Wholegrain Basmati & Wild Rice pouch

Instructions
 

  • Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes
  • Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes
  • Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined
  • Add the opened pack of Tilda rice to the microwave and heat for 2 minutes
  • Taste test the curry, adding more seasoning if needed
  • Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!

Notes

I used Tilda Wholegrain Basmati to accompany this dish. If you serve with around 90g rice per person this dish will feed 2 people, or 4 as a smaller side dish accompanying another curry. 
Keyword 15 minute meal, chana masala, quick curry, vegan curry

If you like this recipe why not try my massaman inspired sweet potato and lentil curry. 

Vegan Massaman Curry with Sweet Potato and Lentil

Dinner Recipe

Peanut Butter Chickpea and Spinach Curry

vegan peanut butter chickpea spinach curry

Ingredients

Fresh

1 finely chopped white onion

1 small red chilli

4 cloves minced garlic

2 red peppers

100g spinach (frozen or fresh will work)

300-400ml boiled water + half a stock cube

 

From the pantry

400g tin full fat coconut milk

280g tinned tomatoes, or passata

400g tinned chickpeas

2-3 tbsp peanut butter

180g basmati or wholegrain rice

*optional* 50g coconut cream (if you don't have the block, simply buy another tin of coconut milk and only use the cream that collects at the top of the tin)

 Handful whole peanuts to top

 

 

Spices

1 tsp cumin (optional)

1 tsp turmeric

1 tsp paprika

 

Method

Add 1 tbsp oil to a large pan then add the finely chopped onion and chilli and peppers and fry for around 5-6 minutes

Add the minced garlic and fry for around 1 minute before adding the tinned tomatoes, drained chickpeas and water then bring to a simmer 

Add the paprika, cumin and turmeric, a large pinch of salt and allow to continue to simmer on a high heat for around 6-7 minutes

Steam or boil the rice whilst the curry is simmering away, for around 10-15 minutes (follow cooking instructions on package but I usually add a 1:2 ratio of rice: water if using basmati)

Add the boiling water and stock cube to the curry, bring the curry to a low simmer and add in the coconut milk and coconut cream along with the peanut butter and spinach, give a good stir, and allow to heat for a further 4-5 minutes

Add a generous pinch of salt then taste test, adding more seasoning if needed

Drain the rice and serve up along with a big scoop of peanut curry, then top with peanuts and fresh coriander (unless you're like me and have the condition where coriander tastes like perfume)

 

Dinner Recipe

Quick & Easy Korma

lucy and lentils vegan curry

Cooking curries has become one of my go-to week night meals. Since I removed the pressure of having the expectation of marinading, cooking for hours and including more spices than I had in my cupboards, it's been such a fun way of using up all of the veggies in my fridge. 

 

The bare essentials I always have:

Coconut milk

Turmeric

Cumin

Coconut Cream 

Garlic

 

 

RECIPE:

1 tin chickpeas

leftover veg (I used half a yellow, green and red pepper)

1 brown onion

3 cloves garlic

handful of tomatoes

1 tin of coconut milk

1 tbsp cumin

1 packer of Schwartz gluten free curry mix (you can use 2 heaped tbsp curry powder)

METHOD:

Simply heat the cumin in a pan, add a glug of coconut oil and fry the chopped onion

Add the rest of the chopped veg and drained chickpeas, then add the minced garlic

Add 1 tin of coconut milk with the Schwartz / curry powder mix

Simmer for 15 minutes then serve with steam rice

vegan curry recipe easy
easy vegan curry recipe
Dinner Recipe

Lemongrass & Coconut Quick Curry

vegan lemongrass curry

This quick curry can be on the table in less than 30 minutes. I’ve tried to include some key ingredients such as garlic, ginger and lemongrass, but stripped it back enough that it’ll still be a speedy recipe. Using seasonal fresh greens to top this will give a gorgeous crunch in contrast to the silky smooth sauce.

Vegan

On the table in 30 minutes

Gluten free


lemongrass and ginger curry vegan recipe

 


Breakdown of ingredients

Ginger- Now ginger has to be one the best ingredients to add into a curry, it gives a beautiful kick and fragrance. Top tip, dice half of the ginger to add at the start, then grate the other half into the curry once the coconut milk has been added.

Garlic – If you’re intolerant to garlic, please feel free to leave this one out however if you’re not, feel free to add an extra clove if you like it strong!

Lemongrass- Similar to the way ginger is fragrant, this will add a lovely tang with the fresh lemon flavour coming through. If you’re using dried lemongrass, be sure to add an extra strand.

Steamed tenderstem –  I love adding crunchy veg to the top to add a lovely contrast to the silky smooth coconut curry sauce.


lemongrass and ginger curry vegan recipe

 


 

As always, be sure to tag me on Instagram if you give this a go! You can find all of my images over on Lucy & Lentils

 

lemongrass & ginger cambodian style curry

Lemongrass & Ginger Cambodian Style Curry

Quick and delicious lemongrass and ginger curry, flavours typical of Cambodian style curries. A stripped back version of a recipe but still tasty! Naturally vegan and gluten free.
Prep Time 10 mins
Cook Time 20 mins
Servings 2 people

Ingredients
  

Spices:

  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 stalk of fresh lemongrass or two small dried
  • 1/2 tsp salt

Veg:

  • 1 thumb sized piece of grated ginger
  • 3 cloves minced garlic
  • 1 orange pepper cubed
  • 1 courgette cubed
  • 1 green chilli
  • 6-7 cherry tomatoes
  • 4-5 tenderstem stalks
  • 60 g sugar snap peas
  • 100 g cubed tofu / quorn
  • 400 ml tin full fat coconut milk

Serve with:

  • 180 g long grain rice
  • 3-4 sprigs fresh coriander
  • toasted cashew nuts

Instructions
 

  • Start by heating a little olive oil in a pan then adding the spices and lemongrass to heat through (this helps release the aroma and flavour)
  • Add diced pepper, courgette and chilli in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
  • After the garlic has fried add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
  • Grate in the ginger and stir through
  • Add the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 3-4 minutes until softened
  • Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
  • You can eat this as a curry or serve with fluffy basmati rice

Video

Keyword cambodian, curry, lemongrass and ginger

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lemongrass and ginger vegan curry recipe