Curry Marinade

This vegan curry marinade comes together in minutes and works on just about anything headed for the grill. Safflower oil, dry white wine, lemon juice, and curry powder create a thin, brushable sauce that clings to vegetables and soaks deep into porous proteins like tempeh.

The oil-and-wine base will separate as it sits, which is normal. Give it a good swirl every time you dip your brush in. That separation actually works in your favor on the grill: the oil chars and caramelizes while the wine and lemon keep things from drying out.

For tempeh, cube it and soak for a full hour. Tempeh’s dense, nutty texture absorbs marinades slowly, so it needs that time. For vegetables like eggplant, onions, or sliced potatoes, brushing during grilling is all you need.

Kitchen Tips

• Minced shallots give a sweeter, more refined flavor than onion here. Don’t skip them.
• Use tamari instead of soy sauce to keep this gluten-free.
• This marinade also works well as a stir-fry sauce. Just toss it in the pan during the last minute of cooking.

Variations

• Coconut curry version: Replace safflower oil with coconut oil and add a splash of coconut milk for a richer, Thai-inspired spin.
• Spice boost: Add a pinch of smoked paprika and ground turmeric for deeper color and warmth.