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Best Indian Curry Recipe – Easy Indian Veg Curry

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Recipe originally published September 2, 2022

Recipe Updated July 20, 2023

Best Indian Curry Recipe – Easy Indian Veg Curry – This is the best easy vegan red curry recipe ever. It’s one of the all time best super easy Indian veg curry recipes. Loaded with tender meaty potatoes, tender and roasted chickpeas, and all the curry flavors you could dream of. Plus, a creamy homemade coconut curry sauce makes this feast a bowlful of deliciousness.

These bowlfuls of 30-minute Indian chickpea curry recipe with melty sweet potatoes and crispy chickpeas are easy, tasty, and irresistibly good. Think tender meaty potatoes that soak up all the creamy curry sauce topped with crispy roasted chickpeas. It’s like a food party in a bowl. One of those parties even an introvert would want to join because it’s just so good. Make it in a pot, a slow cooker, or a crockpot and serve with a side of fluffy rice (or my amazing coconut rice) or rice noodles for a healthy and tasty easy vegan dinner.

Right now I’m all about this easy, loaded-with flavor meal that says comfort and cozy in every bite. It’s warming, it’s comforting, you could say it’s like a hug in a bowl. The coconut chili curry sauce is creamy and spicy speckled with crunchy roasted BBQ chickpeas, juicy tomatoes, melt-in-your-mouth tender potatoes, garlicky flavors and topped with fresh parsley. It’s so good I would happily eat it every day of the week.

In this Indian coconut curry vegetarian recipe we’re covering 

The ingredients you need to make vegan chili curry 

Let’s embark on a delightful journey into the world of red curry and uncover the roles and flavors of each ingredient:

1. Potatoes: These humble tubers bring a comforting and hearty element to the red curry. They provide a starchy texture and absorb the flavors of the curry, adding substance to the dish.

2. Chickpeas: These versatile legumes bring a delightful nuttiness and a boost of protein to the curry. They add a satisfying bite and contribute to the overall heartiness of the dish.

3. Red onions: Diced red onions lend a touch of sweetness and a mild onion flavor to the curry. They bring depth to the dish and complement the other ingredients with their subtle yet distinct taste.

4. Red bell pepper: The vibrant red bell pepper adds a burst of color and a crisp texture to the curry. It brings a slightly sweet and mildly tangy flavor that enhances the overall taste profile.

5. Garlic: Finely chopped garlic infuses the curry with its aromatic and pungent essence. It provides depth and richness of flavor, enhancing the overall savory experience.

6. Fire-roasted diced tomatoes (or fresh tomatoes): These tomatoes add a robust and smoky flavor to the curry. They contribute a touch of sweetness and acidity that balances the other ingredients.

7. Red curry paste or masala sauce: This is the star ingredient that delivers the distinctive flavors and spiciness to the red curry. It combines a blend of aromatic herbs, spices, and chilies, creating a complex and fiery taste experience.

8. Tomato paste: Tomato paste enhances the tomato flavor in the curry and adds a concentrated richness to the sauce. It brings depth and thickness to the curry.

Important flavorings to get the best Indian red curry sauce

9. Paprika and curry powder: These spices add layers of warmth, depth, and complexity to the curry. They contribute to the overall flavor profile and give the dish its characteristic warmth and earthiness.

10. Coconut milk: The creamy and velvety coconut milk creates a luscious and smooth base for the curry. It balances out the spiciness and adds a touch of sweetness, creating a harmonious flavor combination.

11. Oregano: Oregano brings a delightful herbaceous note to the red curry. It adds a touch of freshness and complements the other flavors in the dish.

These ingredients work in harmony to create a tantalizing red curry that is rich, flavorful, and comforting. The potatoes and chickpeas provide a satisfying texture, while the red onions, red bell pepper, and garlic add depth and complexity. The fire-roasted diced tomatoes, red curry paste, and spices infuse the curry with their distinct flavors and heat. The coconut milk and oregano bring everything together, creating a creamy and aromatic sauce that will transport you to the vibrant world of red curry. Get ready to savor a delectable blend of flavors that will excite your taste buds and leave you wanting more!

