Why I made this I wanted to help you find warm, comforting curries that have no meat. The right curry can lift a tired day and feed a hungry crowd. So I gathered 25 Indian vegetarian curry recipes in one place. You can flip through and pick what fits your mood.
Who it’s for This guide is for you if you cook for family or friends and you care about flavor, ease, and value. If you love bold tastes but prefer plant based meals, this is for you. If you are new to Indian cooking or you want a new spin on favorites, you will find ideas here.
What you’ll get You will find 25 recipes that cover creamy coconut curries, tomato rich gravies, and hearty lentil bowls. Expect dishes with chickpeas, paneer, potatoes, and mixed vegetables. Each recipe has clear steps, spice notes, and easy swaps for heat and ingredients. Serve with rice, roti, or naan. You can cook now or prep for later and freeze some portions.
Let me tell you what makes these curries special. They blend garlic, ginger, cumin, coriander, turmeric, and garam masala into cozy sauces. Some add coconut milk for silky richness, others rely on tomatoes for brightness. They come from different parts of India, so you taste variety in one list. You get favorites like chana masala, aloo gobi, palak paneer, and more.
How to use this guide Start with two recipes that match what you have on hand. Check the spice level in the notes and adjust to fit your heat tolerance. Pick one that cooks in 20 minutes if you are in a rush. If you want to plan ahead, choose dishes that freeze well. Each recipe includes tips so you can tailor to your pantry or dietary needs.
Ready to cook? This is not a magic fix; some curries take time to bloom. Keep fresh herbs and a few pantry staples handy. With these 25 Indian vegetarian curry recipes, you bring color, aroma, and comfort to your week. Grab a spoon and start with a recipe that speaks to you.
1. Chickpea Curry (Chole)
Craving a comforting Indian curry that fits a busy night? Chickpea Curry, also called chole, checks that box. It’s hearty, protein rich, and quick to make, with a tangy tomato gravy. It pairs nicely with rice or naan for a complete meal.
Here’s the complete recipe you can follow.
Ingredients
– 2 cups canned chickpeas, drained
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 tablespoon garam masala
– 1 teaspoon turmeric
– Salt to taste
– Fresh coriander leaves for garnish
Step-by-Step Instructions
1. Heat oil in a pan until cumin seeds sizzle.
2. Add onion; cook until golden.
3. Stir in ginger-garlic paste; sauté about 1 minute.
4. Add tomato puree; simmer until oil separates at edges.
5. Stir in chickpeas, salt, turmeric, garam masala; mix well.
6. Pour in a little water; simmer 10–15 minutes until thick.
7. Garnish with coriander before serving.
Tips
– For extra richness, drizzle a bit of coconut cream on top.
– Serve with brown rice or whole-wheat roti for a lighter, wholesome meal.
2. Spinach and Lentil Curry (Palak Dal)
You want a comforting curry that’s quick and good for you. Palak Dal fits the bill. It blends earthy lentils with bright, leafy greens. The flavors stay gentle, so it’s easy for kids to enjoy too. You can make it milder or hotter with a quick spice tweak.
This Spinach and Lentil Curry is a go-to weeknight dish. It’s fresh, filling, and light on the pocket. It stores well and goes with roti or rice for a complete meal. You’ll love how simple it is to slip greens into your day.
Here is the full recipe you can cook tonight.
Ingredients
– 1 cup split yellow lentils (moong dal)
– 2 cups spinach, chopped
– 1 onion, finely chopped
– 1 tomato, chopped
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 2 tablespoons oil
– 1 teaspoon turmeric
– Salt to taste
– Lemon juice for garnishing
Step-by-step Instructions
1. Rinse lentils and boil in about 3 cups water until soft, roughly 15-20 minutes.
2. In a pan, heat oil and add cumin seeds. When they pop, add onions.
3. Sauté until onions are translucent.
4. Add ginger-garlic paste and tomatoes; cook until soft.
5. Stir in spinach and salt; cook until wilted.
6. Add the cooked lentils and turmeric; simmer 5-7 minutes.
7. Finish with a squeeze of lemon juice before serving.
Optional: a splash of cream can make it richer for a special meal. Serve with whole wheat roti or steamed rice.
Storage tip: freeze leftovers for up to a month for easy make-ahead lunches.
