Divine Vegetarian Curry Recipes

1. Pete's vegetarian Indian curry recipe

This is one of the vegetarian curry recipes that my partner, Pete learned to cook as a newly single guy.

Pete is the quintessential non-cook. As a software developer, cooking stresses him, perhaps because cooking isn't quite so formulaic. But once he gets a recipe down, he makes the most delectable meals ever!

The Key to Vegetarian Curry Heaven

The main thing you need to know about curry is that it's all about the spices. So here are some things to note about curry powder.

Curry gets stale and loses its flavor when it's been sitting in the grocery store and in your house, giving food a flat taste.

The best curry powder is one where you grind the spices yourself, minutes before cooking.

The spices listed here are the ones that Pete normally uses, but you can learn to make curry to your own taste.

vegetarian curry recipe

There's a simple trick.

Go to your grocery store and grab your favorite curry powder, or just pick a random one if you don't have a favorite.

Take note of all the ingredients listed on the label. Actually, all that curry powder is really is just a blend of spices.

Then go to an Indian grocery store and purchase those same spices (unground, whole seeds that is). Those are the spices you will use to make your own homemade curry powder.

You will likely find is that it'll be a trial and error process, probably cooking curry a few times before you settle on the right proportions that bring out your best flavor.

And don't be afraid to test your curry's limits by adding your own spices. The only rule you must not break? - Just be sure they're always freshly ground, with the exception of a few such as turmeric.

Ingredients for your vegetarian curry recipe

Note: Prepare everything before you start cooking. Once you get started, things happen fast.

  • A variety of vegetables eg potatoes (cubed), carrots (sliced) tomatoes (chopped) , zucchini (sliced) , brocoli/cauliflower florets, bell pepper red/yellow (chopped)
  • Tempeh (cubed) - Adding tempeh is good because it gives you the extra protein that most vegetable curries are usually devoid of
  • 1 table spoon Extra virgin olive oil - or use coconut oil, which adds a subtle but exotic flavor
  • 1/2 cup coconut milk (there's a lot of crappy coconut milk out there - get the best quality by buying at a health food store)
  • Vegetarian broth or water
  • Fresh spices: ginger (thinly sliced- about 1 teaspoon) , 2-3 cloves garlic (thinly sliced), 1 large onion (chopped into small chunks)
  • Dried whole spices that will need to be ground together: Fenugreek seeds, cumin seeds, black peppercorns, corriander seeds, fennel seeds, cinnamon. Estimate ratios of about 1 tablespoon each, but less black pepper, about a teaspoon .
  • Powders: chili powder (amount depends on how spicy want it, I use 1 teaspoon); 1 tablespoon ground turmeric - if you can get fresh turmeric, great, prepare it as you would ginger, by slicing it thinly, otherwise go with powder.

Instructions for cooking the awesome Indian curry

Step 1:

Put the unground dry spices in a coffee grinder (I have a coffee grinder just for spices) and set them to grind until the automatic stop. The resulting mixture will be about 1/2 cup. Add the chili powder and the turmeric to the mixture and set aside.

Step 2:

Sauté the onions, garlic and ginger in olive oil on high heat for about 1 minute - or until the onions start to change to a very light golden color

Step 3:

Pour in all the spices and mix. Cook for another minute, stirring. You want cook the spices enough to bring out the flavor but you don't want to burn them.

Step 4:

Add the coconut milk and about 1 cup vegetable broth or water, letting it cook for a little while - about 3 minutes, but don't let it boil yet.

Step 5:

Begin adding vegetables to the mixture, starting with the harder vegetables, such as potatoes and carrots. Let them cook for a while (10 minutes or so) before proceeding the rest of the vegetables.

Step 6:

Mix in the rest of the vegetables and tempeh , then some broth, enough to cover the vegetables. Continue to cook on high medium-high heat until the broth has almost dried up, but not quite. You don't want the curry to be soupy, but not completely dry either. You want it to be a sort of thick wet consistency.

Step 7:

Stir, mix and serve over quinoa or rice.

Fun Extra Tips For This Indian Vegeterian Curry Recipe:

  • Use heirloom tomatoes - they are less acidic and bring out the best flavor
  • Some people prefer to add the turmeric later, after you've been cooking for a while. This is because the turmeric can tend to overwhelm the flavor of the other spices when put in together.
  • Last but not least: Avoid buying un-ground spices online because you really don't know how long they've been siting on someone's shelf. The smaller mom-and-pop type Indian grocery stores tend to have fresh Indian spices.

Share your love of vegetarian curry recipes here

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