How to make the best curry masala recipe – vegan red curry paste

To make a homemade masala paste, you’ll need a combination of spices and other flavorful ingredients. Here’s a basic recipe to get you started:

Best homemade red masala curry Ingredients:

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon black peppercorns
  • 4-5 dried red chilies (adjust to taste)
  • 1 teaspoon turmeric powder
  • 4-5 cloves of garlic
  • 1-inch piece of ginger, peeled and chopped
  • 1 small onion, roughly chopped
  • 2 tablespoons vegetable oil
  • Salt to taste

How to make vegan red curry paste Instructions:

1. Heat a dry pan over medium heat and add the coriander seeds, cumin seeds, fennel seeds, and black peppercorns. Toast the spices for a few minutes until fragrant, stirring occasionally to prevent burning. Remove from heat and let cool.

2. Once cooled, transfer the toasted spices to a spice grinder or blender and grind them into a fine powder.

3. In the same pan, heat the vegetable oil over medium heat. Add the dried red chilies and sauté for a minute until they become slightly darker and aromatic. Remove from heat and let cool.

4. In a blender or food processor, combine the toasted spice powder, sautéed dried red chilies, garlic cloves, ginger, chopped onion, and turmeric powder. Blend until you get a smooth paste. If needed, add a little water to achieve the desired consistency.

5. Taste the masala paste and season with salt according to your preference. Adjust the amount of red chilies for desired spiciness.

6. Transfer the masala paste to a clean jar or airtight container. It can be stored in the refrigerator for up to a week or frozen for longer shelf life.

Extra recipe notes:

This homemade masala paste can be used as a flavor base for various Indian dishes, including curries, marinades, and stir-fries. Adjust the spices and ingredients to suit your taste and experiment with different combinations to create your own unique masala paste. Enjoy the rich flavors in your homemade recipes!

Make in 30-minutes Vegan red curry crockpot recipe 

It’s time to grab your trusty slow cooker, or crockpot and get ready to whip up a batch of creamy chili curry. Because this easy red curry is amazing made in a crockpot. It’s pretty much just loading all the ingredients into a crockpot and like by the wave of a magic wand you will be ready to eat a bowlful of deliciousness in hours without any fuss or work. Now that’s what I call a win-win.

Vegan Indian curry in an instant pot 

My amazing Indian chickpea curry recipe isn’t just a cozy hug-in-a-bowl kinda recipe. It’s also a breeze to make in an instant pot. With almost zero effort (I’m using the word effort very loosely here as the only work you will be doing is placing the ingredients in your instant pot and turning it on) you will have a creamy flavor loaded vegan steaming bowl of curry in front of you in just 20-minutes. So if you’re in a rush to get a healthy and delicious dinner on the table grab your ingredients and your trusty instant pot and your dinner is saved.

Meal prep-friendly vegan curry 

This easy ready in 30-minutes vegetarian curry is a meal prep-friendly lifesaver. It can be made days in advance and kept in the refrigerator. Just reheat when you’re ready to eat and this superhero curry will save your dinner. Or freeze it for later as it will keep for months in the freezer. Reheating only intensifies the delicious curry sauce and flavors. 

Reheating tip: add a little water to the dish before reheating to make the sauce extra creamy.

How to make vegetable curry in a crockpot 

Place all the ingredients in your crockpot and stir to mix. Cook for 5-6 hours on high, or 7-8 hours on low. Stir together to combine and add extra salt if needed. Garnish with fresh basil or parsley right before serving.

Enjoy.

How to make homemade vegan spicy potato curry in an instant pot 

Place all the ingredients in your instant pot or pressure cooker. Set to high for 20-minutes. Release steam. Taste test and add more seasoning if needed. 

Serve with a garnish of fresh basil or parsley and enjoy.

