Vegan Indian Curry Recipes
A pillar page for vegan Indian curry searches, covering chickpea, dal, potato, tofu and vegetable curries plus the cooking techniques that build depth, aroma and a proper curry base.
What this page covers
This hub groups the curry library into search-intent themes so readers can move from a broad query like “vegan Indian curry recipes” into a specific recipe family without losing topical relevance.
Chickpea curries
Chana masala, kala chana, palak chole and more.
Dal and lentil curries
Comforting dal, moong, lentil and bean-based curries.
Potato curries
Aloo recipes, dum aloo and potato-forward curries.
Tofu curries
Tofu masala, korma, pasanda and pan-Indian tofu dishes.
Vegetable curries
Cauliflower, eggplant, mushroom and mixed veg curries.
Techniques
Curry base, tadka, spices and core Indian cooking methods.
Chickpea curries
High-demand chana and chickpea curry recipes that anchor one of the strongest vegan Indian search clusters on the site.
Chickpea curries
Palak Chole (Spinach Chickpea Curry)
Palak chole combines hearty chickpeas with a vivid spinach masala, balancing earthy greens, tomato and warming spice. It is nourishing, full-flavoured and excellent with rice or roti.
Instant Pot Chana Masala
Instant Pot chana masala delivers tender chickpeas and a full-bodied onion-tomato gravy with very little tending. The pressure cooker draws the spices together while keeping this family favourite practical.
Easy Vegan Indian “Butter” Chickpeas
Chickpeas simmer in a silky tomato, cashew and spice sauce in this easy vegan take on a butter masala. It is weeknight-friendly but still rich enough to feel like a treat.
Kala Chana Curry
Kala chana curry has a wonderfully earthy flavour, with black chickpeas simmered in a robust onion-and-tomato masala. It is hearty, protein-rich and even better after the spices have had time to settle.
Tofu Tikka Masala
Charred tofu tikka meets a silky tomato, cashew and spice sauce in this restaurant-style vegan curry. Smoky edges and a rich gravy make it feel properly special.
Chana Masala
Chana masala is a deeply savoury chickpea curry built on browned onion, tomato and warming spices. A squeeze of lemon and fresh coriander lift the rich gravy just before it reaches the table.
Punjabi Breakfast Chole
Tender chickpeas in a rich, spiced tomato sauce, ready in under 30 minutes and ideal with puri, paratha or rice.
Vegan Chickpea Masala Omelette
A protein-rich chickpea-flour omelette with fresh vegetables and Indian spices, perfect for breakfast or a light meal.
Dal and lentil curries
Everyday dal, lentil and bean curries that deserve a central parent page for both SEO and user navigation.
Dal and lentil curries
Coconut dal with kidney beans
Earthy lentils and kidney beans simmer with coconut and warm spice in this substantial dal. It is creamy without feeling heavy and robust enough to anchor a simple supper.
Vegetable dhansak
Red lentils, roasted sweet potato and cauliflower make a thick vegetable dhansak balanced with tomato and warming spice.
Spicy Lentil Bean Stew
Red lentils and white beans thicken this coconut-rich stew, while North Indian spices and chilli bring warmth. It sits somewhere between dal and soup—and is deeply comforting either way.
Creamy Red Lentil Dahl
Red lentils melt into a creamy dal brightened with tomato, ginger and a fragrant spiced tempering. It is economical, nourishing and one of the most comforting bowls I know how to make.
Rajma Madra (Himachali Kidney Bean Curry)
Rajma madra is a Himachali kidney bean curry with a tangy, spiced yogurt-style gravy. It is rich with cardamom, cumin and clove, yet the beans keep it grounded and deeply comforting.
Pressure Cooker Whole Moong Dal
Whole green moong becomes creamy and deeply savoury in the pressure cooker while keeping just enough texture. A fragrant tadka turns this humble dal into a satisfying meal.
Rajma Masala (Punjabi Kidney Bean Curry)
Punjabi rajma masala simmers kidney beans in a thick onion-and-tomato gravy until everything tastes rich and settled. This is unhurried comfort food, best spooned over steaming basmati rice.
Tarka dal
Chana dal simmered until creamy, then folded through a tomato, cumin and chilli tarka for a deeply comforting bowl.
Potato curries
Aloo recipes, dum aloo and potato-rich curries that are broad enough to rank as a standalone hub.
Potato curries
Aloo Matar
Aloo matar brings soft potatoes and sweet peas together in a warmly spiced tomato gravy. This dependable North Indian-style curry is colourful, comforting and made for tearing into with fresh roti.
Bengali Phulkopir Aloo Dalna
Phulkopir aloo dalna is a Bengali cauliflower and potato curry scented with cumin, ginger and garam masala. The light tomato gravy lets the sweet, browned vegetables remain the stars.
Bombay Aloo
Bombay aloo coats fluffy potatoes in a punchy tomato masala with mustard seed, cumin and chilli. It is bold, tangy and just as welcome beside dal as it is tucked into a chapati.
