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Sundays are the perfect time to unwind, relax, and enjoy a delicious meal that nourishes both body and soul.
If you’re looking for a flavorful, plant-based option that doesn’t skimp on taste or satisfaction, then vegan curries are a must-try.
Packed with fresh vegetables, aromatic spices, and hearty plant-based proteins like tofu, lentils, and chickpeas, vegan curries are a versatile and comforting dish that everyone can enjoy.
Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, these 45+ Sunday vegan curry recipes will offer you a wide variety of flavors and textures to satisfy your cravings.
From creamy coconut curries to spicy lentil stews, these dishes are perfect for meal prepping, impressing guests, or simply enjoying a quiet meal with loved ones.
Each recipe is crafted with simple, wholesome ingredients that make cooking at home easy and fun, all while providing a boost of plant-based goodness.
So, roll up your sleeves, gather your ingredients, and prepare for a flavor-packed Sunday with these 45+ vegan curry recipes that will make your weekend meals even more special.
45+ Irresistible Sunday Vegan Curry Recipes for a Perfect Feast
No matter what your taste preferences are, there’s a vegan curry recipe on this list to suit every palate.
Whether you’re craving a rich coconut-based curry, a spicy lentil stew, or a veggie-packed dish, these 45+ Sunday vegan curry recipes will give you endless options for creating a delicious, wholesome meal.
The beauty of vegan curries lies in their flexibility—substitute ingredients, adjust spice levels, and explore various flavors to make them your own.
They’re easy to prepare, satisfying, and perfect for enjoying with family, friends, or as a self-care meal after a busy week.
So why wait?
Start planning your next Sunday meal with one of these flavorful vegan curry recipes, and experience the joy of cooking vibrant, plant-based dishes that will nourish your body and delight your taste buds.
Vegan Chickpea Coconut Curry
This Vegan Chickpea Coconut Curry is a creamy and hearty dish made with a base of coconut milk, tomatoes, and a blend of aromatic spices. It’s a delicious combination of chickpeas, spinach, and sweet potatoes, providing a rich and satisfying flavor. This curry is perfect for a cozy Sunday dinner, served with rice or naan.
- Ingredients:
- 1 tablespoon coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 can (400g) coconut milk
- 1 can (400g) diced tomatoes
- 2 medium sweet potatoes, peeled and diced
- 1 can (400g) chickpeas, drained and rinsed
- 4 cups fresh spinach
- Salt and pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Instructions:
- In a large pot, heat coconut oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, ginger, turmeric, cumin, and garam masala, cooking for another minute until fragrant.
- Add the diced sweet potatoes, coconut milk, and diced tomatoes to the pot. Bring to a simmer, then cover and cook for 15-20 minutes, or until the sweet potatoes are tender.
- Stir in the chickpeas and spinach, and cook for another 5 minutes, allowing the spinach to wilt and the chickpeas to warm through.
- Season with salt, pepper, and lime juice. Garnish with fresh cilantro before serving.
This Vegan Chickpea Coconut Curry is an ultimate comfort food, full of vibrant flavors and nutritional goodness. The creamy coconut milk pairs perfectly with the spices, while the sweet potatoes and chickpeas provide a hearty base. Whether you’re serving it with rice or a warm flatbread, this dish is sure to satisfy your cravings for a flavorful and satisfying vegan meal.
Vegan Thai Red Curry with Tofu
This Vegan Thai Red Curry with Tofu is a bold, flavorful dish packed with a medley of vegetables and tofu in a rich coconut milk-based sauce. The combination of Thai red curry paste, lime, and fresh herbs creates an authentic taste, making this dish a great choice for your Sunday vegan curry cravings.
- Ingredients:
- 1 tablespoon vegetable oil
- 1 block firm tofu, pressed and cubed
- 1 onion, thinly sliced
- 2 bell peppers, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 can (400ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup vegetable broth
- Fresh basil and cilantro (for garnish)
- Salt and pepper to taste
- Instructions:
- Heat vegetable oil in a large pan over medium heat. Add tofu cubes and cook for 5-7 minutes until golden brown on all sides. Remove tofu and set aside.
- In the same pan, add the onion, bell peppers, carrot, and zucchini. Cook for 5 minutes, stirring occasionally.