How to make vegan chickpea Indian curry in a pot or pan

Place the diced potatoes in a large pot and cover them with water. Season with a little salt and cover with a lid. Bring to a boil before turning the heat down to a simmer. Let the potatoes cook for 15 minutes or until they are tender all the way through (test by sticking a knife or fork into the potatoes). When the potatoes are done, drain away the water and set the potatoes aside.

While the potatoes are cooking, heat olive oil in a non-stick pan. Sauté onions and chickpeas in the hot olive oil and season with salt, paprika, curry powder, and oregano. Stir to combine and add the finely chopped garlic. Mix everything and allow the spices to sauté for a minute to really bring out the flavors. 

Next, stir in the masala or BBQ sauce, tomato paste, fire-roasted tomatoes, and coconut milk and bring the sauce to a quick boil. Turn the heat down to a simmer and leave the sauce to cook until the potatoes are done.

Once the potatoes are cooked and the water has been drained, pour the curry sauce over the potatoes and combine everything. Taste test and add more salt if needed.

Serve with a garnish of fresh herbs and a side of rice and enjoy.

Curry vs masala

Curry and masala are both terms used to describe flavor profiles and spice blends commonly used in Indian cuisine. However, there are some differences between the two:

1. Curry: The term “curry” is often used to refer to a wide range of dishes that have a sauce or gravy base. It typically consists of a combination of spices, herbs, and other ingredients cooked with meat, vegetables, or legumes. Curries can vary in terms of their heat level, spiciness, and flavor profiles depending on the region and specific recipe. The sauce in curries is often made with a variety of ingredients such as tomatoes, yogurt, coconut milk, or a combination of these.

2. Masala: Masala, on the other hand, refers to a blend of spices that are ground together to form a powder or paste. Masala can be dry or wet and is used to season or flavor various dishes. It is made by combining a variety of spices such as coriander, cumin, turmeric, cardamom, cinnamon, cloves, and more. Masala blends can vary in terms of ingredients and proportions, and different masalas are used for different purposes and recipes. They are often great in Indian potato curry recipe and Indian Chickpea curry recipes.

In summary, curry refers to a dish with a sauce or gravy base, while masala refers to a spice blend used for flavoring. Curry dishes often incorporate masala blends as part of their flavor profile, but the terms are not interchangeable.

The best authentic Thai Red Curry paste

You can easily swap out the masala with a delicious, fragrant Authentic Thai red Curry paste. Here’s a recipe for authentic Thai red curry paste:

Authentic Thai Red Curry paste Ingredients:

  • 10-12 dried red chilies, soaked in warm water until softened
  • 3 shallots, chopped
  • 4 cloves garlic
  • 1 stalk lemongrass, white part only, thinly sliced
  • 1 thumb-sized piece of galangal or ginger, peeled and sliced
  • 1 tablespoon chopped cilantro stems
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon shrimp paste (optional for non-vegan version)
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil

How to make Authentic Thai Red Curry paste Instructions:

1. Drain the soaked dried red chilies and remove the seeds (if you prefer less heat). 

2. In a food processor or blender, combine the soaked chilies, shallots, garlic, lemongrass, galangal (or ginger), cilantro stems, ground coriander, ground cumin, ground white pepper, shrimp paste (if using), tomato paste, and vegetable oil.

3. Process or blend the ingredients until you get a smooth paste. You may need to scrape down the sides of the processor or blender a few times to ensure everything is well incorporated.

4. Your authentic Thai red curry paste is ready to use! It can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.

Please note that this recipe yields a traditional Thai red curry paste, which can be quite spicy. Adjust the amount of dried red chilies according to your preference for heat. Enjoy creating delicious Thai dishes with your homemade red curry paste!

