Browsing Tag

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!


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


  • 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


  • 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


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)



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


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

Kerala Buttermilk Curry

kerala buttermilk vegan curry 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!


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 400g tin coconut milk

100g plant based milk

squeeze half lemon

150g of basmati rice


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


-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!

kerala buttermilk vegan curry recipe
kerala buttermilk vegan curry recipe
Dinner Recipe

Massaman Curry with Sweet Potato & Lentil

Vegan Massaman Curry with Sweet Potato and Lentil

Comfort food at it's best! With this dish, you can either add all of the stock and spiced ingredients to a food processor to make a paste and simply fry then add the stock and coconut milk. This is a much quicker way, however I've written up the slightly longer process but just as delicious!

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan


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

700ml veg stock

90g red lentils | ½ cup

1 tsp tamari

1 tbsp peanut butter

400ml tinned coconut  milk



1 red pepper, cut into large slices

1 medium sweet potato

70g 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


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


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

15 Minute Chana Masala

vegan chana masala recipe tilda rice


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)

200ml water


Spices & Seasoning

1 tsp cumin

1 tsp garam masala

1/4 tsp turmeric

1/2 tsp sea salt flakes


To top

150g fresh or frozen spinach

handful toasted hazelnuts, pumpkin and sunflower seeds

1 x Tilda Wholegrain Basmati & Wild Rice pouch


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!

vegan chana masala recipe tilda rice
vegan chana masala recipe tilda rice
Dinner Recipe

Potato & Courgette Curry

potato and courgette vegan curry recipe


2 courgettes

1 large red onion

3 cloves garlic

1 small red chilli

1 large baking potato

1 pouch of Tilda Wholegrain Pilau Basmati Rice

1 400g tin chopped tomatoes

200g block coconut cream

300ml boiled water

1 tbsp curry powder

1/4 tsp salt

2 curry leaves / bay leaves

½ tsp turmeric (optional)

A drizzle of olive oil


Fresh coriander and toasted seeds to garnish



Fill the kettle and boil it in preparation

Finely chop the red onion and add to a large pan with a drizzle of olive oil and fry on a medium heat for 5 minutes

Finely chop the garlic, then add to the pan with the onions for 1 minute

Quickly chop the courgette and potato into bite size chunks (this helps it cook quicker) and add to the pan

Pour in the tinned tomatoes, water, spices and seasoning and bring to a boil for around 6 minutes

Add the coconut cream and stir to create a beautiful golden colour (add a little turmeric if it needs more colour) and leave to simmer (not boil) for a further 5 minutes

While the curry is simmering, unseal the top of the Tilda Wholegrain Pilau Basmati Rice pouch and pop in the microwave for 2 minutes

Taste test the potatoes making sure you can stick a fork through, then when done serve up!

Garnish with fresh coriander and toasted seeds if you fancy, or just enjoy as is - it's delicious

potato and courgette vegan curry recipe
potato and courgette vegan curry recipe
Dinner Recipe

Peanut Butter Chickpea and Spinach Curry

vegan peanut butter chickpea spinach curry



1 finely chopped white onion

1 small red chilli

4 cloves minced garlic

2 red peppers

100g spinach (frozen or fresh will work)


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



1 tsp cumin (optional)

1 tsp turmeric

1 tsp paprika



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)

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



Coconut Cream 





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)


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.


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



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


  • 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


  • 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


Keyword cambodian, curry, lemongrass and ginger

Find me on Pinterest here.

lemongrass and ginger vegan curry recipe