- Stir in the red curry paste, soy sauce, and brown sugar, cooking for another 2-3 minutes to allow the flavors to meld.
- Add the coconut milk, vegetable broth, and lime juice to the pan. Bring to a simmer and cook for 10-15 minutes until the vegetables are tender.
- Return the tofu to the pan and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Garnish with fresh basil and cilantro before serving.
This Vegan Thai Red Curry with Tofu is an incredible combination of vibrant flavors, including the heat from the red curry paste and the richness of coconut milk. The tofu adds a satisfying protein element, while the vegetables bring a variety of textures and freshness to the dish. It’s a perfect dish for Sunday dinners, offering a comforting yet exciting experience for your taste buds.
Vegan Lentil and Spinach Curry
This Vegan Lentil and Spinach Curry is a simple, nutritious, and hearty curry that is perfect for a satisfying Sunday meal. Made with red lentils, spinach, tomatoes, and a mix of spices, this dish is both filling and packed with protein and iron, making it an excellent choice for plant-based eaters.
- Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can (400g) diced tomatoes
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 4 cups fresh spinach
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
- Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
- Stir in the garlic, ginger, cumin, coriander, and turmeric, and cook for another 1-2 minutes until fragrant.
- Add the diced tomatoes, red lentils, and vegetable broth to the pot. Bring to a simmer, then cover and cook for 20-25 minutes, or until the lentils are soft and tender.
- Stir in the fresh spinach and cook for another 3-5 minutes until the spinach wilts.
- Season with salt, pepper, and lemon juice to taste. Garnish with fresh cilantro before serving.
This Vegan Lentil and Spinach Curry is not only incredibly flavorful but also highly nutritious, thanks to the red lentils and spinach. It’s a perfect choice for a comforting yet healthy Sunday meal that provides a good balance of protein and vegetables. The lemon juice adds a refreshing tang to the curry, elevating the flavors for a truly satisfying dish. Whether enjoyed on its own or with rice, it’s a filling and hearty meal that will leave you feeling nourished.
Vegan Cauliflower and Potato Curry
This Vegan Cauliflower and Potato Curry is a hearty, warming dish made with tender cauliflower, soft potatoes, and a flavorful blend of spices. It’s rich in flavor thanks to ingredients like cumin, coriander, and turmeric, all simmered in coconut milk for a creamy texture. This curry is perfect for a cozy Sunday dinner, served with rice or naan for an added touch.
- Ingredients:
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 3 medium potatoes, peeled and diced
- 1 small cauliflower, cut into florets
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Heat coconut oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes, until softened.
- Stir in the garlic, ginger, cumin, coriander, turmeric, and garam masala. Cook for another 1-2 minutes until fragrant.
- Add the diced potatoes and cauliflower florets to the pot, stirring to coat with the spices.
- Pour in the coconut milk and vegetable broth, then bring to a simmer. Cover and cook for 20-25 minutes, or until the potatoes and cauliflower are tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
This Vegan Cauliflower and Potato Curry is a comforting and satisfying dish, ideal for a cozy Sunday meal. The combination of potatoes and cauliflower offers a perfect balance of textures, while the creamy coconut milk brings richness and depth. The fragrant spices elevate the dish, making it both flavorful and hearty. It pairs wonderfully with warm naan or fluffy rice for a complete meal that everyone will enjoy.
Vegan Eggplant and Chickpea Curry
This Vegan Eggplant and Chickpea Curry is a rich, savory dish made with tender eggplant and chickpeas, simmered in a spicy tomato-based sauce. With hints of cumin, paprika, and coriander, this curry is deeply satisfying and packed with flavor. Perfect for a Sunday evening meal, it can be served with basmati rice or warm flatbread.
- Ingredients:
- 2 tablespoons olive oil
- 1 large eggplant, cubed
- 1 onion, diced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
- Instructions:
- Heat olive oil in a large pan over medium heat. Add the cubed eggplant and sauté for 5-7 minutes until it starts to soften.
- Add the onion, garlic, and ginger, and cook for another 3-5 minutes until the onion is translucent.
- Stir in the cumin, paprika, and coriander, and cook for 1-2 minutes until fragrant.
- Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer, then cover and cook for 20 minutes, until the eggplant is tender and the sauce has thickened.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
This Vegan Eggplant and Chickpea Curry is a vibrant and filling dish that combines the soft texture of eggplant with the protein-packed chickpeas. The spices create a fragrant and well-rounded flavor profile, while the tomato-based sauce adds richness and depth. This dish is perfect for a satisfying Sunday dinner and pairs beautifully with rice or flatbread for a comforting, well-rounded meal.
Vegan Mushroom and Pea Curry
This Vegan Mushroom and Pea Curry is a flavorful and earthy dish, packed with tender mushrooms, sweet peas, and a blend of aromatic spices. The rich, creamy coconut milk base gives the curry a luxurious texture while keeping it light and vegan. Perfect for a quick yet satisfying Sunday dinner, this curry can be served with basmati rice or warm naan.
- Ingredients:
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional for heat)
- 3 cups mushrooms, sliced
- 1 cup frozen peas
- 1 can (400ml) coconut milk
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Heat coconut oil in a large pan over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Add the garlic, ginger, cumin, turmeric, coriander, and chili powder (if using). Cook for another minute until fragrant.
- Stir in the sliced mushrooms and cook for 5-7 minutes, allowing them to soften and release their moisture.
- Add the peas, coconut milk, and vegetable broth. Bring to a simmer and cook for 10-15 minutes, until the curry thickens and the flavors meld.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
This Vegan Mushroom and Pea Curry is a comforting and satisfying dish, perfect for a relaxed Sunday meal. The mushrooms lend an earthy flavor, while the peas add sweetness and color. The creamy coconut milk base ties everything together for a rich and luxurious texture. Whether served with rice or naan, this curry is a fantastic, wholesome choice for a hearty vegan dinner.
Vegan Butternut Squash and Spinach Curry
This Vegan Butternut Squash and Spinach Curry is a flavorful and comforting dish made with sweet butternut squash, fresh spinach, and a blend of spices like cinnamon, cumin, and turmeric. The curry’s creamy texture is thanks to coconut milk, which combines beautifully with the earthy flavors of squash and spinach. Perfect for a Sunday dinner, this curry is both nourishing and full of vibrant flavors.
- Ingredients:
- 2 tablespoons coconut oil
- 1 medium butternut squash, peeled and cubed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, ginger, cumin, coriander, and cinnamon, and cook for another 1-2 minutes until fragrant.
- Add the cubed butternut squash, coconut milk, and vegetable broth. Bring to a simmer, cover, and cook for 15-20 minutes, or until the squash is tender.
- Stir in the fresh spinach and cook until wilted, about 3-4 minutes.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
This Vegan Butternut Squash and Spinach Curry is a perfect combination of sweetness from the squash and earthiness from the spinach, all brought together by a rich coconut milk base. The warm spices create a comforting and satisfying meal, making it ideal for a cozy Sunday dinner. Serve it with rice or naan for a well-rounded, nourishing meal that everyone will love.
Vegan Sweet Potato and Kale Curry
This Vegan Sweet Potato and Kale Curry is a nutrient-packed dish full of flavor, featuring tender sweet potatoes, hearty kale, and a fragrant coconut milk-based sauce. With the addition of spices like cumin, paprika, and curry powder, this dish delivers a warming and rich curry perfect for a Sunday dinner. It’s wholesome, satisfying, and packed with goodness from vegetables and legumes.
- Ingredients:
- 1 tablespoon olive oil
- 2 large sweet potatoes, peeled and diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon curry powder
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 4 cups kale, chopped
- 1 can (400g) chickpeas, drained and rinsed
- Salt and pepper to taste
- Lemon juice (optional)
- Fresh cilantro for garnish
- Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, cumin, paprika, and curry powder, cooking for another minute until fragrant.
- Add the diced sweet potatoes, coconut milk, and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes, or until the sweet potatoes are tender.
- Stir in the kale and chickpeas, and cook for another 5 minutes until the kale is wilted.
- Season with salt, pepper, and a squeeze of lemon juice (if using). Garnish with fresh cilantro before serving.
This Vegan Sweet Potato and Kale Curry is a rich, comforting dish that brings together the sweet and savory flavors of sweet potatoes, the heartiness of kale, and the creamy coconut milk base. Packed with protein from chickpeas, it’s a nutritious and filling meal that’s perfect for a Sunday dinner. The combination of spices and fresh cilantro elevates the flavors, making this dish a standout option for plant-based eaters.
