25+ Flavorful Saturday Vegan Curry Recipes to Satisfy Your Taste Buds

A Saturday dinner is the perfect time to unwind and treat yourself to a comforting, satisfying meal.

For vegan food lovers, curry is always a top choice—it’s hearty, flavorful, and packed with nutrition.

If you’re looking for some new and exciting vegan curry ideas to spice up your Saturday evenings, you’ve come to the right place.

25+ vegan curry recipes is not only mouthwatering but also versatile enough to cater to all your taste preferences, from rich, creamy coconut curries to spicy, tangy tomato-based curries.

Whether you prefer tofu, chickpeas, or vegetables as your base, there’s a recipe here that will make your weekend dining experience unforgettable.

So, roll up your sleeves, get your ingredients ready, and let’s dive into these delicious and easy-to-make vegan curry recipes that are guaranteed to elevate your Saturday night.

25+ Flavorful Saturday Vegan Curry Recipes to Satisfy Your Taste Buds

Saturday nights are all about enjoying delicious food and spending quality time with loved ones.

With these 25+ vegan curry recipes, you can transform your evening into a flavorful celebration.

From hearty, protein-packed curries to lighter vegetable-based ones, there’s no shortage of variety to suit every preference.

The great thing about vegan curries is that they’re not only packed with spices and flavors but also offer flexibility in terms of ingredients, allowing you to use whatever’s in season or in your pantry.

Whether you’re cooking for a crowd or just treating yourself, these vegan curry recipes will bring warmth, satisfaction, and joy to your Saturday dinner.

Spicy Chickpea Coconut Curry

This spicy chickpea coconut curry is a comforting and hearty vegan dish that balances creamy coconut milk with the robust flavors of Indian spices. Packed with protein-rich chickpeas and vibrant vegetables, it’s perfect for a Saturday night dinner that satisfies your taste buds while being wholesome and nourishing.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 1 medium tomato, diced
• 1 cup spinach, fresh or frozen
• Salt and pepper to taste
• Juice of half a lemon
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add curry powder, turmeric, and red chili powder, mixing well to coat the onions.
4. Add the chickpeas and diced tomato, stirring to combine with the spices.
5. Pour in the coconut milk and bring the mixture to a simmer. Reduce heat and let it cook for 10–15 minutes, stirring occasionally.
6. Stir in the spinach until wilted (if using fresh) or warmed through (if using frozen).
7. Season with salt, pepper, and lemon juice to taste.
8. Serve hot over steamed rice or with flatbread, garnished with fresh cilantro.

This curry is a perfect balance of creamy, spicy, and savory flavors. The chickpeas add a satisfying texture, while the coconut milk provides a velvety base. Enjoy it as a comforting dinner or a make-ahead meal that tastes even better the next day.

Sweet Potato and Lentil Curry

This sweet potato and lentil curry is a hearty and mildly spiced vegan dish, ideal for a cozy Saturday meal. The natural sweetness of the potatoes complements the earthy lentils, while the spices infuse a warm and inviting aroma.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1 cup dried red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the cumin, coriander, and smoked paprika, cooking for 1–2 minutes to toast the spices.
3. Add the lentils and sweet potatoes, stirring to coat them in the spice mixture.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
5. Cook for 20–25 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are soft.
6. Add the cherry tomatoes and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve warm with naan bread or over quinoa, garnished with fresh parsley.

This curry is both nutritious and delicious, offering a unique mix of sweet and savory flavors. It’s a one-pot wonder that’s easy to prepare and perfect for feeding a crowd or meal prepping for the week.

Cauliflower and Spinach Tikka Masala

This vegan cauliflower and spinach tikka masala is a creamy, flavor-packed dish that brings restaurant-quality taste to your kitchen. With tender cauliflower florets and spinach in a spiced tomato and cashew-based sauce, it’s a delightful option for Saturday dinner.

Ingredients

• 2 cups cauliflower florets
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1 can (400g) crushed tomatoes
• 1/2 cup cashews, soaked in warm water for 30 minutes
• 1 cup vegetable broth
• 1 cup fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, and roast for 20 minutes until golden and tender.
2. In a large pan, sauté the onion and garlic over medium heat until soft.
3. Add garam masala, cumin, paprika, and cinnamon, stirring to release their aroma.
4. Blend the soaked cashews with a little water until smooth. Add the cashew cream, crushed tomatoes, and vegetable broth to the pan, stirring to combine.
5. Simmer the sauce for 10–15 minutes, allowing it to thicken.
6. Stir in the roasted cauliflower and spinach, cooking until the spinach wilts.
7. Adjust seasoning with salt and pepper.
8. Serve hot with basmati rice or flatbread, garnished with fresh cilantro.

