35+ Flavorful Dairy Free Vegetarian Curry Recipes for Every Season

If you’re a fan of vibrant, flavorful curries but need recipes that are both dairy-free and vegetarian, you’re in the right place!

Whether you’re trying to avoid dairy for health reasons, dietary preferences, or simply want to explore new plant-based meals, a delicious curry can easily be made without sacrificing flavor.

In this article, we’ll share 35 mouth-watering dairy-free vegetarian curry recipes that are perfect for any occasion. These dishes are packed with spices, vegetables, and plant-based protein, ensuring a hearty and satisfying meal that everyone will love.

From creamy coconut curries to spicy lentil stews, these recipes are as diverse as they are delicious.

So, let’s dive into a world of comforting curries that are both wholesome and cruelty-free!

35+ Flavorful Dairy-Free Vegetarian Curry Recipes for Every Season

Dairy-free and vegetarian curries are a fantastic way to enjoy a rich, comforting meal without compromising on taste.

With these 35 recipes, you now have a treasure trove of vibrant, healthy, and satisfying dishes to bring to your table.

Whether you’re making a quick weeknight dinner or preparing a special feast, these curries are sure to impress.

So, why not try a few of these flavorful recipes next time you’re in the mood for a warming bowl of goodness?

With all the bold flavors and nourishing ingredients, your taste buds (and your body) will thank you!

Sweet Potato and Chickpea Curry

This hearty and satisfying vegetarian curry features the richness of sweet potatoes paired with the protein-packed chickpeas. The addition of coconut milk creates a smooth, creamy texture, while the balance of warm spices like cumin and turmeric infuses the dish with deep flavor. It’s the perfect meal for chilly nights, offering both comfort and nutrition in every bite.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 2 tablespoons vegetable oil
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
2. Stir in the garlic, ginger, cumin, turmeric, paprika, and cinnamon. Cook for another minute, allowing the spices to bloom.
3. Add the cubed sweet potatoes to the pot, and pour in the coconut milk. Stir to combine. Bring to a simmer, then cover and cook for 15-20 minutes, or until the sweet potatoes are tender.
4. Add the chickpeas and spinach, and cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This sweet potato and chickpea curry is the epitome of a cozy, comforting meal. The coconut milk provides a luscious creaminess, while the mix of spices adds complexity and warmth. This dish is not only dairy-free but also packed with nutrients and flavors, making it an ideal option for a wholesome dinner. Whether you’re a vegetarian or simply looking for a dairy-free alternative, this curry is sure to impress.

Spicy Cauliflower and Lentil Curry

Cauliflower and lentils make for a nutritious, satisfying combo, especially when simmered in a rich, spicy tomato-based curry sauce. This dish is full of vibrant flavors, from the zing of ginger to the heat from chili and the earthiness of cumin. It’s a great way to enjoy a filling, dairy-free vegetarian meal with plenty of plant-based protein.

Ingredients:

• 1 medium head of cauliflower, broken into florets
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili flakes (adjust to taste)
• 2 tablespoons olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic and ginger, followed by the curry powder, cumin, turmeric, and chili flakes. Stir for about 1 minute until the spices release their aroma.
3. Add the cauliflower florets, red lentils, diced tomatoes, and vegetable broth. Stir everything together and bring to a boil.
4. Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender and the cauliflower is cooked through.
5. Season with salt and pepper to taste, then serve the curry topped with fresh cilantro.

This spicy cauliflower and lentil curry is a robust and flavorful dish that’s both filling and full of nutrients. The red lentils provide a substantial protein boost, while the cauliflower adds texture and vitamins. The spicy, aromatic base makes it a perfect comfort food for those craving bold flavors. Plus, it’s an easy one-pot meal that can be whipped up in no time—ideal for a weeknight dinner or meal prep!

Butternut Squash and Spinach Coconut Curry

This butternut squash and spinach coconut curry is a beautifully balanced vegetarian dish that combines the sweet, nutty flavor of butternut squash with the earthy spinach and the creamy richness of coconut milk. The blend of spices creates a vibrant and fragrant base that makes this curry a delightful, comforting meal that is sure to satisfy your cravings for something both hearty and light.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft.
2. Stir in the garlic, ginger, curry powder, cumin, and coriander. Let it cook for another minute to release the spices’ fragrance.
3. Add the cubed butternut squash, coconut milk, and vegetable broth. Stir everything together, then bring to a simmer.
4. Cover the pot and cook for 20 minutes, or until the squash is tender.
5. Stir in the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
6. Serve with steamed rice or naan and garnish with fresh cilantro.

