Vegetarian curry recipe

[deleted account] ( 4 moms have responded )

My husband loves curry, but meat is a bit out of our price range right now. The one time I tried making a vegetarian curry it tasted awful. I know it was missing something but I have no idea what. Does anyone know of any recipes? Indian would be preferred since coconut milk is expensive, but I'll gladly take Thai curries as well.


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[deleted account]

Lentil Dhal/Daal


(Serves two)

* 200 grams dried red lentils
* 1 small onion
* 1 vegetable stock cube
* 4 teaspoons whole coriander seeds
* 4 teaspoons whole cumin seeds
* 6 green cardamom pods
* 3 teaspoons ground turmeric
* 2 cloves of garlic
* 2 bay leaves
* Ground pepper to taste
* Fresh or dried chillies to taste
* Sunflower oil

Cook the lentils in water according to instructions, adding the vegetable stock cube and the bay leaves to the lentil cooking water.

“Dry fry” the coriander, cumin and cardamom: heat a heavy-based saucepan on a cooking ring until quite hot – do not add oil or water to the pan. Add the spices to the pan and shake the pan while still over the heat to turn the spices for around two minutes – they may crackle and release a pungent aroma – but do not them to burn. Tip the spices into a heat proof dish, and take the pan off the heat.

Remove the cardamom seeds from their pods, and grind the dry fried spices until reasonably fine using a pestle and mortar or a grinder. Chop the onion very finely. Heat a heavy-based saucepan and add a few tablespoons of oil to well cover the bottom. Soften the onion in the oil for a few minutes, stirring to avoid burning. Add the dry fried spices, the turmeric, and the finely chopped, or crushed, garlic to the onion. Fry gently for two minutes, stirring all the time. Add more oil if necessary to avoid sticking or burning.

Add the cooked lentils to the pan and stir thoroughly to mix all the ingredients. Add the chillies and pepper, stir, and leave to simmer gently for fifteen minutes.

Recipe freezes well (reheat in microwave recommended). Serve with naan bread and/or salad (lettuce, tomato, cucumber) served with cucumber raita (mix plain yogurt with chopped mint and finely chopped cucumber, refridgerate overnight for flavours to blend) or buy if can find.

Bombay new potato curry

* 500g new potatoes (or and potatoes, cut small), halved
* 1tbsp oil
* 1 large onion, sliced (250g)
* 1tbsp medium curry powder (15g)
* 400g tin chopped tomatoes
* 2tbsp mango chutney (40g)

Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 15-20 mins until tender. Drain.
Meanwhile, heat the oil in a frying pan and fry the onion for 3 mins. Add the curry powder and fry for a further 2 mins. Stir in the chopped tomatoes, mango chutney and potatoes and cook for 2-3 mins. Serve with chickpea salad.

Stacyann - posted on 06/19/2010




Get a package of frozen veggies, like California blend or the broccoli, cauliflower mix and add carrots, zuccine, onion.
- heat skillet with olive oil
-saute onion and garlic ( minced)
- pour in frozen veggies
-add 1/2 cup water
- add salt ( about 1 tsp or to taste)
-add pepper ( black or white)
- add red pepper flakes(if u like)
- add 1tbs garlic powder
- let simmer
- add 3/4 cup curry powder
- mix 1 cup water with 1/tbs cornstarch ( mix well until dissolved)
- pour in mixture, combine all ingredients
- let simmer till thickened
- serve over white rice

Ruth - posted on 06/19/2010




Does your local library have a good cookbook selection? I've found a lot of my favorite curry recipes there, and a lot of authentic Indian ones either are vegetarian or can be easily adjusted--you can substitute some firm tofu or cooked chickpeas (or possibly another bean) for the meat.

Some recipes are completely vegetables, and I'll serve one of those with rice and some dal, which is a soupy lentil dish popular in India, with many, many varieties.

Sweety - posted on 06/18/2010





• 4 Cups mushrooms, cut into quarters
• 1 Can tomatoes, coarsely chopped
• 1 Cup carrots cut into 1 inch thick slices
• 1 Cup celery, cut into 1 inch thick slices
• 1-1/2 Cups sliced onions
• 3 Medium potatoes, unpeeled, cut into 1 inch chunks
• 2 Garlic cloves, minced
• 2 Cups cooked kidney beans
• 1 Can tomato sauce
• 1 tsp Dried thyme
• 1 Bay leaf
• Salt and pepper to taste
• 1 tbsp Vegetable oil
• 1 Cup water
• 3 tbsp Flour
• 1/4 Cup water
• 1/4 Cup red wine

How to make Vegetable Stew:
• Take a large saucepan and heat oil in it on medium flame.
• Combine onions, garlic, carrots, celery, and mushrooms with it.
• Cook for about 10 minutes, keep stirring.
• Add little water, if required, to prevent sticking.
• Combine rest of the ingredients, except flour, 1/4 cup water, and wine.
• Cover, decrease the heat to low, and simmer for about 30 minutes till vegetables are tender, stir occasionally.
• Gradually stir flour into 1/4 cup water till smooth, in a small bowl.
• Mix it with stew, along with wine.
• Cook for about 5 more minutes, keep stirring

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