Our take on vegan curry.

This is a recipe we make often because it is so easy, cheap, and delicious. It was cold and rainy today, so it was the perfect day to make this and finally write the recipe down. I mentioned this recipe back in this post.


  • 1 inch piece of ginger
  • 2-3 cloves of garlic
  • 3/4 of a large yellow onion
  • 1-2 6oz cans of tomato paste (we used 2)
  • 1 can of coconut milk (we used a lite one from Sprouts)
  • Cumin
  • Curry powder (we used about 3-4tbsp)
  • any hot sauce you like (we used sriracha and Frank’s hot sauce)
  • Beyond Meat veggie crumbles (or any other protein you like)
  • hummus (we used Sabra’s garlic hummus)
  • the juice from 1 lemon
  • Cilantro

Dice the onion. Peel the piece of ginger and cut that and the garlic cloves into small pieces. Then sauté all of it in a pan with some olive oil.

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Add 1 can of coconut milk (we used Sprouts’ Lite Coconut Milk), two 6 oz. cans of tomato paste, and the onion/garlic/ginger mixture into a pot.

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Next, we added 1 cup of water to thin it out, Beyond Meat veggie crumbles, curry powder, and cumin. Cook it with the top off at medium heat so that some of the water evaporates and the curry thickens.

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Stir every once in a while. We started it out on medium-high but lowered it once it started simmering. At this point we added in some garlic hummus (about 3-4 tbsp), garlic powder, crushed red pepper, Sriracha, Frank’s hot sauce, (or whichever hot sauces you like and however much you like. We like it spicy so we added a lot) the juice of one lemon, and cilantro.

Finally, we cooked some white rice and had that with the curry. This is a super easy meal that we make often. We sometimes add in chickpeas instead of veggie meat (or sometimes we’ll add both in) and potatoes are really good in it too! Let me know if you try this recipe and what you think in the comments!

One thought on “Our take on vegan curry.

  1. Pingback: What I Ate on Halloween // vegan – The Healthy Ghost

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