The butternut squash and spinach coconut curry is a delightful and nutritious dish that’s perfect for both cozy evenings and more celebratory meals. The sweetness of the squash and the richness of the coconut milk blend seamlessly with the earthy spices, making each spoonful satisfying and comforting. It’s a versatile dish that pairs well with grains like rice or even quinoa, and the spinach adds a boost of greens. For a dairy-free, vegetarian option, this curry truly hits the spot and is sure to become a go-to in your recipe collection.

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Eggplant and Tomato Coconut Curry

This eggplant and tomato coconut curry is a rich and savory dish that highlights the tender, slightly smoky flavor of eggplant and the sweetness of tomatoes. The creamy coconut milk ties everything together while the spices give it depth and warmth. This vegetarian and dairy-free curry is perfect for those who love a dish that balances savory, sweet, and a little bit of heat.

Ingredients:

• 2 medium eggplants, cubed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the garlic, ginger, curry powder, cumin, and cinnamon, stirring for another minute to release the flavors.
3. Add the cubed eggplant and sauté for 5-7 minutes, allowing it to soften and brown slightly.
4. Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir everything together and bring to a simmer.
5. Cover and cook for 15-20 minutes until the eggplant is tender. Season with salt and pepper to taste.
6. Garnish with fresh basil or cilantro and serve with rice or bread.

The eggplant and tomato coconut curry is a cozy, filling dish with just the right balance of flavors. The eggplant soaks up the coconut milk and spices, making it melt-in-your-mouth tender. The sweetness of the tomatoes cuts through the richness, while the spices bring a comforting warmth. This curry is simple yet satisfying, offering a wholesome meal with plenty of plant-based goodness.

Tofu and Vegetable Thai Green Curry

This Thai-inspired tofu and vegetable curry is brimming with vibrant, fresh ingredients like bell peppers, carrots, and zucchini, all cooked in a fragrant, spicy green curry sauce. The tofu adds protein and absorbs the creamy coconut milk, while the green curry paste provides a kick of heat and depth. It’s a wonderfully aromatic and satisfying dish for any occasion.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 carrot, sliced into thin rounds
• 1 zucchini, sliced
• 1 can (14 oz) coconut milk
• 2 tablespoons green curry paste
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the garlic and green curry paste, stirring for 1-2 minutes until fragrant.
3. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
4. Add the sliced bell pepper, carrot, and zucchini, and cook for about 10 minutes, until the vegetables are tender.
5. Add the cubed tofu and soy sauce, cooking for another 5-7 minutes to heat through.
6. Season with salt and pepper to taste, then garnish with fresh basil or cilantro.

This tofu and vegetable Thai green curry is a fragrant and flavorful dish that captures the essence of Thai cuisine with its creamy coconut base and aromatic green curry paste. The tofu provides protein while absorbing the vibrant flavors of the sauce. With plenty of fresh vegetables, this curry is both healthy and satisfying, offering a wonderful balance of textures and spices.

Spiced Pumpkin and Coconut Curry

This spiced pumpkin and coconut curry is a fall-inspired, warming dish that brings out the natural sweetness of pumpkin, complemented by the richness of coconut milk. The blend of spices like cinnamon, cumin, and ginger enhances the flavors, making it a perfect comfort food. This vegetarian and dairy-free curry is filling and nourishing, ideal for a cozy evening meal.

Ingredients:

• 2 cups pumpkin, cubed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, cumin, cinnamon, and nutmeg, cooking for 1-2 minutes to release the spices’ aroma.
3. Add the cubed pumpkin, coconut milk, and vegetable broth. Stir everything together and bring to a simmer.
4. Cover the pot and cook for 20-25 minutes, until the pumpkin is soft and tender.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

The spiced pumpkin and coconut curry is an absolute treat for the senses. The pumpkin becomes beautifully tender and sweet, perfectly complemented by the creamy coconut milk and fragrant spices. This dish feels like a warm embrace, offering comfort and nourishment in each bite. It’s an excellent choice for a filling, dairy-free vegetarian meal that captures the essence of autumn.

