Vegan Homemade Green Curry Recipe (Dinner Ideas)

I love Curries and don’t mind making them at home. Here is a version of Green Curry recipe which is flavourful and to make at home.
More tasty Food Recipes here: Indian Curries

Ingredients/ Method

For Green Curry Paste

1 cup thinly sliced onion ( Scallion would be even better)
4-5 garlic cloves
2 inch piece of ginger chopped
1 lemon grass
4-5 Thai basil leaves
10-12 cilantro stalks
1-2 tbsp Kafir Lime Zest1-2 green chillies ( you can keep the seeds or deseed them to not have super Hot paste)

Optional- salt and Turmeric ( if you are going to hang on to the paste for 7-10 days). These two elements act as preservatives.

For Masala: 1 tsp Cumin, Coriander and Black Pepper. We will dry roast and grind them and use 1 tsp of masala for your recipe

2.5-3 cups of Coconut Milk
I usually add a stalk of lemon grass in the pan while cooking the curry which i remove before serving
Vegetables of your choice – I use cauliflower, broccoli and bell peppers
1 tbsp of Soy sauce ( I omitted Fish sauce/ Shrimp paste to keep the curry vegan)
Salt per taste
Garnish: Thai Basil or Cilantro leaves chopped

Method: Prepare Green curry Paste. If you havent already checked my Green Curry Paste video please do so.
In a wok, heat some coconut milk. When it comes to boil, Add Green Curry Paste. Mix it well. Add salt and reduce it until it is no longer raw. Add Veggies. Thoroughly coat them with the paste. Add Coconut milk and let them cook for 7-8 mins. Add soy sauce. Mix. Add 1 more cup coconut milk. Bring to simmer and then finish off with tsp of masala and Garnish with cilantro leaves.
Serve with Coconut Rice.

Spicy Rice Vermicelli Recipe – Vegan and Gluten Free Recipe

Craving some spicy food but dont want to spend hours in the kitchen? Let me help you out with this delicious, easy and flavourful recipe..ready in no time and so filling.


1 nest of Rice vermicelli
2-4 tbsp oil
1 tsp mustard seeds
1 small green chilli ( you can deseed it, if you dont want too spicy)
2 tbsp grated ginger
1 small piece of onion chopped
Salt per taste
1 tsp Turmeric ( Haldi)
veggies of your choice ( what works best is 1 cup bell peppers – red/green, 1/2 cup spinach and 1/2 cup peas
Cilantro leaves for garnish
2 tbsp lemon juice
2 tbsp crushed peanuts ( roasted or unroasted)

– Boil Rice vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
– Add 1-2 tbsp oil on them so that they dont stick together.
– Next in a pan, heat oil. When the oil is hot, add mustard seeds. Give them 30 secs and add green chilli, ginger and onion. Mix well.
– Add veggies and salt+Turmeric. Mix and cook until almost done.
– Add noodles. Mix well. Add lemon juice.
– Garnish with cilantro leaves and roasted peanuts and enjoy warm.

More delicious South Indian cuisine inspired dishes:

Rasam Recipe- South Indian Soup
Hot and Spicy Potatoes
South Indian Style Lentils Curry
How to make South Indian Curry Powder
How to prepare South Indian Tadka

Vegan Cauliflower Soup Recipe

With Winter upon us, we all crave hearty, soul warming delicious soups..Isn’t it? Here is a vegan Cauliflower soup recipe that will make your cold, chilly winter nights a little more comforting.

Ingredients/ Method

1 small Cauliflower
2 tsp salt
1 small onion chopped
1 tbsp of chopped or grated ginger
1 tsp crushed coriander seeds
1 tsp cumin seeds
3 tbsp oil
1/2 tsp garam masala
1-2 tsp red chilli powder ( or paprika)
2 tsp turmeric
4 cups of coconut milk
3-4 cups of water
Cilantro for garnish
Seasoning pepper ( as per your taste)

Method: Place cauliflower florets on a baking sheet and add oil, salt, turmeric and red chilli powder. Combine well and then Roast/ Bake or cook cauliflower florets at 375 F for 30 mins. While cauliflower is cooking in a pan, heat a tbsp of oil. Add cumin and coriander. Add onions, ginger and spices. Mix well and cook for 3-4 mins.
When cauliflower is done, add them into a blender. Add coconut milk, Water and onion mixture. Form a paste and then add more coconut milk and water. Pour this blend in a pot. Cook until it comes to a boil. Add garam masala. Mix well. Add seasoning pepper and cilantro and serve with flatbread of your choice.

Don’t miss our yummy chunky Cauliflower Soup Recipe.

Creamy Vegan Mix Vegetable Soup – Soup of the day

Easy one pot soup with plenty of nutrition and lots of flavour. This tasty soup is perfect for weekday lunches or light dinner. Give a go to our other delicious and healthy soups as well.

