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Vegan Curry Shrimp

Servings 2 people


  • 200 grams vegan shrimp
  • 1 red onion finely chopped
  • 3 cloves garlic minced
  • 1 tomato finely chopped
  • 1 bell pepper diced
  • 1 tbsp hindustani masala any yellow masala (curry powder) would work
  • 1 adjuma pepper or chili pepper
  • 1 can coconut milk full fat
  • 200 grams yardlong beans
  • 2 tbsp chopped cilantro (optional)
  • 1 tbsp soy sauce
  • to taste salt and pepper
  • 1 tbsp cooking oil


  • Thaw the vegan shrimp. Warm a cooking pan over medium heat. Once hot add a tbsp of oil and pan fry the shrimps until browned. Put them on a plate and safe them for the curry.
  • Start by warming a large cooking pan over medium/low heat. Add about a tbsp of oil and lightly cook the onion until it's translucent. Now add the garlic and cook it for two minutes
  • Now add the finely diced tomato and bell pepper. Stir this until the bell pepper becomes soft and the tomato starts to break down and come together. Now you can add the spices and mix well.
  • Add the vegan shrimps, coconut milk, soy sauce and the pepper. If you're using the adjuma pepper, you can put it in whole. If you are really into very very spicy foods you can chop it.
  • Bring it to a boil and let it simmer for a about 10 minutes. Serve it with rice and top it of with cilantro. Enjoy