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Easy Vegan Fijian Curry Recipe

Easy Vegan Fijian Curry Recipe

467kcal
5 from 1 vote
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Prep 15 minutes
Cook 30 minutes
Total 45 minutes
The Easy Vegan Fijian Curry Recipe is a flavorful dish that is entirely plant-based. It offers a combination of vegetables and spices that create a tasty meal.
Servings 8 People
Course Main Course, Soup
Cuisine Fijian

Ingredients

Roasted Tempeh and Potatoes
  • 4 tablespoons vegetable oil
  • 1 lb. tempeh
  • 8 potatoes
  • 4 onions
  • 2 tablespoon curry powder
  • 2 teaspoon red chilli flakes optional
Curry Sauce
  • 4 tablespoons vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds optional
  • 2 cinnamon sticks
  • 2 green chilli spicy minced
  • 16 cloves garlic minced
  • 4 oz. ginger minced
  • 4 tablespoons tomato puree
  • 4 cups vegetable stock
  • 2 large green bell pepper diced large diced
  • 2 tablespoon curry powder
  • 4 teaspoons chilli powder Kashmiri
  • 2 teaspoon garam masala
  • Fresh coriander for garnish

Equipment

  • Large Pot
  • Utensils for stirring
  • Cutting board and knife
  • Measuring spoons and cups
  • Ladle for serving

Method

Heat a large pot:
  1. a. Place a large pot on the stove.
  2. b. Set the heat to medium-high.
Add vegetable oil and spices:
  1. a. Pour 4 tablespoons of vegetable oil into the pot.
  2. b. Add 1 teaspoon black mustard seeds.
  3. c. Sprinkle in 1 teaspoon cumin seeds.
  4. d. Optionally, add 1/2 teaspoon fenugreek seeds.
  5. e. Include 2 small sticks of cinnamon.
  6. f. Stir and let the spices sizzle for a minute.
Sauté garlic, ginger, and green chili:
  1. a. Add 16 cloves of minced garlic to the pot.
  2. b. Add 4 oz. of minced ginger.
  3. c. Include 2 minced spicy green chilis.
  4. d. Sauté these ingredients until fragrant.
Incorporate tomato puree:
  1. a. Stir in 4 tablespoons of tomato puree.
  2. b. Cook for a few minutes until the oil separates.
Add bell pepper and spices:
  1. a. Put in 2 large diced green bell peppers.
  2. b. Mix in 2 tablespoons of curry powder.
  3. c. Sprinkle 4 teaspoons of Kashmiri chili powder.
  4. d. Include 2 teaspoons of garam masala.
  5. e. Stir well to combine all the ingredients.
Pour vegetable stock or water:
  1. a. Add 4 cups of vegetable stock or water to the pot.
  2. b. Bring the mixture to a simmer.
Simmer and thicken:
  1. a. Let the curry simmer for about 20-25 minutes.
  2. b. Stir occasionally until it thickens.
Garnish with fresh coriander:
  1. a. Once the curry has thickened to your liking, turn off the heat.
  2. b. Garnish with fresh coriander leaves.

Nutrition

Calories467kcalCarbohydrates59gProtein17gFat21gSaturated Fat4gPolyunsaturated Fat10gMonounsaturated Fat5gTrans Fat0.1gSodium552mgPotassium1405mgFiber9gSugar6gVitamin A629IUVitamin C51mgCalcium145mgIron5mg

Notes

Pre-chop vegetables for faster preparation.
Have all spices and ingredients ready before starting.
Use a non-stick pot for easy cleaning.
Adjust spice levels to your preference.
Customize the vegetables to suit your taste.
Make a double batch for future meals.
Freeze leftover curry for later use.

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