Vegetarian Curry Recipe
A hearty plant-based curry featuring aubergine, peppers, courgette and chickpeas. The vegetables are sautéed with vegan butter and curry paste, then simmered with chopped tomatoes and water for a quick, flavourful meal ready in minutes.
Today we're making a vegetarian curry. For this you'll need 50 grams of vegan butter, one onion, two peppers, one aubergine, 100 grams of chopped tomatoes, half a courgette, 100 grams of chickpeas and 50 grams of curry paste.
Start by chopping the peppers, onions, courgettes, and aubergines into small, bite-sized pieces. Next, grab your vegan butter and heat it up in a pan. After the butter is melted, add your onions. Then add curry paste, give that a mix, and let it cook for two minutes.
Add your chopped tomatoes. Then add your aubergine, courgettes and peppers. Then add the chickpeas, and finally add 150 millilitres of water and let that boil for five minutes, and then it's ready to be served.
Ingredients
- 50g vegan butter
- 1 onion
- 2 peppers
- 1 aubergine (eggplant)
- 100g chopped tomatoes
- ½ courgette (zucchini)
- 100g chickpeas
- 50g curry paste
- 150ml water
Instructions
- Chop the peppers, onions, courgette, and aubergine into small, bite-sized pieces.
- Heat the vegan butter in a pan until melted.
- Add the chopped onions to the pan.
- Add the curry paste, mix well, and cook for 2 minutes.
- Add the chopped tomatoes to the pan.
- Add the aubergine, courgette, and peppers.
- Add the chickpeas.
- Pour in 150ml of water.
- Let the curry boil for 5 minutes.
- Serve and enjoy!
Goes great with: Basmati rice, naan bread, or chapatis. Try topping with fresh coriander, a dollop of coconut yoghurt, or a sprinkle of toasted cashews for extra flavour and texture.