Rich Indian Vegan Curry

Rich Indian Vegan Curry
August 23, 2016 megsri8
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Restaurant Style Indian Vegan Curry…?

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Today I want to share with you this delicious Indian curry recipe that I make quite regularly at home. This recipe is based on a a vegetarian Shahi or Mughlai gravy recipe. I started working on this recipe idea because I wanted to create my favourite north-indian gravy base recipe but without the addition of the extra calories. Usually these gravies are laden with ghee, butter, cream and cashews. As much as it makes it all very delicious, it also makes it quite unhealthy if eaten in large quantities (which inevitably happens because it’s so delicious!). It can also make you feel very heavy and bloated post the meal and does not really provide much nutritional well being.

I wanted to create a restaurant style North-Indian curry recipe with all the flavour and more nutrition. I also wanted to reduce some of the fat content by removing the dairy from the recipe hence without the cream, butter or milk, which also ends up making it vegan. I also wanted the recipe to be fairly simple and with easy to find ingredients. It led me to this super delicious Indian vegan curry recipe! I have had such a great positive response to this curry that I knew I had to share with you!

The Secret Healthy Ingredient!

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This recipe has a secret ingredient which not only packs in a good amount of protein and fibre but also provides a creamy flavour. Can you guess what it is?:):)

It is the humble cauliflower! Packed with protein and fibre, cauliflower is an important cruciferous vegetable to add to your regular diet. It is also a good source of vitamins and minerals, especially Vitamin K (which has anti-inflammatory benefits) and is good for gut health due to its fibre content. Known to helping fight cancer in combination with turmeric as well as being an anti-inflammatory , cauliflower is a cheap and easily available vegetable to add to your diet.

Don’t be put off by the fact that cauliflower forms the base of this vegan curry. You will never guess it’s there because it imparts no extra flavour. It however adds great texture and  gives the body and creamy texture that you usually get in a rich cream based Indian curry.

A little more about this Indian Vegan Curry

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I have used simple whole spices to bring the flavours together. My favourites being Black cardamom and Kasuri Methi (dried fenugreek leaves). These two spices are easily available in any Indian store and are guaranteed to ensure a restaurant style flavour. I have also added the traditional cashew nuts for added richness and texture.

This vegan curry recipe is a delicious and flavourful base. To this you can then add extra firm tofu pieces if you are vegan or paneer (Indian cottage cheese) if you eat dairy. You can also add chicken or fish if you do not follow a plant based diet. I have added a simple combination of mushrooms and peas to this base gravy recipe and find its works really well. I am also working on a recipe for a healthy, plant based Indian koftas and I will post that recipe soon as well.

indian vegan curry recipe 5You can serve this vegan curry with pita bread or white quinoa or rotis. I have made my roots with a combination of wholewheat flour and sorghum flour (bajra) to make them more nutrition dense. Let me know in the comments below if you would like the recipe for these as well.

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Give this delicious Indian vegan curry recipe a try and let me know how it comes out in the comments below. As always if you do recreate this recipe and share on instagram then please use the hashtag #meghnas so that I can be a part of your healthy food journey!

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Print Recipe
Indian Vegan Curry Recipe
indian vegan curry recipe 2
Course Dinner, Main Dish
Cuisine North Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
For the Cauliflower base
Additional Ingredients
Course Dinner, Main Dish
Cuisine North Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
For the Cauliflower base
Additional Ingredients
indian vegan curry recipe 2
Instructions
  1. Roughly chop the cauliflower into equal sized large florets. Dice the onions and tomato. Roughly chop the ginger and garlic.
  2. Add all these ingredients into a medium sized pan along with 1 cup of water. Add the cashew nuts at this point. Bring to a medium heat simmer and keep it covered with a lid. Let it cook for ten minutes.
  3. When cauliflower becomes tender and the tomatoes have broken down a bit, remove from heat. Let it cool down a bit.
  4. Blitz this mixture in a food processor or hand blender or blender till it becomes a thick puree.
  5. Heat 1 Tbsp of coconut oil or ghee in the same pan. When hot, add the green cardamon, black cardamom, cloves, cumin and cinnamon. When spluttering and golden pour in the cauliflower and tomato puree.
  6. Reduce the heat to a simmer and add another cup of water. Stir through.
  7. Now add the turmeric, pepper, red chile powder (optional), coconut sugar or sweetener and tomato paste. Stir through again. Add salt as to your liking at this time. Cover and let it simmer for 5 minutes.
  8. While the curry is simmering, dice the mushrooms and defrost the green peas. Add it to the curry after 5 minutes of simmering. If you are using tofu or paneer, you can add it at this point. Cover and leave to simmer for another 5 minutes
  9. After the mushrooms have softened. Crush the kasuri methi in your fingers and add to the curry. Add the garam masala as well at this point. Stir through and let it cook for another 5 minutes. Adjust the seasoning and remove from heat.
  10. Combine the cashew butter with 2 Tbspns of hot water to make it thinner. Swirl it over the curry. (This step is optional) Garnish with fresh coriander leaves and serve hot with rotis, pita bread, naan or quinoa.
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2 Comments

  1. Sneha 10 months ago

    Wow Meghna I’m going to try this 😀 thanks for sharing!

    • Author
      megsri8 10 months ago

      Hi Sneha! Am so glad you like this recipe idea. Do tell me how it turns out!

Hi! Thanks of stopping by!