easy vegan curry recipes for busy nights

Easy Vegan Curry Recipes for Busy Nights

1. Chickpea Coconut Curry

Ingredients:

• 1 can chickpeas (15 oz), drained and rinsed
• 1 can coconut milk (14 oz)
• 1 can diced tomatoes (15 oz)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp salt
• 2 cups spinach
• Olive oil

Instructions:

1. Sauté the Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic.
2. Add Spices: Sprinkle in the curry powder, turmeric, cumin, and salt. Sauté for an additional 1-2 minutes until fragrant.
3. Combine Ingredients: Pour in the coconut milk and diced tomatoes. Stir in the chickpeas and bring to a gentle simmer.
4. Add Spinach: Once simmering, add the spinach and cook until wilted, about 3 minutes.
5. Serve: Serve hot over rice or with naan.

2. Easy Vegetable Curry

Ingredients:

• 2 cups mixed vegetables (carrots, peas, and bell peppers work well)
• 1 can coconut milk (14 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry paste
• 1 tsp ginger paste
• 1 tbsp soy sauce
• Olive oil

Instructions:

1. Heat Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Cook Aromatics: Add chopped onions and garlic, cooking for 5 minutes until soft. Stir in ginger paste and curry paste.
3. Add Vegetables: Toss in the mixed vegetables and stir-fry for about 5-7 minutes.
4. Pour in Coconut Milk: Add coconut milk and soy sauce, and let simmer for 10 minutes, allowing flavors to meld.
5. Serve: Serve over quinoa or brown rice.

3. Lentil Curry with Spinach

Ingredients:

• 1 cup lentils (red or green)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can coconut milk (14 oz)
• 2 cups vegetable broth
• 2 cups spinach, fresh or frozen
• 1 tbsp curry powder
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat Oil: In a pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
2. Add Lentils and Spices: Stir in the lentils and curry powder, mixing well.
3. Combine Broth and Coconut Milk: Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes or until lentils are tender.
4. Stir in Spinach: Add spinach and cook for an additional 5 minutes.
5. Season: Season with salt and pepper before serving. Pair with rice or bread.

4. Quick Tofu Curry

Ingredients:

• 1 block of firm tofu, pressed and cubed
• 1 can coconut milk (14 oz)
• 2 tbsp curry powder
• 1 tbsp soy sauce
• 1 onion, chopped
• 1 bell pepper, sliced
• Olive oil

Instructions:

1. Sauté Tofu: In a large skillet, heat olive oil over medium heat. Add cubed tofu and cook until golden on all sides. Remove and set aside.
2. Cook Vegetables: In the same skillet, add more olive oil and sauté the onion and bell pepper for 5 minutes.
3. Add Curry Spices: Stir in curry powder and tofu, mixing well.
4. Combine with Coconut Milk: Pour in coconut milk and soy sauce, letting it simmer for 10 minutes.
5. Serve: Enjoy with steamed rice or quinoa.

5. Sweet Potato and Black Bean Curry

Ingredients:

• 1 sweet potato, peeled and cubed
• 1 can black beans (15 oz), drained and rinsed
• 1 can diced tomatoes (15 oz)
• 1 onion, diced
• 1 tbsp curry powder
• 1 tsp cumin
• 1 can coconut milk (14 oz)
• Olive oil

Instructions:

1. Heat Oil: Sauté the diced onion in olive oil over medium heat until translucent.
2. Add Sweet Potato: Mix in the cubed sweet potato, curry powder, and cumin, cooking for 5 minutes.
3. Combine Other Ingredients: Pour in the black beans, diced tomatoes, and coconut milk. Bring to a simmer and cook until sweet potato is tender, about 15 minutes.
4. Serve: Serve hot, garnished with cilantro, alongside brown rice.

6. Mushroom Chickpea Curry

Ingredients:

• 2 cups sliced mushrooms
• 1 can chickpeas (15 oz), drained and rinsed
• 1 can coconut milk (14 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp garam masala
• Olive oil

Instructions:

1. Sauté Onions and Garlic: In a pot, heat olive oil over medium heat, sautéing onion and garlic until fragrant.
2. Add Mushrooms: Add sliced mushrooms, cooking until they soften. Stir in curry powder and garam masala.
3. Add Chickpeas and Coconut Milk: Incorporate chickpeas and coconut milk, simmering for 10 minutes.
4. Serve: Pair with basmati rice or naan.

7. Green Pea and Potato Curry

Ingredients:

• 2 cups potatoes, diced
• 1 cup green peas (frozen or fresh)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can coconut milk (14 oz)
• Olive oil

Instructions:

1. Cook Potatoes: In a pot, boil diced potatoes until tender, about 10-15 minutes.
2. Sauté Onions and Garlic: In a skillet, heat olive oil, sautéing onion and garlic until soft.
3. Add Curry Powder: Stir in curry powder and cook for 1 minute.
4. Combine Ingredients: Add the potatoes, peas, and coconut milk to the skillet, simmering for 5-7 minutes.
5. Serve: Enjoy this hearty dish with rice or bread.

8. Simple Spinach and Tomato Curry

Ingredients:

• 2 cups fresh spinach
• 1 can diced tomatoes (15 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• Olive oil

Instructions:

1. Cook Aromatics: In a skillet, heat olive oil over medium heat, adding onion and garlic until soft.
2. Add Tomatoes and Spice: Stir in diced tomatoes and curry powder, letting it simmer for 5-10 minutes.
3. Fold in Spinach: Add spinach until it wilts.
4. Serve: Perfect over couscous or pasta.

9. One-Pot Cauliflower Curry

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can coconut milk (14 oz)
• 1 can diced tomatoes (15 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• Olive oil

Instructions:

1. Sauté Onions and Garlic: In a pot, heat olive oil. Cook onion and garlic until soft.
2. Add Cauliflower and Spices: Stir in cauliflower florets and curry powder, cooking for 5 minutes.
3. Add Coconut Milk and Tomatoes: Pour in coconut milk and diced tomatoes, simmering until cauliflower is tender, about 10 minutes.
4. Serve: Ideal served with rice or as a stew.

10. Quick Pea and Potato Curry

Ingredients:

• 2 cups frozen peas
• 2 medium potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can coconut milk (14 oz)
• Olive oil

Instructions:

1. Cook Potatoes: Boil diced potatoes in a pot until tender.
2. Sauté Onions and Garlic: Heat olive oil in a pan, then sauté onion and garlic until soft.
3. Add Spices and Mixed Ingredients: Stir in curry powder, peas, and coconut milk with potatoes. Simmer for 5-10 minutes.
4. Serve: Serve over rice for a complete meal.

These easy vegan curry recipes are perfect for busy nights, requiring minimal prep while delivering on flavor and nourishment. Each recipe spans different ingredients and variations, ensuring there’s a delightful option for every palate. Whether you prefer creamy coconut, warming spices, or a burst of vegetables, these curries promise satisfaction. They are also versatile, easily customizable with seasonal vegetables or spices, making them a splendid addition to your weekday dinners!