Overview: Best Vegan Indian Curries in Canggu Inspired by Red Gunpowder Bali
- Where to find the best vegan Indian curries in Bali: A guide inspired by Red Gunpowder Bali in Pererenan, known for delivering rich, authentic Indian flavors in fully plant-based options.
- Why their vegan menu stands out: Every curry can be made vegan with vegetables like cauliflower, jackfruit, okra, green beans, sweetcorn, baby potatoes, and crispy tempeh, without losing depth or spice complexity.
- Top vegan curries to try in Canggu: Highlights include Vegan Korma, Vegan Vindaloo, Jackfruit Curry, Beetroot Masala, and vegan-adapted Palak Curry.
- Flavor profiles to expect: From creamy and comforting to fiery, tangy, earthy, or vibrant, each curry is crafted with traditional Indian spices for authentic taste.
- Best pairings for a complete meal: Suggestions include Mint Rice, Matar Pulao, Chana Daal, and refreshing fruit-forward desserts.
- Perfect for vegans and food lovers: Whether you’re plant-based or simply love creative, flavorful curries, Red Gunpowder offers one of the best vegan dining experiences in Canggu and Pererenan.
As someone who’s spent countless meals exploring Bali’s vibrant food scene, I can honestly say that Red Gunpowder Bali is one of the most thoughtful and delicious places to enjoy Indian food in Canggu’s Pererenan area. Beyond its rich tandoor and meat dishes, what truly surprises me as a plant-centric foodie are the vegan curry options that shine just as brightly on their menu.
Red Gunpowder’s menu lets you enjoy traditional Indian curry flavors in vegan form without sacrificing depth or authenticity. Every curry can be made with plant-based ingredients like cauliflower, green beans, sweetcorn, baby potatoes, okra, and crispy tempeh, which means vegans and adventurous eaters alike never miss out on the bold spice combinations that Indian cuisine is known for.
Read also: What to Eat in Pererenan if You’re Vegetarian and Love Indian Food
Top vegan Indian curries to try in Canggu
Vegan Korma – Creamy and Comforting
The house Korma at Red Gunpowder is rich and indulgent without dairy when ordered as a vegan option. It features roasted cauliflower, green beans, and sweetcorn in a luscious gravy of turmeric, green cardamom, garam masala, coriander powder, and fennel seeds. The use of warming spices creates a rounded, soothing curry that feels like comfort food with a fragrant Indian twist.
This is my go-to when I want something creamy yet light and perfectly balanced with aromatic spice. Pair it with Matar Pulao or Mint Rice for a meal that feels both wholesome and deeply satisfying.
Vegan Vindaloo – Bold, Tangy, and Fiery
For fans of heat and tang, the vegan version of Red Gunpowder’s Vindaloo is a standout choice. Traditionally made with slow-cooked pork, here the curry base of black and green cardamom, Kashmiri chilli powder, dry red chillies, ginger, and garlic becomes a lively and powerful backdrop for veg options like cauliflower or jackfruit.
The vinegar punch and spice heat are exactly what I crave when I want a curry with personality. It’s bold, vibrant, and perfect with basmati rice that soaks up every bit of the fiery sauce.
Jackfruit Curry – Sweet, Spiced, and Textured
Jackfruit lovers will be thrilled with this option. Red Gunpowder’s Jackfruit Curry uses local jackfruit in a sweeter curry gravy made with curry leaves, coconut cream, cashew paste, coriander powder, fennel powder, and garam masala. The result is a curry that is layered, comforting, and uniquely textured. This dish is great for anyone who wants something a little different from the classic tomato or coconut-based curries.
Jackfruit curry strikes a beautiful balance between creamy and aromatic, and it’s one of my favourites when I want my curry to feel exotic but familiar at the same time.
Beetroot Masala – Vibrant and Earthy
One of the most visually striking and flavorful vegan curries on the menu is the Beetroot Masala. The gravy is built on beetroot puree with green cardamom, fennel seeds, fenugreek seeds, mango powder, and Kashmiri chili powder, and paired with baby potatoes and crispy tempeh.
This curry brings a naturally sweet and earthy profile that’s hearty and satisfying without feeling heavy. I often recommend it to fellow vegan travelers who want to taste something that feels both authentic and unexpectedly vibrant.
Palak Curry for Plant Eaters – Spinach and Spice, Vegan Style
Though traditionally served with paneer, Red Gunpowder lets you enjoy their Palak Curry as a vegan delight with plant-based additions like cauliflower or crispy tempeh. The gravy features spinach puree with garam masala, mustard and cumin seeds, and tomato essence that creates a bright and flavourful base.
Palak Curry is perfect when you want something green, nourishing, and bold with spices that are earthy and refreshing rather than creamy.
Best way to pair vegan curry
When I sit down for a vegan curry feast at Red Gunpowder, I always build it like a balanced meal:
- Start with Mint Rice or Matar Pulao to give your curries aromatic rice that complements spice layers.
- Add a side of Chana Daal or Daal Makhani for extra depth and protein.
- Finish with a refreshing Mango Medely or Coconut-forward dessert if you want something sweet after spice.
Read also: Recommended Drinks to Pair with Curry in Bali
Why Vegan Curries at Red Gunpowder Stand Out
What elevates the vegan Indian curries at Red Gunpowder is the care put into each gravy and spice blend. The menu thoughtfully lists vegan options across nearly all claypot curries, giving plant-based diners plenty of choices without compromising on complexity of flavor. Whether you want creamy, spicy, earthy, or tangy, there’s a vegan curry that hits the spot.
Red Gunpowder successfully bridges authentic Indian techniques with Bali’s fresh produce, which makes it one of my favorite places in Canggu for a curry that feels both comforting and exciting.
