Vegan Indian Recipes

Indian Pancakes with Spiced Potato Filling

Savoury chickpea-flour pancakes filled with warmly spiced potato, ideal for breakfast, brunch or a light lunch.

indian pancakes

protein rich breakfastprotein rich Indian breakfastIndian breakfast recipe

Instant Oats Idli

Soft, fluffy oats and semolina idli for a quick vegan breakfast or light lunch, delicious with chutney or sambar.

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Instant Rava Idli

Light, fluffy steamed semolina and rice-flour cakes, ready without fermentation and perfect with chutney or sambar.

Masala French Toast

Crisp, savoury masala French toast with onion, green chilli and turmeric, served hot with chutney for an easy brunch.

masala french toast

dairy freegluten freeVegan

Punjabi Breakfast Chole

Tender chickpeas in a rich, spiced tomato sauce, ready in under 30 minutes and ideal with puri, paratha or rice.

15 min

Tofu Bhurji

A quick Indian-style tofu scramble with vegetables and warming spices, delicious with toast or roti.

tofuvegan breakfast recipevegan scrambled eggs

15 min

Vegan Chickpea Masala Omelette

A protein-rich chickpea-flour omelette with fresh vegetables and Indian spices, perfect for breakfast or a light meal.

besan omelettebesan pancakeindian chickpea omelette

22 min

Vegetable Upma

Roasted semolina with vegetables, mustard seeds and curry leaves, finished with citrus for a hearty South Indian breakfast.

vegetable upmaSouth Indian breakfastsemolina breakfast

homemade indian brunchindian brunch recipetomato upma recipe

South Indian Rava Upma

South Indian semolina with mustard seeds, curry leaves and onion for a quick, comforting vegan breakfast.

Healthy Weight Loss Masala Oats UpmaMasala Oats Recipe

Vegetable Masala Oats

A comforting savoury oat porridge packed with vegetables and warming Indian spices for a filling one-pan breakfast.

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.

CurryrotiTofu

quickclassic curryindian family feasts

Bhindi Bhaji

Tender okra cooked with cumin, garlic, ginger and coconut milk for a gently spiced bhindi bhaji with plenty of savoury depth.

easy veggie curryindian vegetarianrick stein’s vegetarian

Sambar

Toor dal and vegetables simmer into a substantial sambar, finished with a fragrant ground masala and mustard-seed tarka.

55 min

Sweet Potato Chickpea Curry (Easy + Vegan)

Roasted sweet potato and chickpeas meet a coconut-tomato sauce fragrant with cumin, coriander, turmeric and garam masala.

sweet potato chickpea curry

10 easiest curryrecipes every student should knowveggie curry feast

Tarka dal

Chana dal simmered until creamy, then folded through a tomato, cumin and chilli tarka for a deeply comforting bowl.

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Vegan Chicken Madras

Crisp seitan simmers in a fiery Madras sauce layered with cardamom, cinnamon, cumin and tomato for bold, warming flavour.

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Vegan Chicken Tikka Masala

Plant-based chick’n simmers in a creamy tomato-coconut masala fragrant with cardamom, fenugreek, cumin and garam masala.

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Vegan Chick'n Korma

Plant-based chick’n cooks in a mellow coconut korma scented with cardamom, cumin, coriander, turmeric and garam masala.

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Vegetable balti

Seasonal vegetables cook in a bold homemade balti paste with tomato, chilli, cumin, coriander and garam masala.

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Vegetable dhansak

Red lentils, roasted sweet potato and cauliflower make a thick vegetable dhansak balanced with tomato and warming spice.

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Curried Root Vegetable Soup

Swede, carrot, parsnip and potato make this gently curried soup naturally sweet and velvety. Toasted spices give the bowl warmth and character without overpowering the vegetables.

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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.

Bread Pakora Recipe (Bread Pakoda)

Bread pakora sandwiches a lively potato-and-pea filling between bread, then wraps it in gram-flour batter and fries it crisp. It is joyful North Indian snack food, especially with green chutney.

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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.

