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Indian Cuisine

VEGAN CURRY

Fragrant with spices, this vegan curry recipe is a twist on traditional East Indian Curry that tastes both comforting and complex, but is still easy enough to throw together on a weeknight.

3-4 Servings
II Difficulty
14 Ingredients
10 MIN Preparation
20 MIN Cooking
30 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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A bowl of vegan curry with rice and naan bread
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INGREDIENTS

  • 1½ cup Longève Unseasoned Plant-Based Protein Crumbles, dry
  • 2 Tbsp. vegetable or olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. minced ginger
  • 1 tsp. paprika
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • ½ tsp. ground cumin
  • 1 15-oz. can crushed tomatoes
  • 1 ½ cup low-sodium vegetable broth
  • ½ cup canned coconut milk*
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. freshly chopped cilantro

INSTRUCTIONS

  1. Rehydrate Longève Crumbles according to package directions.
  2. Heat oil in a large pot over medium-high heat. Add onion and a pinch of salt, and cook, stirring for five minutes or until soft.
  3. Add crumbles, garlic and ginger, and stir until fragrant, one to two minutes.
  4. Add paprika,turmeric, coriander, and cumin and cook until very fragrant, about one minute more. Add tomatoes and broth and simmer until thickened 8 to 10 minutes.
  5. Stir in coconut milk,and salt and pepper to taste, and simmer until warmed through. Garnish with chopped cilantro and serve over cooked Basmati or Jasmine Rice or with Naan.

*COCONUT MILK can be found in the Asian section of your grocery store. Be sure to get canned coconut milk, not the refrigerated kind that comes in a carton.

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