If your thinking of making the transition into becoming vegan then one of the easiest cuisines to begin with is curries! Spices, Lentils, Grains, Vegetables and Beans all lend themselves fantastically to the world of vegan food.
Making curries from scratch can be a lot easier than you think, especially basics like dhal’s or tomato based curries. Here are my favourite vegan curries that I have made in the past:
Roasted Cauliflower and Garlic Dhal
Spiced Roasted Cauliflower and Garlic are then pureed and stirred into lentils and stock to create this hearty dhal. A great way to use cauliflower which is in season at the moment!
Aubergine and Potato Curry
Aubergine and Potatoes create different textures and the creaminess comes from some light coconut milk. This is a much milder choice of curry and perfect served with fluffy white rice
Squash, Spinach and Red Lentil Curry
Brilliant for the Autumn Season, this curry is packed full of vegetables including Butternut Squash (or pumpkin!). This is a really low fat recipe
Carrot and Chickpea Curry
Another Creamy curry using the humble carrot! I experimented with soya cream in this recipe to make a really subtle mild curry. Really colourful too!
Aubergine and Tomato Curry
Another Aubergine Curry but this time made really low fat by using a tomato base and also made really simple by using pre bought curry paste! A great one for when you need something healthy but really easy
And then if you are after something a little different than your usual one pot curries, here are some different recipes I have come up with:
Roasted Cauliflower with Curried Dairy Free Yoghurt Dressing in a Naan Wrap
A really filling, nutritious and slightly different lunch recipe! The fun is in the eating with this one!
Twice Baked Curried Sweet Potatoes
The middle of the baked sweet potatoes are scooped out, mixed with all kinds of delicious curry flavours and put back in, then baked again to cook through. Delicious as a lunch or a side dish