Spinach and Potato Curry

Spinach and potatoes come together in this easy, hearty curry, where the soft potatoes absorb the rich flavors of cumin, coriander, and turmeric. The spinach adds color and a slight earthiness, making this a balanced and satisfying vegetarian dish. With its mild spicing and comfort food appeal, it’s perfect for both weeknights and special occasions.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the garlic and ginger, followed by the cumin, coriander, and turmeric. Cook for another minute to bloom the spices.
3. Add the cubed potatoes and vegetable broth. Stir to combine, then cover and simmer for 20 minutes, until the potatoes are tender.
4. Add the chopped spinach and cook for an additional 5 minutes until wilted.
5. lt and pepper to taste, and garnish with fresh cilantro before serving.

This spinach and potato curry is a comforting, nutritious dish that’s both filling and flavorful. The combination of soft potatoes and earthy spinach in a savory curry sauce makes for a satisfying meal that doesn’t feel heavy. It’s perfect when you want something simple but wholesome and is an excellent choice for a cozy, dairy-free dinner.

Coconut Lentil Curry

This coconut lentil curry is an easy, hearty dish that is packed with protein and fiber. The lentils cook perfectly in a fragrant, coconut milk-based sauce, which is spiced with curry powder, cumin, and turmeric. It’s a one-pot wonder that’s not only nourishing but also incredibly comforting and flavorful. This dish is perfect for meal prep or a weeknight dinner.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, curry powder, cumin, and turmeric, cooking for another minute.
3. Add the lentils, coconut milk, and vegetable broth to the pot. Stir to combine and bring to a boil.
4. Reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The coconut lentil curry is a delicious, filling, and protein-packed dish that is full of flavor. The lentils are tender, and the coconut milk provides a creamy texture without being too rich. The spices add depth and warmth, making this a comforting, dairy-free meal that’s perfect for any day of the week. It’s also great for batch cooking and can be

Mushroom and Pea Curry

This mushroom and pea curry is a simple yet flavorful dish, showcasing the earthy mushrooms and sweet peas in a savory, aromatic curry sauce. The combination of spices, including cumin and garam masala, creates a fragrant base, while the coconut milk adds richness and creaminess. It’s a perfect vegetarian, dairy-free curry for a quick and satisfying meal.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup peas (fresh or frozen)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, and garam masala, cooking for 1-2 minutes until fragrant.
3. Add the sliced mushrooms and cook for 5-7 minutes, until they begin to soften and release their moisture.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
5. Add the peas and cook for an additional 5-7 minutes until the peas are tender.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The mushroom and pea curry is a comforting and quick dish that’s perfect for any day of the week. The mushrooms bring a savory depth, while the sweet peas add a burst of color and flavor. The coconut milk ties everything together with its creamy richness, and the spices provide warmth and complexity. This dish is a great option for anyone seeking a dairy-free, vegetarian curry that doesn’t take long to prepare but still delivers a satisfying meal.

Carrot and Coconut Curry

coconut curry is an aromatic, mildly spiced dish that highlights the natural sweetness of carrots paired with the creamy, smooth texture of coconut milk. The flavors of cumin, coriander, and turmeric come together to create a fragrant sauce that perfectly complements the vegetables. It’s a delightful, dairy-free, and vegetarian meal that’s perfect for a light but filling dinner.

Ingredients:

• 4 large carrots, peeled and sliced
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, cumin, coriander, and turmeric, cooking for another minute to release the spices’ flavors.
3. Add the sliced carrots, coconut milk, and vegetable broth to the pot. Stir to combine and bring to a simmer.
4. Cover and cook for 20-25 minutes, until the carrots are tender.
5. Season with salt and pepper to taste, and garnish with fresh parsley or cilantro before serving.

The carrot and coconut curry is a simple yet flavorful dish that showcases the natural sweetness of carrots while being enhanced by aromatic spices. The coconut milk adds a luxurious creaminess, making the curry rich without being heavy. It’s a light, nourishing meal that’s perfect for any time of year and makes for an easy-to-make, satisfying dinner.

