Vegan Vegetable Madras Curry

This aromatic and flavorful vegan vegetable Madras curry will be your next favorite meal! It is irresistibly creamy, cozy, and comforting and is great for chilly evenings. I especially love pairing it with some steamed rice and homemade chapati. 

💚Why you will love this recipe 

• An easy one-pot meal - This simple vegetable Madras curry is fuss-free, easy, and ready in 30 minutes. Even if you are new to cooking, you will be able to make this dish without any problems. 
• Hearty, warm, and spicy - This vegan version tastes as good or even better than restaurant-made ones! Even non-vegans will be impressed by this vibrant curry. 
• Nutritious and wholesome - A delicious way to get in your daily dose of veg. The addition of high protein tofu will also leave you feeling satisfied and full. 
• Highly customizable  - You can easily adjust any component of this vegan Madras curry to suit your taste. There will be a list of substitution ideas in the post below. 

🤔What is Madras curry 

Madras curry is a type of Indian curry that is red and vibrant in color due to the addition of chili powder. It is considered to be one of the spicier curries, but you can easily adjust the spice levels by choosing a milder curry powder. 

This curry sauce is most commonly used to cook chicken, beef, or lamb. However, to make this dish vegan, we will be substituting meat with veggies and tofu instead. 

The key component in this dish is Madras curry powder. Depending on personal preference, you could get regular or the milder version. Alternatively, you could substitute it with regular curry powder. 

🍛What you will need 

📃Ingredients notes and substitutions 

• Madras curry powder - The key ingredient in making this vegan Madras curry.
  • You can find it in most well-stocked groceries, usually in the spice aisle. It can also be found in Asian or Indian markets. I typically purchase my curry powder online. 
  • Alternatively, you can substitute it with regular curry powder. You might have to add a pinch of chili powder/cayenne pepper as Madras curry powder is way spicier when compared to the regular ones. 
• Paprika - An optional ingredient, gives this curry a nice vibrant color. 
• Coconut milk - Use full-fat canned coconut milk. You could use the reduced-fat version to lower the fat content. 
• Coconut sugar - You can use another granulated sweetener like cane sugar or brown sugar in place. 
• Tofu - Use extra-firm or firm tofu that has been drained and pressed beforehand. You can press your tofu using a tofu press or by stacking something heavy on top. Check out this guide on pressing tofu if you are unsure how to do it. 

🔪How to make 

Here is a quick rundown on the steps involved in making vegan Madras curry. As usual, the full recipe will be in the recipe card below. 

Heat some oil in a 5.5 qt Dutch oven or soup pot. Add in onion, and saute until translucent. Stir in garlic and ginger next, and cook for a minute. 

Then, add in all the spices. Saute until aromatic. 

Now, pour in water along with coconut milk. Bring the mixture to a boil, and lower the heat to a gentle simmer. 

Add in carrot, cauliflower, and tofu cubes. Let it simmer for 10-15 minutes, or until veggies are tender.

Lastly, stir in green peas and cook until everything is piping hot. Your vegetable Madras curry is ready to be enjoyed! 

✔Helpful tips 

• Make sure to use extra-firm or firm tofu in this recipe. Silken or soft tofu does not hold its shape well and will break apart easily. 
• If you prefer your vegetable Madras curry to be super thick, slightly reduce the amount of water used to about ¾ cup. 
• On the flip side, increase the water used if you like soupier curries. I recommend starting with 1 ¼ cup and adding more if needed. 
• To make this curry less spicy, opt for a milder curry powder. Or, you can reduce the amount of curry powder used. 
• Leftover curry can be refrigerated in a sealed container for 3-4 days.

✨Variations/add-ins 

Vegetables - Feel free to substitute veggies used in this recipe with another kind. Some veggies that work beautifully in curries include broccoli, bell pepper, mushrooms, and eggplant. If using leafy greens like spinach, add it in during the last minute of cooking. 

To simplify this recipe, you can also use 2-3 cups of frozen veggie mix in place. 

Tofu - Can be substituted with other plant-based proteins like tempeh, chickpeas, and seitan chicken. 

Coconut milk - You can use other plant milk like soy, almond, or pea milk. Optionally, add in a few drops of coconut extract to imitate the taste of coconut. 

Spicier version - Add in a generous pinch of chili powder or chili flakes. You can also use cayenne pepper, but be aware that it is much spicier than regular chili powder! 

Oil-free - Use ¼ cup of water to saute your aromatics instead of oil. You might have to add more water, a tablespoon at a time if the mixture starts sticking to the pan.

🍚Serving suggestions 

Rice - The best pairing, in my opinion. You can do plain white rice, brown rice, or basmati rice. For a lower-carb version, use cauliflower or broccoli rice instead. Or, you could go all out and make yourself this amazing Manchurian fried rice. 

Indian flatbread - The perfect side to soak up the delicious creamy curry sauce. Some of my favorites include naan, chapati, and paratha. 

Indian side dishes - For a more flavorsome meal, pair this vegan Madras curry with some tomato chutney or raita. For a more refreshing side, give this Indian quinoa salad a go! 

Other Indian mains - You can make other dishes to accompany this curry for an Indian-inspired dinner. I especially love making this soya chunk masala and sweet potato chickpea curry. 

❔Commonly asked questions

🍽More vegan curry recipes

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