Beetroot Kurma/ Korma – Onion & Garlic Free

Beetroot Kurma is a recipe my mum would often make as I loved beetroot as a child. The fascinating colour, the sweet flavour were absolutely enticing even back then. Now my children share my love of beetroot including, rubbing it all over their teeth to scare each other! Autumn’s settling in nicely with all the rain and windy weather we have had recently making me crave hot meals again. It does seem that we are back to that time of the year where warm and filling meals are back on the meal plan again. I found the cutest looking baby beetroot the other day and had to get them. This recipe comes together quickly on a weeknight and does not use onion or garlic and is delicious with flatbread or, rice Pulao dishes.

Vegan Beetroot Kurma

Onion and garlic free, gluten-free quick Beetroot curry in a delicious coconut gravy.

Priya: Priya
  • 1 cup Beetroot, steamed and cut into wedges
  • 1/2 cup Desiccated Coconut
  • 1 cup Warm Water
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Black Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1 Green Chili, finely minced
  • 2 tablespoons Roasted Split Gram Lentils
  • 1 tablespoon Oil
  • 1 tablespoon Fresh Coriander, minced
  • Salt, to taste
  1. Soak the desiccated coconut in warm water and set aside.

  2. Steam the beetroot to cook. Cool before peeling and cutting into thin wedges.
  3. Dry grind together the roasted split chickpeas, mustard and cumin seeds to a fine powder.
  4. Add in the coconut mixture and blend to a fine paste.
  5. In a pan, heat oil and add the spice blend.
  6. Mix in the turmeric powder and green chilli.
  7. Add the beetroot wedges and mix well.
  8. Season with salt and take off the heat.
  9. Garnish with coriander if using.



Mushroom Coconut Curry (Vegan, Gluten & Nut Free)

Sydney weather seems to be having an identity crisis! We swing from cold, rainy and windy  to, beautiful and sunny the next day. This delicious mushroom enveloped in (warm – your – insides) coconut curry dish is perfect for those windy nights where one needs comfort food that isn’t too heavy (after all it is still summer!). Tastes great warm by itself or, with some saffron Quinoa or, even the next day cold with a quick salad for lunch. It uses the Rogan Josh paste leftover from my Vegetable Rogan Josh. The comforting smell of the fragrant Rogan Josh Curry Paste with onions, garlic and ginger cooking, combines with the goodness of mushrooms, coconut and turmeric to make this super quick dish. I’ve substituted the mushrooms for broccoli and green peas in the past.

Mushroom Coconut Curry

Vegan, Glutenfree and nut-free.

Cuisine: Indian
Priya: Priya
  • 1 cup Sliced Mushrooms
  • 1 medium Brown Onion, sliced thinly
  • 2 cloves Garlic, minced finely
  • 1 inch Fresh Ginger Root, minced
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Turmeric Powder
  • 1 tablespoon Rogan Josh Masala
  • 1 tablespoon Coconut Oil
  • 1/2 cup Coconut Milk
  • Salt, to taste
  • Coriander Leaves, for garnishing
  1. Heat the oil in a big wok and coat the inside well.

  2. Add the onions and cook until golden.
  3. Mix in the ginger and garlic. Cook till the raw smell disappears.
  4. Stir in the turmeric powder and Rogan Josh paste.
  5. Add in the tomato paste at this stage and mix well until everything smells glorious!
  6. Toss in the Mushrooms and season with salt.
  7. Mix in the coconut milk and simmer on low heat until the curry sauce thickens (around 10 - 15 minutes).
  8. Happy cooking 😊
Recipe Notes

Substitute the mushrooms with any combination of diced frozen vegetables for an easy and quick weeknight curry fix.

If you enjoyed this recipe, then please try my Garlic Mushroom stir fry recipe out too!

Related recipe Mushroom Masala 🍄.

Vegan Kashmiri Rogan Josh Curry & Paste (Gluten Free)

“Kashmiri Rogan Josh”, a name that brings to my memories pristine snow-covered mountains and valleys with breath-taking natural beauty as far as you can see. I haven’t been to Kashmir for several decades now and all my memories are limited to when I was a little girl visiting the absolutely gorgeous landscape. My mother however, did bring back this recipe and made it quite often on colder nights to warm us all up. Authentic Kashmiri Rogan Josh is made without onion or garlic and, more importantly with no tomatoes! The gorgeous red colour actually comes from a herb called Alkanet, widely grown across India and some parts of Europe. I couldn’t find any locally so have substituted with sweet red Paprika. In my recipe, the meat traditionally used has been replaced by cubed vegetables mainly, sweet potatoes and eggplant lightly cooked in the Airfryer.  With a gorgeous coconut yogurt and spices gravy, this mouth-watering dish is definitely a keeper! 

For the Curry Paste,
  • Green Cardamom Pods – 8
  • Black Cardamom Pods – 2
  • Cinnamon Bark – 2″ piece 
  • Cloves – 10
  • Indian Bay Leaves – 4
  • Fennel Seeds – 1 tablespoon
  • Dried Ginger Root – 1 tablespoon
  • Black Pepper Corn – 1/2 teaspoon
  • Sweet Red Kashmiri Chillies, whole – 12 or, Sweet Paprika Flakes – 2 tablespoons
  • Garam Masala – 2 teaspoons. Click here for my recipe.
  • Lemon Juice – 2 to 3 tablespoons

Grind the dry spices to a fine powder and then mix in the lemon juice. Store in a glass jar in the fridge until ready to use.


Vegan Kashmiri Rogan Josh Curry

(Vegan, gluten free, onion and garlic free curry with sweet potatoes and eggplant.)


Oil – 1 tablespoon
Rogan Josh Curry Paste – 2 tablespoons
Sweet Potatoes, peeled and cubed into 2″ pieces – 1 cup
Eggplant, cubed into 2″ pieces – 1 cup
Coconut Yogurt, whisked – 1.5 cup
Fresh Coriander Paste – 1 tablespoon


Cook all the vegetable chunks in the Airfryer until lightly golden for 15 minutes at 200 degrees Celsius.
In the mean time, heat oil in a deep pan.
Add in the paste and cook well.
Stir in the air fried vegetable pieces and coat well in the spice paste – oil mix.
Add the whisked coconut yogurt and simmer until the spices infuse into the veggies.
Take off the heat and mix in Coriander paste.
Serve warm with steamed rice or, flatbread.


Other chunky vegetables like mushrooms or zucchini or, even Seitan pieces would taste delicious.
Authentic Rogan Josh is made without onions, tomatoes or garlic.

Vegan Veggie Vindaloo Curry & Paste Recipe

Vindaloo” is a combination of two Portuguese words, “Vinho” meaning wine and “Alho” meaning garlic. Essentially a marinade combining the tartness of wine and heaps of garlic with meat from the colonial era in India, has now evolved into a mouth tingling, hot and spicy curry prominently featured on most Indian restaurant menus. There are at least a hundred versions of this gorgeous “Goan” curry and this is mine 😊. The sauce lasts in the fridge for a week and can be frozen into ice cubes for up to three months. I have used a mix of vegetables including potatoes, capsicum, carrots, cauliflower, beans, mushrooms and peas with tofu. This sauce tastes awesome with diced tempeh or, shiitake mushrooms or, even Seitan pieces. Tastes best eaten warm with “Roti” or, Rice and, a fresh salad.

To make the Vindaloo Sauce,

Dry Spices:
  • Cumin Seeds – 2 teaspoons
  • Coriander Seeds – 2 teaspoons
  • Mustard Seeds – 1 teaspoon
  • Fenugreek Seeds – 3/4 teaspoon
  • Green Cardamom Pods – 5
  • Black Cardamom Pod – 1, largish one
  • Black Pepper – 1 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Hot Dried Red Chillies – 4 to 5 (reduce to desired hotness)
  • Salt, to taste 
Wet Ingredients:
  • Fresh or Dried Curry Leaves – 1 sprig
  • Brown Onion, peeled & roughly chopped – 3/4 cup
  • Garlic Cloves, peeled & roughly chopped – 2 tablespoons
  • Fresh Ginger Root, cleaned & roughly chopped – 1 tablespoon
  • Apple Cider Vinegar – 2 tablespoons
  • White Vinegar – 2 tablespoons
  • Water – 1 to 2 tablespoons, only if required.
  1. Grind the dry spices to a fine powder and set aside. 
  2. Blend the wet ingredients to a smooth paste and fold the dry spice mix into the paste. Mix well.


Vegan, gluten & nut free hot spice paste to make the famous Indian Vindaloo curry. Recipe for curry follows.


Vegan Vegetable Vindaloo


  1. Mixed Vegetables/ Diced Tempeh/ Cubed & Pressed Tofu – 3 cups
  2. Oil – 1 tablespoon
  3. Onion, sliced thinly into crescents – 1 large
  4. Tomato, deseeded & chopped roughly – 2/3 cup
  5. Water – 1 to 1.5 cup
  6. Salt, to taste
  7. Fresh Coriander Leaves & Stalks, minced finely – 2 tablespoons
  8. Fried Shallots – 2 tablespoons


  • Heat oil in a deep pan and cook the onion until golden.
  • Toss in the tomato pieces and cook until softened.
  • Add 3 – 4 tablespoons of the Vindaloo Masala paste. Cook until the raw smell goes off.
  • Mix in the veggies/ Tofu/ tempeh and coat well in the above mixture.
  • Add 1 cup of water and cover the pan with a lid. Simmer on medium heat for 8 – 10 minutes. Add more water if required.
  • Check if the veggies are cooked but still firm and take off the heat.
  • Garnish with coriander and fried shallots, of preferred.