3. Coconut Vegetable Curry
Coconut Vegetable Curry
If you want a cozy veg curry that comes together fast, Coconut Vegetable Curry is for you. Fresh vegetables simmer in creamy coconut milk to create a dish that feels rich but light. The blend of spices and onions fills your kitchen with a warm, inviting scent. You can pair this curry with jasmine rice or warm flatbread and adjust the heat to suit your mood.
Here is why it works: it uses simple, common ingredients, and you can swap vegetables based on what you have. The coconut milk gives body without heavy cream. The curry powder adds aroma and depth that linger in your palate.
Complete ingredients
– 1 can coconut milk
– 2 cups mixed vegetables (carrots, bell peppers, peas)
– 1 onion, sliced
– 2 tablespoons curry powder
– 2 tablespoons oil
– Salt to taste
– Fresh basil or cilantro for garnish
Step-by-step making process
1. Heat oil in a pot. Add sliced onions. Sauté until golden.
2. Stir in curry powder. Cook for 30 seconds to bloom the spices.
3. Add mixed vegetables. Sauté for 3-4 minutes.
4. Pour in coconut milk and salt. Bring to a gentle simmer.
5. Cook 15-20 minutes, or until vegetables are tender.
6. Garnish with basil or cilantro. Serve with jasmine rice.
Tips and quick ideas
– For extra heat, sprinkle in chili powder or flakes.
– You can use frozen vegetables; just add a few more minutes of simmering.
– Leftovers taste good the next day and are great for lunch.
Frequently asked questions
– Can I use frozen vegetables? Yes. Add a few more minutes to the simmer.
– Can I make this vegan? Yes. It already is.
This Coconut Vegetable Curry gives you a creamy texture and a bright veg shine, perfect for a cozy night in.
4. Cauliflower and Potato Curry (Aloo Gobi)
You want a warm curry that is easy and veggie friendly.
Aloo Gobi blends cauliflower and potato in a soft, fragrant sauce.
This classic Indian dish shines on family tables and busy weeknights.
It stays simple but rich in flavor, and you can tweak heat.
Complete ingredients
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: about 230 per serving
– 1 medium cauliflower, florets
– 2 potatoes, diced
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– 1 teaspoon coriander powder
– Salt to taste
– Optional: 1/2 teaspoon chili powder
– Fresh cilantro for garnish
– Lemon juice, optional
Step-by-step instructions
1. Heat oil in a pan and crackle cumin seeds.
2. Add onion and cook until golden.
3. Stir in ginger-garlic paste, turmeric, coriander, chili powder, and salt.
4. Add potatoes and cauliflower; mix well with the spices.
5. Cover and simmer about 20 minutes, stirring occasionally.
6. Finish with cilantro and a squeeze of lemon.
Serve with rice or warm flatbread.
5. Tomato and Cucumber Curry
Craving a light curry that still hits the spot? Tomato and Cucumber Curry brings a bright, fresh taste to your Indian vegetarian meals. The tomatoes bring sweetness and tang, while cucumber adds a crisp bite. It cooks fast and fits a busy weeknight.
Tomato and Cucumber Curry Recipe
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: About 150 per serving
Ingredients
– 2 large tomatoes, chopped
– 1 cucumber, diced
– 1 onion, finely chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves for garnish (optional)
Instructions
1. Heat oil in a pan and add cumin seeds until they sizzle.
2. Add onion and cook until soft and translucent.
3. Stir in ginger-garlic paste, then add chopped tomatoes and cucumber.
4. Sprinkle coriander powder, garam masala, and salt; stir well.
5. Simmer about 10 minutes, until tomatoes break down and flavors blend.
6. Serve warm, garnished with fresh coriander. Pair with basmati rice or warm roti.
Tips: A squeeze of lime adds brightness. Swap cucumber for zucchini for a different texture.
FAQ: Is this vegan? Yes, it uses only plant-based ingredients.
This Tomato and Cucumber Curry is light, refreshing, and easy to fit into your weekly menu.
Fresh, light, and full of flavor – a Tomato and Cucumber Curry is your busy weeknight savior! Quick to whip up and around 150 calories per serving, it’s a guilt-free delight that satisfies cravings without the fuss.
6. Mixed Vegetable Curry
Mixed Vegetable Curry
You want a quick, tasty curry that uses up veggies from your fridge. This Mixed Vegetable Curry is colorful and simple. It blends fresh produce with a creamy coconut base. It is quick to make, and you can swap in whatever you have on hand.
