Top 5 vegan curries for curry week

As you all know by now, I have a love affair with spice. As soon as I was old enough to be allowed in the kitchen I started to experiment to try and create the vegetarian food I loved to eat. Back then, however, it was pretty much adding curry paste (Patak’s Balti paste to be exact) on veggies – but I loved it. And my love and passion for fusion flavours only grew l when I started to travel. I was able to discover some amazing plant-centric Asian and Middle Eastern cuisines which propelled this love even further. And I use those world flavours as inspiration for all of my recipes. I love nothing more than using a combination of local and exotic spices, herbs and techniques to build texture, layers and maximise flavour in all of my dishes. 

To me, food should be about pleasure – and there is nothing more pleasurable to me than a big warming bowl of spiced vegetables and grains for that ultimate feel good soul food, which can be enjoyed on your own or shared with your friends and family. 

It’s always curry time at my place, but as it’s currently National Curry Week [7th– 13thOctober] I thought I would share with you my top five curries so you can join in on the fun. Let me know which one is your favourite!! 

Beetroot Dal with Roast Beetroot and Gram Flour Flatbreads

I love the addition of beetroot in the dal, it turns everything a beautiful purple colour and adds a rich and flavourful depth to the dish – which pairs perfectly with the lentils and Indian spices.I top this with a creamy coconut yoghurt stirred through the roasted beetroot and serve with gram flour crepes. 


Pea & Tomato Curry with spiced Tofu & Flatbreads

Peas are one of my absolute favourite staples, as they are not only a super versatile ingredient but are also super cost effective. I love adding them to curries – their juicy sweetness is just right to cut through some of the heat from the Indian spices. I’ve added extra sweetness from the simple tomato and topped it with some spiced crispy tofu to balance out the flavours and textures – and of course, some gram flour flatbreads to scoop it all up with! 

Roast Cauliflower & Kale Curry with Gram Flour Flatbreads

Wanting to really hone in on all those wonderful spices, I added five of my favourites to a whole roasted cauliflower – including the stalks and leaves. Roasting the cauliflower gives a delicious nutty flavour to the curry which works so well with the earthy addition of kale and the creamy coconut – and of course, my gram flour flatbreads (which seem to be a reoccurring fixture, well, why fix something that isn’t broken!?) 

Butternut Squash, Chickpea & Coconut Curry 

This incredibly welcoming bowl of goodness is topped with a big dollop of Biona chilli peanut butter rather than my signature coconut swirl. I add extra peanuts on top for a crunch which works amazingly well with the soft butternut squash and chicpeas that have been cooking delightfully in the fragrant sauce. I pair this with a fresh and crunchy fennel salad with toasted seeds, for an extra little bit of luxury! 

15 Minute Chickpea and Spinach Curry with Coconut Chutney

In a pinch by still want to satisfy that curry-crave, then this is the recipe for you. It’s simple, quick, healthy and realllllly tasty. This wholesome chickpea and spinach curry can be eaten on its own, saved for leftovers, or elevated with some gram flour flatbreads or whole grain or quinoa. Plus, the coconut chutney, can be kept for a few days and is the perfect addition to salads, sandwiches, soups and more! 

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