30+ Cozy and Delicious Holiday Vegan Curry Recipes to Warm Your Winter

The holiday season is a time for indulgence, comfort, and togetherness, but it doesn’t always have to mean heavy, dairy-laden dishes.

For those embracing a plant-based lifestyle or simply looking to add more vibrant, healthy options to their holiday spread, vegan curries are the perfect solution.

Whether you’re planning a festive dinner or seeking a cozy dish to warm up your guests, these 30+ holiday vegan curry recipes offer a wide variety of flavors, from rich coconut-based curries to spicy and tangy delights.

Packed with seasonal vegetables, fragrant spices, and nourishing ingredients, each recipe is designed to make your holiday table as inviting and exciting as possible.

Vegan curries are not only packed with flavors but also offer endless variations, allowing you to incorporate whatever produce is in season and whatever flavor profile you crave.

These dishes are perfect for anyone, whether you’re a long-time vegan or simply looking to try something new this holiday season.

From creamy lentil and coconut curries to hearty squash and mushroom dishes, there’s a vegan curry recipe here that will satisfy every palate.

30+ Cozy and Delicious Holiday Vegan Curry Recipes to Warm Your Winter

As you plan your holiday meals, don’t overlook the power of a good curry. Vegan curries are full of flavor, easy to prepare, and can be made in advance to reduce stress on the big day.

With so many delicious options, these 30+ holiday vegan curry recipes will ensure that everyone, whether plant-based or not, has something to enjoy at your holiday feast.

The beauty of these dishes lies in their versatility – you can play with ingredients and spices to suit your guests’ preferences.

So, embrace the joy of holiday cooking by adding these flavorful, nourishing curries to your celebration, and let them shine as the star of your plant-based holiday table!

Holiday Vegan Pumpkin Curry

This comforting and flavorful vegan pumpkin curry is a perfect dish to enjoy during the holiday season. Packed with rich spices and the natural sweetness of pumpkin, it creates a savory and satisfying meal. It’s not only nutritious but also vibrant, making it a great centerpiece for a holiday table. With coconut milk adding a creamy texture, the dish balances warmth and heartiness, making it a cozy choice for gatherings or a special dinner.

Ingredients

• 1 small pumpkin, peeled, deseeded, and cut into cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (optional, for serving)

Method

1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 4-5 minutes until softened.
2. Stir in the garlic and grated ginger, and cook for another 2 minutes.
3. Add the curry powder, turmeric, cumin, cinnamon, and chili powder. Stir for 1 minute to toast the spices.
4. Add the pumpkin cubes and stir to coat them in the spice mixture.
5. Pour in the coconut milk and vegetable broth, stirring well. Bring the mixture to a boil.
6. Lower the heat and let the curry simmer for 20-25 minutes, until the pumpkin is tender and the flavors meld together.
7. Season with salt and pepper to taste.
8. Serve the curry hot, garnished with fresh cilantro, and with rice on the side if desired.

This vegan pumpkin curry offers a perfect balance of sweet and spicy flavors, making it an excellent dish to add to your holiday spread. The creamy coconut milk melds beautifully with the pumpkin, making each bite full of warmth and comfort. It is also quite versatile, and you can adjust the heat and spices based on your preferences. This dish is an ideal option for those looking for a plant-based, festive meal that will satisfy all guests at the table.

Holiday Vegan Cauliflower and Chickpea Curry

A delightful combination of cauliflower and chickpeas makes this curry a delicious, satisfying dish for any holiday meal. The curry sauce, rich with spices and a hint of sweetness from the tomatoes, complements the earthy cauliflower and protein-packed chickpeas. It’s a perfect dish for a holiday feast, providing both comfort and a nourishing plant-based option for guests with different dietary preferences.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked quinoa or rice (optional, for serving)

Method

1. Heat olive oil in a large pan over medium heat. Add onions and sauté until soft, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in curry powder, garam masala, cumin, coriander, and turmeric. Toast the spices for about 1 minute.
4. Add the cauliflower florets and chickpeas, stirring to coat them in the spices.
5. Pour in the diced tomatoes and coconut milk, then bring to a simmer.
6. Cover the pan and cook for 15-20 minutes, until the cauliflower is tender and the curry sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve the curry with quinoa or rice and garnish with chopped cilantro.

This vegan cauliflower and chickpea curry is a holiday-worthy dish that combines the perfect mix of textures and flavors. The cauliflower provides a slight crunch, while the chickpeas add heartiness and protein. The creamy coconut milk and rich tomato sauce make the curry sauce absolutely comforting. With the ability to adjust spice levels to your taste, this curry can cater to both mild and more adventurous palates. It is ideal for large holiday gatherings or intimate dinners, offering a hearty and filling option for everyone.