– Complete ingredients
– 2 cups assorted vegetables (carrots, beans, peas, bell peppers)
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 1 can coconut milk
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 2 tablespoons curry powder
– Salt to taste
– Step-by-step directions
1. Heat oil in a large pot, add cumin seeds, and let them sizzle.
2. Add onion and cook until golden.
3. Stir in ginger-garlic paste, and cook for 1 minute.
4. Add mixed vegetables and sauté a few minutes.
5. Pour in coconut milk and salt; stir well.
6. Simmer until vegetables are tender, about 10 minutes.
7. Serve warm, with rice or bread, and garnish with herbs.
Leftovers stay good in the fridge for up to 3 days. This curry brings color and warmth to your table.
7. Eggplant Curry (Baingan Bharta)
Craving a warm, comforting Indian curry you can make in under 30 minutes? Baingan Bharta fits the bill. This Punjabi classic highlights a smoky, creamy eggplant texture that feels like home. Roasting the eggplant until the skin is charred gives it depth. Then you fold in onions, tomatoes, and spices for a simple, satisfying meal.
Here is a complete recipe you can follow tonight.
Ingredients
– 2 large eggplants
– 1 onion, finely chopped
– 2 tomatoes, pureed or finely chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– Salt to taste
– Optional: 1 green chili, finely chopped
– Fresh cilantro for garnish
– A dollop of yogurt for serving (optional)
Instructions
1) Roast the eggplants over an open flame or in the oven until the skin is blackened and the flesh is soft.
2) Let them cool, then peel away the skin and mash the pulp.
3) Heat oil in a pan and add cumin seeds; wait for them to crackle.
4) Add the chopped onion and cook until golden.
5) Stir in the ginger-garlic paste and the tomato puree; cook until the oil separates.
6) Add the mashed eggplant, garam masala, and salt; mix well.
7) Simmer for 8–10 minutes, stirring occasionally.
8) Taste and adjust salt; garnish with cilantro. Serve hot with warm naan or paratha, and optionally a spoonful of yogurt.
Notes: Fresh eggplants give the best smoky flavor. If you must use frozen, thaw completely and roast a bit longer. This dish pairs well with bread or rice and makes a cozy one-pot meal.
8. Pumpkin Curry
Pumpkin Curry
Craving a warm, comforting curry that fits a busy week night? Pumpkin adds natural sweetness, and Indian spices wake up the flavor without piling on calories. This curry fills you up and stays light. Here is how you can make it tonight.
Ingredients
– 2 cups pumpkin, diced
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt to taste
– Optional: chili powder, to taste
Instructions
1. Heat oil in a pan and add cumin seeds until they crackle.
2. Add onion and sauté until translucent.
3. Stir in ginger-garlic paste and cook for a minute.
4. Add pureed tomatoes, turmeric, and salt; simmer a few minutes.
5. Add diced pumpkin and enough water to cover; cook until soft.
6. Serve hot, garnished with fresh herbs.
Tips
– A pinch of chili powder adds contrast to the sweetness.
– Pair with quinoa or brown rice for a healthy touch.
– Store leftovers in the fridge for 2–3 days.
FAQ
– Is this vegan? Yes, all ingredients are plant-based.
Enjoy the cozy flavors of Pumpkin Curry on autumn evenings.
Pumpkin curry is your ticket to a cozy dinner! Packed with flavor and light on calories, it’s the perfect weeknight dish that fills you up without weighing you down. Discover the warmth of Indian curry recipes vegetarian tonight!
9. Mushroom Curry
If you want a filling vegetarian curry that feels like a hug in a bowl, this Mushroom Curry is your go-to. It leans on mushrooms for a meaty bite and a warm mix of spices. You get a cozy aroma, quick prep, and a healthy plate. It fits busy weeknights and relaxed weekend meals alike.
Recipe snapshot:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: Approximately 220 per serving
Nutrition at a glance:
– Protein: 6g
– Carbs: 30g
– Fat: 10g
– Fiber: 5g
Ingredients
– 2 cups mushrooms, sliced
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– Salt to taste
Steps
1. Heat oil in a pan and add cumin seeds until they crackle.
2. Add chopped onion and cook until it turns golden.
3. Stir in ginger-garlic paste, then add tomato purée; simmer until thick.
4. Add mushrooms, salt, and garam masala; mix well.
5. Cover and cook 10 minutes, until mushrooms are tender.
6. Serve hot, with fresh herbs on top if you like.
Tips:
– Use a mix of button, cremini, and shiitake for texture.
