All recipes are deliciously vegan

Facebook iconTwitterYoutubeInstagram

Gujerati Vegetable Curry

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
2 spoon difficulty rating

30 minutes

Serves: 3-4

Gujerati Vegetable Curry

A simple, easy curry that's good served with warm chappatis or brown rice. Alternatively, try our Red Lentil Dahl easy recipe - and add a dollop of plain vegan yoghurt on the side for good measure!It can also be made from cooked leftover potatoes - just add them later in the cooking process so they don't go too mushy.

Peas, fresh or frozen, are part of the pulse family (along with lentils and beans) so are a good source of protein and iron - they're also cheap, easy to find and a great freezer basic.

This recipe ticks most of the free-from boxes.

  • Chapattis can be replaced with vegan GF wraps (eg Warburtons)
  • Coconut yoghurt (eg CoYO) is a good alternative to soya yoghurt
  • Our home-made regular yoghurt or cashew yoghurt recipes are simple to make and lovely though you will need to use a live vegan yoghurt of some sort for the starter

Picture (without the green beans!) courtesy of


  • 2 tbsp oil (a plain, mild oil like rapeseed or sunflower)
  • 450g/1lb par-cooked potatoes, cubed OR equivalent fully-cooked potatoes, cut into large cubes
  • 450g/1lb peas
  • 225g/8 oz lb French beans - the long variety. Frozen work well and are good value
  • 1 large onion, chopped fine
  • 4 cloves garlic, crushed
  • 2 tsp cumin powder 
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp paprika or chilli powder (or less if you don’t like food too hot)
  • 1-2 tsp salt
  • 1 tsp soft brown sugar
  • Hot water - about 200ml/7fl oz
  • 1 tsp or so of vegan bouillon or 1 vegan stock cube, eg Green Oxo
  • 1 tsp garam masala


1. If parboiling potatoes, put them on now while you get everything else ready - cook for 7-8 minutes.

2. Meanwhile, heat oil and fry the onion and garlic until softened. Then add the spices and fry for a few minutes, stirring all the time so they don't stick.

3. If using parboiled potatoes, add now - plus the peas, beans, salt, sugar and 120ml/4fl oz hot water and the stock powder or cube.

4. Cover and simmer till all the vegetables are cooked, adding a little more hot water if necessary.

5. If using fully-cooked potatoes, add a couple of minutes before the end, stirring in gently to warm through and absorb the flavours.

6. Add the garam masala just before serving, mixing in well. Serve hot.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 17 of 17
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »
Flourless Mince Pie Brownies
Fancy some mince pie brownies? They are gooey, moist, fruity and richly chocolatey and totally addictive (be warned)… These lovely...See recipe »
Baked Squash With Mushroom Nut Roast Stuffing
What to cook for that special festive dinner? Its a question I get asked all the time at this time...See recipe »
Easy Cinnamon Iced Buns
These buns are so easy to make and will definitely spice up your Christmas afternoon or breakfast platter! Tear, share...See recipe »
Easy Baileys Chocolate Cake
If you want something super easy to make, moist, chocolatey, indulgent and delicious then here's your answer! Perfect for a...See recipe »
Baked Biscoff Cheesecake
This cheesecake is the ultimate indulgence! You'll only need a small bite so there'll be lots to go around –...See recipe »
Creamy White Wine Mushroom Sauce
This sauce is rich, creamy, delicious and versatile... enjoy with a roast dinner, pasta, sausage and mash, chickless fillets, vegan...See recipe »
Leek & Chestnut Filo Swirl With Creamy Mushroom Sauce
We are in love with this Christmas centrepiece! It's actually a lot easier to make than it looks and is...See recipe »
Vegan Tzatziki
This traditional Greek dip makes the perfect accompaniment to a variety of lovely dishes...See recipe »
Greek Salad Dressing
Use this dressing on our delicious Greek Salad or to spice any salad you like!See recipe »
Greek Salad
Enjoy this classic Greek salad with dreamy vegan 'feta' :)See recipe »
Easiest Tofu Recipe Ever
Use this anytime you'd like to add tofu to a dish - think Buddha bowls, stir fries, rice and veg,...See recipe »
Stir-fry With The Ultimate Satay Sauce
This stir-fry is super easy and deliciously moreish. Our creamy, rich and flavourful sauce is just the best - even...See recipe »