70 min

Dhal with Caraway Aubergine

Creamy red lentil dal meets caramelised aubergine scented with caraway in this richly textured bowl. Lemon cuts through the softness and keeps the final spoonful as lively as the first.

Dhal with Caraway Aubergine

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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.

Keema Curry (Vegan)

Vegan keema cooks soya mince with peas, tomato and deeply browned aromatics until every crumb carries the masala. It is savoury, comforting and superb piled onto rice or scooped up with naan.

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Peanut 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.

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Slow cooker dal

Yellow split peas, tomato and warm spices cook slowly into a thick, soothing dal. The hands-off method gives the lentils time to soften and the seasoning time to become beautifully settled.

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Vegan 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.

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Vegetable pilau rice

Vegetable pilau folds sweet vegetables and aromatic whole spices through fluffy basmati. It is colourful enough to take centre stage yet balanced enough to sit beside a rich curry.

15 min

Coconut Chutney Recipe

Fresh coconut, roasted chana dal and green chilli blend into a cool, creamy chutney, finished with sizzling mustard seeds and curry leaves. It is the classic partner for dosa, idli and vada.

coconut chutneycoconut chutney recipe

10 min

Homemade Cilantro Chutney

Coriander, mint, green chilli and lime make a chutney that is grassy, sharp and wonderfully fresh. A spoonful wakes up pakoras, wraps, roasted vegetables and almost anything from the grill.

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10 min

Kachumber (Easy 10-Minute Indian Salad)

Kachumber tumbles cucumber, tomato and red onion with lemon, herbs and a pinch of spice. This ten-minute salad brings the cool crunch every rich Indian meal needs.

cucumber tomato and onion saladIndian Saladkachumber salad

Masala Fried Rice with Turmeric Onion Raita

Masala fried rice gives leftover grains new life with vegetables, toasted spices and plenty of colour. A cool turmeric-onion raita makes a bright, creamy counterpoint.

masala fried rice

groundnut chutneyPeanut Chutney

Peanut Chutney Recipe | Groundnut Chutney

Roasted peanuts, chana dal and chilli blend into a creamy South Indian chutney with real savoury depth. Spoon it beside dosa or idli, then add a fragrant mustard-seed tempering.

135 min

Restaurant-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.

currydumplingsgluten-free

252 min

Tamarind Chutney Recipe (Meethi Imli Chutney)

Meethi imli chutney cooks tamarind, jaggery and toasted spices into a glossy sweet-sour sauce. Its dark, fruity tang is essential over chaat and irresistible beside crisp fried snacks.

Imli chutneyTamarind Chutney

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The 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.

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Tomato Chutney Recipe (For Idli & Dosa)

This South Indian tomato chutney cooks ripe tomatoes with chilli, lentils and aromatics until jammy and bright. A mustard-seed tempering makes it especially good beside idli or dosa.

10 min

Walnut Chutney

Roasted walnuts give this chilli-spiked chutney an earthy richness and creamy body. It is an unusual but compelling partner for idli, dosa, fritters or a generously filled wrap.

Easy dosa chutneyNo peanut dosa chutneynuts chutney

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Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)

This Chettinad-inspired tofu curry is fragrant with fennel, cardamom and plenty of freshly cracked black pepper. The sauce is dark, aromatic and thrillingly warm rather than simply hot.

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Kashmiri Lal Tofu (Tofu in Kashmiri chili tomato curry sauce)

Pan-seared tofu simmers in a vivid tomato gravy coloured by Kashmiri chilli and warmed with aromatic spice. It looks fiery, but the flavour is rounded, fragrant and gently smoky.

Mushroom Matar Masala (Mushroom Pea curry)

Browned mushrooms and sweet peas simmer in a smooth tomato-cashew masala in this homely mushroom matar. The gravy is creamy, the vegetables stay distinct and every bite is deeply savoury.

matar masala

Punjabi Kadhi Pakora - Onion fritters with spiced yogurt sauce

Punjabi kadhi pakora nestles onion fritters in a tangy, turmeric-gold yogurt-style gravy. The dumpling-soft pakoras, sharp sauce and fragrant tadka make a beautifully comforting combination.

kadhi pakora

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Saag Butter Beans

Creamy butter beans give earthy saag a wonderfully generous texture, while a crisp garlic-chilli oil brings heat and contrast. It is green, hearty and full of savoury comfort.