– Pair with whole-wheat naan or steamed rice for a complete meal.
FAQ:
– Can I use canned mushrooms? Fresh mushrooms give the best flavor. If you only have them, drain and rinse first.
Next steps: enjoy a quick, satisfying curry any night of the week.
10. Sweet Potato and Spinach Curry
Sweet Potato and Spinach Curry You want a meal that fills you up without weighing you down. This curry does that with the soft sweetness of potato and the leafy bite of spinach. It’s bright, cozy, and easy to pull together on a busy night. You get plant-based protein and fiber in one tasty bowl.
Why this works: a quick simmer makes the potatoes tender while spinach stays vibrant.
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: About 240 per serving
Ingredients
– 2 cups sweet potatoes, diced
– 2 cups spinach, chopped
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt to taste
– Optional: chili flakes for heat
– 1 cup water
Step-by-Step
1. Heat oil in a pot; add cumin seeds until they splutter.
2. Add onion; cook until soft and translucent.
3. Stir in ginger-garlic paste, then add sweet potatoes and salt.
4. Pour in water; simmer until potatoes soften.
5. Add spinach and turmeric; cook until greens wilt.
6. Taste and adjust salt. Serve warm with rice or flatbread.
FAQ
– Is this good for meal prep? Yes. It stores well in the fridge for up to 4 days.
Next steps: stir in a pinch of chili for extra heat, or swap in kale for a different greens twist.
Nourish your body and soul with vibrant Indian curry recipes vegetarian like Sweet Potato and Spinach Curry – a quick, cozy meal packed with plant-based goodness!
11. Green Peas Curry (Mutter Curry)
You want a cozy curry that fits busy nights. Mutter Curry makes the sweet glow of green peas stand out in a tangy tomato base. It feels warm and filling without heavy effort. This dish serves four and takes about 30 minutes.
Recipe snapshot
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: Approximately 180 per serving
– Protein: 7g
– Carbs: 30g
– Fat: 5g
– Fiber: 8g
Ingredients
– 2 cups green peas (fresh or frozen)
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– Salt to taste
Step-by-Step Instructions
1. Heat oil in a pan and add cumin seeds until they crackle.
2. Add onions and sauté until golden brown.
3. Stir in ginger-garlic paste and cook for a minute.
4. Add pureed tomatoes and cook until thickened.
5. Toss in green peas, salt, and garam masala; stir well.
6. Cover and simmer for 10 minutes.
7. Serve warm, garnished with fresh coriander.
Serving ideas
– Perfect with chapatis or rice for a wholesome meal.
– You can add potatoes for extra heartiness!
Frequently Asked Questions
– Is this dish suitable for kids? Yes, kids love the sweetness of the peas.
Mutter Curry offers gentle flavors that make a simple weeknight feel special.
12. Zucchini and Tomato Curry
Zucchini and Tomato Curry
You want a quick curry that uses summer veggies and tastes bright. Zucchini and tomato fit this need with a gentle, fresh flavor. This dish stays light, and it cooks fast on busy weeknights. It relies on simple ingredients and pairs well with rice or flatbreads.
Ingredients
– 2 zucchinis, diced
– 2 tomatoes, chopped
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– Salt to taste
Step-by-step Instructions
1. Heat oil in a wide pan and add cumin seeds; let them crackle gently to perfume the oil.
2. Add onion and cook until translucent and slightly sweet, about 4–5 minutes.
3. Stir in the ginger-garlic paste, then add chopped tomatoes and salt. Cook until the tomatoes soften and break into a saucy mix.
4. Add zucchini and simmer 8–10 minutes, until the pieces are tender yet still bright and juicy.
5. Taste and adjust salt. If you like heat, sprinkle chili flakes and stir through.
6. Serve hot with warm flatbreads or a bed of rice for a simple meal.
13. Butternut Squash Curry
You want a warm, vegetarian curry that fits chilly days. Butternut Squash Curry blends creamy squash with fragrant spices for a meal that feels special yet simple. It’s vegan by default and uses pantry staples, so you can cook it any night. Ready in under an hour, it pairs well with brown rice or quinoa.
