Best Vegan Curry Recipe UK: Easy, Flavorful & Authentic

If you’re craving a comforting, flavour-packed meal that’s entirely plant-based and perfect for the UK palate, look no further than this best vegan curry recipe UK. Whether you’re a seasoned vegan, a curious food lover, or just someone who appreciates hearty, aromatic dishes, this curry will quickly become a favourite.

It combines fresh seasonal vegetables, rich coconut milk, and an array of fragrant spices to create a warming, satisfying dish that’s both nutritious and easy to prepare. Ideal for chilly evenings or batch cooking, this vegan curry is a wonderful way to enjoy wholesome ingredients with a burst of authentic flavour.

This recipe is designed to be accessible, using ingredients commonly found in UK supermarkets and stores, with step-by-step instructions that even beginner cooks can follow confidently. Plus, it’s versatile enough to tweak with your favourite vegetables or spice levels.

Dive in and discover how easy and delicious vegan cooking can be!

Why You’ll Love This Recipe

This vegan curry is a true crowd-pleaser for several reasons. Firstly, it’s incredibly flavourful without being overpowering, making it perfect for all taste preferences.

The use of warming spices like cumin, coriander, turmeric, and garam masala creates a balanced depth of flavour that feels both traditional and fresh.

Secondly, it’s a one-pot wonder — meaning less washing up and more time to enjoy your meal. The coconut milk adds a creamy texture that makes the curry feel indulgent while remaining healthy and dairy-free.

Plus, it’s packed with vegetables, offering a nutritious boost with every bite.

Lastly, it’s highly adaptable. Whether you want to add chickpeas for protein, swap vegetables based on what’s in season, or adjust spice levels, this recipe is your blank canvas.

For more vegan inspiration, check out our Jamaican Minced Beef Recipes or the delicious Leche De Pantera Recipe.

Ingredients

• 2 tbsp vegetable oil (sunflower or rapeseed)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp chilli powder (adjust to taste)
• 1 large sweet potato, peeled and diced
• 2 medium carrots, sliced
• 1 red bell pepper, diced
• 1 can (400g) chopped tomatoes
• 1 can (400ml) coconut milk
• 150g green beans, trimmed and halved
• 1 can (400g) chickpeas, drained and rinsed
• Salt and black pepper, to taste
• Fresh coriander, chopped (for garnish)
• Juice of half a lime
• Cooked basmati rice or naan bread, to serve

Equipment

• Large saucepan or deep frying pan with lid
• Sharp knife
• Chopping board
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Grater (for ginger)

Instructions

1. Heat the oil in your large saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until soft and translucent.
2. Add the garlic and ginger, stirring frequently for 1-2 minutes until fragrant.
3. Mix in the spices: cumin, coriander, turmeric, garam masala, and chilli powder. Cook for another minute, stirring constantly to prevent burning, allowing the spices to release their aromas.
4. Add the diced sweet potato, carrots, and red bell pepper. Stir well to coat the vegetables in the spices and cook for 5 minutes, stirring occasionally.
5. Pour in the chopped tomatoes and coconut milk. Stir to combine and bring to a gentle simmer.
6. Cover the pan with a lid and let the curry simmer for 15 minutes or until the vegetables are tender.
7. Add the green beans and chickpeas. Stir and cook uncovered for another 5-7 minutes, allowing the sauce to thicken slightly.
8. Season with salt, black pepper, and lime juice to taste. Adjust seasoning as needed.
9. Remove from heat and garnish with fresh coriander before serving.
10. Serve hot with fluffy basmati rice or warm naan bread for a complete meal.

Tips & Variations

For a creamier curry, add an extra 100ml of coconut milk or blend a portion of the cooked veggies before adding chickpeas.

You can swap out the vegetables for whatever you have on hand — courgette, peas, spinach, or cauliflower all work beautifully. If you prefer a protein boost, try adding cubed tofu or tempeh for extra heartiness.

To deepen the flavour, try toasting your spices in the dry pan before adding oil and aromatics. This extra step helps unlock more complex notes.

For a milder curry, reduce the chilli powder or replace with smoked paprika for a subtle warmth without the heat.

Explore other exciting vegan dishes like the Julie Marie Eats Recipes for more plant-based inspiration.

Nutrition Facts

Serving Suggestions

This curry pairs perfectly with light and fluffy basmati rice or fragrant brown rice to add wholegrain goodness. For a more indulgent meal, serve alongside warm vegan naan or chapati bread to mop up every last bit of the delicious sauce.

To add extra texture and flavour, top your curry with toasted cashews or pumpkin seeds. A side of fresh cucumber and mint raita (vegan style with coconut yogurt) also complements the dish beautifully.

For a quick weeknight dinner, double the recipe and freeze individual portions for easy future meals. It also makes a fantastic lunchbox option when packed with rice and a fresh salad.

Conclusion

This best vegan curry recipe UK is a celebration of vibrant flavours, wholesome ingredients, and simple cooking techniques that anyone can master. It’s the perfect dish to warm you up on cooler days, impress guests with your plant-based prowess, or simply enjoy a nourishing, delicious dinner at home.

With its adaptable nature and satisfying textures, this curry will quickly become a staple in your recipe collection. Don’t forget to check out other inventive dishes such as the Magic Dough Recipe for delightful breads to accompany your meals, or the Kosher Sushi Salad Recipe for a fresh, light contrast.

Happy cooking and enjoy every spoonful of this flavour-packed vegan curry!

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