This tikka masala delivers a rich, creamy, and deeply spiced experience without dairy. The roasted cauliflower adds a smoky touch, and the cashew-based sauce makes it irresistibly creamy, making it a standout for your weekend dinner.

Chickpea and Spinach Coconut Curry

This chickpea and spinach coconut curry is a wholesome, vibrant, and easy-to-make vegan dish. With a delicate blend of spices and the richness of coconut milk, it’s the perfect comfort food for a Saturday meal, bringing together protein-packed chickpeas and nutrient-rich spinach in a deliciously creamy sauce.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 3 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread for serving

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add garlic and ginger, stirring for another minute until fragrant.
3. Stir in the cumin, coriander, and turmeric, letting the spices bloom for about 2 minutes.
4. Add the chickpeas and coconut milk, stirring to combine. Bring the mixture to a simmer, then reduce heat and cook for 10–15 minutes.
5. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
6. Serve hot with steamed rice or naan, garnished with fresh cilantro.

This curry is creamy, aromatic, and perfectly balanced, with the earthiness of chickpeas and the freshness of spinach. It’s a hearty, filling dish that is both satisfying and healthy, making it an ideal addition to your Saturday meal lineup.

Butternut Squash and Black Bean Curry

This hearty and flavorful butternut squash and black bean curry is packed with nutrients and vibrant flavors. The sweetness of the squash pairs perfectly with the richness of black beans, while the blend of spices adds warmth and depth. It’s a perfect Saturday dish for a cozy, vegan dinner.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 medium butternut squash, peeled and diced
• 1 can (400g) black beans, drained and rinsed
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked quinoa or rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
2. Add the ginger, cumin, coriander, and smoked paprika, stirring for a minute to let the spices bloom.
3. Add the diced butternut squash, black beans, coconut milk, and vegetable broth. Bring the mixture to a boil.
4. Reduce heat to low, cover, and let it simmer for 25–30 minutes until the squash is tender.
5. Season with salt and pepper to taste.
6. Serve hot with quinoa or rice, garnished with fresh cilantro.

This curry offers a wonderful mix of flavors and textures, with the sweetness of the squash complementing the richness of the black beans and coconut milk. It’s a filling, nutrient-dense dish that’s both comforting and satisfying for a weekend meal.

Aubergine (Eggplant) and Tomato Curry

This aubergine and tomato curry is a simple yet flavorful vegan dish that is perfect for a Saturday night. The creamy texture of the aubergine pairs beautifully with the tangy tomatoes and the aromatic spices, creating a well-rounded curry that’s both satisfying and full of depth.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 2 medium aubergines (eggplants), diced
• 2 large tomatoes, chopped
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or chapati for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. Add garlic and ginger, cooking until fragrant, about 1 minute.
3. Stir in cumin, garam masala, and turmeric, letting the spices toast for about 2 minutes.
4. Add the diced aubergine and cook for about 10 minutes, stirring occasionally, until it starts to soften.
5. Stir in the chopped tomatoes and vegetable broth. Cover and simmer for 20 minutes until the aubergine is tender.
6. Season with salt and pepper to taste.
7. Serve hot with rice or chapati, garnished with fresh cilantro.

This curry is both light and flavorful, with the tender aubergine absorbing all the spices and the tomatoes providing a refreshing contrast. It’s a simple yet delicious vegan curry that’s perfect for an easy Saturday meal.

Tofu and Mushroom Thai Green Curry

This tofu and mushroom Thai green curry is a fragrant, spicy, and creamy dish that’s perfect for a vegan Saturday meal. With the richness of coconut milk, the umami of mushrooms, and the protein from tofu, this curry offers a delightful mix of flavors and textures.

Ingredients

• 2 tbsp coconut oil
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1–2 tbsp Thai green curry paste (adjust to taste)
• 200g firm tofu, cubed
• 200g mushrooms, sliced
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 cup fresh basil leaves
• Salt and pepper to taste
• Cooked jasmine rice for serving

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the onion and sauté until soft and translucent.
2. Add garlic, ginger, and Thai green curry paste, cooking for 1–2 minutes until fragrant.
3. Add the cubed tofu and sliced mushrooms, sautéing for 5–7 minutes until the tofu is golden brown and the mushrooms soften.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
5. Add soy sauce, lime juice, and fresh basil, simmering for an additional 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with jasmine rice, garnished with fresh basil leaves.

