This Indian-style, dairy-free vegetable curry dish hails from a 1998 issue of Vegetarian Times. We originally shared it fifteen years ago! But as I always say, recipes are timeless, and this one continues to be a favorite weeknight dinner for many. It’s a basic recipe that uses ingredients you can find in any grocery store. And unlike Indian curry in many restaurants, this version is made without any dairy and is vegan-friendly!
Dairy-Free Indian Curry made Healthy, Simple, and Plant-Based
Curry powder is a popular blend found in the spice section of supermarkets. But for greater depth of flavor, you can make your own! We have a quick homemade curry powder recipe that uses nine spices. Don’t worry, if you have a stocked spice cabinet, you probably have all of these spices on hand!
In a pinch, or for a light dish, you can use water as the liquid in this dairy-free vegetable curry. But this recipe is versatile. Tomato juice can be used, which compliments the curry very well and adds an extra dose of nutrients. Or you can go for a richer curry, like pictured, with canned coconut milk (go ahead and shake the can!).
Special Diet Notes: Vegetable Curry
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 2 teaspoons oil
- 2 cups diced raw potato
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- 1 (16-ounce) can diced tomatoes
- 1 (16-ounce) can chickpeas, rinsed and drained
- ¾ cup water, coconut milk, or tomato juice
- 5 ounces frozen spinach, thawed
- 2 cups chopped cauliflower
- ¼ teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper
- In a large skillet, heat the oil over medium heat. Add the potato, onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
- Add the curry powder and cumin and sauté for 1 minute.
- Add tomatoes and chickpeas, and bring to a boil, while stirring. Add the water, coconut milk, or tomato juice slowly, then add the spinach.
- Place cauliflower on top of stew. Cover and simmer until the cauliflower is tender, about 10 minutes.
- Season the curry with the salt and cayenne.
More Vegan Curry Inspired Recipes
Baked Curry Risotto (One Pot, No Stir)
Artichoke Curry Vegan Spinach Dip
Creamy Thai Curry Pasta
2 Comments
May I cook the curry in advance and reheat. And the easiest/most effective way to do this.
Hi Myrna, I’m sorry, I missed your comment before! This curry should store in the refrigerator for up to 2 days (I can’t recommend longer storage for any type of leftovers), and can be reheated on the stove top or in the microwave. It can be frozen for longer storage. But I would personally only add the spinach before eating. Long storage and repeated freezing of spinach can affect the taste and texture quite a bit.