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Tandoori coconut curry

Prep time 05 mins

Cook time 25 mins


Recipe by:
"A seriously tasty, rich in flavour curry with a hint of spice & creamy coconut texture."

Average amount per serving Cal 350 | Fat 7g | Protein 8g

100% Plant based recipe | Vegetarian & Vegan


1 Can chickpeas (240g)
100g Chana Dall (Optional)
1 Can chopped tomatoes (400g)
2 Medium white onions
100g Tandoori masala powder
20g Tumeric powder
100ml oil
250ml Vegan coconut yogurt
1 Teaspoon chilli powder
50g Tomato puree
2 Cloves garlic
200g White basmati rice
1 Teaspoon salt
Fresh lemon
*Adjust amount of ingredients to suit the number of portions

Most local supermarkets will sell plant based alternatives to dairy and meat products or try your local health food specialist store.

Shop for products we used

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Oatly Original Oat Milk
*All products were 100% vegan at the time of writing this recipe. We are NOT responsilbe if the company changes their ingredient's or it's vegan status. Products are always subject to change.

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1. Chop onions & garlic, lightly fry in a small amount of oil (Use a saucepan or a frying pan).

2. After about 5 minutes add the tandoori powder, chilli powder, tumeric, tomato puree, salt & coconut yogurt, stir into a smooth sauce then add chopped tomatoes.

3. Simply add the chickpeas and dall (or ingredient's of your choice) and simmer for about 2O minutes to bring out the flavour.

4. Boil the rice and add a tablespoon of tumeric to turn it yellow and give it a sweeter taste.

5 Squeeze some fresh lemon over the curry, serve and enjoy!

*Cooking times may vary depending on the products you use

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Recipe tip! Why not add some mayo and guacamole!

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