Authentic Thai red curry recipe vs Indian chickpea curry recipe

Thai curry and Indian curry are two distinct styles of curry, each with its own unique characteristics. Here are some key differences between Thai curry and Indian curry:

1. Flavor Profiles: Thai curry tends to have a vibrant and fresh flavor profile with a balance of sweet, spicy, sour, and salty notes. It often incorporates ingredients like lemongrass, galangal, kaffir lime leaves, and Thai basil. Indian curry recipe, on the other hand, is known for its rich and complex flavors, often achieved through a blend of various spices like cumin, coriander, turmeric, and garam masala. Indian curries can vary significantly in terms of spiciness, sweetness, and tanginess depending on the region and style of preparation.

2. Spice Levels: Thai curry typically has a milder spice level compared to Indian curry. Thai curries often use fresh chilies or chili paste, allowing for more control over the spiciness. Indian curries, on the other hand, can range from mild to very spicy, depending on the recipe and the amount of chili powder or fresh chilies used.

3. Base Ingredients: Thai curry bases often feature coconut milk, which adds a creamy and slightly sweet element to the dish. Indian curry bases can vary widely, with some using yogurt, cream, or tomato-based sauces. Indian curries also often include a combination of onions, ginger, and garlic as a base for building flavors.

4. Regional Varieties: Thai curry is predominantly associated with four main types: red curry, green curry, yellow curry, and Massaman curry. These are commonly found in Thai cuisine. Indian curry, on the other hand, encompasses a vast array of regional varieties and styles, such as butter chicken, tikka masala, rogan josh, and vindaloo, each with its own distinct flavors and ingredients.

Indian Curry recipe Extras

5. Accompaniments: Thai curries are frequently served with jasmine rice as a staple accompaniment. Indian curries are often enjoyed with basmati rice, various types of bread like naan or roti, and side dishes like raita (yogurt-based condiment) or pickles.

While both Thai and Indian curries are incredibly flavorful and delicious, their differences lie in the choice of ingredients, flavor profiles, spice levels, and cooking techniques. Exploring both styles can offer a wonderful culinary adventure and introduce you to the diverse world of curries.

Korean sweet potato vs American sweet potato

Korean sweet potatoes and American sweet potatoes, while similar in some ways, have a few differences in terms of appearance, taste, and texture. Here’s a comparison between the two:

1. Appearance: Korean sweet potatoes typically have a reddish-purple skin with a pale yellow or creamy flesh. American sweet potatoes, on the other hand, can have various skin colors, ranging from orange to purple, with a vibrant orange or yellow flesh.

2. Taste: Korean sweet potatoes are known for their distinctively sweet and nutty flavor. They have a creamy and moist texture when cooked. American sweet potatoes, depending on the variety, can have a slightly sweeter or milder taste and a denser texture.

3. Nutritional Content: Both Korean sweet potatoes and American sweet potatoes are nutritious choices. They are rich in dietary fiber, vitamins (such as vitamin A and vitamin C), and minerals (such as potassium and manganese). The specific nutritional content may vary slightly between different varieties and growing conditions.

4. Culinary Uses: Korean sweet potatoes are commonly enjoyed roasted or baked as a standalone snack or side dish. They are also used in various Korean dishes like sweet potato casserole, porridge, and Korean street food. American sweet potatoes are versatile and can be used in a wide range of recipes, including roasted, mashed, or incorporated into pies, fries, and soups.

While there are some differences, both Korean sweet potatoes and American sweet potatoes offer delicious flavors and nutritional benefits. Ultimately, personal preference and regional availability may influence which variety you choose to use in your recipes.

Curry vs turmeric

Curry and turmeric are related but distinct ingredients commonly used in various cuisines. Here’s a comparison between curry and turmeric:

1. Definition and Composition:

   – Curry: Curry is a broad term used to refer to a variety of dishes and spice blends from different culinary traditions, such as Indian, Thai, or Jamaican cuisine. It is a combination of various spices and herbs that can include turmeric along with other spices like cumin, coriander, fenugreek, ginger, cinnamon, and more.

   – Turmeric: Turmeric is a bright yellow spice derived from the rhizome of the Curcuma longa plant. It is a key ingredient in curry powder and often used in various curry dishes. Turmeric is known for its distinct earthy and slightly bitter flavor.

