Vegan curry lovers, look no further; I have a collection of 25 easy vegan curry recipes! The recipes are easy and perfect for a vegan diet. Next time you wonder what to make for dinner or to meal prep for the next day, try a vegan curry recipe from the list below.
I have gathered 25 of my favorite curry dishes from around Asia. Some are mild, and some are spicy. Most are quick and easy, including a few made with an Instant Pot! A lot of them include tofu or chickpeas for protein. One thing is for sure, all of the recipes are vegan and have lots of vegetables. (mushrooms, tomatoes, potatoes, cauliflower, and jackfruit, to name a few!)
Oh yeah, did I mention they are all plant-based? YUMMMMMM!
If this is your first time making curry, know it is often easier than it looks. I can usually find curry pastes, garam masala and other fragrant spices at my local grocery store. Look in the international aisle; I bet you can find some at your local store.
I have some 'in case you always wondered' information about Indian and Thai curries at the bottom of this post.
25 Vegan Curry Recipes
About Indian Curries
Indian curries have evolved over the centuries. Archaeologists have found evidence of curry on the sub-continent as far back as 2000 BCE. Over time each region has developed a distinctive use of spices, flavors, and techniques.
In India, the curry base usually is water, vs. in Thailand; the base is coconut milk.
A standard Indian curry contains at least five spices, and it is not uncommon to find dishes made with up to 10 spices. Within this post, there are ten different Indian curries! Give them a try and see how different each one is.
About Thai Curries
Thai curries are known for their spicy chili, and at Thai restaurants, customers are often asked if they would like their food mild, medium, or hot. I like hot food, and I always order mild. That is because, in Thai cuisine, hot means HOT!
Thai curries are made with full fat coconut milk, but light coconut milk can easily be substituted. To make a curry without coconut milk, you can substitute cashew cream or non-dairy milk (it will not be as creamy).
Here is a quick breakdown of the five most common Thai curries in the west:
- Yellow - Tends to have a mild taste and is bright yellow from the turmeric and mustard seeds.
- Red - By far my favorite style. This curry combines sweet flavor from lemongrass and ginger and spice from chiles. (Note, Thai Kitchen is made with fish sauce or anchovy paste. Look for VeganKrave instead.)
- Green - It is made with young green chilies and is generally regarded as the spicier of the three colors.
- Panang - Combines mild spices and peanuts, creating a smooth and soft curry.
- Massaman - Is similar to Panang. However, the peanuts are roasted and the chilies a little spicer.
In the world of curries, ingredients are easily substituted. Here are some suggestions that I am most commonly asked about.
Rice - If the recipe calls for rice, you can easily use brown rice, white rice, or cauliflower rice. Most kinds of rice taste great with curry dishes.
Coconut Milk - I like to use full-fat coconut milk for a creamy sauce. Lite coconut milk can also be used, but the dish might not be as creamy. If using coconut cream, use ⅓ of the overall coconut milk called for in the recipe and substituted the other ⅔rd with water or vegetable broth.