Broccoli and Potato Curry

This broccoli and potato curry is a wholesome, comforting dish that combines tender potatoes and vibrant broccoli in a spicy, coconut-based sauce. The spices—such as turmeric, coriander, and cumin—bring depth to the dish, while the creamy coconut milk balances the flavors. It’s a perfect vegetarian, dairy-free curry that’s satisfying and nutritious.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 2 cups broccoli florets
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the cubed potatoes and vegetable broth. Stir everything together and bring to a simmer.
4. Cover and cook for 15 minutes, or until the potatoes start to soften.
5. Add the broccoli florets and coconut milk, then cook for an additional 10-15 minutes until both the potatoes and broccoli are tender.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The broccoli and potato curry is a perfect balance of flavors and textures. The potatoes become tender and soak up the spices, while the broccoli adds a fresh crunch and color. The coconut milk creates a smooth and creamy sauce, tying the dish together beautifully. It’s an easy, wholesome, dairy-free meal that makes a great lunch or dinner for the whole family.

Chana Masala (Chickpea Curry)

Chana masala is a popular North Indian chickpea curry that’s both rich and aromatic, featuring chickpeas cooked in a spicy, tomato-based sauce. The curry’s depth comes from a combination of garam masala, cumin, and coriander, while fresh cilantro brightens the dish. This dairy-free, vegetarian recipe is not only easy to make but also packed with protein, making it a satisfying, hearty meal.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, garam masala, cumin, coriander, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the diced tomatoes, vegetable broth, and chickpeas to the pot. Stir to combine, and bring to a simmer.
4. Cover and cook for 20-25 minutes, allowing the flavors to meld and the curry to thicken.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chana masala is a hearty, flavorful dish that is both nourishing and satisfying. The chickpeas soak up the spicy tomato sauce, making every bite rich in flavor. The combination of spices adds a lovely depth to the curry, and the fresh cilantro brings a pop of freshness. This vegan and dairy-free recipe is not only delicious but also incredibly filling, making it an excellent choice for a weeknight dinner or meal prep.

Zucchini and Bell Pepper Curry

This zucchini and bell pepper curry is a light, flavorful dish that comes together quickly with a delightful combination of fresh vegetables and aromatic spices. The zucchini absorbs the flavors of the curry, while the bell peppers add sweetness and color. The coconut milk adds a creamy, dairy-free base to the curry, making it a perfect meal for anyone looking for a light yet satisfying vegetarian option.

Ingredients:

• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, cumin, coriander, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the zucchini and bell peppers to the pan, sautéing for 5-7 minutes until they start to soften.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
   The zucchini and bell pepper curry is a light, yet satisfying dish that is perfect for a quick, healthy meal. The coconut milk gives it a creamy base, while the spices add warmth and complexity. This dish is simple but flavorful and is a great way to enjoy fresh vegetables in a comforting curry sauce. It’s a dairy-free, vegetarian option that is perfect for lunch or dinner.

Sweet Potato and Spinach Curry

This sweet potato and spinach curry is a delicious and hearty vegetarian dish. The sweetness of the tender sweet potatoes pairs beautifully with the earthiness of the spinach. A combination of aromatic spices like cumin, coriander, and turmeric, along with the richness of coconut milk, makes this dish both comforting and satisfying. It’s a nutritious, dairy-free option that’s perfect for a cozy meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, cumin, coriander, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the cubed sweet potatoes and vegetable broth. Stir to combine, then cover and simmer for 15-20 minutes, until the sweet potatoes are tender.
4. Add the coconut milk and chopped spinach. Stir and cook for an additional 5-7 minutes until the spinach is wilted.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The sweet potato and spinach curry is a vibrant and flavorful dish that is both nourishing and comforting. The sweet potatoes add a satisfying texture and natural sweetness, while the spinach brings freshness and color. The rich coconut milk ties everything together with a creamy texture, and the spices give it depth and warmth. This curry is an excellent option for a cozy, dairy-free meal full of vegetables.

