How do you?

Question

How do you make vegan curry?

Answer 1

Try the following

Mushroom Curry

This is a mild and tasty vegan curry.
1 tbsp oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1" piece of ginger, finely chopped
2 tbsp fresh coriander, chopped
1 fresh chilli pepper (to taste), de-seeded and finely chopped
1 tsp ground turmeric
400g tin chopped tomatoes
½ lb mushrooms, sliced
1 large floury potato, diced
½ pint water
½ tsp garam masala

Method
Heat the oil in a saucepan, then add the onion and cook for 5-10 mins until soft and starting to brown. Add the garlic, ginger, chilli and coriander, stir well and cook for another 2 mins. Now add the turmeric, tomatoes, mushrooms, potato and water. Bring to the boil, cover and simmer for 40 mins, stirring occasionally, until the potatoes are cooked.

Sprinkle with the garam masala and serve

or Potato Curry
2 T oil
1 t black mustard seeds
2 dried red chillies
A few curry leaves
2 onions, chopped
1/2 t each ground coriander, garam masala and turmeric
1/4 t chilli powder
2 tomatoes, quartered
400 g / 14 oz potatoes
100 ml / 3.4 fl oz fresh or canned coconut milk
METHOD
Heat the oil in a large saucepan. Add the mustard seeds, dried chillies and curry leaves. As the mustard seeds begin to pop, add the onions and stir-fry until lightly browned. Stir in the coriander, garam masala, turmeric and chilli powder. Add the tomatoes and cook for 5 minutes.
Meanwhile, peel the potatoes and cut into wedges or cubes, add them to the pan and cook over a gentle heat for 5 minutes, stirring constantly. Pour in the coconut milk and an equal amount of water. Cook for 15-20 minutes until the potatoes are tender. Serve hot.

or Green Bean Curry
4 t oil
12 green chillies, halved
2.5 cm / 1 inch cube fresh ginger, peeled and finely chopped
10 curry leaves
2 t mustard seeds
1 t turmeric seeds
1/2 t chilli powder
1 onion, finely sliced
400 g / 14 oz green beans, trimmed and cut in half or 500 g / 1 lb 2 oz frozen beans, defrosted
2 tomatoes, finely chopped
50 g / 2 oz freshly grated or desiccated coconut
Salt and ground black pepper

METHOD
Heat the oil in a large saucepan over a medium heat. Add the green chillies, ginger, curry leaves, mustard seeds, turmeric and chilli powder and cook, stirring for 1 minute. Add the onion and continue cooking for 4-5 minutes or until it is lightly browned. Stir in the green beans, tomatoes and 4 t water. Cover and cook for 10-15 minutes over a low heat, stirring occasionally, until the beans are soft and tender. Add the coconut, then some salt and pepper to taste and mix well before serving.

or Spiced Pumpkin and Apple Curry
1 T sunflower oil
1 large onion, roughly chopped
3 garlic cloves, chopped
500 g / 1.1 lb pumpkin or butternut squash, deseeded, peeled and cubed
2 small sweet potatoes (about 400 g / 0.9 lb), peeled and cubed
400 g / 0.9 lb baking potatoes, cubed
1 medium cooking apple, peeled, cored and diced
2 t mild curry paste
1 t turmeric, plus extra to garnish
2.5 cm / 1 inch fresh ginger, finely chopped
2-3 bay leaves, torn into pieces
1 vegetable stock cube
50 g / 1.75 raisins
Seasoning

METHOD
Heat the oil in a pan, add the onion and fry for 5 minutes until golden.
Add garlic, pumpkin, sweet potatoes and apple. Stir in the curry paste, turmeric, ginger and bay leaves. Add 500 ml / 1.05 pints water, the stock cube, raisins and plenty of seasonings. Bring to the boil, stirring, then cover and simmer for 15 minutes, stirring occasionally, until the vegetables are just tender.

Spoon into shallow bowls and top witha pinch of turmeric. Serve with flatbread, if liked.

or Cauliflower and Spinach Dhansak
Spice Paste
3 onions, roughly chopped
6 large garlic cloves
5 centimeter / 2 inch piece fresh ginger, roughly chopped
4 red chillies, trimmed
1 teaspoon ground coriander
1 teaspoon cumin seeds
2 teaspoons turmeric
2 teaspoons ground cinnamon
2 teaspoons hot water
Curry
3 teaspoons vegetable oil
175 grams / 6 ounces red split lentils (masoor dhal)
175 grams / 6 ounces split brown peas (chana dhal)
1.2 l / 2.5 pints vegetable stock
4 tomatoes, roughly chopped
650 grams / 1.5 pounds cauliflower florets
150 grams / 5 ounces fresh spinach

METHOD
Place all the spice paste ingredients in a food process and process to a rough paste. Heat the oil in a large, heavy based pan. Fry the paste for 5 minutes, stirring constantly, taking care not to let it stick. Add the lentils, peas and stock. Bring to the boil, cover and simmer for 20 minutes.
Stir in the tomatoes and cauliflower and simmer for a further 30 minutes until the lentils and cauliflower are tender. Stir in the spinach and cook for 2-3 minutes until the spinach has wilted.

Serve immediately with basmati rice tossed with fried onion and finely chopped pistachio nuts.

Answer 2

there are so many types of vegetables curries this site will give you recipes for Baingan Bharta (Indian Eggplant Curry)
Broccoli Curry
Cauliflower and Spinach Dhansak
Chick Pea Curry
Curry Paste
Easy Vegetable Korma
Green Bean Curry
Hunan Style Duck Curry
Killer Curry
Malaysian Vegetable Curry
Papaya Parippu Curry
Penang Gluay (Thai Dry Banana Curry)
Potato Curry
San Clemente Curry
Spiced Pumpkin and Apple Curry
Tofu Thai Curry Paste
Vegetable Curry ....... go to http://72.14.205.104/search?q=cache:QZHAgZ-WAx0J:www.vegan-food.net/category/curry/+vegan+curry+recipe&hl=en&ct=clnk&cd=1&gl=us

Answer 3

At our residences ,we do not prepare vegan curries ,so spicy---only in restaurents they do so.Foreighners after eating in Restaurents they say Indian dishes are spicy.In New York , I tasted Pizzas with Alapino pepper toppings.They are more pungent(spicy) than Indian dishes.My wife (63 year old) can cook 50 to 60 PURE vegan items ,very ,very tasty and least spicy.Moreover in USA most of the items are only moderate to very sweet(like Donuts etc)-we cook Vegan items with sweet, sour, salt, pungent,astringent and bitter (Six )tastes.In South india we liberally add coconuts in our dishes.Our idli, Dosa,Adai-avial,Idiyaappam,Pitlai,Milagoottal,modhakam varieties are PURE vegan very tasty items

Answer 4

Wow, some really great suggestions here. Only think I would add is to simply use a good chicken curry recipe and replace the chicken with firm tofu.

Enjoy.

Answer 5

www.ivu.org/recipes

Search for curries or Indian food.

Answer 6

first you find a vegan skin and bone it then fry in olive oil add curry powder there you got a vegan curry