Vegetarian Curry. An easy veggie curry that makes a cheap and healthy meal. It uses basic storecupboard ingredients so is very quick and It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative. Today I show you how to make a delicious Vegan curry.
Authentic traditional Indian recipes for vegetarians of any cooking skill level and ability. Indian curries & gravies are an essential part of meals in the country & accompanied by cooked rice or Indian breads. Explore our list of vegetarian Indian curry recipes. You can have Vegetarian Curry using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Vegetarian Curry
- You need 1/2 of onion.
- It's 1 cup of veggie stock.
- You need 3 oz of tomato paste.
- It's 1 clove of garlic.
- It's 1 cup of chickpeas.
- Prepare 1/2 cup of tomato.
- You need 1/2 cup of cauliflower.
- You need 1 cup of instant brown rice.
Featured in: The Temporary Vegetarian: Vegan Thai Curry Vegetables. This collection of vegetarian and vegetable curry recipes from around the world includes Thai curry, Indian curry, and some non-traditional curry recipes. Download Vegetarian curry stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. This rich and scrumptious vegetarian Thai curry is super fast and easy to cook.
Vegetarian Curry step by step
- Heat a non stick pan over medium high.
- Place a tbsp of stock in pan, sauté onion and garlic for 3 minutes.
- Add curry powder, remaining stock, chickpeas, tomatoes, cauliflower and tomato paste.
- Simmer for 10 minutes and serve over rice.
It's the perfect recipe for using up leftover veggies from your fridge. I'll be the first to point out that this recipe isn't quite traditional. I made some changes to suit my vegetarian diet, and tried to use ingredients that are easy to find in the States. Satisfy your curry craving tonight with one of these delicious dishes. Vegetarian curry recipes include green-lentil curry and curried eggplant with chickpeas and spinach.