Eating vegan food means no dairy product or food item and no meat. Everything a vegan eats is just plant products and just from the ground. Vegans eat everything green and it makes them feel so much better. By this type of eating they boycott the abuse of animals and for the betterment of the environment. It is good for one’s mind, body, and soul.
Eating vegan food and vegan curry helps tackle weight issues. Eating a plant-based diet helps cut on extra fats and calories one can consume. A vegan diet helps in maintaining a healthy lifestyle and longer life span too.
Some Of The Natural And Quick Vegan Curry Recipes Are:
Tofu Green Curry:
Using tofu as an alternative to meat in curries is what a vegan desire. This is a quick green curry recipe for all you vegans out there.
Heat a pan with olive oil and add chopped onions with salt and cook for 2-3 minutes stirring. Now add green curry paste, minced garlic cloves, and cumin. Add cauliflower florets, cook for a minute and then add coconut milk and let it simmer for 10 minutes, stirring. Add spinach chopped and roasted tofu cut into cubes. Transfer into a bowl and sprinkle chopped coriander leaves.
Heat a dash of oil in a frying pan, add diced onion and one tablespoon of fresh chili and cook until it softens. Turn off the flame.
In a food processor, grind garlic cloves, peeled ginger and then add one tablespoon of ground coriander, two tablespoons of ground cumin, garam masala, tomato purée, a pinch of salt and the fried onion. Blend well and make a smooth paste – add water if needed. Now in a saucepan cook the paste for two minutes over medium heat, stirring occasionally so it doesn’t stick to the pan. Pour in boiled chickpeas and add finely chopped tomatoes, and let the curry simmer for 4-5 minutes until it is reduced down. Add creamed coconut with a little water, cook for 5 minutes or more, then add freshly chopped coriander leaves and spinach leaves and cook it in low flame. Garnish with fresh coriander leaves and serve with rice or chapati.
Rajma (Kidney Beans ) Curry:
Firstly heat a pan and add 2-3 tablespoon of oil to it. Now add chopped onions and cook on low flame, stirring occasionally, ( you can add a pinch of salt to make the process faster). Add the chopped garlic, ginger and green chili and coriander leaves and cook for a further 2 minutes. Add the cumin powder, paprika powder, and garam masala to the pan and cook for another 1 minute. Now add the chopped tomatoes and cook until the tomatoes soften and then add boiled kidney beans and water, then bring the curry to the boil. Turn down the heat and let the curry simmer for 10-12 minutes until it is nice and thick. Add salt as per your taste, then serve hot with the rice and fresh coriander leaves.