Looking for vegan Thai curry? Want a plant-based chickpea curry? Try our vegan curries full of flavour and nutritious vegetables.
- We use plant-based ingredients in our recipes
A clever veggie version of a Japanese curry classic, made with breadcrumbed tofu. Make it vegan by swapping out the honey for agave syrup in the sauce.
A creamy, aromatic Sri Lankan curry, made simply in a slow cooker. This recipe doesn't require any fancy ingredients, and is also suitable for vegans.
Make a vegan Sri Lankan feast tonight, with a jackfruit curry recipe straight from the kitchen of Kolamba in London. You'll need plenty of fresh spices and a tin of green jackfruit.
A tin of jackfruit (which you can pick up at almost any supermarket) is the magic ingredient in this vegan massaman curry, served with salted peanuts.
Match shop-bought vegan curry paste with plenty of fresh ginger, mangetout, red pepper and Quorn to make a delicious meat-free Thai red curry.
This easy vegan curry serves four people and makes for a wholesome midweek meal packed with chickpeas, spinach and fragrant spices.
We've swapped chicken for smoked tofu and crunchy veg to turn this Thai green curry vegan. It can be made in just 25 minutes and it's low in calories, too.
Cook aubergine pieces with fragrant spices and red lentils for a healthy midweek meal. Serve with naans for a hearty dinner.
Make chickpeas the star of the show with this vegan curry that can feed a hungry crowd. Scoop up with roti for a filling dinner.
Inspired by the aromatic spices and cooling coconut of Sri Lanka, this easy-to-make vegan curry makes a great veg-packed dinner.
Creamy, delicately spiced Thai-style curry is a crowdpleaser, so make our vegan version with squash, asparagus and green beans for a vibrant plant-based dinner. What’s more, it’s ready in just 15 mins.
Want an easy midweek meal? Earthy beetroot is the focus of this vegan curry, with ginger and cinnamon adding warming flavours.
This simple vegan potato curry gets a punchy flavour from tamarind paste. There’s only two steps to this recipe so it makes an easy centrepiece or side to an Indian feast.
Packed with aubergine and ripe tomatoes, this fragrant vegan and gluten free curry is a crowdpleasing dinner for the whole family.
If you’re a fan of chilli try this fiery Sri Lankan veggie version with cauliflower, runner beans and squash. Using coconut milk adds a richness to the sauce.
This creamy coconut and peanut aubergine curry is a comforting dinner that’s ready in 30 minutes. It serves four but any leftovers can be had for lunch the next day.
Runner beans are an often overlooked veg, but in this vegan curry they’re put at the centre of the dish. Using fresh whole coconut adds a creamy richness.