When it comes to plant-based cooking, one category that consistently steals the spotlight is curries. Bursting with flavours, spices, and nourishing ingredients, plant-based curries offer a diverse and delicious cooking experience. But we can't resist sneaking in a few cosy dhals and stews too, for those moments when you're craving something warm, comforting, and satisfying.
Curries are renowned for their bold and complex flavours. The combination of aromatic spices, herbs, and various ingredients creates an array of tastes that can be savoury, sweet, spicy, and tangy. Each curry is a unique sensory experience.
Curries are incredibly versatile. They can be made with a wide range of ingredients, including vegetables, legumes, and grains. This versatility allows you to adapt curries to your dietary preferences and what you have on hand.
Many curries feature a wide range of vegetables and plant-based ingredients, which is so important when taking on a healthier approach to eating. Ingredients like turmeric, garlic, ginger, and chilli peppers, commonly found in curries, are associated with various health benefits, including anti-inflammatory and antioxidant properties.
Curries often evoke a sense of comfort and warmth. Their hearty nature makes them ideal for chilly days, and their savoury, aromatic qualities provide a sense of contentment.
Whether you're a plant-based enthusiast or just looking to explore the world of delicious and wholesome meals, these categories of curries, stews, and protein-packed dishes offer an amazing range of recipes that are both exciting and comforting. They demonstrate the endless possibilities of plant-based cooking, where every dish is a celebration of flavour, texture, and the joy of compassionate and mindful eating.
We've had so many requests for the curry recipe that we cooked on the Netflix series, Down To Earth with Zac Efron, so here it is. This dish is a delicious mix of different flavours and textures — it’s always a hit and is a great way to introduce people to plant-based meals.
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Nourishing, hearty and satisfying, plus a doddle to prepare — this one-pan wonder has a lot going for it. Although it takes an hour to cook, it takes minimal effort to prepare. The coriander cashew pesto is optional but highly recommended as it adds richness, creaminess and a hint of spice, elevating this curry to the next level.
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I love to make this recipe for dinner when I'm craving something wholesome and warming. It's such a great way to pack green vegetables into your day, and the addition of coconut milk adds a delicious creamy texture. This is also a great curry to make in a large batch, to keep you going for several days.
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Fancy a flavoursome hearty lunch? This creamy spiced curry with mangetout and peas delivers just that. It freezes well, so can easily be prepared in advance and defrosted for lunch or dinner. Serve with a naan for obligatory dunking.
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It’s wonderful how a simple combination of tamari and maple syrup can season rounds of celeriac so deliciously while also helping them caramelise in the oven. The key is to rub in the mixture to make sure this star of a vegetable is seasoned evenly. Served with our golden bean stew, it makes for a comforting and satisfying dinner– just what you’d want after a long day. If you don’t like celeriac or can’t find it, swap it for a head of cauliflower. Simply slice into 2 ½ cm thick “steaks”, season as this recipe indicates, and bake at 200°C fan / 220°C, until golden, for 15 -20 minutes.
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This hearty stew is inspired by the classic Italian dish Ribollita. Our quick-cook version is made with fresh vegetables, cannellini beans and topped with garlicky croutons. It makes 2-3 large servings, meaning there's enough for the next day's lunch.
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This is a brilliant recipe for batch cooking. Red lentils are simmered with sautéed red onion, lots of spices, fresh ginger, garlic and coconut milk. Add to that cinnamon and cumin-roasted butternut squash, finish with a sprinkling of roasted almonds, coconut chips, fresh herbs, chilli and yoghurt — and you have the ultimate winter warmer.
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This tofu and chickpea curry is perfect to make when you're looking for some familiar flavours. The coconut sauce is thick and creamy thanks to the ground almonds and coconut milk, while the curry paste adds a delicious flavour from the ginger, cumin and coriander.
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This Japanese-inspired tofu Katsu curry features golden, crispy tofu and a rich curry sauce. Your new curry night favourite, serve this flavour-packed dish with rice and pickled cucumber.
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This hearty chickpea, tofu & harissa stew, full of protein and fibre, is guaranteed to leave you feeling satisfied. It goes well with a variety of side dishes – throughout week 3 of our healthy plant-based January meal plan we serve it with roasted sweet potatoes, rice noodles, and brown rice.
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