2. Flavor and Aroma:

   – Curry: The flavor of curry can vary widely depending on the specific blend and recipe used. It can have a complex and aromatic profile, incorporating a combination of spices that create layers of flavor.

   – Turmeric: Turmeric has a warm and slightly peppery flavor with a subtle bitterness. It adds a distinctive yellow color to dishes and contributes to the overall flavor profile of curries.

3. Culinary Uses:

   – Curry: Curry is used as a spice blend or as a term for dishes that incorporate this spice blend. It is commonly used in Indian, Thai, and other South Asian cuisines. Curry powder is added to various curry dishes, stews, soups, marinades, and sauces to provide flavor and aroma.

   – Turmeric: Turmeric is widely used as a spice and coloring agent in many cuisines, particularly in Indian and Southeast Asian cooking. It is a staple ingredient in curries, rice dishes, lentil preparations, and vegetable stir-fries. Turmeric is also used for its health benefits and as a natural dye.

4. Health Benefits:

   – Curry: The spices and herbs used in curry blends can offer potential health benefits due to their antioxidant, anti-inflammatory, and digestive properties. However, the specific health benefits depend on the combination of spices used in the curry blend.

   – Turmeric: Turmeric is renowned for its health benefits, primarily due to its active compound called curcumin. Curcumin has antioxidant and anti-inflammatory properties, and it may have potential benefits for joint health, brain function, heart health, and more.

In summary, curry is a blend of various spices, including turmeric, while turmeric is a specific spice known for its distinctive flavor and vibrant yellow color. Turmeric plays a significant role in curry blends, contributing to both flavor and color.

Green curry paste vs red curry paste

Green curry paste and red curry paste are two popular types of curry pastes used in Thai cuisine. Here’s a comparison between green curry paste and red curry paste:

1. Color and Appearance:

   – Green Curry Paste: As the name suggests, green curry paste has a vibrant green color due to the use of fresh green chilies, herbs, and spices. It often contains ingredients like green chili peppers, lemongrass, kaffir lime leaves, galangal, garlic, and shallots.

   – Red Curry Paste: Red curry paste, on the other hand, has a reddish-brown color. It gets its color from red chili peppers and other spices used in the paste. The ingredients commonly found in red curry paste include dried red chili peppers, garlic, shallots, galangal, lemongrass, and spices like coriander seeds and cumin.

2. Flavor and Heat Level:

   – Green Curry Paste: Green curry paste has a fresh, herbal, and slightly sweet flavor with a moderate level of spiciness. The green chili peppers used in the paste contribute to its heat, but the overall flavor is well-balanced.

   – Red Curry Paste: Red curry paste has a rich, savory, and slightly spicy flavor. It tends to be hotter compared to green curry paste due to the use of dried red chili peppers. The heat level can vary depending on the variety of chili peppers used and personal preference.

3. Culinary Uses:

   – Green Curry Paste: Green curry paste is commonly used in Thai dishes like green curry, which is a creamy and aromatic curry made with coconut milk, vegetables, and protein such as chicken, beef, or tofu. It pairs well with ingredients like Thai eggplant, bamboo shoots, and basil.

   – Red Curry Paste: Red curry paste is versatile and can be used in a variety of Thai dishes. It is the key ingredient in dishes like red curry, which is typically made with coconut milk, meat or seafood, and vegetables. Red curry paste can also be used in stir-fries, soups, marinades, and dipping sauces.

4. Heat and Spice Level:

   – Green Curry Paste: Green curry paste is generally milder compared to red curry paste. The heat level can vary depending on the specific brand or homemade recipe, but it is typically considered moderately spicy.

   – Red Curry Paste: Red curry paste is known for its spiciness. It can range from moderately spicy to quite hot, depending on the amount of chili peppers used and individual preferences.

In summary, green curry paste is known for its fresh and herbal flavor with a moderate level of spiciness, while red curry paste has a rich and savory flavor with a higher heat level. Both pastes are used in various Thai dishes and can be adjusted to personal taste preferences for spiciness.

