Nothing hits the spot like a good vegan curry. From tomato curry to plant-based katsu curry, these are our best vegan curries.
Mob's Best Vegan Curries
Aubergine and Tomato Traybake Curry
A beautiful, mild curry that involves minimal cooking time and maximum flavour. Packed with coconut milk, spices and all the veg.
Squash and Tofu Red Curry
Our vegan version of a Thai takeaway classic. Flavoured with punchy dried chillies and lemongrass, and served up with sticky Tilda Fragrant Jasmine Rice.
Creamy Pumpkin Curry
This vegetarian curry is so simple and one of the most delicious things you can do with a pumpkin. Serve it over our favourite rice, Tilda Pure Basmati.
This is the easiest, freshest, quickest curry you will ever make. My mum can make it under 6 minutes - see if you can too. Seema x
Tofu & Sweet Potato Curry
A lovely, rich curry. One for the vegan MOB. The fresh coriander at the end really lifts the dish.
Kidney Bean Curry
A tomatoey kidney bean curry, with fragrant gingery spices. Using pretty much all store cupboard ingredients. A delicious, cheap dish.
Curried Carrot Dhal
The most simple, delicious dhal. The turmeric is so earthy and warming. Topped with charred curried carrots and a cooling coriander coconut chutney. Heaven.
Sweet Potato and Chickpea Curry
The most warming cuzza you will ever eat. The softest chickpeas and sweet potatoes in a rich tomatoey, coconutty sauce. Served with a cooling dollop of yoghurt.
Aubergine Tikka Masala
Aubergine gets lovely and smokey on the griddle pan and so works an absolute charm in this dish. A great veggie version of the classic.
This is my all-time favourite comfort food, especially when I’m missing home. My mum helped me (well I helped her) with this recipe, we hope you love it! Seema
Coconut Cauliflower Traybake Curry
All the flavours of a korma have been condensed into one beautiful tray. Getting a nice roast on the cauliflower is key here. Get on it MOB.
Roasted Root Vegetable Curry
Roasting your veggies for a curry is a game changer. They become all nutty and caramelised. Added to the fragrant curry paste and creamy coconut milk. Whammy.
Roasted Aubergine Curry and Pol Roti
Karan Gokani, director of Sri Lankan restaurant group Hoppers, blessed the studio with this truly wonderful and warming dish best accompanied with pol roti.
Sweet Potato, Chickpea and Coconut Curry
Riaz Phillips cooked us up a hearty dinner packed with veg and warming spices. An ideal mid-week dinner.
Chickpea and Potato Massaman Curry
This vegan twist on a classic massaman curry is rich and full of flavour. Serve it with perfectly steamed jasmine rice for a delicious, warming dinner.
Fragrant Lemongrass Squash Curry
An incredibly soothing plant-based curry. Rich with lemongrass, coconut milk, charred squash and tender lentils, this is going to be a new favourite of yours.
Making a big batch of these spiced chickpeas will mean that meals are a million times quicker, easier and will save you time and money.
Vegan Creamy Tofu Curry
We've taken inspo from a curry favourite of ours made with halloumi, but made it vegan. Enter, Creamy Tofu Curry. Don't worry, it's just as delicious.
Plant-Based Katsu Curry
We’ve reduced waste with this katsu curry sauce by blending the ingredients together rather than straining them out. Perfect with Future Breaded Chick'n.