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vegan curry

Dinner Recipe

15 Minute Vegan Peanut Butter Curry

Posted on September 2, 2022
the BEST vegan peanut butter curry

The EASIEST Vegan Peanut Butter Curry

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients. I love making this in batches so you have enough left over for lunch the next day. You can also leave this in a slow cooker to simmer away whilst at work.

How to make a quick peanut butter curry vegan?

Tinned Tomatoes- This is such a key and cheap ingredient, the tomatoes really bring the richness to the curry.

Coconut Milk- Just to stress, I’m using TINNED coconut milk for this recipe, preferably the full fat kind. We want as much richness to this dish as possible.

Chickpeas- Such a cheap and easy way to bulk out a recipe as well as getting a bit of protein in.

Curry Powder- Now this could ruffle some feathers, but we’re not making a master piece, we’re making a quick and easy curry. I’ve used mild curry powder for this recipe.

Peanut Butter- I love using a rich peanut butter such as Manilife or Pip ‘n’ Nut as they offer a delicious flavour of roasted peanuts. If you were to make a traditional peanut curry you would use nuts, but again, we’re keeping this simple and accessible.

easy 15 minute vegan peanut butter curry

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the BEST vegan peanut butter curry

15 Minute Vegan Peanut Butter Curry

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 2 shallots
  • 3 cloves garlic
  • Thumb sized piece ginger
  • 2 peppers
  • 1 tan of chickpeas drained
  • 400 ml tinned coconut milk full fat
  • 400 ml tinned tomatoes
  • 1 heaped tbsp peanut butter
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • Large pinch salt & pepper
  • 50 g spinach
  • Squeeze of 1 lime
  • Sprinkle Of chilli flakes

Instructions
 

  • Roughly chop the shallots, ginger and garlic and get into a hot pan with a drizzle of oil
  • In the meantime chop the peppers, add to the pan
  • After a minute or two add the drained chickpeas and tinned tomatoes
  • Add the spices and seasoning followed by the coconut milk
  • Stir together on a high heat then add in the peanut butter
  • Add the spinach just before serving and sprinkle with chilli flakes and a good squeeze of lime

Notes

Of course you can leave this to simmer for another 15 minutes, in fact it will give the flavours longer to infuse BUT you can have this whipped together in no time

If you like this why not try my Massaman Inspired Curry

Vegan Massaman Curry with Sweet Potato and Lentil

Dinner Recipe

Zero Food Waste Golden Curry

Posted on March 21, 2022
zero waste vegan curry

Zero Waste Golden Tofu and Vegetable Curry

This delicious easy vegan curry is packed with Cauldron’s Marinated Tofu and simple veggies to get loads of goodness in your week night dinner. I’ve added zero waste tips for this recipe to make sure you make the most out of each ingredient and know what to do with leftovers.

In partnership with Cauldron Foods

What’s in the recipe?

Tofu- Using Cauldron’s already marinated tofu, this keeps the cooking time to a minimal.

Coconut milk- To keep this curry nice and creamy I’ve opted for a full fat coconut milk.

Broccoli- An under appreciated vegetable as you can use the stalk as well as the florets. For this recipe be sure to cut up the base of the stalk nice and fine and add to the curry.

Curry powder- To keep this as simple as possible I’ve used curry powder however if you have a favourite flavour combination such as garam masala, a mix of turmeric and paprika, then feel free to get creative with this one.

vegan zero waste curry

Zero Waste Tips:

-Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set. Perfect to add to soups, curries and stews for instant flavour

-Use the entire broccoli, stalk and all, just fry off the finely chopped stalk at the beginning with the onion and garlic.

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zero waste vegan curry

Zero Waste Vegan Curry

Speedy to make, vegan friendly, packed with zero waste tips including using up all of your veggies and leftovers to make a soup / stock mix.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 people

Ingredients
  

  • 1 pack of Cauldron's Marinated Tofu Carbon Neutral
  • 1 red onion finely chopped
  • 1 red chilli finely chopped
  • 4 cloves garlic minced
  • medium broccoli florets and stalk
  • 1 red pepper
  • 1 heaped tsp curry powder
  • 1/2 tsp turmeric powder
  • 400 ml tinned coconut milk
  • 200 ml water
  • Handful of fresh coriander or parsley save the stalks and leftovers

Instructions
 

  • Finely chop the red onion and chilli, add to a large pan with a drizzle of oil and fry for 4 minutes before adding the minced garlic
  • Add in the roughly chopped pepper, chop the tops off the broccoli florets and finely chop the base and add to the pan
  • Pour in the Cauldron Marinated Tofu pieces, the curry powder and turmeric powder and continue to fry for around 6-8 minutes
  • Pour in the coconut milk and water, pop a lid on top and allow to simmer to 6 minutes
  • Chop the parsley leaves (set aside the leftover leaves and stalks*) and top the curry

Notes

*Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set - perfect to add to soups, curries and stews for instant flavour
Dinner Recipe

Korma Buttermilk Curry

Posted on April 27, 2020
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!
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Prep Time 10 minutes
Cook Time 20 minutes
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 Inspired Curry with Sweet Potato & Lentil

Posted on March 18, 2020
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.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 23 minutes
Servings 4 people

Ingredients
  

For the curry

  • 1 tbsp olive oil
  • 1 white onion finely diced
  • 4 large cloves garlic finely diced
  • 1 red chilli finely chopped
  • 1 thumb sized piece of ginger (½ grated and ½ chopped finely)
  • 2 stalks fresh lemongrass
  • 400 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!

Notes

  • if you have pre-soaked your lentils you will only need around 400ml of water + stock cube, however if cooking them from scratch, rinse them and add an extra 200-300ml water to the pot when cooking
  • Don't forget to take the lemongrass stalks out of the curry before serving
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

Posted on March 16, 2020
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
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

Lemongrass Rainbow Veg Curry

Posted on September 6, 2018
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

A simple and stripped back recipe keeping this ready in less than 30 minutes of a recipe but still tasty! Naturally vegan and gluten free.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients
  

Spices:

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

Veg & Stock:

  • 1 tbsp coconut oil or olive oil
  • 1 thumb sized piece of grated ginger or finely chopped
  • 3 cloves minced garlic
  • 1 orange bell pepper diced into large chunks
  • 1 courgette diced into large chunks
  • 1 green chilli finely chopped
  • 6-7 cherry tomatoes halved
  • 4-5 tenderstem stalks
  • 60 g sugar snap peas
  • 100 g diced firm tofu/ quorn of vegan 'chicken pieces' diced tempeh will also work
  • 400 ml tin full fat coconut milk

Serve / Season with:

  • 1/2 tsp salt
  • 200g g long grain rice You want around 400ml water for boil
  • fresh coriander
  • handful toasted cashew nuts

Instructions
 

  • If eating with rice, place your rice of choice onto boil
  • Start by heating a generous glug of coconut oil or olive oil 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, chilli and ginger in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
  • After the garlic has fried (should only take around 1-2 minutes) add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
  • Allow to simmer for around 3 minutes before adding the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 4-5 minutes until softened, season with a generous pinch of salt
  • Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
  • Serve with the drained rice and enjoy!

Video

Notes

  • Additional ingredients: You can add 1-2 tbsp thick coconut cream to make this extra thick and delicious!
  • You can add the chopped tomatoes to the stock to bubble away with the veg or serve them right at the end
Keyword curry, dinner ideas, easy curry, lemongrass and ginger

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lemongrass and ginger vegan curry recipe