Vegetarian curry recipes - 15 recipes
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Top Recipe
Veggie lamb and apple curry
By kennkie411
Details
servings 4
Level of difficulty Average
Preparation time 10
Cooking time 13
Cost Budget Friendly
- 1 med size onion
- 1/2 bell pepper (any colour)
- 1 tbsp of salt
- 1 tbsp of pepper
- 3 tbsp of curry powder (I use jamaican curry)
- 1 apple
- Mixed frozen vegetables optional
- 1 bag of Quorn lamb
I love the meat alternative to lamb made by Quorn
Top rated Vegetarian curry recipes
Vegetable Supercurry
By imposter88
Tasty and super-healthy veg-fest
- 1 tbsp red or green Thai curry paste
- 1/2 can coconut milk
- 500ml vegetable stock (reduced salt if possible)
- 1 aubergine, diced
- 100g spinach, chopped
- 2 onions, chopped
- 75g red lentils
- 1 red + 1 yellow bell pepper, chopped
- 1/2 tin garden peas
- cooked brown rice + mango chutney or greek yoghurt to serve
Soya Korma ( Soya Nuggets in Curry)
By Joydeep Pal, Joydeep's World of Food
A healthy alternative for the vegetarian community, Soya products are hot favourites
- 250gm Soya nuggets (Washed and soaked)
- 1 pc Big Potato (diced to medium pieces)
- 1 pc Tomato (big)
- 2 or 3 Green Chillies (dependent on required hotness)
- 1 tablespoons of Ginger Paste
- 3-4 tablespoons of Oil : Sunflower oil
- Spices:
- Red Chilli: 1 whole
- Cummin Whole(Jeera): 1/4 teaspoon
- Cinnamon (Darchini): 1/4 of a stick
- Cardamom (Elaichi): 3 small one
- Clove (Labongo/laung): 3
- Garam Masala: ½ teaspoon
- Cumin powder (Jeera): 1/2 table-spoon
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Water
- Salt to Taste
Zucchini Paneer ( Courgettes and Indian cottage cheese Curry)
By Joydeep Pal, Joydeep's World of Food
Indian cottage cheese better known as Paneer is a hot favourite among the vegetarian community
- 2 Medium Zucchini (Courgettes/Summer squash) (Washed)
- 200gm Paneer (Indian cottage cheese)
- 1 pc Tomato (big)
- 2 or 3 Green Chillies
- 1 tablespoons of Ginger Paste
- 5-6 tablespoons of Oil : Sunflower oil
- Spices:
- Cummin Whole(Jeera): 1/4 teaspoon
- Cinnamon (Darchini): 1/4 of a stick
- Cardamom (Elaichi): 3 small one
- Clove (Labongo/laung): 3
- Garam Masala: ½ teaspoon
- Cumin powder (Jeera): 1 table-spoon
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Sugar: 1 tea-spoon
- Water
- Salt to Taste
Coconut Soya ( Soya chunk with Coconut Curry)
By Joydeep Pal, Joydeep's World of Food
Soya products are globally reputed among the meat free community
- 250gm Soya Chunks (Washed and soaked)
- 200gm Coconut: Freshly Grated /Desiccated
- 1 pc Tomato (big)
- 2 or 3 Green Chillies (dependent on required hotness)
- 1 tablespoons of Ginger Paste (optional)
- 3-4 tablespoons of Oil : Sunflower oil
- Spices:
- Cummin Whole(Jeera): 1/4 teaspoon
- Cinnamon (Darchini): 1/4 of a stick
- Cardamom (Elaichi): 3 small one
- Clove (Labongo/laung): 3
- Garam Masala: ½ teaspoon
- Cumin powder (Jeera): 1/2 table-spoon
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Water
- Salt to Taste
Curried Vegetables with Golden Rice
By pedro.smith1@hotmail.com
Cook the rice, adding the turmeric to the water
- 6oz/175g long grain rice
- pinch of ground turmeric
- oil
- 1 medium onion chopped
- 1 large carrot sliced
- 1 garlic clove crushed
- 2 tsp curry paste
- 200g tin of chickpeas
- 1oz/25g frozen peas
- 1 red pepper diced
- ¼ pint/150ml vegetable stock
- 2 tbsp fromage frais
Vegetable curry with peppers and couscous
By "Saveurs indiennes" - Solar
Peel and slice the onions
- - 4 onions
- - 4 cloves of garlic
