From slow cooker entrées to vegetable side dishes and salads, find our collection of flavorful meatless curries.
December 01, 2010
1 of 8Greg DuPree
Chickpea and Kale Curry
Embrace the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. This meatless main offers plenty of protein thanks to quinoa and chickpeas, and boasts 40% of your daily fiber goal. Coconut milk lends velvety richness, while a mix of peanut butter and spices give the sauce rich flavor. A flourish of fresh herbs at the end brightens and freshens the dish.
This fragrant, Indian-style stew hits all the right notes with aromatic garam masala, fresh ginger, and concentrated red curry paste. The coconut milk mellows and loosens the potato and lentil mixture just enough so that it can be spooned over rice.
Cooking Indian dishes at home doesn't have to take hours. Unsalted ketchup is a secret ingredient that adds just the right balance of tomato sweetness and vinegar tang. Serve with lime wedges and toasted naan bread.
Vietnamese cuisine is so influenced by our South Asian neighbors, and this Indian-style curry is the perfect example. Tofu is a source of protein, but it's really a vegetable. This is how we treat it. Meat and tofu can often share a dish for double the umami. You don't need to press the tofu to drain the water for this recipe; a slow pan-fry achieves the same effect and gets the exterior extra crispy. For a vegetarian dish, swap the fish sauce for reduced-sodium soy sauce or the liquid from soaked dried porcini mushrooms.
A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.
Looking to mix up family dinner? This green curry comes together in just 35 minutes and is bursting with flavor and crunch.
7 of 8Photo: Becky Luigart-Stayner
Fall Vegetable Curry
Embrace Indian flavors and the best of fall produce by making this quick, weeknight meal that only takes 30 minutes from start to finish. No Madras curry powder? Try 1 1/2 teaspoons regular curry and 1/2 teaspoon red pepper for a substitute.
8 of 8Photo: Jennifer Causey
Tofu Curry with Bok Choy and Peanuts
This comforting dish is warming and wonderful fresh off the stove, but it makes for an even better lunch the next day because the flavors develop more after a night in the fridge. Green curry pasts is made with herbs, spices, and green chiles. Find it in the Asian food aisle of most supermarkets.