Vegan Masala
Vegan Indian Recipes
Browse comforting curries, dals, rice dishes, flatbreads, snacks and sweet vegan Indian recipes written for real home cooking.
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16 recipes
150 minSambar
Toor dal and vegetables simmer into a substantial sambar, finished with a fragrant ground masala and mustard-seed tarka.
30 minPeanut and coconut balls
Roasted peanuts, dates, seeds and coconut make these no-bake balls chewy, nutty and naturally sweet. They are small enough for a quick bite but full of proper texture.
90 minVegan blackeye bean curry
Black-eyed beans simmer with roasted spices, tomato and fresh herbs in this west-coast Indian-inspired curry. The beans stay creamy inside while the gravy remains lively and aromatic.
135 minRestaurant-Style Vegan Malai Kofta
Tender tofu-and-potato kofta sit in a smooth tomato-cashew gravy in this vegan malai kofta. Crisp dumplings against the fragrant, creamy sauce make it a true special-occasion curry.
65 minThe Best Jackfruit Curry
Tender jackfruit and sweet potato simmer in a coconut curry fragrant with ginger, cumin and garam masala. The sauce is rich, the texture substantial and the leftovers particularly good.
45 minInstant 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.
40 minKala 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.
50 minKashmiri 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.
45 minPalak 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.
30 minPressure 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.
30 minRajma 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.
60 minSweet Potato, Chickpea & Spinach Curry
Sweet potato, chickpeas and spinach make a colourful curry with creamy coconut, warming spice and plenty of texture. The natural sweetness is balanced by tomato, chilli and fresh herbs.
45 minTofu Butter Masala
Tofu butter masala places golden tofu in a velvety tomato-cashew gravy, finished with aromatic garam masala. It is lush, gently spiced and every bit as comforting as the classic inspiration.
45 minVeg Kurma
South Indian vegetable kurma brings a colourful mix of vegetables into a creamy coconut, cashew and spice gravy. It is aromatic and mellow, with enough texture to keep every spoonful interesting.
70 minVeg Makhanwala
Veg makhanwala bathes tender vegetables in a glossy tomato-cashew gravy scented with fenugreek and garam masala. It is rich, colourful and ideal when you want a vegan curry with restaurant flair.
40 minChana 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.
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