Indian style vegan curry – Perfect for simple, easy, and delicious weeknight dinner! Creamy and flavorful curry made with no dairy and no coconut milk. Want to know what makes the curry creamy? Find out here!
Who likes Indian food? Meeee!!! (as I raise both of my hands)
My husband and I both love Indian food. Let’s just say if we were to go to one of those Indian lunch buffets, we would get our money’s worth and some more! But I have to watch out for food that’s garnished with cilantro (since I cannot stand the taste of cilantro) and hubby steers clear of any curry made with coconut milk. Unfortunately, coconut is just not his jam. So I came up with this curry recipe for those of you who are not a fan of coconut milk. Truthfully, coconut milk should not stop you from enjoying this delicious cuisine!
Ingredients for my Indian Style Vegan Curry:
- Vegetables – I use potato, carrot, cauliflower, onion, and frozen peas. But you can use whatever vegetable you have on hand.
- Aromatics – Garlic and ginger are very common in Indian cuisine just like many Asian cuisines. Hmmm…Maybe that’s why I love Indian food so much 😉
- Spices – cumin, garam masala, curry powder, turmeric, paprika, and black pepper.
- What’s in the gravy portion of the curry – What makes this curry creamy without using coconut milk is cashew and almond milk. When you blend together the raw cashew and almond milk, you get this magical creamy sauce that is better than half and a half! Plus my Vegan Chicken Flavor Bouillon Powder adds additional umami without using meat or dairy.
As you can see from the photos below, cashew cream is doing its magical thing!
How to adjust for the thickness of the curry:
Instead of using coconut milk to thicken the curry, I use cashew cream in the recipe. To adjust the thickness, you can use plant-based milk, vegetable broth, or water. If you follow my recipe exactly, you will end up with a rather thick curry that’s hearty.
But if you want saucy curry with plenty of gravy, add more almond milk or vegetable broth (or water) and season accordingly. I personally like to use an additional teaspoon or so of my Vegan Chicken Flavor Bouillon Powder to really amp up the flavor.
What to serve with curry:
- Rice – It doesn’t have to be basmati rice. It can be any type of rice. I even served my curry with cooked quinoa before and it was great!
- Naan – Store-bought naan is fine but if you have some extra time, I’d highly recommend making naan at home. It is so satisfying to watch those bubbles form from a naan when cooking. I use this recipe by Budget Bytes. It is honestly the BEST recipe I’ve found so far.
- Salad – A refreshing side of salad with cool creamy dressing is always a welcoming combination to any curry dishes in my opinion.
When you make this delicious vegetable curry, let me know how you like it!
Happy eating, my friends!Print
Indian Style Vegan Curry (no coconut milk)
Indian style vegan curry – Creamy and flavorful curry made with no dairy and no coconut milk. Perfect for simple, easy, and delicious weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: Curry
- Method: Simmer
- Cuisine: Indian-Inspired
- Diet: Vegan
- 1/4 cup raw cashew
- 1/2 cup unsweetened almond milk
- 1 tablespoon oil
- 1 tablespoon vegan butter (or use another tablespoon of oil)
- 1/2 large onion, diced
- 2 teaspoons ginger, minced or grated
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon garam masala (I like this brand)
- 1/2 tablespoon curry powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 3 tablespoons tomato paste
- 1 cup cauliflower floret
- 1 cup diced potato
- 2–3 small size carrots, cut into small pieces
- 1/2 teaspoon salt
- 1 cup water (or vegetable broth)
- 2 teaspoons Vegan Chicken Flavor Bouillon Powder (omit if using vegetable broth)
- 1/2 cup frozen peas
- Rice and/or naan for serving
- In a high-speed blender, blend together cashew and almond milk until smooth. Set aside.
- In a large non-stick skillet, heat oil and butter together and add diced onion. Cook until onion becomes translucent.
- Add the minced garlic and ginger. Cook until fragrant, about a minute.
- Add tomato paste, cumin, garam masala, curry powder, turmeric, paprika, and black pepper. Stir until everything is well mixed and bubbles a little in the pan.
- Add cauliflower carrot, potato, water, and vegan chicken flavor bouillon powder (or vegetable broth). Add the salt.
- Bring the mixture to a boil and place a lid on top. Reduce the heat to medium and continue to cook for 5-7 minutes until the potato is cooked but not mushy.
- Add the cashew almond milk mixture and frozen pea to the curry. Stir to mix and continue to cook for additional 2-3 minutes.
- Serve hot with rice and/or naan.
- You can use whatever vegetable you have on hand but adding some sort of starchy vegetables or beans helps thicken the sauce so I highly recommend it.
- If you don’t have my vegan chicken flavor bouillon powder, you can replace the water and bouillon powder with a vegetable broth of your choice.
- I personally like my curry thick but if you like your curry to be more saucier side, you are more than welcome to add more water or almond milk to the curry. Season with salt or more of the vegan chicken flavor bouillon powder.
Keywords: Indian style vegan curry, no coconut milk curry, vegetable curry, Indian vegan curry