50 Vegan Curries Recipe Round-up for National Curry Week!

Earlier this week a friend reminded me that as well as being National Porridge Day... it was also National Curry Week! Oh gosh... I couldn't let that one sail by- I love a good curry! Actually, it was one of the first dishes I made on this blog and that recipe is still a firm favourite with everyone who had tried it since, and it has starred in many of my retreats!

I conjured up a super simple '5-minute curry' creation as shared below, but also decided to reach out to the wonderful community of Finding Vegan bloggers so see if they'd like to share with me their own favourite curry recipes and curry relates side dishes. I've added a couple of mine in the mix too. 

Ooooh it's turned into a big juicy round-up with plenty of inspiration to see you right through the winter and beyond. Bookmark this page (or save it to Evernote which is what I usually do)  and give them a go... let me know what you make! :-)

>>> Make sure you scroll down to below my '5-minute curry' recipe to check out the round-up recipe collection! <<<

Recipe: 5-Minute Coconut Curry

(cos' it literally only takes 5 mins - or 7 at tops!) ;-)
Serves 2

Ingredients:

1/2 onion
2 cloves of garlic
3 sun-dried tomatoes
2 tbs curry powder (or paste of choice)
1/2 cup grated courgette
1/2 cup grated carrot (or sweet potato)
1/4 cup coconut cream flakes*
1 1/2 cup boiling water*
1 heaped tsp veg stock (or 1 stock cube)
1 can of chickpeas
2 handfuls spinach (or other green leafy veg)

(*or sub 1 can coconut milk and a little extra water at the end to reach desired consistency)

Method:

Finely chop the onion, garlic and sun-dried tomatoes by hand or in a mini chopper, transfer to a lightly oiled medium sauce-pan and fry for 1-2 minutes. Meanwhile grate the courgette and carrot, once grated add to the pan along with the remaining ingredients and cook for a further 4-5 minutes.

Serve into bowls and optionally decorate with fresh coriander on top (if you have it- I didn't at the time!) Serve with quinoa, rice or naan as desired.

There are 50 epic recipes in this round up... there were many more to choose from but we would have been here all day if I'd included them all, so I chose a delicious selection to offer the biggest variety!

Enjoy...

(Pics run Left-Right, Top-Bottom)

