• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Curry Recipes

    Easy Indian Curry Paste for Restaurant-Style Dishes

    Posted: Oct 25, 2021 ยท Updated: Mar 25, 2022

    Jump to Recipe Pin Recipe
    Images of curry paste and curry made with it with text inlay that says "easy curry paste for Indian dishes"

    Making this Indian curry paste is easy, foolproof and you will always have the most delicious results, guaranteed. The masala paste, which includes a secret ingredient that adds tons of flavor, comes together in a blender with raw ingredients, including onions, tomatoes, garam masala and a few other spices. To make a restaurant-style entree like butter tofu or dal makhani simply heat the spice paste with a bit of oil, let it cook for a few minutes, and add the tofu or lentils or even faux meat with water or stock. The recipe makes enough for two uses, but you can easily multiply the quantity (use the recipe slider in the card to adjust quantities) and freeze for later use. The curry paste is vegan, gluten-free, soy-free, and it can be nut-free.

    Closeup of curry paste in a green bowl with ginger and tomato in background.

    Meal-prep this easy curry paste in under 10 minutes in a blender, and you're all set for a couple--or more--of tasty, Indian restaurant style meals in the days to come.

    This is a raw paste (unlike the cooked tomato onion masala paste I've shared with you previously). When you are ready to make a recipe you will need to cook the curry paste for a few minutes and then add some protein (or vegetables) to it. When you have it in the refrigerator--or freezer--you can rest confident that you have everything you need for a delicious dinner in minutes, no more chopping required.

    Table of Contents
    • Why you'll love this easy curry paste
    • Ingredients for curry paste
      • The secret ingredient
    • How to make the curry paste
    • How to make a curry with the curry paste
    • Storage instructions
    • More Indian masalas for meal-prep
    • Related recipes
    • Easy Indian Curry Paste Recipe
      • To make a curry with the curry paste

    Why you'll love this easy curry paste

    • It is super easy to make. You need a few basic ingredients and spices on hand and you can put it together in the blender.
    • It's foolproof. Follow directions and you can't go wrong.
    • It goes with a variety of proteins and vegetables. I use this curry paste with tofu, vegan meat substitutes and with lentils even. You can also add instead vegetables like mushrooms, potatoes, sweet potatoes, cauliflower, squash and more. The resulting dishes are quite different tasting but delicious, with a restaurant-like flavor.
    • You can make as much or as little as you like. The recipe below makes enough for two uses, each to serve about four people. You can make more or less (use the handy slider in the recipe card) and refrigerate or freeze it.
    Curry made with curry paste with mushrooms, ginger and tomato in background.

    Ingredients for curry paste

    • Tomatoes. Use any you have on hand, about three medium sized tomatoes. I used beefsteak tomatoes this time.
    • Aromatics: Onions (shallots are even better), garlic and ginger
    • Spices: Ground cumin, ground coriander, turmeric, cayenne, paprika (optional, for color) and garam masala
    • Kasoori methi or dry fenugreek leaves.
    • Raw cashews (or pumpkin seeds if nut-free). This adds a creamy finish to the dish.

    The secret ingredient

    When I make ground masala pastes for curries where I want some added meatiness and umami, I add into them a couple of dry mushrooms that I've soaked for a bit. You can even use fresh mushrooms. The mushrooms disappear into the paste, so anyone who hates mushrooms doesn't even have to know they are in there, but they add a delicious depth to the masala and therefore the curry.

    Curry paste in green bowl with mushrooms, ginger and tomato in background.

    How to make the curry paste

    • Soak the dry mushrooms in ยฝ cup of hot water for 15 minutes. Rough-chop tomatoes, onions, ginger and garlic.
    Mushrooms soaking in water
    Tomatoes, garlic, onions and ginger on chopping board.
    • Place the chopped tomatoes, onions, garlic, ginger in the blender. Drain the mushrooms (reserve the soaking water to add to any curry or other dish you are making as it's a great stock) and add them to the blender.
    • Add cashews, ground coriander, ground cumin, turmeric, cayenne, paprika if using, garam masala and cashews (or pumpkin seeds) to the blender. (I added the kasoori methi to my curry paste to make things easier but keep in mind you will taste its bitterness a bit more if you blend it. You have the option of leaving out the kasoori methi from the paste. Add it later when you are actually making a curry with the paste.)
    • Blend all the ingredients into a smooth paste.
    • TIP: Do not add any water to the blender. The moisture from the onions and tomatoes is enough to blend this. This will make it much easier to cook the paste when you make the curry later.
    Curry paste ingredients in blender
    Curry paste in blender

    How to make a curry with the curry paste

    I made a tofu curry with the curry paste to show you how to use this correctly. You can, as I said above, use a variety of other proteins or vegetables instead but follow the same instructions.

    • Heat 1 teaspoon of any vegetable oil (like avocado oil) in a saucepan. Add half the curry paste to it (don't add any water). Saute the paste over low or medium-low heat, about 10 minutes, until most of the water has evaporated and it becomes quite glossy and a few shades darker (there's little fat here so you won't really see any fat express). If you taste the curry paste, it should not taste raw.
    Curry paste in saucepan with wooden spoon.
    Curry paste cooked in saucepan
    • Add the tofu cubes to it (I used air-fried tofu seasoned with salt and pepper, although plain tofu cubes work well too). Add 2 cups of vegetable stock or water. If you didn't add kasoori methi to the curry paste, add a tablespoon of it now (crush it between your palms as you add it to the pot).
    • Let the sauce come to a boil and cook for five more minutes, during which it will thicken quite a bit. You can add more water or stock to thin it out.
    • Check seasoning and add more salt if needed. Serve hot.
    Tofu cubes added to saucepan with curry paste
    Curry with curry paste cooking

    Storage instructions

    You can refrigerate the curry paste for up to three days or freeze it for longer storage. Thaw before using.

