Here is my recipe for a vegan curry - it is a British style “wet” curry: Although it has Indian origins, I am told no self-respecting Indian person would ever eat this! I believe the word “Balti” means bucket - the dish was formulated for the British market by basically slinging lots of ingredients together. It is a really good way of using up left-over vegetables, or of getting a vegetable “hit” if you feel down - hence the ingredients list can be easily adapted and you’ll still get good results 
. A good hot curry is said to stop you getting colds and flu.
Ingredients:
- 2-4 tbsp of vegetable ghee (or other oil for frying)
- 1 onion
- A tin of plum tomatoes and/or Tomatoe puree
- 1tsp cornflour (optional)
- Soy creem or fake yoghurt or mango chutney (optional)
- Lots of mixed vegetables: I would use a couple of handfuls of chopped mushrooms, a chopped pepper, frozen garden peas, a large carrot (sliced) and some broccoli or cauliflower florets. You could also used diced tofu, soy mince or TVP pieces, or lentils or chickpeas.
- Some hot curry powder or paste (balti or madras, or vindaloo if you feel adventerous) - strength varies between brands, so try 2 tsp, and add more to taste. If you cannot get a curry powder, use 1tsp chilli powder, 1tsp paprika, 1tsp cumin, 1cm chopped ginger, a couple of crushed garlic cloves, and 1-2tsp garam massala (if available).
- Coriander (fresh if possible)
Method
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If you have vegetables that need boiling (root veg, broccoli, frozen peas), bring a pan of salted water to the boil and parboil them.
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Gently heat the vegetable ghee in a deep-sided frying pan, and fry the onions until soft. If you are using other veg that needs frying (mushrooms, peppers, tofu) fry that too.
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Add the curry powder or paste to the frying pan, and gently fry for a couple of minutes to allow the flavours to infuse. Be careful not to burn the spices.
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Add the tinned tomatoes and/or tomatoe puree, and about a cup of water (more if you are only using the puree). Add the boiled veg and/or soy mince. There should be enough liquid to simmer all the vegetables.
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Simmer gently for half an hour (or longer!) - the longer you leave it the more the flavour will develop
Check regularly, to make sure it does not boil dry! And add more water as necessary. -
While you are waiting, prepare a side dish. You could make a salad with fresh chopped onions, coriader and lemon juice, or some basmati rice, or a naan bread (check to make sure it hasn’t been made with yoghurt or butter), and/or a traditional side dish like Sag Aloo (spinage and potato), Brindal Bhaji (Aubergine spiced fritters), Bombay Potatoes or a Vegetable Samosa - there are plenty of recipes for these on the web. Or you could be a total Brit and eat it with chips and lager
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The curry is ready when it has turned into a thick sauce, and the vegetables are very soft. Add a handful of chopped coriander before removing from the heat. If the curry is still a little watery, thicken it by adding a teaspoon of cornflour dissolved in a little cold water.
As a finishing touch, you can stir in an extra dollop of ghee for a very rich dish. Some people like to stir in cream or yoghurt (or vegan alternatives) to “cool” the dish a little, or use mango chutney or a dash of lemon juice. Or you could garnish with more chopped coriander, a fried half of tomato, or some thinly sliced (and de-seeded) chillis.