Butternut Squash Curry at a glance:
– Servings: 4
– Prep: 15 minutes
– Cook: 30 minutes
– Total: 45 minutes
– Calories: ~220 per serving
Ingredients:
– 2 cups butternut squash, diced
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 2 tomatoes, pureed
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt to taste
– Optional: 1/2 teaspoon garam masala, pinch nutmeg, 1/2 cup water or vegetable stock, cilantro for garnish
Step-by-step:
1. Heat oil and crackle cumin seeds.
2. Add onion; cook until golden.
3. Stir in ginger-garlic paste, then tomatoes.
4. Add squash, salt, turmeric (and garam masala if using); mix well.
5. Add water or stock; cover and simmer 20 minutes until squash is tender.
6. Garnish with cilantro and serve over rice or quinoa.
Tips: nutmeg deepens the squash sweetness. This curry adapts to heat levels with a quick chili pinch.
Diet notes: vegan and dairy-free.
Next steps: keep this curry on hand for weeknights; it also makes a cozy lunch bowl the next day.
Warm up your chilly days with Butternut Squash Curry! This creamy, vegan delight is not just comforting; it’s a healthy way to enjoy Indian curry recipes vegetarian style—all in under an hour!
14. Paneer Butter Masala (Light Version)
Paneer Butter Masala (Light Version) You want the creamy taste of paneer butter masala without extra calories. This light version keeps the smooth tomato gravy and soft paneer. It gives you comfort on a busy night with less fat. Pair it with whole grains for a balanced plate. Here is the complete recipe you can follow today.
– Ingredients:
– 200g paneer, cubed
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– Salt to taste
– 1/4 cup low-fat yogurt or cream
– Step-by-step:
1. Heat oil in a pan and add cumin seeds until they sizzle.
2. Add onions and cook until soft and translucent.
3. Stir in ginger-garlic paste and pureed tomatoes; cook until thick.
4. Add paneer and salt; mix gently to coat.
5. Stir in yogurt or cream and garam masala; simmer for 5 minutes.
6. Serve hot, garnished with coriander.
Next steps: Pair with whole wheat naan or brown rice. If you want a thinner sauce, add water a splash at a time.
FAQ: Can I use tofu? Yes, it works well as a vegan option.
Enjoy a smooth, creamy bite with less guilt.
15. Dal Tadka
Feeling hungry and want a warm, healthy lentil dish you can finish in under an hour? Dal Tadka hits the spot. It starts with soft toor dal and ends with a fragrant tempering of onions, tomatoes, and spices. You get protein, fiber, and cozy comfort in every bite.
Recipe at a glance
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: Approximately 200 per serving
– Protein: 10 g
– Carbs: 30 g
– Fat: 5 g
– Fiber: 9 g
Ingredients
– 1 cup split yellow lentils (toor dal)
– 1 onion, chopped
– 1 tomato, chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt to taste
Step-by-Step Instructions
1) Rinse the lentils and boil them in fresh water until soft, about 15–20 minutes.
2) In a separate pan, heat the oil and add cumin seeds until they crackle.
3) Add the chopped onion and cook until golden.
4) Stir in the ginger-garlic paste and chopped tomato; cook until the tomatoes are soft.
5) Add the boiled lentils and turmeric; mix well.
6) Simmer for 5 minutes, then season with salt. Garnish with fresh coriander and serve with basmati rice or flatbreads.
A quick garnish makes a big difference. Fresh coriander adds color and aroma to finish the dish.
16. Cauliflower Potato Masala
If you want a simple, cozy curry that comes together fast, you’re in the right place. Cauliflower Potato Masala gives warm flavors with just a few pantry items. Cauliflower and potatoes go tender as cumin and turmeric bloom in the onion base. This Indian vegetarian curry is budget-friendly and gluten-free, so here is why it works.
Complete Recipe
Ingredients
– 1 medium cauliflower, cut into florets
– 2 potatoes, diced
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt to taste
– Optional garnish: fresh cilantro
– Optional: a pinch of chaat masala for a bright finish
Step-by-Step Instructions
1. Heat oil in a pan, add cumin seeds, and let them crackle.
2. Add chopped onion and cook until golden and slightly sweet.
3. Stir in ginger-garlic paste, then add diced potatoes and cauliflower.
4. Sprinkle turmeric and salt; mix well so every piece gets coated.
5. Cover the pan and cook about 18–20 minutes, until vegetables are tender.
6. Uncover, taste, and adjust salt. Garnish with cilantro and a pinch of chaat masala. Serve warm with chapatis or rice.
Tip: A light squeeze of lemon right before serving adds a fresh zing.
