Soy-Free Madras Curry

Dive into the rich, aromatic flavors of this Soy-Free Madras Curry, a hearty plant-based twist on the classic Indian dish. This recipe combines warm, earthy spices like turmeric, garam masala, and cinnamon with creamy coconut milk and vibrant veggies, including carrots, potatoes, and peas. Protein-packed chickpeas round out this satisfying, allergen-friendly curry, perfect for those avoiding soy. With its simple preparation and bold, authentic flavors, this curry is ready in just one hour and can be served over steamed basmati rice or paired with pillowy naan for a comforting and nourishing meal. Whether you're seeking a wholesome weeknight recipe or want to spice up your vegan repertoire, this gluten- and soy-free Madras Curry promises to delight every palate.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 green chilies, finely chopped (optional for heat)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 1 can (400ml) crushed tomatoes
• 1 can (400ml) coconut milk
• 1 can (400g) chickpeas, drained and rinsed
• 1 cup peas (fresh or frozen)
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1 cup water

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for about 5 minutes, or until translucent.

Step 3

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for an additional 2 minutes, until fragrant.

Step 4

Add the ground coriander, cumin, turmeric, cayenne pepper, cinnamon, and garam masala. Stir well to coat the onions and garlic with the spices fully, cooking for another minute to release the spices' flavors.

Step 5

Pour in the crushed tomatoes and coconut milk, then stir to combine.

Step 6

Add the chickpeas, peas, carrots, and potatoes into the pot. Stir to ensure all vegetables are covered in the sauce.

Step 7

Add the salt and water, stirring again. Bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the vegetables are tender and the curry has thickened to your liking, stirring occasionally.

Step 9

Taste and adjust seasoning with more salt if necessary.

Step 10

Garnish with fresh cilantro before serving. Pair it with steamed rice or your favorite flatbread.

Nutrition Facts

Serving size	(2507.9g)

Amount per serving	% Daily Value*
Calories	1795.8

Total Fat 44.0g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4380.0mg	0%
Total Carbohydrate 309.0g	0%
Dietary Fiber 65.6g	0%
Total Sugars 88.3g
Protein 60.8g	0%

Vitamin D 0IU	0%
Calcium 616.5mg	0%
Iron 27.9mg	0%
Potassium 5810.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.1%

Protein: 13.0%

Carbs: 65.9%