This Thai green curry is fragrant and flavorful, with the perfect balance of spiciness, creaminess, and tang. The tofu adds a great protein source while the mushrooms bring depth to the dish. It’s an ideal vegan option for a delicious and satisfying Saturday dinner.

Sweet Potato and Lentil Curry

This hearty and flavorful sweet potato and lentil curry is both satisfying and nutritious. Packed with protein-rich lentils and the natural sweetness of sweet potatoes, this vegan curry is a comforting dish perfect for any Saturday dinner. The blend of spices elevates the flavors, making it a go-to dish for cozy nights.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 tsp cinnamon
• 2 medium sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or flatbread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, turmeric, and cinnamon, letting the spices bloom for 2 minutes.
4. Add the sweet potatoes, lentils, coconut milk, and vegetable broth. Bring to a boil.
5. Reduce heat to low and simmer for 25–30 minutes, or until the sweet potatoes are tender and the lentils are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot with rice or flatbread, garnished with fresh cilantro.

This curry is a delicious blend of sweet and savory, with the tender sweet potatoes and soft lentils creating a hearty, filling dish. It’s perfect for a Saturday meal that’s both nutritious and comforting.

Cauliflower and Pea Curry

This cauliflower and pea curry is a simple, flavorful dish full of vibrant colors and spices. The cauliflower provides a hearty base while the peas add a pop of sweetness. The spices in this curry create a depth of flavor, making it an ideal vegan dish for your Saturday night dinner.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp turmeric
• 1 medium cauliflower, cut into florets
• 1 cup frozen peas
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the cumin, coriander, and turmeric, letting the spices bloom for about 2 minutes.
4. Add the cauliflower florets and cook for 5 minutes, stirring occasionally.
5. Add the peas, coconut milk, and vegetable broth. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, or until the cauliflower is tender.
7. Season with salt and pepper to taste.
8. Serve hot with rice or naan, garnished with fresh cilantro.

This cauliflower and pea curry is light yet satisfying, with the cauliflower taking on the spices beautifully. The peas provide a burst of sweetness, creating a well-balanced and delicious vegan curry that’s perfect for a Saturday meal.

Vegan Mushroom and Potato Curry

This vegan mushroom and potato curry is a comforting and filling dish, combining tender potatoes with earthy mushrooms in a flavorful curry sauce. The combination of spices, coconut milk, and vegetable broth creates a rich and creamy sauce that complements the mushrooms and potatoes perfectly.

Ingredients

• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 2 medium potatoes, peeled and diced
• 200g mushrooms, sliced
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or flatbread for serving

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and cinnamon, letting the spices bloom for 2 minutes.
4. Add the diced potatoes and sliced mushrooms, sautéing for 5 minutes.
5. Pour in the coconut milk and vegetable broth, stirring to combine.
6. Bring the curry to a simmer and cook for 20–25 minutes, or until the potatoes are tender and the mushrooms have released their moisture.
7. Season with salt and pepper to taste.
8. Serve hot with rice or flatbread, garnished with fresh cilantro.

This mushroom and potato curry is hearty, rich, and comforting, making it the perfect Saturday dish. The creamy coconut milk base and aromatic spices bring out the earthy flavors of the mushrooms and the softness of the potatoes, creating a satisfying vegan curry.

Kale and Chickpea Curry

This kale and chickpea curry is a healthy, nutrient-packed dish full of vibrant flavors and textures. The earthiness of the kale pairs perfectly with the hearty chickpeas, and the coconut milk creates a creamy base that ties everything together. A light yet filling vegan curry that’s perfect for a Saturday dinner.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1 can (400g) chickpeas, drained and rinsed
• 3 cups kale, chopped
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked quinoa or rice for serving

Instructions

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, cooking for another minute until fragrant.
3. Stir in cumin, turmeric, and smoked paprika, allowing the spices to toast for 2 minutes.
4. Add the chickpeas and kale, stirring to coat in the spices.
5. Pour in the coconut milk and vegetable broth, stirring well to combine.
6. Bring the curry to a simmer and cook for 10–15 minutes, until the kale is tender.
7. Season with salt and pepper to taste.
8. Serve hot with quinoa or rice, garnished with fresh cilantro.

This kale and chickpea curry is both nutritious and flavorful, with the rich coconut milk and spices bringing out the best in the earthy kale and protein-packed chickpeas. It’s the perfect vegan option for a satisfying Saturday dinner.

