To celebrate National Curry Week we’re sharing our favourite vegan curry recipes – they don’t have a complex ingredients lists, but do have plenty of flavour. As any true fan will tell you ...

Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste. Place this mixture into a small saucepan and cook gently ...

Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop. Put the pan back on heat ...

Why become a vegan? Well, for a start ... Add the garlic. Add the curry powder and cook for 2 minutes. Add the tomatoes, drained chickpeas and stock and bring to the boil. Add the kumara to ...

Lastly, recreate an Iranian classic with Kocchar’s Persian pumpkin and chickpea (khoresh fesenjān) curry. This vegan version is rich with the usual ingredients like walnuts, pomegranate and ...

You can use almost any of your favourite vegetables in this lightly spiced curry. Tailor the spice level of the curry to your ...

A buttery vegetarian curry that brings everyone to the table. Enjoy this beautiful, buttery vegetarian curry all year round. Filled with fragrant flavours and garnished with fresh Anchor Cream to ...

Ingredients Tofu: I have used one block of firm tofu here. Tofu Marinade: Thai red curry paste, corn starch, salt, pepper and ...

There are plenty of vegan-friendly ingredients rich in protein ... your workout but also brings in fibre and vitamins. Serve the curry with brown rice or whole grain naan to make it a hearty ...