Indian vs Thai curry

Indian curry and Thai curry are two distinct styles of curry with differences in flavors, ingredients, and cooking techniques. Here’s a comparison between Indian curry and Thai curry:

1. Flavors and Spice Levels:

   – Indian Curry: Indian curries are known for their rich and complex flavors. They often incorporate a combination of spices such as cumin, coriander, turmeric, cardamom, and cinnamon. The level of spiciness can vary, but Indian curries tend to have a wide range of heat levels.

   – Thai Curry: Thai curries are characterized by their vibrant and fresh flavors. They commonly feature ingredients like lemongrass, galangal, lime leaves, and Thai chili peppers. Thai curries can be spicy, but they often have a balance of sweet, salty, and sour flavors.

2. Base Ingredients:

   – Indian Curry: Indian curries often start with a base of onions, garlic, and ginger cooked in oil or ghee. They may include a variety of vegetables, legumes, meats, or seafood as the main ingredients.

   – Thai Curry: Thai curries typically use a base of curry paste made from a combination of herbs, spices, and aromatics. Coconut milk is a key ingredient in Thai curries, providing a creamy and rich base. Thai curries commonly feature vegetables, tofu, chicken, or seafood.

3. Types of Curry:

   – Indian Curry: Indian cuisine offers a wide range of curries, including popular varieties like butter chicken, tikka masala, rogan josh, and vindaloo. These curries differ in their spice blends, cooking methods, and regional influences.

   – Thai Curry: Thai cuisine features different types of curries such as red curry, green curry, yellow curry, and Massaman curry. Each curry has its own distinct flavors and ingredients, with variations in spiciness and sweetness.

4. Accompaniments:

   – Indian Curry: Indian curries are commonly served with rice or various types of bread like naan, roti, or chapati. They may also be accompanied by yogurt, pickles, and chutneys.

   – Thai Curry: Thai curries are typically served with steamed jasmine rice, and sometimes with noodles like rice noodles or egg noodles. Additional condiments like fish sauce, lime wedges, and fresh herbs such as Thai basil and cilantro may also be served.

Both Indian curry and Thai curry offer a wide array of delicious flavors and unique culinary experiences. The choice between the two depends on personal preferences for taste, spice levels, and the specific flavors you enjoy.

Is coconut curry healthy

Coconut curry can be a healthy and nutritious dish, especially when made with wholesome ingredients. Here are some reasons why coconut curry can be a healthy choice:

1. Nutrient-rich: Coconut milk, a common ingredient in coconut curry, is a good source of healthy fats, vitamins, and minerals. It contains medium-chain triglycerides (MCTs), which are easily digested and provide a quick source of energy.

2. Vegetables and protein: Coconut curry often includes an array of vegetables and protein sources like tofu, legumes, or lean meats. These ingredients contribute essential nutrients, fiber, and plant-based protein to the dish.

3. Spice benefits: Many Indian and Thai spices used in coconut curry, such as turmeric, ginger, garlic, and chili peppers, have potential health benefits. Turmeric, for example, contains curcumin, a compound with anti-inflammatory properties.

4. Customizable ingredients: You have the flexibility to choose the ingredients that go into your coconut curry. By incorporating a variety of colorful vegetables and using lean proteins, you can create a well-balanced and nutritious meal.

5. Moderation and portion control: As with any dish, moderation and portion control are key. Coconut curry tends to be rich and calorie-dense, so it’s important to be mindful of your serving size and balance it with other nutritious foods in your diet.

It’s worth noting that the overall healthiness of coconut curry can also depend on the specific recipe and cooking methods used. Limiting the use of added sugars, excessive amounts of oil, and processed ingredients can further enhance the health benefits of your coconut curry.

FAQs – Best Indian Curry Recipe questions and answers 

Here are some frequently asked questions and answers about Indian curry recipes:

What is the difference between curry powder and curry paste?

