Curry is a versatile and comforting dish, bursting with flavor and aromatic spices. It’s a staple in cuisines around the world, offering a satisfying and nourishing meal with endless varieties and interpretations. For those following a vegan and oil-free diet, we have your back with these recipes that check both boxes. In this blog post, we will explore five mouthwatering oil-free and vegan curry recipes.
From fragrant Indian curries to spicy Thai curries and aromatic Japanese curries, each type offers a unique experience. Indian curries, known for their rich and complex flavors, encompass a vast range, including creamy and tomato-based Butter Chicken, aromatic and spiced Rogan Josh, and the fiery heat of Vindaloo. Thai curries, such as the popular Red, Green, and Yellow curries, have a harmonious blend of herbs, spices, and coconut milk. Japanese curries, milder in spice but packed with umami, feature thick and savory sauces served with tender meats, vegetables, and rice.
These five curry recipes take inspiration from Indian, Thai, and Japanese curry flavors, but with our own Dr. McDougall’s flair. That means they are 100% vegan, made super simple with our instant products, and can be made oil-free.
Lentils are a fantastic source of plant-based protein and have a rich, earthy flavor. This lentil-inspired curry combines the goodness of lentils with an array of aromatic spices, creating a hearty and satisfying meal. Simply sauté a variety of curry spices, ginger, and ginger paste in a splash of vegetable broth. Add jalapeno, tomato sauce, Right Foods French lentil soup, and coconut milk. Let the flavors meld together, garnish with fresh cilantro, and serve this wholesome curry over a bed of fluffy basmati rice or with warm naan bread.
If you're a fan of Japanese cuisine, this oil-free and vegan Japanese curry ramen will hit the spot. Start by preparing a flavorful curry broth using carrot, bok choy, water, a curry block, and soy sauce. Add Right Foods miso ramen noodles and half of the seasoning packet. Cook until noodles are soft, garnish with green onions, and enjoy!
For a curry that celebrates the beauty of vegetables, try this eggplant cauliflower curry. Begin by roasting cauliflower florets and eggplant slices until they turn golden brown and tender, seasoning with salt and pepper but leaving out the oil.
Meanwhile, sauté onions, garlic, and ginger in vegetable broth. Add spices, diced tomatoes, Right Foods lentil soup, and water. Finally, combine the roasted vegetables with the curry sauce and coconut milk, simmering until everything is well combined. Serve this fragrant curry over rice or quinoa.
Transport your taste buds to the vibrant streets of Thailand with this Thai red coconut curry ramen. Begin by cooking diced onions and minced garlic, then add thinly sliced red bell pepper, julienned carrots, and sliced mushrooms. In a small bowl, whisk together a can of coconut milk and two tablespoons of Thai red curry paste until well combined. Pour this rich and fragrant mixture into the pot, followed by two cups of vegetable broth, a tablespoon of soy sauce (or tamari for a gluten-free option), and optionally a tablespoon of maple syrup or coconut sugar for a touch of sweetness.
Allow the curry to simmer for about 10 minutes. In the meantime, prepare the Right Foods Vegan Chicken Flavor Ramen according to the package instructions. Once the noodles are cooked to perfection, divide them into serving bowls and generously ladle the aromatic Thai red coconut curry over the noodles. Garnish with freshly chopped cilantro, lime wedges for a tangy twist, sliced scallions for added freshness, and bean sprouts for a delightful crunch.
This curry noodle dish features the refreshing and zesty flavors of Thai cuisine. In a blender, combine cooked cauliflower, the seasoning packet from Right Foods Vegan Chicken Ramen, coconut milk, and Thai green curry paste. Fill the ramen cup with water up to the fill line and pour it into the blender as well. Blend all the ingredients together until smooth, creating a creamy broth.
Next, transfer the broth into a pot and add the ramen noodles and edamame. Cook for about 5-7 minutes or until the ramen noodles reach the desired softness. While the soup is cooking, cut tofu into cubes and cook them until the sides turn golden brown. Once the soup is almost done, add lime juice and maple syrup to enhance the flavors. Adjust the seasoning with salt if necessary.
To serve, ladle the Thai Green Curry Ramen into bowls and garnish with sliced green onions and a sprinkle of sesame seeds for added texture and visual appeal.
These five oil-free and vegan curry recipes showcase the incredible diversity and deliciousness that can be achieved without using oil or animal products. From lentil-inspired curry to Thai green curry ramen, each recipe offers a unique blend of flavors and textures.
Here at McDougall’s Right Foods, all our products are vegan, non-GMO, and made with whole foods. Plus, since we care about your health and the health of the planet, our paper cups are made with packaging from certified sustainably-managed forests.
Take a look at our incredible Dr. McDougall recipes to find some tasty noodle and soup recipes using our products.