Name: Simple Vegan Masala Curry with Fresh Vegetables
Brand: crunchandcream.com
SKU: crunchandcream-com-5
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Simple Vegan Masala Curry with Fresh Vegetables

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Subscribe for your FREE comfort food recipe ebook! Jump to RecipeNote: Affiliate links may be used in this post. I may receive a small commission at no extra cost to you if you make a purchase through my affiliate link. Read my full disclosure policy here.This quick Indian vegetable masala is one of my mum’s favourite recipes – I’m so glad I can finally share it! At its core, it’s really just some simple veggies cooked gently with masala spices until perfectly tender. And, this vegan masala is best served, of course, with basmati rice and naan bread!The best part about this curry recipe is how quick and easy it is: one pan, 15 minutes of cooking and you’re done! Plus, the main bulk of ingredients are ones you should already have – oil, onions, veggies, spices and, of course, a hint of salt.These basic ingredients also keep things gluten-free, vegan and healthy. And really, what could possibly be better than a healthy curry? It’s also nut-free – a bonus for all of you with allergies!We typically keep things simple for these masala veggies. You always need onion, tomatoes and spinach and really, that’s the bare minimum!Of course, if you fancy making your masala curry even healthier, you could add diced bell peppers, grated carrots or even some finely diced parboiled potatoes!(Note: if you add potatoes, you may want to increase your spice mix measurements slightly as they tend to suck up a lot of the spices and somehow still taste a little bland!).Or, if you want a spicier vegetable curry, feel free to add in a finely diced, deseeded green chilli pepper. Personally, I wouldn’t use a red one. However, of course, it’s your curry so do what you want! After all, it’s you who gets to eat it!Softened aubergine/eggplant could also be delicious as it has a tendency to suck up a lot of flavour. However, this may add to the cooking time as it takes quite a while to soften. Try slicing your aubergine into matchsticks or a very fine dice in order to minimise this.Obviously, if you’re vegan then you’re probably fairly limited here.A tin of chickpeas could work, although you’d likely only want a couple of tablespoons.Or, try coating some tofu in cornstarch and frying it until crispy (like I did with halloumi here) and then adding to the vegetable curry with the spinach.If you’re looking for vegetarian protein options, then paneer is perfect for curries. It’s a type of Indian cottage cheese that doesn’t melt when cooked. Try these baked tandoori paneer skewers if you’re looking for an authentic taste in an easy way!If you do eat meat and would like to add some diced cooked meat to your (ex-vegan) curry at the end then that works too! I’d personally recommend shredded chicken or turkey. I’d try to avoid pork or beef as they may overpower the veggies in the masala curry.The key spices are:These are all used in equal quantities.Garam masala is an Indian spice mix that usually consists of cumin, coriander, cardamom, cinnamon, nutmeg, cloves, bay leaves, peppercorns, fennel, mace and dried chilli peppers. You can usually find it in supermarkets, but if you can’t then you can try making your own using whole, toasted spices – try this recipe!Most of these spices are also used in my crispy Indian chickpeas recipe – which is absolutely delicious, so if you have any spices leftover and need a way to use them then give it a try!You have plenty of options – feel free to pick and choose depending on your diet and preferences.Really, as per usual with my recipes, you only need standard kitchen equipment, such as: Continue to Content Heat oil in a pan over low heat. Add onion and allow it to cook, stirring occasionally until softened.Add the spices (keeping the pan over very low heat) and allow them to cook for 2 minutes until fragrant. Do not let them burn and keep stirring.Add tomato wedges and cook on medium-low heat until soft.Add the spinach and salt and gently stir it through, allowing it to wilt. Serve hot with naan bread and basmati rice. All nutrition information is an estimate and may vary. Leave a star rating by clicking the stars in the recipe card or tag me in a photo @crunchandcream on Facebook!If you’re looking for more vegan meals then try my Mexican veggie rice or my enchilada rice bowls (just be careful which enchilada sauce you use to make sure that it’s vegan).Or, if you’re looking for more flavourful one-pan, single-serving recipes then try my crispy sweet chilli halloumi noodles or my lighter arrabbiata pasta. Both of these are sweet, spicy and absolutely delicious! Plus, they both include a good amount of fresh veg!While you’re here, don’t forget to subscribe to get updates by email whenever I post a new recipe – I guarantee you that I’ll never send spam!Looks so healthy and delicious, perfect for my near veggie daughter:-) Thanks for including my mango chutney:-)ReplyThis was lovely, just the right amount of spice! We added a few green lentils to ours (from a packet) to bump up the protein. Thanks for such a great supper dish!ReplyMade this tonight – loved it absolutely gorgeous – full of flavour and fresh veggies 😊 YummyReplyThis site uses Akismet to reduce spam. Learn how your comment data is processed.when you subscribe for email updates. No spam and you can unsubscribe at any time!Hi, I’m Hannah! I’m 19 and I love to cook quick, easy and delicious food that makes people happy. I believe that everyone has time to cook and eat good food, even if sometimes it takes you a while to learn all the tips, tricks and hacks for low-stress meals.&nbsp;Read more about me here. Skip to Recipe

Subscribe for your FREE comfort food recipe ebook! Jump to RecipeNote: Affiliate links may be used in this post. I may receive a small commission at no extra cost to you if you make a purchase through my affiliate link. Read my full disclosure policy here.This quick Indian vegetable masala is one of my mum’s favourite recipes – I’m so glad I can finally share it! At its core, it’s really just some simple veggies cooked gently with masala spices until perfectly tender. And, this vegan masala is best served, of course, with basmati rice and naan bread!The best part about this curry recipe is...

Simple Vegan Masala Curry with Fresh Vegetables

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