Vegan Indian Curry

Our easy vegan Indian curry is the ideal mid-week meal to introduce to your repertoire – it’s simple, satisfying, cost-effective, and oh-so-tasty!

The traditional spices like garam masala, cumin, and turmeric give this curry deep warmth and classic Indian flavors, while the coconut milk offers a creamy finish to balance things nicely.

It takes under 30 minutes to prepare four portions of this irresistible curry, and can be served with our fragrant jeera rice, onion bhajis, mango chutney, and gluten-free naan bread for a true Indian feast!

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What is Indian Curry?

Curry is a general term used to describe a spiced sauce dish typically associated with South Asia, primarily India.

There is no single curry flavor – there are so many variations, all coming from different regions and countries. Each one makes use of different vegetables, herbs and spices to provide completely different tastes.

For example, a pasanda is a mild coconut curry, a dhansak is a medium sweet and sour curry, while a madras is a very spicy tomato-based dish. All curries, all completely different!

Our Vegan Indian Curry is our own creation inspired by the traditional dishes, using familiar spices such as garam masala, cumin, and turmeric alongside coconut milk, for a creamy and warming flavor with a balanced spice kick.

Is Indian Curry Vegan?

It depends! Ignoring the fact that some curries are made with meat, fish and cheese, some also use dairy cream and ghee (clarified butter) in the sauce.

Luckily, many curry varieties are completely vegan, including our recipe on this page!

Is this Vegan Indian Curry Gluten-Free?

Yes! It is made primarily of spices, onions, and garlic, while tempeh is naturally gluten-free too (although always check the labels).

Is Vegan Indian Curry Easy to Make?

It is! It takes just 25 minutes from start to finish, and requires nothing more than chopping, frying and simmering.

What is Vegan Indian Curry Made Of?

This recipe uses tempeh as the ‘meat’, with the sauce made up of delicious store cupboard essentials and fresh spices.

Here’s what you need:

• Tempeh, cut into cubes
• Olive oil               
• Yellow onion
• Garlic
• Ginger
• Garam masala   
• Cumin  
• Turmeric             
• Tomato puree
• Coconut milk
• Chili powder, optional   
• Salt

How to Make Vegan Indian Curry

Start by steaming the tempeh for around 5 to 10 minutes. Tempeh is an acquired flavor and steaming it can help reduce the intensity!

In a medium saucepan, add the olive oil, sliced onion, garlic, and ginger, and sauté over a medium-high heat for a few minutes until golden. The onions are ready when they are translucent. If the mixture is cooking too fast, add a little water to prevent burning.

Add the garam masala, cumin, turmeric, chili powder (if using) and salt, and then sauté together for an additional minute.               

Next, add the canned tomato puree and full-fat coconut milk, and stir. Taste and adjust the salt if needed.

Lower the heat to a simmer and add in the tempeh cubes. Cook everything together for another 5 minutes, or until the sauce thickens and has the perfect curry texture.

Serve it with our fragrant jeera rice, mango chutney, onion bhajis, and gluten-free naan bread for a true Indian feast!     

Tips for the Best Vegan Indian Curry

Salt is a personal preference for many people, so taste the curry as its cooking and adjust the salt if needed. Remember, it’s easy to add, but difficult to take out – so add it in bit by bit!

Feel free to add other ingredients to match your tastes. For example, you can replace the tempeh with firm tofu or cooked chickpeas if you prefer.

You can also add in different vegetables to boost the flavor and nutrient content.

Vegetables like mushrooms, green beans, okra, peas, bell peppers, and spinach all go very well with this curry. It is usually best to roast these vegetables (apart from peas and spinach) before adding to the curry towards the end.

FAQ

How to Store Vegan Indian Curry

You can store any leftovers in the fridge in an airtight container for up to 5 days. Reheat thoroughly in a pan or microwave before serving.

Can You Freeze Vegan Indian Curry?

Yes, this curry freezes well! When it’s cool, transfer it to an airtight freezer-proof container, then freeze it for up to 2 months.

Allow it to thaw completely in the refrigerator before thoroughly reheating it in a pan or microwave.

Can You Make Vegan Indian Curry Ahead of Time?

Yes, it’s easy to do. Simply make the curry as usual, then store it in a sealed container in the fridge (for up to 5 days) until you are ready to serve.

How Long Does Vegan Indian Curry Last?

In the fridge, this curry will last for up to 5 days. In the freezer, you can store it for up to 2 months. Ensure in both cases the curry is stored in an airtight container.

Is Vegan Curry Healthy?

Vegan curry can be very healthy for you! This is because each dish is often cooked with nutritious vegetables and legumes, such as onions, garlic, chickpeas, and lentils.

They are also made with a mix of herbs and spices such as ginger, turmeric, coriander, cumin, and chili pepper, which all have their own health benefits.

The only thing to look out for is the excessive use of salt and oil, which can lead to weight gain and cardiovascular issues over time. This is less of a concern if you are cooking at home, but becomes more of an issue when eating in restaurants, where health can sometimes take a back seat to flavor.

If you’re looking for some accompaniments to this recipe, check out:

Vegan Jeera Rice

Gluten-Free Naan Bread

Super Simple Mango Chutney

Crispy Vegan Onion Bhajis

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram!