25 Best Vegan Curry Recipes

Vegan curries are so delicious and full of flavor, and they make a great meal served on a bed or rice or, for a fancier meal, with roti or vegan naan. The 25 vegan curry recipes we have compiled for you in this post are not only yummy but most are also extremely easy to make.

We have dozens of vegan curry recipes from around the globe here on Holy Cow Vegan, all delicious, all healthy. On this page we have pulled together for you our 25 favorite vegan curries of all time.

The compilation includes time-tested and reader-favorite recipes with an Indian flair, like our creamy vegetable curry, chickpea curry and mushroom matar. But we have also included our top global curries, including a Thai massaman curry and a Sri Lankan eggplant curry.

Most curries need a simple side of basmati rice or roti or vegan naan, and perhaps a vegan raita if you are feeling extra fancy. Then sit down to a delicious, homemade meal that would rival one served at any Indian restaurant!

Vegetable Curry: This delicious, one-pot creamy vegetable curry, chock-full of vegetables and creamy with coconut milk, is one of our weeknight favorites. And with 200 five-star reviews, it is also a favorite of many in the Holy Cow Vegan community.

Vegetable curry in blue Dutch oven with ladle.

Mushroom Curry: Nicknamed “my dad’s not-mutton mushroom curry,” this family favorite is a tribute to my dad’s Sunday mutton curry, which was richly spiced with garam masala spices, onions and tomatoes. It is one of those curries whose flavor lingers on your tastebuds long after you’ve licked your fingers of every last drop.

Mushroom curry in bowl with spoon.

Chickpea Curry: Yet another reader favorite, this chickpea curry has a silky coconut sauce and it is deliciously spiced with fennel seeds.

Chickpea curry in karahi bowl with rice in background and curry leaves and chickpeas scattered around.

Tofu Curry: Also a weeknight favorite, this tofu curry has a simple tomato onion sauce that you can make in the blender! It is creamy, perfectly spiced and divine with rice or naan.

Tofu curry in bowl with cilantro garnish.

Vegan Meatball Curry: This deeply satisfying and cozy vegan meatball curry has south Indian flavors and it features vegan meatballs swimming in a perfectly spiced coconut and tomato sauce. It’s comfort in a bowl!

Vegan meatball curry with rice and raita in background.

Chana Masala: Arguably the most popular vegetarian curry on Indian restaurant menus, chana masala is delectable and delicious! This restaurant-style chana masala gives you all of that yum in the comfort of your kitchen.

Overhead shot of chana masala in copper server with pooris and potato sabzi on the side and a serving spoon.

Vegan Peas Potato Curry: A creamy coconut sauce coats tender potato cubes and sweet green peas. It’s also a simple recipe and so delicious with rice, roti or naan.

Peas potato curry with rice and a vegetable dish in background.

Easy Vegan Chick’n Curry: This delicious and easy vegan chick’n curry with potatoes and coconut milk is entirely chicken free but it’s just as tasty, and it comes together in under 30 minutes!

Vegan chick'n curry in black bowl with wedges of lime and spoon.

Creamy Cauliflower Curry: In this restaurant-favorite cauliflower curry, called malai gobi in Hindi, a silky, white coconut sauce, delicately spiced with cardamom, wraps around chunks of tender cauliflower.

Cauliflower curry in black bowl.

Vegan Malai Kofta: In this delicious Indian restaurant style dish, tofu and potato kofta balls are dunked in a silky and perfectly spiced tomato onion sauce. It’s food fit for royalty!

Vegan malai kofta in a creamy onion tomato sauce with cilantro garnish in black bowl with spoon.

Vegan Butter Chicken: This Indian restaurant-style Vegan Butter Chicken is authentic and delicious, but it’s also meatless and dairy-free! A velvety orange sauce coats cubes of perfectly spiced and grilled tofu.

Vegan butter chicken in Dutch oven with cilantro garnish and ladle.

Vegan Butternut Squash Curry: In this easy butternut squash curry, cubes of succulent squash bathe in an Indian-inspired, beautifully spiced coconut sauce. The curry recipe needs just one pot, 30 minutes, and mostly pantry ingredients.

Creamy butternut squash curry in copper serving pan with spoon.

Vegan Massaman Curry: This one-pot vegan Thai Vegan Massaman Curry has so many vibrant flavors–sweet, tangy, spicy and salty. Thai red curry paste is sauteed with coconut cream for the base, jackfruit chunks add chewy meatiness, and all of it is drowned in a flavorful peanut-coconut sauce.

Vegan massaman curry in black bowl with cilantro garnish and spoon.

Vegan Mango Curry: This simple summery stew, a traditional recipe from India’s Konkan coast, is spicy, sweet, salty and savory, with a velvety smoothness that coats your tongue.

Mango curry in white bowl.

Coconut Curry: You need just over 20 minutes to put this coconut curry together together, and you can tweak it to your taste with the veggies you have on hand (although this version with onions, potatoes and tomatoes can’t be beat).

Coconut curry in bowl with scallions garnish, a spoon and carrot rice in background.

Zucchini Kofta Curry: You’ll love this delicious zucchini kofta curry with zucchini and chickpea flour dumplings in a spicy sauce. It spins off a popular north Indian dish made with lauki, a local summer squash.

Zucchini kofta curry in silver serving bowl with spoon.

Sri Lankan Eggplant Curry: Try this eggplant curry once and I promise, it will become your favorite eggplant dish. It has butter-soft eggplants in a creamy coconut sauce and it’s so easy to make!

Eggplant curry in bowl with cilantro garnish and curry leaves strewn around.

Beet Curry: This simple beet curry has delicious roasted golden beets in a delicately spiced coconut and tomato sauce. The recipe takes minutes to make and all you need to serve with it is basmati rice.

Beet curry in a creamy coconut sauce with cilantro garnish in a steel kadhai with cilantro garnish and a green napkin on the side.

Vegetable Korma: In this creamy and delectable Indian vegetable korma, veggies like carrots, green peas, bell peppers, green beans and potatoes swim in a creamy, expertly spiced sauce.

Vegetable korma in black bowl with curry leaves tempering.

Potato Curry: You can make this one-pot potato curry in under 30 minutes using just pantry ingredients. Serve it with a masala khichdi or roti for a quick, delicious meal.

Potato curry in bowl on a bed of khichdi rice.

Vegan Goan Sausage Curry: A very authentic-tasting curry from the coastal Indian state of Goa, with chunks of vegan sausage in a spicy, delicious sauce. Scoop it up with a soft bread roll for the perfect meal.

Goan sausage curry in white bowl with spoon.

Vegan Paneer Butter Masala: Taking the dairy out of this vegan Paneer Butter Masala, where tofu stands in for paneer, does not take away from its mindblowing flavor or its authenticity and deliciousness.

Vegan paneer butter masala in bowl with rotis and a spoon.

Mushroom Matar: Mushroom Matar, or mushrooms and peas in a creamy onion, tomato and cashew sauce, is a staple of Indian restaurant menus. But this creamy, spicy, saucy dish is just as easy to put together in your own kitchen.

Mushroom matar in bowl with cilantro and a spoon.

Pumpkin Curry: This simple pumpkin curry is as thick and hearty as a chili but with all the yummy, spicy flavors of an Indian curry. It’s packed with protein and is perfect either by itself or served over basmati rice or quinoa.

Vegan pumpkin curry in bowl with cilantro garnish and spoon.

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