Holiday Vegan Sweet Potato and Lentil Curry

This vegan sweet potato and lentil curry brings together earthy lentils, sweet potatoes, and a blend of aromatic spices. It’s a vibrant, nutrient-packed dish, perfect for the holidays. The combination of red lentils and sweet potatoes creates a fulfilling meal that is both savory and subtly sweet. The curry sauce is rich with spices, and the addition of spinach adds a fresh touch that brightens the dish.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1 can (14 oz) coconut milk
• 1 1/2 cups vegetable broth
• 2 cups fresh spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or flatbread (optional, for serving)

Method

1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook until softened, about 5 minutes.
2. Add garlic and ginger, cooking for 1 more minute.
3. Stir in the curry powder, cumin, cinnamon, and chili powder, and cook for 1 minute to release the spices’ flavors.
4. Add sweet potatoes, red lentils, coconut milk, and vegetable broth to the pot. Stir to combine.
5. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
6. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
7. Season with salt and pepper to taste.
8. Serve the curry with rice or flatbread and garnish with fresh cilantro.

This sweet potato and lentil curry is a delicious, filling, and nutrient-rich dish perfect for the holiday season. The combination of lentils and sweet potatoes makes for a comforting and satisfying meal, while the spices lend warmth and depth. The spinach adds a burst of color and freshness to the curry, balancing the rich flavors. Whether served over rice or with flatbread, this curry will be a memorable addition to any holiday spread.

Holiday Vegan Butternut Squash and Spinach Curry

This vibrant and delicious vegan butternut squash and spinach curry combines the sweetness of butternut squash with the richness of a coconut-based curry sauce. The spices, including cumin and turmeric, create a deeply aromatic dish, while fresh spinach adds a burst of green, making it both flavorful and visually appealing. Perfect for the holiday season, this dish is warming, satisfying, and nutritious, making it a great plant-based option for holiday dinners.

Ingredients

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

Method

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in curry powder, cumin, and turmeric, and cook for 1 minute to toast the spices.
4. Add the butternut squash cubes and cook for about 5 minutes, stirring to coat with the spices.
5. Pour in the coconut milk and vegetable broth, then bring the mixture to a boil.
6. Reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
7. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
8. Season with salt and pepper to taste.
9. Serve with rice and garnish with fresh cilantro.

This butternut squash and spinach curry is a perfect balance of sweetness and spice. The soft, creamy texture of the squash pairs beautifully with the aromatic curry sauce, while the spinach adds freshness and color. It’s a warming dish ideal for any holiday gathering, offering a plant-based option that is both hearty and satisfying. Whether paired with rice or served on its own, it’s sure to impress at your festive table.

Holiday Vegan Mushroom and Pea Curry

A rich and earthy curry, this vegan mushroom and pea curry is perfect for the holiday season. The savory mushrooms and sweet peas come together in a fragrant coconut-based curry sauce, enhanced with the warmth of garam masala and turmeric. This dish offers both depth and sweetness in each bite, making it a wonderful side or main dish for festive meals. It’s also easy to prepare and packed with flavor, ensuring your guests will enjoy every bite.

Ingredients

• 2 cups button mushrooms, sliced
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked quinoa or rice (optional, for serving)

Method

1. Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and ginger and cook for another minute until fragrant.
3. Add garam masala, turmeric, and cumin, stirring to coat the onions in the spices.
4. Add the sliced mushrooms and cook for 5-7 minutes, allowing them to release their moisture and become tender.
5. Stir in the coconut milk, vegetable broth, and peas. Bring the mixture to a simmer.
6. Cook for another 10 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
7. Season with salt and pepper to taste.
8. Serve with rice or quinoa and garnish with fresh cilantro.

This mushroom and pea curry is a simple yet hearty dish that works beautifully for the holidays. The mushrooms add a meaty texture, while the peas offer a burst of sweetness that complements the rich curry sauce. The dish is creamy, aromatic, and satisfying, making it an excellent option for a vegan-friendly holiday meal. It’s sure to be a crowd-pleaser and can easily be doubled for larger gatherings.

Holiday Vegan Red Lentil and Carrot Curry

This vegan red lentil and carrot curry combines the earthy flavor of lentils with the natural sweetness of carrots in a creamy coconut sauce. Spiced with turmeric, cumin, and ginger, it’s a dish that will fill your kitchen with mouth-watering aromas. This hearty curry is an excellent addition to any holiday table, offering a delicious, plant-based option that everyone will enjoy.