Spicy Tofu and Bell Pepper Curry

This spicy tofu and bell pepper curry is bursting with flavor and spice. The tofu absorbs the rich curry sauce, while the bell peppers add a crunchy, sweet contrast. This vibrant and delicious vegan curry is perfect for anyone craving a bold dish packed with fresh vegetables and protein.

Ingredients

• 1 tbsp coconut oil
• 1 block firm tofu, pressed and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 2 bell peppers, chopped
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp chili flakes (adjust to preference)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat coconut oil in a large pan over medium heat. Add tofu cubes and cook for 5–7 minutes, turning occasionally until golden and crispy. Remove tofu and set aside.
2. In the same pan, add the chopped onion and sauté for 5 minutes until softened.
3. Add garlic and ginger, cooking for another minute until fragrant.
4. Stir in cumin, curry powder, turmeric, and chili flakes. Cook for 2 minutes to bloom the spices.
5. Add the bell peppers and cook for another 5 minutes, stirring occasionally.
6. Pour in coconut milk, vegetable broth, and soy sauce. Bring to a simmer and cook for 10–15 minutes.
7. Add the cooked tofu back into the pan and stir to combine. Season with salt and pepper to taste.
8. Serve hot with rice or naan, garnished with fresh cilantro.

This spicy tofu and bell pepper curry is packed with vibrant colors and bold flavors. The crispy tofu and sweet bell peppers create a satisfying contrast, and the creamy coconut milk ties it all together, making it a perfect vegan option for your Saturday dinner.

Butternut Squash and Spinach Curry

This butternut squash and spinach curry is both comforting and wholesome, offering a perfect balance of sweet and savory. The tender butternut squash pairs beautifully with the earthy spinach, creating a rich, creamy dish that’s ideal for a cozy Saturday night.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp cinnamon
• 1 medium butternut squash, peeled and cubed
• 2 cups fresh spinach, chopped
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked quinoa or rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5–7 minutes until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and cinnamon, letting the spices bloom for 2 minutes.
4. Add the cubed butternut squash and sauté for 5 minutes.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a boil.
6. Reduce heat to low and simmer for 20–25 minutes, or until the squash is tender.
7. Add fresh spinach and stir until wilted. Season with salt and pepper to taste.
8. Serve hot with quinoa or rice, garnished with fresh cilantro.

This butternut squash and spinach curry is a rich, comforting dish full of earthy and sweet flavors. The creamy coconut milk perfectly complements the tender squash and wilted spinach, making it a perfect vegan curry for a cozy Saturday meal.

Chickpea and Tomato Curry

This chickpea and tomato curry is a quick and easy vegan dish that’s packed with flavor. The chickpeas provide protein and texture, while the tomatoes create a tangy and rich sauce. It’s a simple yet satisfying curry that’s great for a weeknight or a Saturday dinner.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 can (400g) chickpeas, drained and rinsed
• 2 cans (400g each) diced tomatoes
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or flatbread for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 5–7 minutes until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, curry powder, and turmeric, allowing the spices to bloom for 2 minutes.
4. Add the chickpeas, diced tomatoes, and vegetable broth. Stir well to combine.
5. Bring the mixture to a simmer and cook for 15–20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Serve hot with rice or flatbread, garnished with fresh cilantro.

This chickpea and tomato curry is a flavorful, protein-packed dish that’s both simple and satisfying. The tangy tomatoes and earthy chickpeas create a rich base, making this a perfect vegan curry for a quick and easy Saturday meal.

Eggplant and Tomato Curry

This eggplant and tomato curry is a savory and tangy vegan dish that’s both hearty and flavorful. The eggplant becomes wonderfully tender, soaking up all the delicious spices, while the tomatoes provide a rich, tangy base. It’s an excellent choice for a vegan curry that’s filling and comforting.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp smoked paprika
• 2 medium eggplants, cut into cubes
• 2 cans (400g each) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 5 minutes until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and smoked paprika, cooking for 2 minutes to bloom the spices.
4. Add the cubed eggplant and cook for 5–7 minutes, stirring occasionally.
5. Pour in the diced tomatoes and vegetable broth, stirring well.
6. Bring to a simmer and cook for 20–25 minutes, or until the eggplant is tender and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot with rice or naan, garnished with fresh cilantro.

This eggplant and tomato curry is a rich, comforting dish with a perfect balance of savory and tangy flavors. The eggplant absorbs the spices and creates a soft, flavorful texture, making it an ideal vegan curry for a satisfying Saturday dinner.

Note: More recipes​ are coming soon!