• Kathy @ Health Happy Life - Curried Eggy Scramble Toasts

• Shannon @ Yup It's Vegan - Lentil Spinach Curry with Coconut Rice

• Rebecca @ Strength and Sunshine - Thai Green Curry Tacos

• Linda @ Veganosity - Simple Curry with Tofu and Pineapple

• Melissa @ My Wholefood Life - Chickpea Curry Lettuce Wraps

• Rhian @ Rhian's Recipes - Vegan Chickpea Curry Salad Sandwich

• Mary @ V Nutrition and Wellness - Quick Curried Noodles with Toasted Cashews

• Melanie @ A Virtual Vegan - Green Bean and Potato Curry

• Steve @ Circus Gardener - Green Pea and Coconut Dahl

• Marina @ Yummy Mummy Kitchen - Yellow Curry with Chickpeas

• Jennifer @ Veggie Inspired - Curried Tofu Salad

• Dixya @ Food Pleasure and Health - Restaurant Style Red Thai Curry

• Uma @ Mrishtanner - Cabbage Koftas

• Diane @ Plant-Based Cooking - Thai Curried Potatoes with Chard

• Rebecca @ Vegan Blueberry - Chickpea and Cauliflower Curry in the Slow Cooker

• Kaitlin @ The Garden Grazer - Vegetable Curry Soup

• Melissa @ The Stingy Vegan - Curried Rice Vegan Buddha Bowl

• Karen @ Soup Addict - Vegetarian Curried Lentil Stew

• Kaila @ Healthy Helper - Coconut Curry Quinoa Risotto

• Melville @ Sugar Loves Spice - Red Curry with Coconut and Squash

• Brandi @ The Vegan 8 - Easy 1 Pot Creamy Curry Rice Soup

• Jacinthe @ Simply Vegelicious - White Bean and Butternut Squash Curry

• Tricia @ Rhubarbarians - Roasted Masala Cauliflower with Coconut Lentils

• Jasmine @ Sweet Simple Vegan - Curried Cashew Veggie Trailmix

• Richa @ Vegan Richa - Cauliflower Kofta Curry

• Aaliyah @ Sipping On Soy - Eggplant and Lentil Peanut Butter Curry

• Katie @ Delightful Vegans - Vegan Palak Paneer

• Sarah @ Champagne Tastes - Slow Cooker Vegetable Masala

• Jess @ Choosing Chia - My Favourite Red Lentil Dahl

• Dianne @ Dianne's Vegan Kitchen - Coconut Curry Tempeh

• Michelle @ Healthier Steps - Curried Cabbage

• Molly @ Cooking With Molly - Healthy Indian Cauliflower and Peas Recipe

• Alexis @ Hummusapien - Curried Chickpea Salad

• Brittany @ Eating Bird Food - Curried Tempeh Salad

• Jackie @ Vega Yack Attack - Slow Cooker Potato Curry Chilli

• Caitlin @ From My Bowl - Mango Curry Jackfruit Tacos

• Sarah @ Fried Dandelions - Coconut Carrot Rice

• Kari @ Beautiful Ingredient - Vegetable Curry with Quinoa and Red Lentils

• Amber @ Quite Good Food - Mushroom Korma with Chickpeas

• Cadry @ Cadry's Kitchen - Indian Vegetable Fried Rice

• Charity @ Vintage Kitty - Green Thai Curry

• Hedi @ Hedi Hearts - Clean Eating Veggie Curry Recipe

• Anjali @ Vegetariangastronomy - Tomato Sev Curry

• Anne @ The Mostly Healthy - Easy Vegan Naan Bread

• Aimee @ Wallflower Kitchen - Easy Vegan Samosa Pie

• Swati @ Watch What U Eat - Red Lentil Curry

• Becky @ Glue And Glitter - All Purpose Coconut Curry Sauce

• Sam @ Ahead Of Thyme - Pumpkin Chickpea Coconut Curry

• Jo (me!) - Courgette Curry Soup

• Jo (me again to wrap it up!) - Super Simple Gluten Free Flatbread

Enjoyed this round-up? ...please share!

Also, let me know what other round-ups you'd like to see in the future!

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Chickpea cauliflower quiche

This recipe was a huge success. One of my biggest successes of recent weeks, I think because it turned out so much better than I anticipated. The flavour, the way it held together, the fact that it was a bit different from the typical savoury dishes.

The recipe ingredients list was actually based on a 'fried chickpea patty' recipe somewhere on the net that I thought i'd saved to Evernote to credit the author when i came to write it up but I can't find the reference anywhere. Thought to be fair I did tweak the ingredients and the presentation of the finished dish is totally different so I guess you could say I've made it my own.

I love fresh rosemary and we have it growing in the garden so it was a welcome opportunity to use it. I imagine this would also work all with other fresh herbs of choice. Other veggies could also work too... leek, peas, maybe some thinly sliced pepper. Why not go crazy and totally change up the spices... I can see myself making a spicy morrocan style version in the not so distant future!

I've called it a quiche, thought I guess it's not really in that it doesn't have a crust or use eggs, it's also lighter than a quiche with the chickpea/cauli infusion going on. It's definitely not a pie or fritatta either...so what else would I call it? Quiche is definitely the closest. I actually think its better than a quiche. Ok I am biased.  You tell me what you think once you've made it! :-)

I ate this hot the first day (it still cuts beautifully whilst warm) and then cold straight from the fridge the second day. Yum Yum Yum! It would also be fab with a mushroom gravy or cashew cream.

One last little note... did you see my side bar?  I have just put together an ebook of my top 10 sugar free recipes when you sign up for my newsletter thatIi publish one or twice a month. The newsletter contains news, special offers, recipe round ups... you know the sport of thing. I'd love it if you would share the love across your social networks and join me there.