Ingredients

• 1 cup red lentils, rinsed
• 3 medium carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 1/2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (optional, for serving)

Method

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in garlic and ginger, cooking for another minute.
3. Add curry powder, cumin, and turmeric, and cook for 1 minute to toast the spices.
4. Add the sliced carrots and lentils to the pot, stirring to coat with the spices.
5. Pour in the coconut milk and vegetable broth, then bring to a boil.
6. Reduce the heat and let it simmer for 25-30 minutes, or until the lentils and carrots are tender.
7. Season with salt and pepper to taste.
8. Serve the curry over rice and garnish with fresh cilantro.

This red lentil and carrot curry is a hearty and comforting dish that combines sweetness, spice, and creaminess. The lentils provide protein and texture, while the carrots offer a mild sweetness that balances the spices. The coconut milk creates a rich and creamy sauce, making this dish an excellent option for a cozy holiday meal. It pairs wonderfully with rice and makes for a great vegan entrée or side.

Holiday Vegan Eggplant and Tomato Curry

This vegan eggplant and tomato curry is a savory, rich dish packed with flavor. The eggplant becomes wonderfully tender as it simmers in a spiced tomato sauce, absorbing all the warm flavors of cumin, coriander, and cinnamon. The addition of fresh cilantro gives it a fragrant finish, making it the perfect dish for holiday feasts. It’s a deliciously hearty meal that is both light and satisfying, ideal for vegan guests or anyone looking for a flavorful, plant-based option.

Ingredients

• 2 medium eggplants, cubed
• 2 cups cherry tomatoes, halved
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked quinoa or rice (optional, for serving)

Method

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for 1 more minute until fragrant.
3. Stir in cumin, coriander, and cinnamon, cooking for 1 minute to toast the spices.
4. Add the cubed eggplant and cook for 5-7 minutes until it begins to soften and brown.
5. Stir in the halved cherry tomatoes, crushed tomatoes, and vegetable broth. Bring the mixture to a simmer.
6. Cover the pan and cook for 20-25 minutes, or until the eggplant is completely tender.
7. Season with salt and pepper to taste.
8. Serve the curry over quinoa or rice and garnish with fresh cilantro.

This eggplant and tomato curry is a beautifully spiced dish that’s perfect for the holiday season. The tender eggplant and juicy tomatoes create a comforting texture, while the warm spices provide depth and richness. It’s an ideal plant-based dish for holiday feasts, adding color and flavor to your festive spread. Whether served as a main dish or side, it’s sure to be a favorite among your guests.

Holiday Vegan Sweet Potato and Chickpea Curry

This hearty and comforting vegan sweet potato and chickpea curry is perfect for the holidays. The combination of soft, creamy sweet potatoes with protein-rich chickpeas creates a filling dish, while the coconut milk adds richness. Warm spices like cumin, coriander, and cinnamon infuse this curry with depth and warmth, making it a wonderful addition to any festive meal. This dish is full of color and flavor, offering a satisfying option for both vegans and non-vegans alike.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk
• 1 1/2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa (optional, for serving)

Method

1. Heat 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 and ginger and cook for another 1-2 minutes until fragrant.
3. Add curry powder, cumin, coriander, and cinnamon, and cook for 1 minute to toast the spices.
4. Add the sweet potato cubes and chickpeas, stirring to coat with the spices.
5. Pour in the coconut milk and vegetable broth, and bring to a boil.
6. Reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
7. Season with salt and pepper to taste.
8. Serve over rice or quinoa, and garnish with fresh cilantro.

This sweet potato and chickpea curry offers a perfect balance of sweetness and savory flavors, with the coconut milk making the sauce creamy and indulgent. The chickpeas provide a hearty, protein-packed component, while the sweet potatoes give the dish a slight sweetness that is perfectly balanced by the warm spices. It’s a vibrant and satisfying dish that will be a hit at any holiday table.

Holiday Vegan Cauliflower and Potato Curry

A comforting and aromatic curry, this vegan cauliflower and potato curry is a deliciously rich dish that highlights the simple flavors of these vegetables. Cauliflower and potatoes are simmered in a fragrant coconut milk-based sauce, spiced with turmeric, cumin, and garam masala. It’s a hearty, satisfying meal that’s both nourishing and full of flavor, perfect for warming up during the chilly holiday season.

