Mob's Best Vegan Curries

Curries are dishes that lend themselves naturally to being vegan friendly. Here's our all-time favourite curry recipes.
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.
Tomato Curry
Cook: 10 mins
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
Cook: 30 mins
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
Cook: 1 hr
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.
Seema's Dhal
Cook: 30 mins
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.