Recipe: Chickpea cauliflower quiche

Makes one 8” pie dish

Ingredients 

• 1 cup chickpea flour
• 1 tbs flax
• ½ tsp salt
• ½ tsp general mixed seasoning
• ½ heaped tsp dried mixed herbs
• ½ tsp baking powder
• ¼ tsp baking soda
• half a head of a small-med cauliflower (equal to 1 cup grated)
• 1 cup water
• ½ a courgette sliced into thin half moons
• ½ a red onion sliced thinly
• 1 large spring of fresh rosemary- chopped roughly

Method

Mix the top 7 dry ingredients together and set aside.  Chop the courgette and onion and set aside. Grate/process the cauli (to a rice like consistency) and add to the dry mix, then add the water and mix through well. Stir through the onion, courgette and rosemary last.

The mixture should be thick and clumpy but easy to spoon into a tin. I used an 8” silicone cake tin, but you could also use a metal one with removable bottom. This would work in a pie dish but I’m not sure how well it would remove from the pan.

Press the mixture firmly into the pan but leave the top quite rough for some nice texture. Bake at 180C for approx 30 mins until the tops is nice and golden and feels firm.

Serve either hot or cold. This ‘quiche’ holds together really well when cold so would also be great for picnics/lunchboxes. I haven’t tied freezing it but I imagine it could be.

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Spaghetti with roast asparagus and oregano

This has been one of my favourite meals of late, in part because of its simplicity but also because it's spaghetti

...actual spaghetti! 

I'm so used to following a diet low in wheat which is fine, but occasionally I really fancy a bit if pasta. So the reason this meal made me super happy is because the spaghetti is special, it's gluten free quinoa and rice spaghetti that I bought in a local health shop some weeks ago and promptly forgot I had. It tastes so good and not at all gummy and the roasted vegetables and light sauce were a perfect compliment!

Use whatever seasonal vegetables you have to hand, here I've used chopped asparagus and broad beans tossed together with a little red onion, some cherry tomatoes and a light covering of garlicky tomato sauce- garlic is another flavour I use not nearly often enough, no idea why not!.

This was the perfect meal for a balmy summer evening sat out in the patio with my mum.

Tea for two!

Recipe: Spaghetti with roasted asparagus and oregano

serves 2

Ingredients: 

spaghetti of choice- I used rice and quinoa gluten free spaghetti

veg to roast:

• 1 cup sliced asparagus

• 1 cup cherry tomatoes- halved

• 1 small red onion (or a leek) sliced

• 1 tsp dried mixed herbs and a pinch of sea salt and a tsp oil

other veg:

• 1/2 cup broad beans

sauce:

• 3-4 cloved crushed garlic

• 2 tsp balsamic vinegar

• 2 tbs tomato paste

• 1/4 cup water

• 2 tbs fresh oregano (added last)

Method: 

Prepare the veg for roasting and mix with the oil and herbs. Roast for approx 15-20 mins (depending on the thickness of the asparagus) until the asparagus is golden- don’t over cook it. Add the tomatoes in the final 5 minutes, 

Meanwhile cook the spaghetti according to instructions on pack- mine took just under 15 mins. Add the broads beans or other beans, if using, to the spaghetti pan in the final few minutes cooking time.

Prepare the sauce by mixing all ingredients together.

Once the spaghetti and beans are cooked drain and coat with sauce, warm on the stove for a few minutes mixing the fresh oregano through last. Serve into pasta bowls and add the roasted veggies on top, or mix through as desired.

Black bean beet burgers

Chant the title of this recipe over and over and you’ll have yourself a rap…or something of that sort! Either way these burgers are worth the chant (and the wait for those of you saw the sneaky picture I posted on my Facebook page when I’d first made them a week or so ago)

I know I still have a few recipes to share from my birthday post, and also another birthday related recipe (who doesn’t like to keep birthday’s alive for as long as possible?) but for today, I didn’t want to make you wait any longer for these burgers that have been grinning at me from the folder of photos on my computer desk top for too long!

