Indian Style Vegan Curry (no coconut milk)

Name: Indian Style Vegan Curry (no coconut milk)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 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

Published May 15, 2020 · Updated Sep 22, 2025

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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!

bowl full of Indian style vegan vegetable curry and naan on the side

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!

veggie curry in the pot before adding the cashew cream

veggie curry in the pot after adding the cashew cream

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.

Common Questions About Vegan Curry Without Coconut Milk

How can I make vegan curry creamy without coconut milk?

I use a blend of soaked cashews and almond milk to create a rich, silky sauce that’s creamy without overpowering the flavor. The cashews add body, while almond milk lightens it up so the curry tastes balanced.

How long does vegan curry last in the fridge?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or almond milk to loosen the sauce before serving.

What vegetables work best in vegan curry?

I like using potatoes, carrots, peas, and cauliflower because they hold their shape and soak up flavor. Chickpeas, broccoli, and sweet potatoes are also delicious options. Tender vegetables like zucchini, green beans, or bell peppers work too. Just add them towards the end of cooking so they don’t get mushy.

If you enjoyed this dish, you might also love my Japanese Vegan Katsu Curry for another comforting, hearty option. Or, if you’re craving more Indian-inspired flavors, try my Indian Spiced Zucchini Couscous - it’s just as easy and flavorful.