Curry powder is a pre-made blend of various spices, while curry paste is a concentrated mixture of ground spices and other ingredients. Curry paste tends to have a stronger flavor and is often used in Thai and Southeast Asian cuisines, while curry powder is commonly used in Indian cooking.

How spicy is Indian curry?

The spiciness of Indian curry can vary depending on the recipe and personal preference. Some curries can be mild and aromatic, while others can be quite spicy. It’s important to adjust the amount of chili peppers or chili powder used according to your desired level of spiciness.

Can I make Indian curry without dairy or animal products?

Absolutely! Indian cuisine offers a wide range of vegetarian and vegan curry options. You can substitute dairy products like cream or yogurt with plant-based alternatives such as coconut milk or cashew cream. There are also many delicious vegetable and lentil-based curries that don’t require any animal products.

Recipe Faqs

Can I customize the ingredients in an Indian curry recipe?

Yes, Indian curry recipes are highly customizable. You can add or substitute vegetables, adjust the amount of spices, and even experiment with different protein sources such as tofu, paneer, or legumes. Feel free to make it your own and adapt it to suit your taste preferences.

How do I thicken a watery curry?

 If your curry is too watery, you can try simmering it uncovered for some time to allow the excess liquid to evaporate. Alternatively, you can mix a small amount of cornstarch or flour with water to create a slurry and add it to the curry to thicken the sauce. Remember to cook it for a few more minutes to allow the thickening agents to fully incorporate.

How long does leftover curry last in the fridge?

Leftover curry can typically be stored in the refrigerator for 3 to 4 days. Ensure it is stored in an airtight container to maintain freshness. If you can’t consume it within that time, you can freeze the curry for longer storage.

Remember that these are general guidelines, and specific recipes may have their own variations and requirements. It’s always a good idea to refer to the specific recipe instructions for accurate information.

Frequently Asked Questions

Can vegans eat curry paste?

Most curry pastes contain fish sauce, but a few are vegan. You have to check the label to make sure your curry paste is vegan or use a homemade curry paste. You don’t have to worry about any of that in this easy vegan curry recipe as I’ve replaced the traditional curry paste with a BBQ sauce to give the dish a smoky flavor.

Can you freeze curry?

Yes, this easy curry is not just delicious it’s also freezer friendly. Just reheat before serving.

What potatoes are best to use in curry?

You can use any type of potatoes in a curry. I like to use large potatoes like Yukon gold or similar, but smaller potatoes will work just as well.

Is it okay to use leftover potatoes in curry?

Yes. Leftover potatoes work very well in curry and is a great way to use leftovers.

Can I add more vegetables if I have leftovers that need to be used?

Yes, absolutely. This curry works well with lots of vegetables so just add any extra veggies you want and don’t be afraid to play around with it.

What other vegetables goes with curry?

Cauliflower 
Carrots 
Zucchini 
Squash 
Onions 
Sweet potatoes 
Broccoli 

Are you looking for more easy vegan recipes? You might like these:

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Best Indian Curry Recipe

These bowlfuls of 30-minute Indian Potato curry with crispy chickpeas are easy, tasty, and irresistibly good. Think tender meaty potatoes that soak up all the creamy curry sauce topped with crispy roasted chickpeas. It’s like a food party in a bowl. One of those parties even an introvert would want to join because it’s just so good. Make it in a pot, a slow cooker, or a crockpot and serve with a side of fluffy rice (or my amazing coconut rice) or rice noodles for a healthy and tasty easy vegan dinner.
Course Dinner
Cuisine American
Keyword vegan dinner
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 people
Calories 359kcal
Author Simone – Munchyesta.com

Ingredients

  • 2 pounds Potatoes
  • 2 15oz cans Chickpeas rinsed and drained
  • 3 Red Onions diced
  • 1 Red Bell Pepper chopped
  • 4 cloves Garlic finely chopped
  • 2 15oz cans Fire Roasted diced Tomatoes or 2 pounds chopped tomatoes
  • 4 tbsp Red Curry paste (Masala) or BBQ Sauce
  • 2 tbsp Tomato Paste
  • 1 tbsp Paprika
  • 2 tsp Curry Powder
  • 1 tbsp Dried Oregano
  • 1 15oz can Coconut Milk
  • ½ tsp Salt more if needed
  • tsp Pepper

Instructions

Cooking in an instant pot

  • Place all the ingredients in your instant pot or pressure cooker. Set to high for 20-minutes. 
  • Release steam. Taste test and add more seasoning if needed. 
    Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.