Black bean beet burgers… Black bean beet burgers… Black bean beet burgers… Black bean beet burgers… Black bean beet burgers…

So I figure the title of this post gives them away rather but apart from having a slight purple tinge, I think they look pretty authentic, complete with chargrilled lines and all.  When I make these burgers again I may reduce the amount of beetroot slightly and also use a mix of cooked quinoa and rice for a variation in texture, since quinoa holds the firmness of the grain more so than rice which may be even more realistic for a meaty texture…just a couple of tiny thoughts to bear in mind, but here I have given you the recipe exactly as I made it.  It goes without saying that you could make a big batch and freeze some. You could also form balls and make meatballs…another variation on this theme.

Typically I don’t seek to replicate ‘meat’ in my meals, I simply don’t feel the need to and a just don’t miss it. I love the taste and textures that veggies and non-meat foods provide without trying to replicate meat…but this was simply a challenge I could not ignore. Plus I wanted to see how authentic I could make these, particularly for non- veggie friends. 

Another important side note to these burgers is that they are very ‘stable’ by that I mean they hold up very well to handling pre-cooking so I think they’d be great for a BBQ! I am definitely going to be making some of these this summer.  I found that the most authentic colouration came from part oven baking and part pan frying in a griddle to obtain the best colour and charred lines. The first batch I just oven baked and they tasted great but just lacked a little something in the visual department… me…perfectionist…never!

I teamed this meal with homemade tomato ketchup, cheezy mustard dip, avocado slices, and a homemade coleslaw. The burgers buns were simply baked versions of my gluten free flatbread with sesame sprinkled on top. Sweet potato fries sealed the deal! I have a recipe for the ketchup and cheezy mustard dip on the way soon….

Enjoy!

Recipe: Black bean beet burgers

Makes approx. 6 burgers

Ingredients

• 1 cup black beans- cooked

• 1 cup brown rice- cooked

• 1 cup oatmeal (GF if needed)

• 1 small onion- finely sliced

• 1/3 cup cooked beetroot- shredded finely

• 2 tbs chia and 3 tbs water

• 2tbs tahini

• 2 tbs tamari soy sauce 

• 2 tsp mustard

• Approx. ½ tsp hot chipoltle sauce (to taste)

• 1 tsp garlic powder

• ½  tsp chilli powder

• ½ tsp paprika

Method

Mash black beans and mix with all other ingredients until you have a well mixed but still textured (meaty) mixture. The mixture should be sticky but manageable.

Form into burger patties approx. 1.5cm thick using your hands or use a cookie cutter as a mould to achieve neat edges (perfectionist!). Lay the burgers on a lined baking sheet and bake for approx. 10 minutes until they are just beginning to brown and then fry on a griddle pan for a few minutes each side to complete the cooking and achieve seared pan lines.

Can be frozen.

This recipe was shared in Allergy Free Wednesday's

Vegan Quiche- gluten free/soy free

It did work! The very much experimental Bank Holiday Monday trial dinner paid off, and I think it offers a versatile recipe that may well be back in various forms.

I have never made a vegan quiche before even though I have come across numerous recipes in the past, it was simply something I had not got round to doing. So finally I have… and to give myself a double challenge I opted for a GF crust (as opposed to spelt as I would have typically gone for).

Most quiche recipes I have come across use a tofu mix as the ‘eggy’ part. I personally don’t have any objection to soy, but I know many people do and also others have allergies so I was intrigued to see what other options were out there. Ok, I’ll admit, that being the person I am I don’t like to do things the easy way so thought I may as well go all the way in ‘experimentalness’ (new word?)  The answer...? Chickpea flour...well I never!

Before some of you scroll down and loose the plot with my unusually long list of instructions, let me just say three things:

1- This quiche is worth the effort

2- You could opt for any crust recipe if you have a favourite (or buy one if you insist!)

3- These firm up really well and would make great crust-less quiches in muffins tins if you want to speed things up and make less work for yourself  (note: I have not tested this idea but now i so want to!)

