Welcome to this vibrant collection of 30 Indian vegetarian recipes with easy meals that satiate and nourish your body.
Indian cooking is renowned for its rich spices, diverse flavors, and aromatic ingredients that create a symphony of deliciousness.
Our selection of Indian recipes is designed to be approachable, ensuring that you can recreate Indian (and Indian–inspired) flavors in the comfort of your own home.
From hearty lentil-based curries to light and refreshing salads, each recipe on this list is crafted to provide a wholesome dining experience without compromising taste.
Prepare to embark on a culinary adventure filled with nutritious ingredients, bold spices, and the joy of creating good meals for you and your family.
Note: Not all recipes on this list are authentic as you would see them in India, but every recipe will expressly state if it’s an interpretation of a recipe.
1. Vegetable curry
We start this list with the rich flavors of a 30–minute vegetable curry, a quick and effortless vegetarian and Indian–inspired dinner combining vibrant vegetables and aromatic spices.
This one–pot curry is perfect for busy evenings or meal prep when you crave something aromatic and satiating without the fuss.
2. Aloo gobi
There’s something comfortingabout a warm, spicy, and flavor-packedbowl of Indian potato and cauliflower curry.
This aloo gobi recipe is theessence of Indian home cooking(in this case, Northern India, Punjab, and up to Pakistan), where simple ingredients combine to create a satisfying dish.
Serve it with fresh cilantro, lemon, basmati rice, or roti bread.
3. Tofu tikka masala
Tofu tikka masalais a vegetarian and vegan recipe inspired by the famous Indianchicken tikka masala.
It’s made with slightly chewy marinated andoven-baked tofu piecescooked in a rich, creamy, and aromatictomato-based sauce.
4. Chana saag
Chana saagis an easy and nutritiousIndian curry with chickpeas, spinach, and tomatoessimmered with aromatic spices like cumin and coriander.
It’s adelicious and fulfillingrecipe you can serve with basmati rice or breads like roti or naan. It’s excellent for aweeknight vegetarian dinner and meal prep.
5. Chickpea curry
Thischickpea curryis acreamy and flavorful Indian-inspired dishthat combines chickpeas’ wholesome nuttiness with coconut milk’s luscious creaminess.
We developed this vegetarian chickpea curry so you can make it witheasy-to-find ingredientsinless than 30 minuteswithout compromising flavor and texture.
6. Chana masala
This one’s aneasy vegetarian one-pot recipeyou can make in30 minutes. It’s perfect for a quick and healthy dinner ormeal-preppingas it gets better as it sits in the fridge.
Chana Masala (channay, chole masala, chhole masala, or chole) is an excellent way toinvite Indian flavorsand aromas into your kitchen with a tasty,healthymealthat willnourish your body and soul.
7. Curry lentil soup
Our curry lentil soup is anIndian-inspired recipewhere the lentils are simmered in a rich tomato sauce enriched with spices and vegetables.
If you love healthy soups with plant–based protein, you will enjoy this 30-minute meal.
8. Creamy potato curry
This potato (aloo curry) is acreamy, warm, and comforting dishinspired by southwestern Indian cuisine, where vegetables are simmered in a richcoconut-based sauce.
For a healthy and satisfying dinner, serve withwarm naanorbasmati rice.
9. Potato frittata
An egg–free potato frittata with an Indian twist combines the heartiness of spiced potatoes with a flavorful chickpea flour batter.
This savory, protein–rich dish offers a delightful alternative to traditional frittatas and a satisfying option for those seeking a vegan Indian–inspired meal.
10. Naan bread
Naan is a beloved Indian leavened flatbread made from flour and water (sometimes yogurt) and showcases a perfect blend of chewiness and fluffiness.
Typically baked in a tandoor or hot oven, naan develops a delightful char on its surface, enhancing its distinct flavor.
When served warm, this versatile bread complements many Indian dishes and is a delicious vessel for scooping up flavorful curries and sauces.
11. Eggplant curry
This roasted eggplant curry is made with aclassic Indian flavor baseof onion, garlic, ginger, and a combination of spices to add beautiful colors and bold flavors.
The charred and tender eggplant pairs perfectly with nutty chickpeas in a creamy sauce. It’s an excellent way for the whole family to try Indian flavors.
12. Lentil curry
Our lentil curryis anIndian-inspireddahl withsplit red lentilscooked in a rich, savory sauce with fragrant spices,coconut milk, and canned tomatoes.
It’s atasty, nutritious, and satisfying meatless meal, perfect for those who love rich and harmonious South Asian flavors.