Cooking in a crockpot

  • Place all the ingredients (except masala sauce and 1 portion canned chickpeas) in your crockpot and stir to mix.
    Cook for 5-6 hours on high, or 7-8 hours on low. Stir together to combine and add extra salt if needed. 
  • Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.

Making the chickpeas

  • 5 minutes before serving, heat olive oil in a non-stick pan and add the second can of drained chickpeas.
    Season with a pinch of salt and mix in the curry paste.
    Let the chickpeas roast at medium high heat while stirring occasionally until they are golden and lightly crispy on the outside.
    Set aside. 

Making in a pot

  • Place the diced potatoes in a large pot and cover them with water. Season with a little salt and cover with a lid. Bring to a boil before turning the heat down to a simmer.
    Let the potatoes cook for 15 minutes or until they are tender all the way through (test by sticking a knife or fork into the potatoes).
    When the potatoes are done, drain away the water and set the potatoes aside.
  • While the potatoes are cooking, heat olive oil in a non-stick pan. Sauté onions and chickpeas in the hot olive oil and season with salt, paprika, curry powder, and oregano.
    Stir to combine and add the finely chopped garlic. Mix everything and allow the spices to sauté for a minute to really bring out the flavors. 
    Next, stir in tomato paste, fire-roasted tomatoes, and coconut milk and bring the sauce to a quick boil. Turn the heat down to a simmer and leave the sauce to cook until the potatoes are done.
  • Heat olive oil in another non-stick pan and add the second can of drained chickpeas.
    Season with a pinch of salt and mix in the red curry paste.
    Let the chickpeas roast at medium high heat while stirring occasionally until they are golden and lightly crispy on the outside.
    Set aside. 
  • Once the potatoes are cooked and the water has been drained, pour the curry sauce over the potatoes and combine everything. Taste test and add more salt if needed.
    Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.

Notes

How to make the best curry masala recipe – vegan red curry paste
To make a homemade masala paste, you’ll need a combination of spices and other flavorful ingredients. Here’s a basic recipe to get you started:
Best homemade red masala curry Ingredients:
– 1 tablespoon coriander seeds
– 1 tablespoon cumin seeds
– 1 tablespoon fennel seeds
– 1 teaspoon black peppercorns
– 4-5 dried red chilies (adjust to taste)
– 1 teaspoon turmeric powder
– 4-5 cloves of garlic
– 1-inch piece of ginger, peeled and chopped
– 1 small onion, roughly chopped
– 2 tablespoons vegetable oil
– Salt to taste
How to make vegan red curry paste Instructions:
1. Heat a dry pan over medium heat and add the coriander seeds, cumin seeds, fennel seeds, and black peppercorns. Toast the spices for a few minutes until fragrant, stirring occasionally to prevent burning. Remove from heat and let cool.
2. Once cooled, transfer the toasted spices to a spice grinder or blender and grind them into a fine powder.
3. In the same pan, heat the vegetable oil over medium heat. Add the dried red chilies and sauté for a minute until they become slightly darker and aromatic. Remove from heat and let cool.
4. In a blender or food processor, combine the toasted spice powder, sautéed dried red chilies, garlic cloves, ginger, chopped onion, and turmeric powder. Blend until you get a smooth paste. If needed, add a little water to achieve the desired consistency.
5. Taste the masala paste and season with salt according to your preference. Adjust the amount of red chilies for desired spiciness.
6. Transfer the masala paste to a clean jar or airtight container. It can be stored in the refrigerator for up to a week or frozen for longer shelf life.

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