Vegan Red Lentil and Carrot Curry
This Vegan Red Lentil and Carrot Curry is a nourishing, protein-packed dish that combines the earthiness of red lentils with the sweetness of carrots, all simmered in a fragrant coconut milk curry sauce. With the addition of turmeric, ginger, and cumin, this dish is both flavorful and satisfying, making it an ideal choice for a wholesome and comforting Sunday meal.
- Ingredients:
- 1 tablespoon coconut oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 2 large carrots, peeled and sliced
- 1 cup red lentils, rinsed
- 1 can (400ml) coconut milk
- 3 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Instructions:
- Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, ginger, cumin, turmeric, and coriander, and cook for another 1-2 minutes until fragrant.
- Add the sliced carrots, red lentils, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and carrots are tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley or cilantro before serving.
This Vegan Red Lentil and Carrot Curry is a delightful, hearty dish that combines the rich flavor of red lentils with the natural sweetness of carrots. The creamy coconut milk brings a soothing texture, while the spices enhance the depth of flavor. This curry is a great choice for a Sunday dinner, offering comfort and nourishment in every bite. It pairs beautifully with rice or flatbread for a well-rounded, satisfying meal.
Vegan Tofu and Broccoli Curry
This Vegan Tofu and Broccoli Curry is a simple yet flavorful dish that brings together the plant-based protein of tofu with the crispness of broccoli. Cooked in a creamy coconut milk sauce and spiced with curry powder, turmeric, and cumin, this curry is packed with vibrant flavors. It’s a great option for a light yet satisfying Sunday meal and pairs perfectly with rice or naan.
- Ingredients:
- 2 tablespoons coconut oil
- 1 block firm tofu, pressed and cubed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 2 cups broccoli florets
- 1 can (400ml) coconut milk
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Heat coconut oil in a large pan over medium heat. Add the cubed tofu and cook until golden on all sides, about 8-10 minutes. Remove from the pan and set aside.
- In the same pan, add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, cumin, curry powder, and turmeric, cooking for another 1-2 minutes until fragrant.
- Add the broccoli florets, coconut milk, and vegetable broth. Bring to a simmer and cook for 10-12 minutes until the broccoli is tender.
- Stir the tofu back into the pan and cook for another 2-3 minutes to heat through.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
This Vegan Tofu and Broccoli Curry is a vibrant and satisfying dish that’s perfect for a Sunday dinner. The tofu adds a substantial protein boost, while the broccoli brings a fresh, crunchy element to the curry. The creamy coconut milk base, combined with the spices, creates a rich and comforting sauce. This dish is easy to prepare and makes a hearty, well-balanced meal when served with rice or naan.
Vegan Pumpkin and Lentil Curry
This Vegan Pumpkin and Lentil Curry is a warm, hearty dish perfect for the fall season. The sweet and savory flavors of pumpkin pair beautifully with protein-rich lentils, creating a satisfying and nourishing meal. With a rich coconut milk base and fragrant spices like cinnamon, cumin, and garam masala, this curry is an ideal choice for a cozy Sunday dinner.
- Ingredients:
- 2 tablespoons olive oil
- 1 medium pumpkin, peeled and cubed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 cup red lentils, rinsed
- 1 can (400ml) coconut milk
- 3 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, ginger, cumin, coriander, and garam masala. Cook for another 1-2 minutes until fragrant.
- Add the cubed pumpkin, red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the pumpkin is tender and the lentils are cooked.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
This Vegan Pumpkin and Lentil Curry is a hearty and flavorful dish that combines the natural sweetness of pumpkin with the richness of coconut milk. The lentils add protein and texture, while the warm spices create a comforting and aromatic flavor. It’s a perfect dish for a cozy Sunday evening, offering a nourishing, plant-based meal that will leave you feeling satisfied. Pair it with rice or naan for a complete and wholesome meal.
Vegan Chickpea and Spinach Curry
This Vegan Chickpea and Spinach Curry is a quick and easy dish that’s full of flavor and nutrition. The combination of protein-packed chickpeas and nutrient-rich spinach makes this curry both hearty and healthy. Cooked in a fragrant tomato-based sauce with spices like turmeric, cumin, and curry powder, this curry is a simple yet satisfying meal for a busy Sunday dinner.
- Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, cumin, curry powder, and turmeric. Cook for another 1-2 minutes until fragrant.
- Add the chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
- Stir in the fresh spinach and cook until wilted, about 3-4 minutes.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
This Vegan Chickpea and Spinach Curry is a quick, wholesome, and flavorful meal that’s perfect for a busy Sunday. The chickpeas provide a hearty, protein-rich base, while the spinach adds a pop of green and vital nutrients. The coconut milk creates a creamy texture that complements the spices perfectly. This curry is both satisfying and light, making it a great option for anyone looking for a delicious, plant-based meal. Serve it with rice or flatbread for a fulfilling dinner.
Vegan Cauliflower and Pea Curry
This Vegan Cauliflower and Pea Curry is a simple yet delicious dish full of tender cauliflower and sweet peas, all cooked in a fragrant, spiced coconut milk sauce. With the perfect blend of spices like cumin, coriander, and garam masala, this curry delivers a depth of flavor that’s both aromatic and comforting. It’s a great choice for a satisfying Sunday meal and pairs wonderfully with basmati rice or naan.
- Ingredients:
- 2 tablespoons olive oil
- 1 medium cauliflower, cut into florets
- 1 large onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, ginger, cumin, coriander, and garam masala. Cook for another 1-2 minutes until fragrant.
- Add the cauliflower florets, coconut milk, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, or until the cauliflower is tender.
- Stir in the frozen peas and cook for another 5 minutes until heated through.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
This Vegan Cauliflower and Pea Curry is a vibrant, flavorful dish that’s perfect for a comforting Sunday dinner. The cauliflower absorbs the rich spices and coconut milk, creating a tender, aromatic base. The peas add a pop of color and sweetness, balancing the savory elements. This curry is not only easy to make but also a nutritious and satisfying meal, especially when served with a side of rice or naan.
Vegan Coconut and Tomato Curry
This Vegan Coconut and Tomato Curry is a fragrant, light, and creamy dish that combines the sweetness of coconut milk with the tanginess of fresh tomatoes. The curry base, flavored with cumin, turmeric, and garlic, complements the richness of the coconut milk perfectly. It’s a bright and flavorful curry that makes for a perfect Sunday meal when paired with rice or crusty bread.
- Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Fresh basil or cilantro for garnish
- Instructions:
- Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
- Stir in the garlic, cumin, and turmeric, and cook for 1-2 minutes until fragrant.
- Add the diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, letting the sauce reduce slightly.
- Stir in the sugar, and season with salt and pepper to taste.
- Garnish with fresh basil or cilantro before serving.
This Vegan Coconut and Tomato Curry is a delightful, vibrant dish that strikes a balance between the richness of coconut milk and the freshness of tomatoes. The mild sweetness of coconut milk complements the acidity of the tomatoes, creating a smooth, comforting sauce. This curry is light yet satisfying and makes an ideal Sunday meal when served with rice, quinoa, or crusty bread to soak up the flavorful sauce.
Vegan Mushroom and Pea Curry
This Vegan Mushroom and Pea Curry is a rich, earthy dish packed with the savory flavors of mushrooms and the sweetness of peas. Cooked in a creamy coconut milk base, the curry is infused with spices like garam masala, cumin, and coriander. It’s a comforting, satisfying meal that is perfect for a Sunday dinner, served with rice or flatbread.
- Ingredients:
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1 large onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Heat olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and become golden brown.
- Add the diced onion, garlic, and ginger to the pan, and sauté for another 5 minutes until the onion is soft.
- Stir in the cumin, garam masala, and turmeric, and cook for 1-2 minutes until fragrant.
- Add the peas, coconut milk, and vegetable broth. Bring to a simmer and cook for 10-15 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
This Vegan Mushroom and Pea Curry is a simple yet flavorful dish, with the earthy mushrooms and sweet peas complementing the rich coconut milk base. The blend of spices adds warmth and depth, making this curry a perfect Sunday dish. It’s hearty yet light enough to enjoy as a comforting, plant-based meal. Pair it with rice or flatbread to complete this satisfying and delicious dish.
Note: More recipes are coming soon!