Ingredients/ Method

1/2 cup Red lentils
1 large onion chopped
Lots of chopped ginger (1/4 cup)
3-4 cloves of garlic or 1/2 tsp garlic paste
You can use Vegetables of your choice like carrots, turnip and celery etc (Rough Estimates)
1 cup carrots
1 cup spinach
1 cup broccoli
1 cup celery
1 cup Kale
1 tsp turmeric
Pepper for seasoning
3-4 cups of water ( just enough to cover the veggies)

– Add everything in the pressure cooker and cover with water.
– Mix well and close the lid.
– Cook for 3-4 whistles and then turn the heat off.
– When cooker cools down, open the lid and blend everything with the handheld blender.
-Garnish the soup as desired and serve warm.

More easy, homemade vegan Recipes:

Zucchini Pasta Recipe – Vegan Recipe
Vegan Chickpea Curry
Vegan Kebabs Recipe
Rice Vermicelli Recipe – Vegan

How to make Zucchini Pasta Dinner? Easy Recipe Ideas

Here is an interesting twist to your regular pasta meal.. its zucchini pasta/ noodles which can be spiced up with sauce of your choice. This is a healthy, gluten free, vegan recipe worth a try.


2 medium size zucchinis
3-4 Tomatoes
3-4 cloves of Garlic
1 large Onion
2-3 tbsp oil
Salt per taste
1 tsp paprika
1 tsp parsley
1 tsp oregano
1 tsp basil

– Prepare Zucchini Spaghetti by using veggie twister.
– Heat Oil in a pan. Add onions and garlic.
– Stir and add salt. Add other spices. Fry onions for 2-3 mins.
– Add tomatoes. Cook tomatoes until tender.
– Add zucchini. Mix well and cook until done.
Optional – Keep vegan or add cheese of your choice and enjoy.

More delicious Zucchini recipes:

– Zucchini Soup Recipe
Zucchini Potato Masala Recipe
Easy Zucchini Chutney Recipe

Roasted Eggplant and Tomatoes Stew Recipe – Healthy Lunch Ideas

Super delicious, flavourful roasted tomatoes and eggplant can blend it to make it soup or enjoy it as a stew. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too. If you like eggplants then do try our eggplant chutney or tasty eggplant curry.


1 large Aubergines/ eggplants/ brinjal
3-4 tomatoes
1-2 tsp salt ( adjust per taste)
1 tsp pepper
1 tbsp curry powder
3 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
3-4 cloves of minced garlic
Cilantro for garnish

– Preheat oven to 425 F. Roast tomatoes and eggplant for 40 mins. These eggplants and tomatoes have been cut in bite size pieces and seasoned with spices. Turning half way through.
– When they are done. set them aside. In a pan, heat some oil and fry onions and garlic. Mix in eggplants and tomatoes. Mix well.
– Add water and bring to boil. Season with pepper and add coriander seeds. Serve over rice.

How to make vegan French Onion Soup at home? Soup of the day

Want to make onion soup at home from scratch ( yes, I am talking about not using any sort of onion soup base)..well then this vegan french onion soup recipe could be quite interesting.

Ingredients/ Method

2 shallots
1 large white onion
1 tbsp balsamic vinegar
6 stalks of fresh Thyme
Salt per taste
2-3 tbsp oil for cooking
1/2 tsp pepper
Vegan Cheese for garnish
1 bay leaf
3-4 cups of veg broth ( can be substituted by water)

– Caramalize onions along with salt and thyme in a pot with little bit of oil. Takes about 30-35 mins (also depends on the quantity of onions you are using)
– Then add balsamic vinegar and cook further for 5-10 mins. Add broth, pepper and bay leaf. Bring to boil then simmer for 15-20 mins.
– Garnish with daiya cheese and serve.

Want to try some more tasty soups? Take a look at our soup recipes.

How to make Vegan Zucchini Soup? Soup of the day

Bringing to you another vegan, gluten free soup which is creamy, flavourful and easy to make. This coconut zucchini soup is healthy with nutrients from spinach as well. Do give it a try and let us know your experience.


1 large zucchini
1 onion chopped
3-4 cloves of garlic
2 cups of spinach
1 cup of coconut milk
Salt per taste ( I used 1/2 tsp of salt)
1 tsp of cumin seeds
1/2 tsp paprika
1/ tsp seasoning pepper
1-2 cups of water ( more if you want thinner consistency)

Heat some oil in a pan.
Add cumin seeds. Fry them for 30 secs.
Add onions, garlic, salt and paprika. Mix well.
Fry for 3-4 mins.
Add zucchini and mix well. Add spinach. Cook further for 2-3 mins.
Add water and bring to boil. Turn the heat down. Let the mixture cool down.
Blend/Puree everything. Pour the sauce back into the pan and add coconut milk. More water can be added as well if desired.
Bring to boil and let it simmer. Finish off with some seasoning pepper and serve warm.

Like Zucchini? Also try our Zucchini Curry, Zucchini Halwa or Zucchini Chutney or Zucchini Masala