17. Simple Vegetable Korma
Looking for a comforting curry that fits busy weeknights and still feels special? Simple Vegetable Korma offers a creamy, mild sauce with gentle spices. It bursts with color from carrots, peas, and beans, all coated in coconut milk. This dish makes a cozy family dinner you can feel good about.
Recipe Overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: Approximately 250 per serving
Nutrition Information
– Protein: 6g
– Carbs: 30g
– Fat: 12g
– Fiber: 7g
Ingredients
– 2 cups mixed vegetables (carrots, peas, beans)
– 1 onion, finely chopped
– 1 tablespoon ginger-garlic paste
– 1/2 cup coconut milk
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– Salt to taste
– Optional: cashews for garnish
– Optional: fresh cilantro for top
Step-by-Step Instructions
1. Heat oil in a pan and add cumin seeds. Let them crackle.
2. Add onion and sauté until soft and translucent.
3. Stir in ginger-garlic paste, then add mixed vegetables.
4. Cook until vegetables are tender.
5. Pour in coconut milk, garam masala, and salt. Simmer for about 10 minutes.
6. Serve hot with steamed rice or warm naan. Garnish with cashews and herbs if you like.
– A light cashew topping adds a pleasant crunch.
Frequently Asked Questions:
– Can I add paneer? Yes. Paneer fits nicely in this korma.
Vegetable Korma is a creamy, easy curry that nourishes the body and the senses.
18. Chana Masala
You want a quick, comforting curry for busy days. Chana Masala gives spicy, tangy chickpeas in a warm tomato sauce. It goes with rice or flatbread and adds protein without much fuss. It’s naturally gluten-free and easy to scale for the family.
Here is the complete recipe you can try today.
Ingredients
– 2 cups canned chickpeas, drained
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 tablespoon chana masala spice mix
– Salt to taste
– Optional: lemon juice for brightness
– Optional: fresh coriander for garnish
Steps
1) Heat oil in a pan and crackle cumin seeds to wake the spices.
2) Add onion and cook until soft and translucent, about 5 minutes.
3) Stir in ginger-garlic paste and tomato puree; simmer until the sauce thickens and the aroma fills the kitchen.
4) Add chickpeas, salt, and chana masala; mix well so every chickpea shines with spice.
5) Simmer for 10 to 15 minutes to deepen the flavor and let the sauce cling to the beans.
6) Finish with a squeeze of lemon juice and a scatter of fresh coriander.
Serve with basmati rice or warm flatbread for a complete meal.
19. Green Lentil Curry (Masoor Dal)
You want a warming curry that’s quick, healthy, and easy to love. Green lentils in Masoor Dal give protein and fiber without heaviness. This curry fits a busy week and stays full of flavor. You can cook it now and serve it with rice for a satisfying meal.
Servings: 4 • Total time: 30 minutes
Ingredients
– 1 cup green lentils
– 1 onion, chopped
– 1 tomato, chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt to taste
– 2 cups water
– 1/4 cup coconut milk (optional)
– Fresh cilantro, for garnish (optional)
Steps
1) Rinse lentils and simmer in water until tender, about 20 minutes.
2) Heat oil in a pot; add cumin seeds until they pop.
3) Add onion and cook until golden.
4) Stir in ginger-garlic paste and tomato; cook until soft.
5) Add turmeric and salt; mix in lentils with enough water to reach curry consistency.
6) Simmer 5–8 minutes. If using coconut milk, stir it in now.
7) Taste and adjust salt. Serve hot with brown rice or basmati.
Tip: a splash of coconut milk makes it creamier. For a complete meal, pair with brown rice or quinoa and enjoy leftovers for lunch the next day.
20. Beetroot Curry
You want a curry that is easy to make, colorful, and good for you. Beetroot Curry fits that need. It blends earthy beet sweetness with warm Indian spices. It goes from pan to plate in about 30 minutes and pairs nicely with whole grain bread or rice.
Beetroot curry offers a nourishing, flavorful option. It serves up fiber and a bit of protein without heavy fats. Here is why this recipe works well for busy days and healthy meal planning.