    Front photo of curry paste in green bowl with spoon and other ingredients in background.

    More Indian masalas for meal-prep

    • Basic Tomato Onion Masala Sauce for Quick Curries
    • Homemade Tikka Masala Curry Paste
    • Garam Masala
    • Curry Powder
    • Biryani Masala

    Related recipes

    • Tofu Makhani
    • Easy Tofu Curry
    • Instant Pot Vegan Butter Chicken with Tofu
    Front photo of a curry in karahi with other ingredients used for curry paste in background.
    Front closeup of curry paste in bowl

    Easy Indian Curry Paste Recipe

    Making this Indian curry paste is easy, foolproof and you will always have the most delicious results, guaranteed. The masala paste, which includes a secret ingredient that adds tons of flavor, comes together in a blender with raw ingredients, including onions, tomatoes, garam masala and a few other spices. To make a restaurant-style entree like butter tofu or dal makhani simply heat the spice paste with a bit of oil, let it cook for a few minutes, and add the tofu or lentils or even faux meat with water or stock.
    5 from 4 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Meal prep
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Curry Paste
    Prep Time: 10 mins
    Total Time: 10 mins
    Servings: 2 uses (to serve four each time)
    Calories: 124kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Blender

    Ingredients 

    • 3 medium tomatoes (roughly chopped)
    • 2 medium onions (or four shallots, roughly chopped)
    • 2-inch knob ginger (roughly chopped)
    • 8 cloves garlic
    • 4 dry shiitake mushrooms (or any dry mushrooms. You can also use fresh crimini or button or any other mushrooms. For dry mushrooms, soak 15 minutes in hot water. Drain before using)
    • 1-2 teaspoon cayenne (use less if sensitive to heat)
    • 1-2 teaspoon paprika (optional, but gives great color to the curry paste)
    • 1 teaspoon turmeric
    • 2 tablespoon ground coriander
    • 1 teaspoon ground cumin
    • ยผ cup raw cashews (or pumpkin seeds if nut-free)
    • 2 tablespoon garam masala
    Prevent your screen from going dark

    Instructions

    • Place all ingredients in the blender and blend into a very smooth paste without any added water.
    • Use or refrigerate/freeze.

    To make a curry with the curry paste

    • Heat 1 teaspoon oil in a saucepan. Add half the curry paste and saute until it becomes a bit darker and very glossy. The paste should not taste raw.
    • Add any protein or quick-cooking vegetable, including tofu, vegan meat substitute, cooked lentils, boiled potatoes, zucchini or cauliflower to the saucepan with two cups water or vegetable stock. Add a tablespoon of kasoori methi if you didn't add any to the curry paste and salt to taste. Cook 10 minutes or until the curry is quite thick. Add more water if needed. Finish with a tablespoon of vegan butter for a smooth mouth-feel.

    Recipe notes

    • Nutrition information is for half the curry paste made by this recipe.
    • You can add a variety of proteins or vegetables to make a curry with the paste. Use tofu, as I did, or cooked lentils, vegan meat substitutes, or vegetables like potatoes, cauliflower, zucchini, etc. For vegetables that will take a while to tenderize, precook the veggies first--for instance, boil the potatoes before adding them to the curry.
    • Adding kasoori methi (dry fenugreek leaves) to the paste will make it a little more bitter. I like it and add it to make things easier, but if you'd rather just leave out the methi and add it later, when you are making a curry with the curry paste. At that time crush it between your palms as you add it to the pot. This will give you the pleasant finish without more bitterness.
    • Finish off your curry, when you cook it, with a tablespoon of butter for a smooth, creamy mouth-feel. This is optional but it adds a lovely flavor and I really recommend it.

    Nutrition

    Serving: 0.5curry paste | Calories: 124kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 800mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2462IU | Vitamin C: 39mg | Calcium: 116mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    « High Protein Whole Wheat Sandwich Bread (Light + Fluffy)
    Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat) »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Jane

      February 19, 2022 at 3:05 pm

      5 stars
      Vaishali, I am so grateful for your website. It is enabling me to move from vegetarian to vegan, deliciously. Iโ€™m so happy for your take on middle eastern food, as that is my heritage. But have we ever come to love Indian food!
      So many of your recipes contain cashews. Do you have any hints for finding them economically?
      Thanks again!

      Reply
    2. Annette

      November 01, 2021 at 7:54 am

      5 stars
      Very good recipe. I added brocoli, peas and carrots.
      In your introduction you mention garam masala and cashews but not in the ingredient list and instructions. How much of each do you suggest?

      Reply
      • Vaishali

        November 01, 2021 at 9:53 am

        Hi Annette, my bad-- it's 1/4 cup cashews and 2 tbsp garam masala--I've added them now. Happy you still enjoyed it!

        Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Vegan Mayo
    • How to Make Curry Powder
    • Vegan Instant Pot Yogurt
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix
    • Basic Tomato Onion Masala Sauce for Quick Indian Curries (Instant Pot Recipe)

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan