Curries are easy, versatile, and delicious, and they are the perfect meeting point between soup and stew. A lovely curry served over rice can always lift our spirits, and we make one at least once a week.

This recipe is for our super simple, vegan tomato curry with chunks of vegan "beef". We used vegan burger patties as our "beef" pieces because we find that vegan patties are somehow a lot meatier than the beef subtitutes we've been able to get our hands on. If you prefer not using meat substitutes, you can easily swap out the "meat" with legumes or even mushrooms for a delicious twist. This curry is tasty, packed with flavour, and the easiest curry you'll ever make!


  • 4 vegan burger patties 
  • 1 (400 ml/13.5 fl. oz) can of chopped tomatoes
  • 1 red bell pepper
  • 1 large onion
  • 5 cloves of garlic
  • 1 tbsp. vegetable fond
  • 1 tbsp. tamari sauce
  • 1 tsp. strong curry powder
  • 1 tbsp. chilli powder (adjust according to chilli preferences)
  • 1.5 tsp. mustard 
  • 1 tsp. paprika
  • 1 tbsp. smoked paprika
  • 1 tbsp. ground black pepper
  • 1 tsp. ginger powder
  • Handful curry leaves 
  • Salt to taste
  • Olive oil for greasing pot/pan


  1. Chop the onion and crush the garlic, and toss it all in a pot or deep pan with olive oil. Stir fry on medium heat.
  2. Cut up the burger patties in small cube-like pieces, and fry with the onion and garlic until golden brown.
  3. Toss in the curry leaves, and stir-fry for a few minutes until fragrant.
  4. Add the bell pepper.
  5. Pour in the tomato chunks, and dissolve the spices and mustard in the mixture. 
  6. Bring the curry to a slow boil, and simmer for about 10 minutes until the tomato sauce has been properly incorporated into the mixture.
  7. Serve with rice or bread, or add another curry to make your own feast!

Tip: We served it with our easy authentic daal and rice - yum!

Vegan Asian feast
Vegan tomato curry with vegan "beef" chunks



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