Cauliflower and Chickpea Curry

This cauliflower and chickpea curry is a wonderfully fragrant dish that combines the mild flavor of cauliflower with the hearty texture of chickpeas. The dish is cooked in a spiced tomato-based sauce with aromatic ingredients such as garlic, ginger, and garam masala, making it a rich and satisfying vegetarian meal. Coconut milk adds a touch of creaminess, balancing the dish perfectly.

Ingredients:

• 1 medium cauliflower, broken into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, garam masala, cumin, and coriander, cooking for 1-2 minutes to release the flavors.
3. Add the cauliflower florets, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir everything together and bring to a simmer.
4. Cover and cook for 20 minutes, until the cauliflower is tender and the curry has thickened.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The cauliflower and chickpea curry is a warm, comforting dish with an incredible depth of flavor. The cauliflower takes on the rich, spiced tomato sauce, while the chickpeas add protein and texture. The coconut milk creates a creamy base, making each bite satisfying. This curry is perfect for those who enjoy a hearty, plant-based dish that is both filling and full of vibrant flavors.

Butternut Squash and Lentil Curry

This butternut squash and lentil curry is a hearty and comforting dish that combines the natural sweetness of roasted butternut squash with the earthy flavor of lentils. Cooked in a creamy coconut sauce with a touch of cinnamon, cumin, and coriander, the curry is flavorful and satisfying. The addition of spinach adds a lovely pop of color and nutrients.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 cup dried red lentils, rinsed
• 4 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
3. Stir in the garlic, ginger, cumin, cinnamon, and coriander, cooking for 1-2 minutes until fragrant.
4. Add the lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 20 minutes, until the lentils are tender.
5. Stir in the roasted butternut squash and coconut milk. Add the spinach and cook for another 5 minutes, until the spinach is wilted.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This butternut squash and lentil curry is a delicious and warming dish that’s perfect for the fall and winter months. The butternut squash provides a touch of sweetness, which balances beautifully with the savory spices and creamy coconut milk. The lentils make it a filling meal, while the spinach adds a fresh burst of color and nutrients. It’s a satisfying, healthy, and comforting dish that’s ideal for a cozy dinner.

Avocado and Sweetcorn Curry

This avocado and sweetcorn curry is a unique and vibrant dish that combines the richness of avocado with the sweetness of corn. The creamy avocado melts into the curry sauce, while the corn adds a satisfying texture and natural sweetness. The flavors of cumin, turmeric, and coriander bring warmth and balance to this easy-to-make, dairy-free curry.

Ingredients:

• 2 ripe avocados, diced
• 1 cup sweetcorn (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, cumin, turmeric, and coriander, cooking for 1-2 minutes until fragrant.
3. Add the diced tomatoes, coconut milk, vegetable broth, and sweetcorn. Stir to combine and bring to a simmer.
4. Cook for 10 minutes, allowing the flavors to meld.
5. Add the diced avocados and cook for an additional 5 minutes, just to heat through.
   The avocado and sweetcorn curry is a light and creamy dish with vibrant, fresh flavors. The avocados add a luxurious creaminess, while the corn provides sweetness and texture. The spices create a warm and aromatic base for the curry, making it an easy and satisfying vegetarian, dairy-free meal. This dish is perfect for those who want something unique and refreshing yet hearty enough for a fulfilling dinner.

Geen Bean and Potato Curry

This green bean and potato curry is a comforting, well-balanced dish that combines tender potatoes and crisp green beans in a flavorful, spiced coconut sauce. The curry is easy to make and packed with flavor, thanks to spices like cumin, coriander, and garam masala. The coconut milk brings a smooth, creamy texture, making it an ideal choice for a light yet hearty meal.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, cumin, coriander, and garam masala, cooking for 1-2 minutes until fragrant.
3. Add the cubed potatoes and vegetable broth. Stir and bring to a simmer. Cover and cook for 10-15 minutes until the potatoes start to soften.
4. Add the green beans and coconut milk. Cook for an additional 10 minutes, until both the potatoes and green beans are tender.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The green bean and potato curry is a flavorful, comforting dish that is both simple and satisfying. The potatoes provide a hearty base, while the green beans add crunch and freshness. The creamy coconut milk ties everything together beautifully, and the spices give the curry just the right amount of warmth. This dairy-free, vegetarian curry is perfect for a quick yet filling meal.

Note: More recipes are coming soon