Beetroot Curry Recipe Details
– Complete ingredients
– 2 cups beetroot, diced
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 2 tomatoes, pureed
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– Salt to taste
Step-by-step making process
1. Heat oil in a pan and add cumin seeds until they crackle.
2. Add onions and cook until golden.
3. Stir in ginger-garlic paste and pureed tomatoes; cook until thick.
4. Add diced beetroot, salt, and garam masala; mix well.
5. Cover and cook until beets are tender, about 15 minutes.
6. Serve hot, with fresh herbs sprinkled on top.
Tips for flavor: a splash of vinegar brightens the curry. Pair it with whole grain naan or brown rice for a balanced meal.
FAQ
– Is this recipe vegan? Yes, it is completely plant based.
Enjoy the bright, earthy notes of Beetroot Curry, a veggie dish that feels like a celebration on your plate.
21. Mashed Potato Curry (Aloo Masala)
Feeling hungry and short on time? Mashed Potato Curry, also called Aloo Masala, brings warm comfort to your dinner table. Creamy potatoes meet simple Indian spices for a cozy curry. It’s perfect for using leftover mashed potatoes. You can adjust the heat and serve it with flatbreads for a quick, satisfying meal.
Ingredients
– 2 cups mashed potatoes
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 2 tomatoes, pureed
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt to taste
– Optional: fresh coriander for garnish
Step-by-step Instructions
1. Heat oil in a pan and add cumin seeds until they crackle.
2. Add onion and cook until translucent.
3. Stir in ginger-garlic paste and cook for about 1 minute.
4. Add tomato puree, turmeric, and salt; simmer until thick.
5. Gently fold in mashed potatoes and mix to heat through.
6. Simmer a few minutes more, stirring occasionally.
Finish with fresh coriander for color and brightness. This dish is friendly to kids thanks to its creamy texture, and it pairs well with parathas or dosas for a complete meal.
22. Vegan Thai Green Curry
You want a curry that is tasty, quick, and plant friendly.
Vegan Thai Green Curry blends Indian warmth with bright Thai flavors.
It is full of colorful vegetables and a creamy coconut sauce.
It cooks in about 40 minutes with simple pantry ingredients.
Next steps: gather the ingredients and get your pan ready.
Ingredients
– 1 can coconut milk
– 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas)
– 2 tablespoons green curry paste
– 1 onion, chopped
– 2 tablespoons oil
– Salt to taste
– Optional: 1/2 cup firm tofu, cubed
– Garnish: fresh basil (optional)
Step-by-Step Instructions
1) Heat oil in a pot and sauté onion until translucent.
2) Stir in green curry paste and cook for one minute.
3) Add mixed vegetables and sauté for about five minutes.
4) Pour in coconut milk and salt; bring to a simmer.
5) If using tofu, add it now and simmer until veggies are tender, about 10–15 minutes.
6) Finish with a handful of fresh basil and stir once.
7) Serve warm with jasmine rice for a complete meal.
Is this gluten-free? Yes, all ingredients are naturally gluten-free.
This vegan curry is easy to customize. Add more veggies, or extra tofu for protein. Enjoy the fresh, comforting flavors any night of the week.
23. Lentil and Kale Curry
Feeling hungry and want a healthy, comforting curry? This Lentil and Kale Curry pairs hearty lentils with bright, leafy kale for a satisfying meal. It delivers protein and fiber in a single bowl. It’s quick to make, ideal for busy nights.
Complete recipe details
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
Ingredients
– 1 cup lentils, rinsed
– 2 cups kale, chopped
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt to taste
– Optional: lemon juice for brightness
– Optional: brown rice for serving
Instructions
1) In a pot, heat oil and add cumin seeds until they splutter.
2) Add onions and sauté until golden brown.
3) Stir in ginger-garlic paste and pureed tomatoes; cook until thick.
4) Add rinsed lentils, kale, turmeric, and salt; mix well.
5) Pour in enough water to cover; simmer until lentils are soft, about 25 minutes.
6) Taste, add lemon juice if you like, and serve warm. Pair with brown rice for a complete meal.
Next steps. Squeeze a bit of lemon over the curry for brightness. Enjoy it with brown rice or quinoa for a full, hearty plate.
24. Vegan Butter Chickpeas
Craving a cozy curry that fits a plant-based diet? Vegan Butter Chickpeas delivers creamy comfort in a quick weeknight dish. It echoes the warm flavors of classic Butter Chicken, but uses vegan butter so it stays dairy-free. You get a hearty, family-friendly meal in about 45 minutes. Here is why it works: the butter adds richness, the garlic and ginger wake up the palate, and the chickpeas bring protein and texture.
