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Indian Style Vegetable Curry (no dairy, no coconut milk)

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

5 from 1 reviews

Indian style vegetable curry – Creamy and flavorful curry made with no dairy and no coconut milk. Perfect for simple, easy, and delicious weeknight dinner!

Ingredients

Scale
  • 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
  • 23 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

Instructions

  1. In a high-speed blender, blend together cashew and almond milk until smooth. Set aside.
  2. In a large non-stick skillet, heat oil and butter together and add diced onion. Cook until onion becomes translucent.
  3. Add the minced garlic and ginger. Cook until fragrant, about a minute. 
  4. 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. 
  5. Add cauliflower carrot, potato, water, and vegan chicken flavor bouillon powder (or vegetable broth). Add the salt. 
  6. 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. 
  7. Add the cashew almond milk mixture and frozen pea to the curry. Stir to mix and continue to cook for additional 2-3 minutes. 
  8. Serve hot with rice and/or naan. 

Notes

  • 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 vegetable curry, no coconut milk curry, vegetable curry, Indian curry