Making curry powder and vegan curries using it is newfound favorite of mine. When I thought about shifting to plant-based diet, I did lot of research about what kind of meals to prepare to keep eating healthy but interesting with out adding loads of processed foods or additives. I had gotten used to staying away from processed food when we as a family tried paleo diet, we still wanted to keep that going. So, shifting towards curry-based meals seemed a natural choice. I want to stress here I am just conveying my opinion on things. Choice of food and lifestyle is very individual choice and so as going plant based and vegan. No hard and past rules exist when it comes to food choices, and it is what fits your body and lifestyle.
As a mother of two young ones who loves their beef and seafood, I am doing lots of meal planting so that I don’t end up cooking and cleaning all the time. Also, I am not snacking my cravings while I cook for them. Yes, I am an unapologetic foodie.
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Making several different types of curries at the same time while batch cooking can get very overwhelming even for a person grew up around making curries like myself. Lots of planning going on before I even start cooking. When it is time for the making curries, I make menus, for weeks coming with at least three curries per meal. For my family even simplest of rice and curry meal includes at least two curries and a salad per plate. Among many steps to this making my curry powders days ahead is a vital step. Today I am sharing with you three easy vegan curry options you can make with the same curry powder with only tiny variations in the sauce.
Three curries with one red curry powder blend
Red curry seasoning powder I am sharing today can be used in many ways. Like my many custom blended seasoning bases this sits in the freezer too to keep it fresh, for long. It is very easy to make from the powdered spices and very versatile. I use it to flavor curries, sometimes as a spice rub or even while making salad dressings. Just to spice things up. you could adjust the heat level by changing cayenne pepper if you prefer milder taste.
Ingredients for curry powder
- 3 tablespoons of coriander powder
- 1 tablespoon of cumin powder
- 2 tablespoons of paprika powder
- 1 tsp of cayenne pepper (according to your heat preference)
- Half a teaspoon of turmeric powder
- Half a teaspoon of crushed Ceylon cinnamon
- Teaspoons of black pepper powder
- Half a teaspoon of ground cardamom
- Half a teaspoon of ground nutmeg
How to make Sri Lankan Red Curry Powder
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How to make red curry powder
In a dry skillet toast coriander, cumin, paprika and cayenne pepper together until fragrant and just change the hue into deep red. Make sure not to overheat so I recommend doing it under low heat. set aside to cool down. Get the seeds out from 10 cardamom pods and 2 three-inch cinnamon sticks grind them together and add it to the cooled down curry powder blend. Add ground black pepper and nutmeg. Pack everything into an airtight container and give it a good shake to evenly distribute.
With the curry powder ready, let’s get to making our vegetable curries.
Beetroot curry
If you had felt like that this recipe of curried beetroot is too easy because it is. There isn’t any curry in the world that is so versatile and easy to make except lentil curry. if your thoughts go to the red stained fingers right about now, let me give you a pro tip to avoid it. Dump the beets in a pot and boil them until just cooked. Drain and rinse. When you are peeling keep the beets under water. As soon as you are done wash your hands with soap and water. Grate the beets using a food processor. After this you can use the beets in the curry or just freeze them for later use.
Ingredients for the Beetroot curry
- Three teaspoons of red curry seasoning blend
- One onion
- Ginger garlic paste
- Handful of curry leaves
- Two green chilies
- One chopped tomato
- Salt
- Half a teaspoon of tomato paste (optional)
- Cup of Coconut milk
- Tablespoon of oil
- Four medium beets, boiled, peeled, and grated
Preparation
Slice one medium red onion and fry until golden brown. Add ginger garlic paste, curry leaves and sliced green chilies and sauté for few seconds. Add chopped tomato and cook until the water from the tomato releases and completely soft. Add tomato paste and coconut milk and cook for another couple of minutes until sauce is thick. Add grated beets and stir well until sauce coats beets. cook for additional five minutes to heat through taste and adjust salt. Enjoy on its own over rice or in a wrap.
Long beans curry / Green beans curry
Ingredients
- Half a pound of long beans
- Tablespoon of red curry seasoning blend
- Half a teaspoon of fenugreek
- Half a teaspoon of toasted fennel seeds
- One tablespoon of oil
- Half a teaspoon of mustard seeds
- Salt to taste
- Teaspoon of diced shallots
- Teaspoon of sliced green chilies
- Half a teaspoon of ginger garlic pastes
- Three or four curry leaves
- one diced tomato
- One can of coconut milk
Preparation
Rinse and clean long beans. slice them into inch long pieces. To make a curry sauce for beans, heat the tablespoon of oil in a heavy bottomed pan add mustard seeds, once they start cracking add shallots, green beans, ginger garlic paste and tomato. Fry for couple of minutes on low until tomato releases its juices. Add curry powder, salt, fenugreek, and fennel. Toss to combine and add coconut milk. Let it come to boil while stirring. Add long beans and turn the heat low. Cook until beans are done. Remove from heat and taste and adjust salt.
This is very easy and versatile curry to make. You can also add other preferred vegetables to this curry to get more nutrients and more veggies in. My favorites so far are shredded carrots, grated potatoes, or boiled peanuts.
Refried beans curry in clay pot (Kidney beans curry)
Easy vegan curry recipes with red curry powder
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- 2 cups of boiled beans of your choice (I am using blend of red kidney beans and pinto beans)
- 2 and a half Tablespoons of curry seasoning blend
- One can of tomato + can of water
- One cup of thick coconut cream.
- One 2-inch piece of lemongrass
- Three cloves
- One diced red onion
- 2 garlic cloves
- 5 curry leaves
- Salt to taste
Add everything to curry clay pot. Stir couple of times to mix well. Cook on medium high for 35 minutes until beans absorb the flavor and soften up. use a wooden spoon and mash up the beans carefully. If you like smooth refried beans use an emersion blender or regular blender to mash up the beans. I however, like to leave mine quite chunky. Cook on low for another 20 to 30 minutes or to your desired consistency. Enjoy over rice, in a sandwich or as a dip.
I hope you enjoyed reading my post and will give the curries a try. Let me know what you think in a comment below. Like and share to support my blog.
Let me know your questions.