Recipe Overview
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: Approximately 300 per serving
– Protein: 10g
– Carbs: 40g
– Fat: 10g
– Fiber: 8g
Ingredients
– 2 cups canned chickpeas, drained
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 2 tablespoons vegan butter or oil
– 1 teaspoon cumin seeds
– 1 tablespoon garam masala
– Salt to taste
Step-by-Step Instructions
1. Heat vegan butter in a pan and add cumin seeds until they splutter.
2. Add onions and cook until golden.
3. Stir in ginger-garlic paste and pureed tomatoes; simmer until thick.
4. Add chickpeas and salt; mix well.
5. Sprinkle garam masala and cook a few minutes more.
6. Stir and serve warm, with fresh herbs on top.
– Serve with fluffy naan or rice for a filling meal.
– For extra creaminess, add a splash of coconut milk.
25. Thai Red Curry with Tofu
Thai Red Curry with Tofu is a cozy dish you can make any night. You want a curry that feels special without a long list of ingredients. This Thai inspired treat uses coconut milk and red curry paste to wake up your taste buds. Here is the complete recipe you can cook tonight.
Complete Recipe: Thai Red Curry with Tofu
Ingredients:
– 1 block firm tofu, cubed
– 1 can coconut milk
– 2 tablespoons red curry paste
– 2 cups mixed vegetables (bell peppers, carrots)
– 1 onion, chopped
– 2 tablespoons oil
– Salt to taste
– Lime juice for finishing (optional)
– Fresh herbs for garnish
– Jasmine rice for serving (optional)
Step-by-step:
1. Press tofu to remove moisture, then cube it.
2. Heat oil in a skillet and fry tofu until golden on all sides.
3. In the same pan, add onion and cook until soft.
4. Stir in red curry paste and cook for 1 minute to wake the spices.
5. Add vegetables and tofu, then toss briefly to coat.
6. Pour in coconut milk, season with salt, and simmer until veggies are tender, about 15 minutes.
7. Finish with a squeeze of lime and a sprinkle of fresh herbs.
Next steps.
Notes:
– You can swap vegetables with broccoli or snap peas.
– For extra protein, add chickpeas.
Conclusion: Warm Your Soul with These Recipes
These 25 Indian vegetarian curry recipes are more than just meals; they are a celebration of flavors and a gateway to comfort.
Each dish is packed with nutrients and spices, ensuring you enjoy a healthy yet satisfying dining experience.
Try these easy Indian curries, and let them become a staple in your kitchen, warming both your heart and soul with every bite!
Frequently Asked Questions
What makes Indian vegetarian curry recipes a healthy choice for weight loss?
Indian vegetarian curry recipes are packed with nutrient-dense ingredients like vegetables, legumes, and spices, which provide essential vitamins and minerals without excessive calories. Many of these recipes use natural flavors and healthy fats, making them filling and satisfying while also supporting your weight loss goals.
Are these vegetarian curry dishes easy to prepare for busy weeknights?
Absolutely! The article features a variety of easy Indian curries that can be made in under 30 minutes, perfect for busy weeknights. Dishes like Chickpea Curry and Mushroom Curry come together quickly, allowing you to enjoy a delicious and healthy meal without spending hours in the kitchen.
Can I find plant-based curry recipes suitable for kids?
Definitely! Many of the vegetarian curry dishes, such as Spinach and Lentil Curry and Mixed Vegetable Curry, have mild flavors and appealing colors that kids tend to love. These recipes are not only healthy but also provide a great opportunity to introduce children to new vegetables and flavors.
What are some tips for customizing these Indian comfort food recipes?
Customizing these Indian comfort food recipes is easy! You can swap out vegetables based on what you have on hand, adjust spices for different flavor profiles, or even add protein sources like tofu or chickpeas for extra nutrition. Don’t hesitate to get creative and make the recipes your own!
Are there any vegan options among the 25 curry recipes?
Yes, there are several vegan options in the collection! Recipes like Vegan Butter Chickpeas and Coconut Vegetable Curry offer delicious plant-based flavors, making them perfect for anyone following a vegan diet. These dishes are not only comforting but also packed with wholesome ingredients.
Related Topics
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