Vegan Take Away Style Curry Recipe

My vegan take away style curry recipe tasted so good that when I returned to the kitchen after finishing eating my share of it - I caught my hubby red handed scraping every last morsel of curry from the pan like there was no tomorrow!

I use a lot of Indian herbs in this recipe which gives it a very authentic Indian flavour. I also use my carrot and parsnip soup not only as a base which flavours the curry but the soup gives the curry a texture of perfection. Stay tuned for my carrot and parsnip soup recipe coming very soon.

You could call this recipe a pea and mushroom curry recipe but when we were eating it tasted so like we had just brought it in as treat from a fabulous take away.

Ingredients for Vegan Take Away Style Curry
1 + 1/2 Cup of frozen peas
1 large Red sweet pointed red pepper (chopped)
1 small Onion (sliced)
Tbsp Carrot and Parsnip Soup
3-4 Tbsp Water
Salt to season
3 large Portobella Mushrooms (chopped)
Pinch Dried coriander leaves
1 heaped tsp Freshly grated ginger
1 large Garlic (minced)
1 tsp Dried shredded coconut
2 Small green chillies (chopped)
2 Medium red chillies (chopped)
Rice bran oil

For the Spices
Pinch Fennel seeds
1/2 tsp Turmeric
1/2 tsp Paprika
1/4 tsp Cumin seeds
1 + 1/2 tsp Chef Jeenas Mild curry powder
3 tsp Dried methi leaves
Large pinch Dried curry leaves

Picture of portobella mushrooms.

Picture of freshly chopped chillies.

Picture of Indian herbs and spices ground to a powder.

How to make a Vegan Take Away Style Curry

Place fennel, turmeric, cumin seeds, paprika, mild curry powder, methi leaves and curry leaves into a grind and grind into a powder.

Using some rice bran oil cook the onions for a few minutes on a medium heat stiring frequently.

Add the red peppers, chillies, garlic and ginger.

Cook for a few minutes stiring all the time.

Sprinkle the curry spice powder all over the pan of vegetables then lightly drizzle a little rice bran oil on top of the spices.

You want the vegetables and spice powder to be lightly coated with the rice bran oil - not soaked or covered in oil.

Add the 5-6 tablespoons of carrot and parsnip soup.

Add 2-3 tablespoons of water and simmer on the lowest heat for 10 minutes.

Add the tsp of shredded coconut, pinch of salt (optional) and frozen peas.

Cook on low for another 10 minutes.

Add the mushrooms and simmer until cooked.

You may need to add another 1-2 tablespoons of water but make sure you do not add too much water or else the take away curry will turn into more of a watery stew.