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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.

Tofu Kondattam (South Indian Spicy Crispy Tofu)

Tofu kondattam tosses crisp tofu with chilli, curry leaves, ginger and garlic in a glossy South Indian-style sauce. It is hot, aromatic and made for eating while the edges still crackle.

tofu kondattam

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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.

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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.

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Vegetable Bhuna (North Indian Vegetable Curry)

Vegetable bhuna cooks cauliflower and mixed vegetables in a concentrated North Indian tomato masala, finished with a cumin-scented tadka. It is rich, textured and unapologetically full of spice.

Coconut Rice, south Indian style

South Indian coconut rice tosses separate grains of basmati with coconut, mustard seeds, curry leaves and crisp lentils. Cashews add richness and a welcome crunch.

Coconut Rice

dosa batterdosa batter recipeDosa recipe

Dosa Recipe

A properly fermented rice-and-lentil batter makes dosas crisp at the edges, lacy across the centre and faintly tangy. Serve them straight from the pan with sambar and fresh chutney.

945 min

Jalebi Recipe (Traditional Method)

Traditional jalebi coils fermented batter into hot oil before soaking the crisp spirals in cardamom-scented syrup. The contrast between crackly shell and juicy centre is pure celebration.

jalebijalebi recipe

Cumin Ricehow to make jeera riceJeera Rice

Jeera Rice Recipe

Jeera rice perfumes fluffy basmati with cumin seeds, whole spices and a little ghee-style richness. Its restraint is precisely why it sits so beautifully beside a bold curry or dal.

gobi tikkaTandoori Cauliflowertandoori gobi

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.

Vada Pav Recipe (Mumbai Style)

Mumbai-style vada pav tucks a hot, spiced potato fritter into a soft roll with punchy green and dry garlic chutneys. It is messy, fiery and magnificent street food.

Vada Pav

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Veg Biryani | Vegetable Biryani Recipe

This vegetable biryani layers fragrant basmati rice with spiced vegetables, herbs and saffron. Each forkful should hold separate grains, tender vegetables and a new little burst of aroma.

pulaopulao recipeveg pulao

Veg Pulao Recipe (Mix Vegetable Pulav)

Vegetable pulao cooks basmati, colourful vegetables and whole spices together in one fragrant pot. The grains stay fluffy, the vegetables tender and the flavour gently aromatic.

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Vegan Badam Katli (Almond Barfi)

Vegan badam katli turns finely ground almonds, saffron, cardamom and rose into delicate diamond-shaped sweets. Their soft bite and fragrant nuttiness make them lovely for gifting and sharing.

Almond kheercreamyIndian rice pudding

Vegan Gulab Jamun

These vegan gulab jamun are tender little dumplings soaked in warm cardamom syrup and enriched with cashew cream. Serve them warm for a soft, fragrant finish to a special meal.

Vegan gulab jamun

105 min

Vegan Kheer (Indian Rice Pudding)

Vegan kheer slowly cooks rice with oat milk, cardamom and saffron until creamy and fragrant. Nuts add texture to this quiet, comforting pudding, which is lovely warm or chilled.

potato snacksfried snacksindian side dish

Aloo Pakora

Thin slices of potato are wrapped in a cumin-and-chilli gram-flour batter and fried until crisp. These aloo pakoras are exactly the sort of hot, savoury snack that calls for chutney and a cup of chai.

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Soft Whole Wheat Chapati

These soft whole-wheat chapatis puff on a hot pan and stay tender enough to fold around curry or dal. A short ingredient list and a well-rested dough are all you need.

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Crispy Onion Bhaji

These onion bhajis are all crisp edges, sweet onion and fragrant gram-flour batter. Cumin, coriander and chilli make them deeply savoury—the perfect excuse to open the chutney jars.

