Vegan Vegetable Madras Curry

A bowl of vegetable madras curry served with spoon with rice and chapati beside.

5 from 3 votes

Spicy, fiery, and creamy, this vegan Madras curry will leave you craving for more! This one-pot curry is packed with colorful veggies and tofu, making it incredibly hearty to have. A simple weeknight dinner that is ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 346kcal

Author: Meesha

Equipment

Dutch oven or soup pot

Ingredients

1 red onion diced
3 cloves garlic minced
2 teaspoons minced ginger
2 tablespoons Madras curry powder *
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon coriander powder
1 cup water
½ can coconut milk full-fat or trimmed (200ml/7oz)
1 can diced tomatoes (14.5oz/410g)
2 cup cauliflower florets
1 carrot diced
1 14 oz block extra firm tofu drained, pressed, and cubed
⅔ cup peas
1 teaspoon coconut sugar or other sweetener

US Customary - Metric

Instructions

Heat a tablespoon of neutral-tasting oil in a 5.5 qt Dutch oven or soup pot over medium heat.
Once pot is heated, add in onion and saute for 3-4 minutes until translucent.
1 red onion
Add garlic and ginger next. Fry for a minute.
3 cloves garlic, 2 teaspoons minced ginger
Now, add in all the spices and saute for 1-2 minutes, or until they are aromatic.
2 tablespoons Madras curry powder , 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garam masala , 1 teaspoon coriander powder
Pour in water and coconut milk along with the diced tomatoes. Bring the mixture to a boil, and lower the heat to a gentle simmer.
½ can coconut milk , 1 can diced tomatoes, 1 cup water
Add cauliflower, carrot, and tofu cubes. Let it simmer for 10-15 minutes, or until veggies are tender.
2 cup cauliflower florets, 1 carrot, 1 14 oz block extra firm tofu
Lastly, stir in green peas and cook until everything is piping hot. Add in coconut sugar, and season it with salt. Your vegan Madras curry is ready to be served.
⅔ cup peas , 1 teaspoon coconut sugar

Notes

*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.

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.

Helpful tips

If you prefer your 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.
Nutritional fact is calculated using full fat coconut milk.

Nutrition