- - 1 red pepper
- - 4 orange peppers
- - 240g chickpeas
- - 600g potatoes with firm flesh, boiled
- - 6 tbsp oil
- - 40 cl coconut milk
- - 1 tsp chilli powder
- - 2 tsp turmeric powder
- - 300g couscous, precooked
- - 2 to 3 tbsp butter
- - Salt and pepper
Thai Red Curry
By pedro.smith1@hotmail.com
Cook the rice according to packet instructions
- 8oz/225g rice
- 9oz/250g tofu
- oil
- 1 tbsp Thai red curry paste
- 150g shallots/red onion
- 1 garlic clove
- 1 aubergine
- 1 courgette
- 100g green beans
- 100g mange tout
- ½ pint/300ml coconut milk
- juice of 1 lime or lemon
Spinach, Vegetable and Chickpea Curry
By bluerider99
Chop and peal all the vegetables
- 1 onion
- 1 clove of garlic
- 5ml of oil
- 300ml water
- 100g diced vegetables
- 400g chopped tomatoes
- 410g chickpeas
- 3 handfuls of fresh spinach
- 2 tablespoons of curry paste
Mild Sweet Potato Curry
By racarson39
A very tasty mild curry which you could add whatever vegetables you prefer
- 2 Tbsp Oil (you can use Frylight if you don't want to use oil)
- 500 g Sweet Potato, peeled and cut into large dice
- 1 Onion, peeled and finely chopped
- 1 Aubergine
- 2 Carrots, peeled and chopped
- 2 Potatoes, peeled and diced
- 2 Cloves Garlic, peeled and crushed
- 2cm piece Root Ginger, peeled and finely chopped
- 1 tsp Ground Cumin
- 2 tbsp. Mild Korma Curry Paste
- 1 tin Chopped Tomatoes
- 200 ml Vegetable Stock
- 300g Frozen Peas
- Juice of 1/2 a lemon
- Handful Fresh Coriander, roughly chopped
Dimer Borar Jhol (Egg Fritters Curry)
By Joydeep Pal, Joydeep's World of Food
Eggs are easily available and can be combined with other ingredients and the outcome is just mouth licking food Co...
- 2 Eggs
- 100gm Wheat Flour
- 2 or 3 pc Potatoes
- 1 pc Tomato (big)
- 2 or 3 Green Chillies
- 1 tablespoons of Ginger Paste
- 5-6 tablespoons of Oil : Mustard (preferred)/Sunflower oil
- Medium Size Onion: 3 nos
- Spices:
- Cummin Whole(Jeera): 1/4 teaspoon
- Cinnamon (Darchini): 1/4 of a stick
- Cardamom (Elaichi): 3 small one
- Clove (Labongo/laung): 3
- Garam Masala: ½ teaspoon
- Cumin powder (Jeera): 1 table-spoon
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Sugar: 1 tea-spoon
- Water
- Salt to Taste
Similar vegetarian curry recipe collections
More Vegetarian curry recipes
-
Curry in a Hurry
- 2 tins of baked beans,
- 3 tins of mushy peas,
- 1 onion,
- mushrooms,
- 4 tsp curry powder.
-
Vegetable Mince Curry
- 300g Quorn mince
- 1 large potato, cubed
- 175g cauliflower
- 350g-425g jar of curry sauce
- 175g frozen peas
- 2 handfuls of spinach
-
Butternut squash curry
- 300 calories per serving
- • 2 tbsp sunflower oil
- • 3 onions, peeled, halved and thinly sliced
- • Salt and freshly ground black pepper
- • 4 garlic cloves, peeled and thinly sliced
- • 2 tsp finely grated fresh ginger
- • 1 small green chilli, halved, deseeded and thinly sliced
- • 2 tsp ground coriander
- • 2 tsp ground cumin
- • 2 tsp garam masala
- • 1 butternut squash, peeled, deseeded and cut into 2cm chunks
- • 100g red lentils, rinsed
- • About 700ml vegetable stock
- • 400g tinned plum tomatoes
- • 1 big handful fresh coriander, tough stalks removed, leaves chopped
-
Vegetable Curry
- oil
- 2 garlic cloves
- 1 onion
- 1 courgette
- 400g tin of chickpeas
- 1 potato cubed
- 4 mushrooms
- vegetable stock cube
- 1 mug water
- 1 tbsp tomato puree
- 1oz sultanas
- 1 eating apple in medium chunks
- 2 tbsp curry paste
- Mint raita:
- ¼ pint yoghurt/creme frais/sour cream
- 1 tbsp fresh mint
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