This is another recipe that I had to veganize. Once you know which swaps to make, its truly an easy task. I improvised a little for this one, but my goal was to get that sweet, spicy, acid taste that red tomato curry has with a creamy texture. Heating up the diced tomatoes on olive oil for 10 minutes along with onions, and then blending the mixture was the secret. Ingredients 2 tablespoons coconut oil 1/2 yellow onion, diced 2 tomatoes, diced 3 teaspoons vindaloo curry powder