Ingredients

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 can (14 oz) coconut milk
• 1 1/2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice (optional, for serving)

Method

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in garlic and ginger and cook for an additional minute.
3. Add garam masala, turmeric, and cumin, stirring for about 1 minute to allow the spices to bloom.
4. Add the diced potatoes and cauliflower florets, stirring to coat them in the spices.
5. Pour in the coconut milk and vegetable broth, and bring the mixture to a boil.
6. Reduce the heat and simmer for 20-25 minutes, or until the potatoes and cauliflower are tender.
7. Season with salt and pepper to taste.
8. Serve with basmati rice and garnish with fresh cilantro.

This cauliflower and potato curry is a comforting and flavorful dish that is perfect for the holidays. The creamy coconut milk and fragrant spices create a rich, satisfying sauce that complements the soft potatoes and cauliflower. It’s a wonderful addition to any holiday spread, offering a plant-based, vegan-friendly dish that’s easy to make and packed with flavor.

Holiday Vegan Tofu and Bell Pepper Curry

A colorful and flavorful dish, this vegan tofu and bell pepper curry is a great option for holiday dinners. The tofu absorbs the rich, spiced coconut milk sauce, while the bell peppers add a fresh, sweet crunch. With warm spices like cumin, coriander, and turmeric, this curry is both aromatic and satisfying. It’s a delightful plant-based dish that will bring bright, festive flavors to your holiday table.

Ingredients

• 1 block firm tofu, drained and cubed
• 2 bell peppers (any color), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa (optional, for serving)

Method

1. Heat olive oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown, about 5-7 minutes. Remove tofu from the skillet and set aside.
2. In the same skillet, add the chopped onion and sauté for 5 minutes until softened.
3. Add garlic and ginger and cook for another minute until fragrant.
4. Stir in curry powder, cumin, coriander, and turmeric, and cook for 1 minute to toast the spices.
5. Add the sliced bell peppers to the skillet and cook for 3-4 minutes, until slightly tender but still crisp.
6. Pour in the coconut milk and vegetable broth, then bring to a simmer.
7. Return the cooked tofu to the skillet, stir, and cook for 5-7 more minutes to allow the flavors to meld together.
8. Season with salt and pepper to taste.
9. Serve with rice or quinoa, and garnish with fresh cilantro.

This tofu and bell pepper curry is a deliciously light yet satisfying dish that is perfect for holiday feasts. The tofu soaks up the rich, creamy sauce, while the bell peppers provide a fresh, crisp contrast. It’s a wonderfully balanced curry with an array of spices that bring both warmth and complexity to the dish. It’s a great option for anyone seeking a flavorful, vegan dish that still feels indulgent and festive.

Holiday Vegan Spinach and Coconut Curry

This vegan spinach and coconut curry is a fresh and flavorful dish that is simple to prepare yet full of depth. The tender spinach, cooked in a fragrant coconut milk sauce with ginger, garlic, and cumin, makes for a delicious, satisfying curry. Perfect for holiday meals, this dish combines both richness and freshness, with a touch of heat from the green chili that gives it a festive touch.

Ingredients

• 6 cups fresh spinach, washed and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 green chili, chopped (optional)
• 1 tablespoon cumin
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (optional, for serving)

Method

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add garlic, ginger, and green chili (if using), and cook for 1-2 minutes until fragrant.
3. Stir in cumin and turmeric, and cook for another 1 minute to toast the spices.
4. Add the chopped spinach in batches, stirring until wilted.
5. Pour in the coconut milk and vegetable broth, then bring to a simmer.
6. Cook for 10-15 minutes until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Serve with rice and garnish with fresh cilantro.

This spinach and coconut curry is a light and vibrant dish that is perfect for the holiday season. The spinach provides a burst of color and nutrients, while the coconut milk adds richness and creaminess. The spices enhance the flavors without overpowering the dish, creating a deliciously balanced curry. It’s a great vegan option that is full of flavor and ideal for a festive gathering.

Holiday Vegan Lentil and Pumpkin Curry

This comforting and warming vegan lentil and pumpkin curry is a delightful addition to any holiday feast. The hearty lentils and sweet, tender pumpkin blend perfectly with aromatic spices like cumin, cinnamon, and garam masala, creating a dish that is both rich in flavor and full of nourishing ingredients. With its creamy coconut milk base, this curry provides a satisfying, plant-based meal that’s perfect for chilly holiday gatherings.

Ingredients

• 1 cup red lentils, rinsed
• 2 cups pumpkin, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (optional, for serving)

Method

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 and ginger, cooking for another 1-2 minutes until fragrant.
3. Add the curry powder, cumin, cinnamon, and turmeric, and cook for 1 minute to allow the spices to bloom.
4. Add the pumpkin cubes and lentils, stirring to coat them with the spices.
5. Pour in the coconut milk and vegetable broth, and bring the mixture to a boil.
6. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and the pumpkin is cooked through.
7. Season with salt and pepper to taste.
8. Serve over rice or with naan, and garnish with fresh cilantro.

This lentil and pumpkin curry is a cozy, flavorful dish that is both satisfying and nourishing. The lentils provide protein and texture, while the pumpkin adds a sweet, velvety consistency that balances the warm spices beautifully. It’s a perfect holiday dish that is both comforting and filling, ideal for a plant-based celebration.

Holiday Vegan Butternut Squash and Pea Curry

This vibrant and delicious vegan butternut squash and pea curry is a wonderful addition to any holiday meal. The creamy coconut milk sauce, paired with the earthy sweetness of butternut squash and the pop of sweetness from peas, makes for a comforting dish with layers of flavor. The blend of spices, including coriander, turmeric, and cinnamon, gives it a festive, warming essence that will delight your guests.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk
• 1 1/2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (optional, for serving)

Method

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 and ginger, cooking for 1-2 minutes until fragrant.
3. Add coriander, turmeric, and cinnamon, and cook for 1 minute to bloom the spices.
4. Add the cubed butternut squash, stirring to coat in the spices.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
6. Reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
7. Stir in the peas and cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Serve with rice, and garnish with fresh cilantro.

This butternut squash and pea curry is an indulgent yet light dish that brings a beautiful array of flavors to the table. The creamy coconut milk sauce perfectly complements the sweetness of the squash, while the peas add a burst of color and texture. This curry is not only flavorful but also nutritious, making it a great plant-based option for holiday meals.

Holiday Vegan Cauliflower, Spinach, and Cashew Curry

This rich and creamy vegan cauliflower, spinach, and cashew curry is a festive dish bursting with flavors and textures. The cauliflower takes on a wonderful, tender texture when cooked in the fragrant sauce made with coconut milk, while the spinach adds a burst of color and nutrients. The cashews add a delightful crunch and richness, enhancing the curry’s overall flavor profile. This dish is perfect for the holidays, as it’s both comforting and indulgent yet completely plant-based.

Ingredients

• 1 medium cauliflower, cut into florets
• 4 cups fresh spinach, washed and chopped
• 1/2 cup raw cashews, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (optional, for serving)

Method

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add garlic and ginger, and cook for 1-2 minutes until fragrant.
3. Stir in curry powder, turmeric, and garam masala, and cook for 1 minute to allow the spices to bloom.
4. Add cauliflower florets, and stir to coat with the spices.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
6. Reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
7. Stir in the chopped spinach and cashews, and cook for another 5 minutes.
8. Season with salt and pepper to taste.
9. Serve with rice, and garnish with fresh cilantro.

This cauliflower, spinach, and cashew curry is an indulgent, yet wholesome, dish that is perfect for a holiday meal. The creamy coconut milk sauce complements the cauliflower and spinach beautifully, while the cashews add a rich texture that elevates the dish. It’s a flavorful, nutrient-packed curry that is sure to impress your guests and make for a memorable holiday meal.

Holiday Vegan Mushroom and Green Bean Curry

A delicious and earthy vegan mushroom and green bean curry, this dish is perfect for adding some depth and variety to your holiday spread. The mushrooms provide a rich, umami flavor that pairs wonderfully with the green beans, creating a balanced, hearty curry. The use of coconut milk, along with aromatic spices like cumin, coriander, and turmeric, results in a rich and warming curry that’s perfect for festive occasions.

Ingredients

• 2 cups green beans, trimmed and chopped
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 1/2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice (optional, for serving)

Method

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 and ginger, and cook for 1-2 minutes until fragrant.
3. Add cumin, coriander, and turmeric, and cook for 1 minute to release the spices’ aromas.
4. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to soften.
5. Add the green beans and stir to combine with the mushrooms.
6. Pour in the coconut milk and vegetable broth, and bring to a boil.
7. Reduce the heat and simmer for 20 minutes, or until the green beans are tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve over basmati rice, and garnish with fresh cilantro.

This mushroom and green bean curry is a flavorful and comforting dish that combines earthy mushrooms with vibrant green beans. The creamy coconut milk and warming spices make this curry feel indulgent and satisfying, while the vegetables offer a light, healthy touch. It’s a great dish to serve at holiday gatherings, providing a vegan-friendly option that’s both hearty and nourishing.

Note: More recipes​ are coming soon!