Jeera Aloo
Jeera aloo tosses tender potatoes with toasted cumin, ginger, chilli and a squeeze of lemon. It is a dry, fragrant dish whose simplicity makes every spice count.
Saag Aloo
Saag aloo folds tender potatoes through warmly spiced greens with garlic, tomato and garam masala. It is earthy, nourishing and just as happy beside dal as it is filling a warm roti.
Dum Aloo (Mughlai Style)
Mughlai-style dum aloo nestles little potatoes in a rich, aromatic gravy with cashew, tomato and warming spice. Slow simmering turns humble ingredients into a wonderfully celebratory curry.
Kashmiri Dum Aloo
Kashmiri dum aloo cooks browned baby potatoes in a fragrant fennel, ginger and chilli gravy. The sauce is vivid and aromatic, with warmth rather than one-dimensional heat.
Aloo tikki
These golden aloo tikki hide a soft, warmly spiced potato centre beneath a crisp crust. Pile them with chickpeas and chutneys for proper chaat, or enjoy them hot from the pan.
Tofu curries
Tofu masala, korma, pasanda and regional tofu curries for readers searching for vegan paneer-style dishes.
Tofu curries
Aloo Tofu Masala
Aloo tofu masala pairs golden tofu with tender potatoes in a lively onion-and-tomato sauce. It is a satisfying plant-based curry with enough spice and texture to make a proper centrepiece.
Creamy Tofu Curry with Homemade Roti
Creamy baked tofu in a rich, spiced tomato sauce, served with soft homemade roti for a comforting vegan meal.
Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)
Tofu pasanda bathes golden tofu in a velvety pumpkin-seed, poppy-seed and coconut sauce. The gravy is nut-free, gently spiced and luxuriously smooth.
Matar Tofu Curry
Matar tofu brings golden cubes of tofu and sweet green peas together in a classic onion-tomato masala. It is colourful, homely and a lovely vegan answer to matar paneer.
Creamy Tofu Korma
Golden tofu sits in a silky korma sauce enriched with nuts, coconut and gentle aromatic spices. This is a mellow, luxurious curry that proves vegan comfort food need never be short of character.
Madras Curry Tofu Casserole
This Madras tofu casserole bakes tofu and vegetables in a bold, coconut-laced curry sauce. It has lively chilli heat, toasted spice and the easy generosity of a dish made for sharing.
Palak Tofu Curry
Palak tofu pairs crisp-edged tofu with a smooth, garlicky spinach sauce. The deep green gravy is fresh and earthy, making this a vibrant plant-based take on a much-loved classic.
Tofu Tikka Masala
Charred tofu tikka meets a silky tomato, cashew and spice sauce in this restaurant-style vegan curry. Smoky edges and a rich gravy make it feel properly special.
Vegetable curries
Cauliflower, eggplant, mushroom, spinach and mixed vegetable curries that can branch into their own subclusters over time.
Vegetable curries
South Indian Brinjal Curry
This South Indian brinjal curry balances melting aubergine with mustard seeds, curry leaves, tomato and tamarind. It is tangy, aromatic and full of the flavours that make a bowl of rice disappear quickly.
Vegan Cauliflower Tikka Masala
Roasted cauliflower tikka folds into a rich tomato masala with smoky spice and creamy body. Charred florets keep this vegan curry full of texture rather than disappearing into the sauce.
Tandoori Gobi | Gobi Tikka | Tandoori Cauliflower
Tandoori gobi coats cauliflower in a spiced yogurt-style marinade, then roasts it until smoky at the edges and tender within. Mint chutney and lemon make the flavours sing.
Vegetable Pakora
Mixed vegetable pakoras bundle onion and vegetables into a crisp gram-flour coating fragrant with cumin, chilli and coriander. They are rustic, crunchy and at their best passed around while hot.
Saag Aloo
Saag aloo folds tender potatoes through warmly spiced greens with garlic, tomato and garam masala. It is earthy, nourishing and just as happy beside dal as it is filling a warm roti.
Crispy Cauliflower 65
Cauliflower 65 is crisp, fiery and fragrant with curry leaves, chilli and ginger. These craggy little florets make an irresistible South Indian-inspired snack or starter served straight from the pan.
Spiced Roasted Cauliflower
Roasted cauliflower takes beautifully to cumin, coriander, turmeric and chilli, emerging caramelised at the edges and tender inside. Lime and fresh coriander keep every bite lively.
Palak Chole (Spinach Chickpea Curry)
Palak chole combines hearty chickpeas with a vivid spinach masala, balancing earthy greens, tomato and warming spice. It is nourishing, full-flavoured and excellent with rice or roti.
Find the right curry for your table
Matches broad intent
The URL maps cleanly to a high-volume query family without forcing users to choose one narrow ingredient up front.
Uses existing depth
The current recipe library already has enough chickpea, dal, potato, tofu and vegetable content to justify a true pillar page.
Strengthens internal links
It gives isolated recipes a central parent and points users toward the technique guides that explain the cooking logic.