Vegan Massaman Curry with Seitan Chunks

Massaman” curry comes all the way from Thailand and traditionally is made with spices like “Kefir” lime leaves, lemongrass root, “Galangal” (a type of Thai native ginger), Coriander root and dry spice powders simmered in a tangy peanut sauce. Finding all the ingredients was easy enough and so was substituting the fish sauce usually used with soy tamari and coconut aminos. I also used some pomegranate molasses for the sweet and sour balance. The curry paste lasts for a week in the fridge and can be reused with chunky veggies like sweet potatoes, carrots, capsicum, broccoli, beans, snow peas and tofu. I added in Seitan with tofu the first time.

For the Curry Paste,

Ingredients :

Wet Ingredients:

  • Kefir Lime Leaves – 4
  • Lemongrass Root and stalk, cleaned and broken into large pieces – 1
  • Galangal, peeled and cleaned – 1″ piece
  • Fresh Ginger Root – 1″ piece
  • Coriander Root, cleaned and chopped – 1 tablespoon
  • Garlic Cloves, peeled – 4 medium
  • Lime Juice – 4 tablespoons
  • Pomegranate Molasses – 4 tablespoons
  • Soy Tamari – 2 tablespoons
  • Coconut Aminos – 2 tablespoons
Dry Spices:
  • Dried Red Chillies, broken – 2 to 4 (for colour & hotness)
  • Roasted Peanuts, broken – 4 to 5 tablespoons 
  • Cumin Seeds – 1 teaspoon
  • Coriander Seeds – 1 teaspoon
  • Green Cardamom – 4
  • Cloves – 2 to 3 pods
  • Cinnamon Stick – 2″ piece
  • Black Pepper – 1/4 teaspoon
  • Turmeric Powder – 1 teaspoon

To make,

  1. Grind the dry spices to a fine powder and set aside. 
  2. Blend all the wet ingredients into a smooth paste and fold in the dry spices.
  3. Store in an airtight glass jar.

[buymeapie-recipe id=’44’] 

Eggplant Wedges in Lentil Stew (Rasvangi)

This delicious stew is similar to “Sambar” except that it doesn’t contain any onion or, garlic  and is made with by grinding the coconut and spices together into a paste. My trusty pressure cooker makes an appearance in this recipe too, for quicker cooking!

We need,

  • Eggplant, cut into wedges – 1 large
  • Tamarind Paste – 2 teaspoons
  • Water – 2.5 cups
  • Mustard Seeds – 1 teaspoon
  • Coriander Seeds – 2 teaspoons
  • Roasted Split Gram – 2 teaspoons
  • Red Chillies, dried – 2 to 3
  • Dessicated Cocomut – 5 heaped tablespoons
  • Turmeric – 1 teaspoon
  • Asafoetida – 1/2 teaspoon
  • Curry Leaves – 10 to 12
  • Split & Skinned Pigeon Peas (Toor Daal), soaked and rinsed – 3/4 cup
  • Coconut Oil – 1 tablespoon
  • Salt, to taste


  1. Air fry or, pan fry the eggplant wedges on a slow flame until golden (takes 15 – 20 minutes).
  2. In the meanwhile dry roast the coriander seeds, roasted split gram, asafoetida and red chillies. Cool.
  3. Grind the above spice mix along with dessicated coconut to a fine powder.
  4. Heat coconut oil in the pressure cooker pan and add mustard seeds. Cover until they pop.
  5. Stir in the coconut – spice paste and curry leaves into the pan.
  6. Add the soaked rinsed lentils and mix well.
  7. Mix the tamarind paste and water. Season with salt.
  8. Clip the lid of the pressure cooker and cook for full pressure for 15 minutes.
  9. Release pressure and gently mash the contents with the back of a flat ladle.
  10. Add the eggplant and simmer for 5 to 10 minutes.


Serve hot, with steamed rice. Delicious by itself in a large bowl too! Enjoy!

Vegan Dumplings in Creamy Curry (Malai Kofta)

Malai Kofta is a famous Indian dish. Traditionally made with deep fried dairy based cottage cheese dumplings dunked into a cream based gravy. My vegan version lightens this scrumptious recipe by air frying the dumplings. Also, using sunflower butter to thicken the gravy provides the perfect creamy base replacing  dairy completely. Gluten free bread works well in place of normal bread too.