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Puffed Indian Bread (Poori)

Poori is a small whole-wheat bread that balloons in hot oil, becoming crisp outside and soft within. Served straight away with curry or pickle, it turns a meal into an occasion.

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Crispy Potato and Pea Samosas

These samosas hide a fragrant potato-and-pea filling inside crisp, flaky pastry. Cumin, coriander and amchur make every bite savoury, tangy and worthy of a generous spoonful of chutney.

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Garlic Naan

Soft vegan naan bubbles and chars in a hot pan before being brushed with garlicky melted butter and fresh coriander. It is pillowy, fragrant and almost impossible not to tear into immediately.

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Peshwari Naan

Peshwari naan encloses a sweet, fragrant filling of coconut, nuts and dried fruit inside soft, blistered bread. It is a lovely foil for a hot curry and a treat in its own right.

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Vegan roti chapati

These everyday vegan rotis are soft, supple and made with whole-wheat flour, water and a little practice. Cooked on a hot tawa, they are the natural companion to dal, sabzi and curry.

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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.

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.

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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.

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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.

Oriya Ghanta Tarkari

Odia ghanta tarkari is a generous mixed-vegetable curry in which pumpkin, potato and pulses share a gently spiced gravy. Every spoonful is different, yet the dish feels beautifully unified.

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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.

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Chickpea Coconut Curry

This chickpea coconut curry combines a warmly spiced tomato base with creamy coconut milk and hearty chickpeas. It is generous, soothing and particularly good when the gravy is mopped up with rice.

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Dum Tofu

Dum tofu layers golden tofu with a concentrated onion-and-tomato masala, then cooks it gently so the spices settle into the sauce. The result is aromatic, rich and deeply comforting.

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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.

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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.

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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.

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Aloo Baingan Curry

Aloo baingan is one of those quietly brilliant curries: silky aubergine, tender potato and a tomato masala that clings to every piece. It is simple home cooking with a great deal of flavour.

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Aloo Methi (Potato and Fenugreek Leaves Curry)

Earthy potatoes and fragrant fenugreek leaves make aloo methi a wonderfully savoury dry curry. It is gently spiced, comforting and especially good scooped up with a warm chapati.

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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.

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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.

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Butter Bean Curry

Plump butter beans make this tomato-based curry especially creamy and satisfying. Cumin, coriander and garam masala bring warmth while the beans turn an easy supper into something substantial.

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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.

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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.

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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.

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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.

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Instant Pot Chickpea Coconut Curry

This Instant Pot chickpea curry is creamy with coconut, warmly spiced and easy enough for a busy evening. The chickpeas become tender while the tomato-rich gravy develops under pressure.

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Instant Pot Methi Soy Curl Curry

Soy curls soak up a creamy fenugreek-and-onion sauce in this Instant Pot methi curry. Kasuri methi gives the gravy its unmistakable savoury perfume and a lovely restaurant-style finish.

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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.

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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.

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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.

tofu curryone-potbaked tofu

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.

mushroom currymushroom masalaone-pot curry

Mushroom Masala

Mushroom masala folds browned mushrooms into a Punjabi-style tomato gravy fragrant with cumin, coriander and garam masala. The mushrooms keep it juicy and intensely savoury.

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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.

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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.

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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.

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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.

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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.

sweet potato currychickpea curryfamily meals

Sweet 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.

butter tofutofu curryrestaurant style

Tofu 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.

veg kurmavegetable kormasouth indian curry

Veg 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 min

Veg 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.

veg makhanwalaveg makhanicreamy vegetable curry

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Samosa Pie

Samosa pie turns the familiar spiced potato-and-pea filling into a generous family bake beneath crisp pastry. It keeps the cumin, coriander and tang of the snack while making supper wonderfully easy.

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Vegetable Vindaloo

Vegetable vindaloo balances chilli heat with vinegar, garlic and a deeply toasted spice paste. The vegetables bring sweetness and substance to this bright, unapologetically bold Goan-inspired curry.