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    Home >> Vegan

    Ultimate Spicy Vegan Curry

    Modified: Oct 8, 2020 · Published: Apr 10, 2016 by Analida · • Word count:662 words. • About 4 minutes to read this article. • This post may contain affiliate links ·

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    Jump to Recipe Print Recipe
    Love curry? You will love the this nice spicy vegan curry! This recipe has a nice blend of sweet and heat with mushrooms, tofu, carrots, sweet potato, garam masala, ginger and cayenne. | ethnicspoon.com

    This is truly the ultimate spicy vegan curry, not because my daughter gave me the recipe, but because it's delicious beyond words. Now, I am not a vegan by any stretch of the imagination, but this dish would make me a convert if I was so inclined. I honestly think that it is the mixture of ingredients that makes this the ultimate vegan curry.

    a red bowl of vegan curry and a bowl of rice with a spoon on the right

    Jump to:
    • Dish inspiration
    • Ultimate Spicy Vegan Curry Recipe

    There's tofu in this dish too! I never thought I would eat tofu; but it's not too bad. I was one of those annoying people who  used to tease my tofu eating friends. I won't anymore. Tofu is a blank canvas. With the right seasoning and preparation, it can be absolutely delicious. 

    One tip my daughter gave me is to use fresh ginger instead of dry ground ginger. She said you can also use the minced ginger that comes in a glass jar (this is what I use). For this recipe, I used my homemade garam masala and curry.

    She really surprised me with the ingredients she pulled out to make the curry. Essentially, she goes to the market to see what she can find that day and puts together a curry. On occasions the result is more of a potato curry, but always a vegan curry. 

    Dish inspiration

    Living in South East Asia, my daughter has developed a taste for multiple types of curries. She is also what she calls a part-time vegetarian. There's a story behind this, maybe in another post I'll share. She made this for us one night and we were hooked. She had no measurements, so I really had to eyeball what she was throwing in to the pan. I think I got it pretty close. We served her ultimate spicy vegan curry with jasmine rice which is typical of South East Asia.

    This aromatic rice grows in Thailand, Cambodia, Laos and Southern Vietnam. By the way, this Christmas my husband, son and I will be traveling to Vietnam to see her. She is an English teacher in Hanoi. My daughter said she will find out about a cooking class that I can take. I am so excited!!!!!

    a bowl of curry, rice, a stack of plates and naan

    If you want to skip the rice, I highly recommend using naan bread to mop up the tasty juices in this dish. Also, to get the ultimate flavor, make sure you cook the vegetables way down. This will help to get the maximum flavor and also you will achieve a nice thick juice. BTW... you don't need to use vegetable broth, just water. For a nice variation you can use the same vegetables and use coconut milk as your liquid, but will have to adjust the spices given the sweetness of the coconut.

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook

    Try a nice spicy vegan curry! This recipe has a nice blend of sweet and heat with mushrooms, tofu, carrots, sweet potato, garam masala, ginger and cayenne. | ethnicspoon.com

    Ultimate Spicy Vegan Curry Recipe

    A spicy Southeast Asian stye curry with a nice mix of mushrooms, tofu, tomato and sweet potato.
    5 from 1 vote
    Print Pin Rate
    Course: Main dish
    Cuisine: Indian
    Keyword: healthy, spicy recipe, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6 servings
    Calories: 137kcal
    Author: Analida Braeger

    Ingredients

    • 2 Tbsp vegetable oil
    • 2 medium onions finely chopped
    • 3 cloves garlic minced
    • 3 Roma tomatoes diced
    • 2 carrots sliced
    • 1 sweet potato peeled and cubed
    • 10 oz package mushrooms (cremini) quartered
    • 3 cups water
    • 10 oz tofu cubed
    • ⅓ cup chopped cilantro

    Spice Blend

    • 1 tsp coriander
    • ½ tsp cinnamon
    • 1 ½ Tbsp minced ginger
    • 3 tsp cumin
    • ¼ tsp cayenne
    • 1 ½ tsp garam masala
    • 1 ½ tsp curry
    • 1 tsp salt