The Koftas –

We need,

  • Bread Slices – 8 to 10 ( I used leftover sourdough!)
  • Boiled Potatoes – 2
  • Corn Flour – 2 tablespoons
  • Dry Mango Powder – 1 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Paprika – 1 teaspoon
  • Salt, to taste


  1. Tear up the bread slices (about 1 cup) and soak in 1/2 cup of water to soften.
  2. Mash the potatoes and mix into the bread mixture.
  3. Mix in the spices and salt.
  4. Sprinkle cornflour and make a soft dough
  5. Air fry or, bake in a hot oven for 15 – 18 minutes at 185 degrees Celsius.
  6. Set aside to cool.

The Gravy –

We need,

  • Onion, roughly chopped – 1 big
  • Garlic Cloves – 3 to 4
  • Ginger – 3 ” piece
  • Green Chillies – 2
  • Oil – 2 tablespoons
  • Tomato Paste – 4 tablespoons
  • Dried Fenugreek Leaves (Kasuri Methi) – 2 teaspoons
  • Sunflower Butter – 3 to 4 tablespoons
  • Water, warm – 1.5 to 2 cups
  • Salt, to taste


  • Cumin, Coriander, Green Cardamom & Fennel Seeds – 1 teaspoon
  • Cloves – 4 to 5
  • Cinnamon – 1″ piece


  1. Blend the onion, garlic, ginger, green chillies and fenugreek leaves together into a smooth paste, using very little water.
  2. Heat oil and cook the above paste on a slow flame stirring constantly until the edges start to brown.
  3. Add the tomato paste and cook for another 5 minutes on a slow flame.
  4. Roast the spices in the meantime and powder.
  5. Add the spice powder to the tomato onion gravy, merrily bubbling away!
  6. Stir in the Sun butter until well mixed.
  7. Add the water and bring to a boil.
  8. Add the dumplings ( koftas) and cook for 3 – 4 minutes.
  9. Garnish with coriander leaves, cashews or fried shallots, if preferred.

Serve warm with Cumin Fried Rice or, plain Layered Flat Bread (Parathas).


I’m curious to know what your favourite Indian restaurant style recipe is, in the comments below 😄 Thanks!


Mushroom Masala (Vegan & Gluten free)

Mushrooms are one of my favourite vegetables and get cooked in one form or, another every week. The high protein content also makes them perfect for little growing bodies. Their ability to cook quickly and, take on flavours, make for a rich gravy to eat with rice and rotis in the middle of winter. This is another of my favourite pressure cooker recipes needing only 15 minutes of cooking time. The only downside being, I have to make great quantities as, it vanishes rather quickly and mysteriously!

We need,

  • Mushrooms, sliced – 4 cups
  • Potatoes, finely diced – 1 cup
  • Coconut Oil – 1 tablespoon (substitute for another vegetable oil, if desired)
  • Onions, sliced thinly -2 medium
  • Garlic Cloves, minced – 2 teaspoons
  • Ginger root, minced – 2″ piece
  • Curry Leaves – 1 sprig
  • Dessicated Coconut – 1/2 cup
  • Tomatoes, chopped – 2 medium
  • Water – 1 cup, may not need all
  • Salt, to taste
  • Fenugreek Leaves, chopped – 1/4 cup

For the spice paste, grind together

  • Coriander Seeds – 1 tablespoon
  • Cumin Seeds – 1/2 tablespoon
  • Dried Red Chillies – 3 to 4
  • Green Cardamom – 4 whole
  • Black Cardamom – 1 whole
  • Cloves – 5 pods
  • Peppercorns, black  – 10 to 12
  • Turmeric Powder – 1 teaspoon


  1. Heat coconut oil in a deep pressure pan and fry the thinly sliced onions until brown.
  2. Add the ginger, garlic and Dessicated coconut and sauté on slow heat.
  3. Add in the curry leaves and mix well.
  4. Stir in the spice mix and mix well.
  5. Mix in the tomatoes and cook until the raw smell goes off.
  6. Tip in the potatoes and coat well in the above mixture. Add water if necessary and cook for 2 minutes.
  7. Lastly, add the sliced mushrooms into the mixture.
  8. Season with salt, add 1/2 cup of water and close the lid.
  9. Pressure cook on high for 4 to 5 minutes.
  10. Release pressure immediately and stir in the fenugreek leaves.
  11. Allow the flavours to mingle for a couple of minutes.

Serve hot with steamed rice or flatbread bread/ Rotis. Enjoy!

Please tell me what your favourite mushroom recipe is in the comments below 😊