I did a lot of research before attempting this quiche and therefore I give credit below to two recipes that inspired the filling and the crust, as usual I changed things up a bit  (partly due to ingredients I had to hand) but they gave me the basis to work from. The crust itself is quite thick and very filling,  so you could make it a little thinner if you like (maybe 4-5mm)  and I think it would still hold together well. It was really crisp with a slight flakiness which I loved although my mum (who I was making dinner for also) said she thought it was harder than a regular wheat crust but she enjoyed it all the same.

I had a left over portion for my lunch the next day and it was just as good. I warmed it up before serving but you could just as easily have it cold as it firms up really well as a 'veggie slice' hence why I think it would make really good crust-less mini quiches even you allow them to cool in tins before serving.

P.S. I apologise for the not so great photos- these were taken with my makeshift night kit (I misjudged the timing and it got dark by the time it was served) and for some reason I just wasn't really having much success with the lighting, so having to rely on Photoshop instead... oh well. I can already anticipate Foodgawkers blunt critique!

Recipe: Veggie Quiche 

Makes approx. one 9’quiche to serve 4

Ingredients- crust

Inspired by  this recipe

• ¾ cup buckwheat flour
• ¾ cup brown rice flour
• 4tbs arrowroot
• 4tbs tapioca starch
• 1 tbs ground flax or chia (optional- I think this helps to bind)
• ½ tsp salt
• 3 tsp soft (not melted) coconut oil
• 3 tsp olive oil
• 2 tsp white wine vinegar (or any mild vinegar)
• 2tbs cold water (or more as needed)

Method:

In a medium bowl, mix together the flours and starches. Add the remaining ingredients and mix with your hands until and firm dough forms (add a little extra water if the dough is too dry or a little extra buckwheat flour if too wet).

The dough will be firm and should hold together well, it should roll out fairly easily, mine was a little crumbly but that is fine since you will mainly press it in the pie dish anyway. Roughly roll the dough into a circle the size of you dish then place the dish upside down over the dough circle before flipping it over the allow the dough to fall into the dish (does that make sense?)  Alternatively you can get your hands in and simply using your fingers to press the dough evenly to cover the pie dish right up to the rim.

Prick the pasty with a fork and then pre-bake for 10 mins at 180C.

Whilst the crust is baking, prepare the filing. Feel free to vary the veg from the ones I have used below.

Ingredients- filling

Inspired by this recipe

• 1 medium courgette- chopped into half-rounds
• ½ a large red bell pepper- chopped into strips
• ½ cup soy beans or peas (thawed if using frozen)
• 1 small onion- thinly sliced
• ½ tsp garlic powder
• ½ cup chickpea flour
• 1 tbs potato starch (or other starch)
• 3 tsp nutritional yeast
• 1 tsp mustard
• ½ teaspoon salt
• ¼ tsp mixed herbs
• pinch paprika
• Large pinch baking powder
• 1 tbs olive oil
• 1 cup water

Method:

Chop the veggies and set aside.

In a separate bowl (or a food processor as I did), whisk together the remaining ingredients, other than the water) once you have a smooth paste add the water and whisk again until smooth. It should be about the consistency of pancake batter and have no lumps.

Once the quiche crust is out if the oven, fill it with the veggies so that it is just about full. Pour the batter on top of your veggies making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.

Bake for approx. 30 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for 10 minutes before slicing. The leftovers can also be eaten cold the next day (which is what I did!)

Lentil dhal with aubergine

I thought I’d throw in another simple savoury recipe to interrupt the recent flow of sweet treats. Also since today is Pancake Day and I just know that I will indulge later on…I am hoping that posting a super healthy savoury recipe will go some way to in re-addressing the balance. That’s how it works, right?

So for a cheap and easy protein kick, we have…lentils.

Lentils are a little underused in my kitchen. Crazy really , since they are so versatile and so full of protein (a nice change from beans!). Similarly aubergine (eggplant) is also an unknown entity to me.

Both have been put to good use in this recipe. The simple principle of the dhal can easily be combined with other vegetables.

One of the things I like most about the dhal is that it creates a lovely moist ‘bed’ for the topping in a similar way to how rice, quinoa or cous-cous would otherwise be used. It is a lovely light meal on its own or can be combined with some carbs by way of potato or some bread on the side.