    Instructions

    • Boil the sweet potato until tender and set aside.
    • In a small bowl place all the spice blend ingredients and mix thoroughly. Set aside.
    • In a skillet gently toss the cubed tofu in a little vegetable oil to brown on all sides. Set aside.
    • In a large skillet heat vegetable oil. Add in the onions and garlic and saute until translucent. Add in the tomatoes, carrots, sweet potato, mushrooms and water. Add in the spice blend and stir. Cook covered on low for about 20-25 minutes. Add in the cooked tofu and cilantro. Cook for additional 10 minutes on medium.
    • Serve with jasmine rice.

    Nutrition

    Calories: 137kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 445mg | Potassium: 599mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7030IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 1.8mg

     

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      A photo of spicy shrimp sushi on a bowl with chop sticks.
    • Creamy Curry Chicken Salad Wraps
      Try a spicy new wrap! Creamy and spicy curry chicken salad wrap add a bit of ethnic flair to your lunch or dinner. You can also slice these narrow and serve as an appetizer too! The secret sauce: a bit of my homemade curry blend whipped into some Greek yogurt. This is a really healthy recipe wrapped in a large flour tortilla! | ethnicspoon.com
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    Reader Interactions

    Comments

    1. Thalia @ butter and brioche

      April 11, 2016 at 1:37 am

      I do love a good curry! Or anything spiced for that matter. This looks so flavoursome and a surprise that it's vegan too. I don't followed a vegan diet but I can imagine that I would love this!

      Reply
      • Analida

        April 11, 2016 at 5:50 pm

        Hi Thalia! Thanks for commenting. I am also not a vegan, but my daughter convinced me to try this curry. If you like spicy, I think you would like this. And, feel free to substitute the tofu for chicken. BTW... I love your blog. Your recipes are wonderful, and your photography is so clean and beautiful.

        Reply
    2. Debbie Rodrigues

      April 11, 2016 at 7:26 am

      I adore curry! I never made it myself, but it's so delicious.
      I don't know 2 of the ingredients you mentioned: cilantro and garam masala. I need to check them.
      Thanks for sharing!

      Reply
      • Analida

        April 11, 2016 at 5:48 pm

        Debbie, garam masala is a spice blend typical in Indian cooking. Cilantro is an herb also known as coriander. They are both easily found in the grocery store. In my blog I have a recipe for garam masala, as I like to make my own spice blends.

        Reply
    3. Rahul @samosastreet.com

      April 12, 2016 at 1:41 pm

      This is such a wonderful dish. The combination of flavors and colors is amazing. Glad to know you make your own "garam masala"

      Reply
      • Analida

        April 13, 2016 at 6:00 pm

        Thanks Rahul. I also make my own curry blend as well as my chili powder.

        Reply
        • Rahul @samosastreet.com

          April 15, 2016 at 3:16 pm

          That's amazing. Homemade spice blends are full of aroma and does magic to dish

          Reply
          • Analida

            April 16, 2016 at 12:14 pm

            YES! Homemade spice blends are the best. I am working on a couple others.

            Reply
    4. Debra @ Bowl Me Over

      April 21, 2016 at 6:09 pm

      5 stars
      Somebody hand me a spoon, I want to dive right in! Thank you for sharing with us at #FoodieFriDIY! I stopped by to do some extra sharing and let you know you are one of the features this week! Please stop by and link up another delicious dish!!

      Reply
      • Analida

        April 21, 2016 at 7:31 pm

        Oh wow! thanks Debra. I am very excited.I will certainly link up again.

        Reply
    5. Beth (OMG! Yummy)

      November 02, 2016 at 9:56 am

      This looks delish - we are not vegan either but I love big flavor without meat and dairy once in a while. And we love spicy. I think I would use the coconut milk and amp up the spicy even more 🙂

      Reply
      • Analida

        November 02, 2016 at 4:11 pm

        Hi Beth! LOL! Let me know how it turns out. 🙂

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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