Curated by an inspirational coterie of chefs, this globe-trotting collection of vegan curry recipes spans a gorgeous gallimaufry of colours, flavours, veggies, herbs and aromatics. Each recipe is unique in the influences drawn upon and the composition with which each curry is comfortingly calibrated.
From a creamy vegan Malaysian laksa bowl to traditional Thai curries and even a Sri-Lankan and Korean stew – gathered here you’ll find curries from around the world, to suit your every mood!
Vegan Curry Recipes
Curated by Chef Guntas, the base of this Malaysian soup is a spicy coconut milk curry, distinctive in hue courtesy the addition of fresh turmeric root. This is a one-pot recipe which is a substantive meal in itself, bringing colourful comfort to your table.
Vegan Khao Soi Curry
You might be familiar with a classic Burmese Khow Suey, but have you ever tried a vegan Khao Soi curry typical of Northern Thailand?
Vegan Panang Curry
As with most vegan Thai curries, the familiar scent and flavours of lemongrass, galangal and kaffir lime leaves lend a baseline hum to this recipe shared by Foodhall Cookery Studio. Where this Panang Curry sets itself apart, is with the texture of toasted peanuts pounded into the curry paste, making for a mellow yet notoriously nutty dish!
Mango Red Curry
Known as Keang Phed Mamuang in Thailand, this intensely-rich vegan Mango Red Curry is from the recipe book of Nara Thai Mumbai, arguably one of the best Thai restaurants this side of BKK! As far as flavours go, it strikes the perfect balance – salty, sweet, savoury and spicy all at once, luxuriating in the creaminess of seasonal mangos!
Vegan Massaman Curry
Curated by home chef Karishma Mehta – a.k.a. BowledOverByKari – this vegan Massaman curry is brimming with a medley of Indian, Thai and Malay influences, infused with intense aromas and stand-out spices specific to each of these cuisines!
Thai Peanut Ramen
Another recipe from @BowledOverByKari – this impressive dish is a something of a creative cross between a creamy Thai peanut curry and traditional Japanese ramen!
Pronounced SOON-DOO-BOO JIG-AY – this hot and spicy Korean soft tofu stew stars shades of heat from gochujaru (Korean spice mix), with the creamy tofu imparting a melt-in-your-mouth texture. Serve it with rice of your choice (short grain rice preferably).
Turmeric, Chickpea and Mango Stew
Inspired by the piquancy of Sri Lanka, Sarah Edwards of Copper + Cloves shares with us her recipe for a stew that’s perfect for stirring up on those languid afternoons when you’re home, with no where to rush to. Creamy yet suffused with a deeply-savoury hit of spices, this cathartic dish comes together in a melting pot of flavours!
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