This easy vegan curry is full of dried spices, healthy vegetables, and delicious tofu. It takes less than thirty minutes to make, and tastes best with steamed rice.
Firm tofu and chopped tomatoes provide the base to this vegan curry, followed by a tasty mix of dried spices including cloves, cinnamon, cardamom, turmeric, garam masala, and fresh chili for an extra kick. Additional vegetables help to round out the flavor and texture of this delectable dish.
This vegan curry recipe uses carrots, red pepper, potatoes, zucchini, and eggplant. All of these vegetables are in season from August through October in the US, while potatoes can be found all year round. This dish is so versatile that you could add any seasonal vegetables that you want – pumpkin would make a great addition in the fall. To reduce your carbon footprint, try to use locally-sourced vegetables, and it’s even more eco-friendly if these are organic.
It’s also good practice to purchase fair trade spices to make your vegan curry ethical as well. You may be able to find fair trade cinnamon, cloves, cardamom, and turmeric for this recipe in your local store.
You can make this tasty vegan curry at home on the stove, or even outdoors on the campfire using a tripod skillet. It’s simple to make your own tripod skillet at home, all you need is a campfire and some long pieces of wood or bamboo to make a triangle shape over it, and tie with twine at the top. Tie a strong piece of rope to the top of the tripod and thread it through the handle of the skillet or pot to make a loop and tie the two ends together. Just remember to put out your fire pit afterwards.
Get creative with this curry and have fun adding your own twist to this delicious recipe.
Flavorful Vegan Curry Recipe
- 1 eggplant
- 1 zucchini
- 1 red pepper
- 1 large potato
- 1 carrot
- 1 inch piece of fresh ginger
- ¼ tsp fresh green chili
- 1 medium onion
- 2 garlic cloves
- 1 lb firm tofu
- 4 tbsp vegetable oil
- 4 cardamom pods
- ½ cinnamon stick
- 4 cloves
- 1 tbsp. garam masala
- ½ tsp. turmeric
- 4 large chopped tomatoes or a 15oz. can of chopped tomatoes
- 2 tbsp tomato puree
- A splash of water
- Salt and pepper
- Wash the eggplant, and zucchini and chop them into bite-sized chunks. Wash and chop the pepper into chunks. Then peel, wash and chop the potatoes and carrots into bite-sized pieces.
- Peel and grate the ginger. Deseed and finely chop the green chili and peel and chop the onion and garlic.
- Chop the tofu into one-inch cubes.
- Slowly warm the oil and add the cardamom pods, cinnamon stick, and cloves. When they become aromatic add the tofu and cook until lightly browned.
- Add the chopped onion and fry until golden brown.
- Stir in the chili, garlic, garam masala, ginger, and turmeric.
- Stir tomatoes into the pan, and add the tomato puree.
- Add the chopped pepper, eggplant, zucchini, potatoes, carrots, and a splash of water.
- Cover and reduce the heat to low, simmer for ten to fifteen minutes, until the potatoes and carrots are soft, stir occasionally. If the liquid starts to disappear, uncover and add more water and tomato puree.
- Season with salt and pepper to taste, then serve immediately with steamed rice.
Refrigerate any leftovers in an airtight container and consume within two days.
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