Aubergine works really well here and provides a really substantial almost meaty texture and not at all mushy (the mushiness in some recipes has put me off aubergine in the past). I added some tomatoes at the last minute which give an amazing sweetness. I served this dish with my flatbread which can be made gluten free.

This lentil exploration came about as a result of my other lentil experiments - namely this dip recipe. Now I want to explore further and try out all the variations… green, brown, puy, beluga, and not just stick with the regular red split lentils that are found most commonly here. I’m also curious to see whether lentils could be used in any sweet dishes….well, chickpeas and sweet potatoes do lend themselves to the cause so why not lentils?

Watch this space!

Recipe: Lentil dhal with aubergine

Serves 2

Ingredients

• 120g red lentils
• 1tsp turmeric
• 1 tbs curry paste
• 2 tsp olive oil
• 1 medium onion- sliced
• 1 garlic clove
• 3 cm ginger- grated
• 1 tsp garam masala/curry powder
• 1 medium aubergine- cut into 1cm rounds
• Large handful of cherry tomatoes- halved

Method

Cover the lentils

turmeric and curry paste with 500ml water, add a pinch of salt. Boil for 15 minutes until the lentils soften.

Meanwhile cook the onion, garlic and ginger in the oil for 5 minutes. Add the curry powder/garam masala along with the lentil mixture and simmer for 10 minutes.

Meanwhile griddle the aubergine in a little oil plus seasoning to taste if desired. Cook for approx. 3 minutes on each side until cooked through.

Add the tomatoes to the griddle during the last couple of minutes cooking time.

Serve aubergine and tomatoes on a bed of the lentil dhal, with a naan/flatbread side dish for a more substantial meal.

Mega meatball sub

A couple of weekends ago on a ‘lazy’ Saturday morning (I do try but I just can’t do ‘lazy’ as I just end up being fidgety if I sit still for too long!) the boy set me a challenge ‘can you make me a meatball sub’ ….(wait there’s more)…. ‘but not just any meatball sub, I want vegan meatballs with marinara sauce, jalapeno peppers, caramelised onions and sweetcorn, all wrapped up in a nice big homemade sub roll’

Ok- the challenge was set! First I needed to do my research and figure out a healthy, tasty fool-proof ‘meat’ ball recipe.  The one I settled on was based on a recipe by 'My Vegan Cookbook' with a few minor tweaks of my own.

It took me most of the morning but we got there in time for lunch. Oh yeah it was good!!  I had made a double batch of everything (except the veg) so I had leftovers to freeze for ‘round two’ another time.  The meatballs are great to freeze so I’d encourage you to make the full batch as below (or even double) and freeze the remainder for a quick and easy spaghetti dish at another time. There is also a fair bit of work involved in pre-cooking the rice and lentils, another good reason to make a big batch! 

Recipe: vegan ‘meatballs’

Serves 3-4

Makes approx. 12 balls

Ingredients

• ½ cup cooked lentils
• 1 cup cooked brown rice
• ¼ cup oats
• 1/3 cup wheatgerm
• 1 tbs ground flax
• 2 tbs soy sauce
• 2 tbs oilve oil
• 2 tsp lemon juice
• 1/3 cup wholemeal spelt flour (or standard wholemeal flour)
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp balsamic vinegar
• a pinch of nutmeg
• ½ tsp chilli powder
• ½ tsp parika/cayenne pepper
• 1 tsp garlic powder
• 1 tsp molasses (increase this to 2 tsp if you like a stronger taste but personally I find it overpowering)
• 2 tsp mustard
• 1 tsp smoky chipotle pepper sauce (gives the balls a spicy smoky kick but don’t worry if you can’t get hold of it)

Method

Mix everything together in a large bowl. Mixture should be sticky but manageable. From apricot sized balls and place on a parchment lined baking sheet. Bake at 180C for 25- 30 minutes turning over half way through.

For frozen meatballs, place on a baking sheet and cook at 180C for approx. 20 minutes straight from the freezer.

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