Tag: vegan curry

Easy & delicious curry sauce recipe (and it’s vegan)


I was taught this recipe by a chef who worked under professional Indian chefs for some time.

From what he told me it’s a basic, traditional curry sauce. It’s also vegan, unless you choose to use butter.

It’s made with an onion base and is nice and easy, so let’s get to it!

Ingredients (serves 3-4)

  • 1 large onion or 2/3 medium
  • 1 tin chopped tomatoes
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tbsp garam masala
  • 1 tsp chilli power
  • 1/2 tsp ground turmeric
  • 5g curry leaves
  • Salt and pepper

Equipment

  • Saucepan
  • Knife
  • Chopping board
  • Food processor or immersion blender

Prep (5 minutes)

  1. Dice the onion
  2. Mix all the drive spaces in a cup/jug and add a little water at a time a mix until you get a paste. Don’t worry if you add too much water and it’s a bit runny.

Cooking (25+ minutes)

  1. First heat some oil in the pan over a medium heat. Add the onion and curry leaves and cook for about 5 minutes stirring often, until the onions are soft.
  2. Add the garlic paste and ginger paste and cook for another 3-5 minutes.
  3. Add the tomato paste and cook for another 2-3 minutes, keep stirring.
  4. And the curry paste and cook for another five minutes.
  5. Add the tinned tomatoes and mix well, turn the heat down low and cook with a lid on for 10 minutes to an hour, the longer you cook it the more concentrated the sauce will become.
  6. Remove from the heat and blend the sauce in a food processor or with an immersion blender in the pot.
  7. If you’d like the sauce a bit thinner just add some water.
  8. Use as you would use any shop bought curry sauce, keep in the fridge for 3-5 days or freeze for later use. The longer it stays in the fridge the stronger flavour will develop.

A traditional curry sauce

This sauce can be use with any kind of meat, veg or fish or you could just use it as a sandwich filler.

Simply cook the desired meat/veg/fish in a pan then add the sauce and cook through.

The sauce itself is completely vegan unless you choose to use butter or cream to enrich the sauce.

When it comes to cost, this somewhat healthy curry sauce comes in at around 29p per portion!

Not bad for a freshly made sauce!

More recipes to come!

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Sweet potato and spinach dhal (vegan)


My first attempt at a vegan curry recipe

I love Indian food. From what I know a good portion of (real) Indian food is made up of vegan recipes anyway.

image from hellofresh.com.au

(By real I mean the non-westernised version)

This is a satisfying vegan dhal recipe that won’t make you feel bloated (unless you get carried away eating it!)

Ingredients (serves 4)

  • 2 red onions
  • 1 large sweet potato
  • 500-900g fresh spinach (depending on how much you like spinach)
  • 6-7 cloves of garlic
  • About a 2 inch thumb of ginger
  • 200g red lentils
  • 600ml of veg stock or water
  • Salt and pepper to taste
  • Oil for frying
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tsp garam masala
  • 1 tsp turmeric
  • Chilli powder (optional, if you like some heat)

Equipment

  • Knife
  • Chopping board
  • Cooking pot
  • Hob to cook on
  • Either a fine cheese grater or an immersion blender (handheld blender). If you don’t have these a knife works fine so long as you can mince with a knife.
  • Veg peeler
  • Small pot

Prep (15-20 minutes)

  1. Finely dice the onion
  2. Peel and dice the sweet potato into about 2-3cm pieces
  3. Peel the garlic and ginger to make a garlic and ginger paste
  4. Make a curry paste by putting all the dry spices in a small pot with some salt, add a little water at a time, mixing until you gave a nice paste consistency, don’t worry if you add too much water and it’s a bit runny.
  5. If the spinach isn’t already washed then wash it.

Cooking (25-30 minutes)

  1. Heat some oil in a pan on a medium heat, add the onion and cook for about 5 minutes until soft.
  2. Add the sweet potato and cook for another couple of minutes.
  3. Add the curry paste you made from the dry spices. Mix well in the pan and cook for another few minutes.
  4. Add the lentils and mix well, then add the stock/water and turn the heat up, as it begins to boil turn the heat down low and leave to simmer for 10-20 minutes (it depends on how big you cut the sweet potato). Be sure to keep an eye on it so you don’t end up with a pot of oniony curry mash.
  5. When the sweet potato is about 2-3 minutes away from being ready add the spinach and stir through. Add salt/pepper to taste.
  6. Serve with rice, bread, salad etc.

Let me know what you think

And there it is, my first ever vegan curry recipe.

I thought it came out alright, and i’m usually my own worst critic!

Until next time!

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