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
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 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.
- 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
- 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
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!
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.
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 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!
- 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
- 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!
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.
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
- 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
- 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
- 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
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4 portions with rice / naan
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.
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.
As seen on The Feed Feed
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.
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
- 150 g 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!
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.
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
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.
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
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.
- 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
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!
- 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