13. Roasted curry chickpeas
Roasted chickpeasare a simple and delicious way to add a healthy crunch tosoups, salads, and other dishes.
They are packed with flavor and nutrition, with a good amount ofplant protein, and pair well with many Indian–inspired dishes.
14. Red lentils with tadka
Split red lentils, often referred to as red lentils, are adelicious,protein-rich, quick-cooking legumeexcellent forsoups, stews, curries, and dal.
Add flavor to your red lentils with Indian cooking techniques andtemper them(combine them)with a hot oil or butter-based liquid(tadka) infused with spices and herbs.
15. Sweet potato curry
Sweet potato curryis an easy one-pot recipe where sweet potatoes are simmered in anIndian-inspired curryuntil they arecreamy,tender, and aromatic.
You can put this vegetarian curry in one pot withlittle effort, and it’ll be ready in about30 minutes.The taste isbold and well-balanced.
16. Cauliflower curry
Our cauliflower curryis an Indian-inspired recipe in which tender cauliflower florets simmer in a rich, aromatic tomato and coconut milk sauce.
You cancustomize the intensityof this curry by adding more or less spices. Our recipe is mild, suitable for most palates, and an excellent starting point.
17. Lentil vegetable soup with turmeric
Here’s a delicious vegetarianlentilvegetablesoupwith a rich and hearty tomato base and nourishinggreen or brown lentils.
Add potatoes and cook them untilbeautifully tenderand infused with turmeric flavor. Lentils and turmeric are an excellent match, so we are happy to strongly recommend this satiating soup.
18. Tofu curry
Thistofu curry recipe with roasted caulifloweris vegan, usingtofu cubes instead of meat. The South Asian cuisines of India and Nepal inspired this dish.
We use spices such ascurry powder, turmeric, and black pepperto recreate those warm Indian flavors that make curries irresistible.
19. Vegan butter chicken
Butter chickenor murgh makhani is anIndian dish from New Delhiand is now famous worldwide.
Our vegan butter chicken, tofu butter chicken, or butter tofu, tries to stay as close as possible to theoriginal Indian recipe. The sauce ismilky andcreamy, packed with flavors from thespices,tangyfrom the yogurt,and freshfrom the lemon.
20. Carrot ginger soup
Carrot ginger soupis an excellent recipe to turn humble carrots left in the bottom drawer of your fridge into soup superstars.
This simple yet elegant and tasty recipeis easy to put together and the perfect appetizer for holiday meals and family dinners.
21. Vegan curry with bell pepper
Ours is Indian-inspired, which starts with arich flavor base of onion,garlic,ginger, andspices.
Like most curry recipes,this one is forgiving and easy to adapt. You can use our spices recommendation or change the recipe using what you have in your pantry.
We recommend usingfirm tofu for the “meat”of this recipe. Here, we cook the tofu in the oven or an air fryer before adding to the curry.
22. Pickled red onions
Pickled red onions in Indian cuisine add tangy and vibrant flavor to various dishes.
Marinated in a blend of spices, vinegar, and salt, these pickled onions offer a zesty accompaniment, elevating the taste of chaats and wraps as a delightful side dish to Indian meals.
23. Pumpkin curry
Pumpkin currycombinestenderpumpkinpieceswithnutritious chickpeasand arich,creamy,aromatictomato and coconut-based sauce.
The recipe iseasy to make in one potin 30 to 40 minutes. Comforting and with a perfect balance ofsweet, tangy, and aromatic flavors, it’s ideal for avegetarian weeknight dinnerwith friends and family.
24. Basmati rice
Basmati rice, renowned for its fragrant aroma and long grains, is a staple ingredient in countless Indian vegetarian recipes.
Whether steamed as a side dish or the foundation for biryanis and pilafs, its fluffy texture and subtle nutty flavor enhance other vegetarian creations in Indian cuisine.
25. Roti flatbread
Roti is a staple in Indian cuisine and is a traditional unleavened flatbread made from whole wheat flour.
We knead it into a soft, pliable dough, roll it into thin circles, and cook on a cast iron skillet and open flame.
This versatile bread complements various Indian dishes, serving as a wholesome accompaniment to curries or acting as a vessel for delicious fillings.
26. Navratan korma
Navratan Kormais the perfect dish to empty your fridge, freezer, and pantry.
It’sdelicious all around, one of our favorite curries to date, andexcellent for a family dinnerandmeal prep.
Here,we simplify the original Indian recipefor you so you canmake it in your kitchenwith little effort.
How to store Indian vegetarian recipes
- Make ahead:These Indian recipes are lovely to make ahead and keep in the fridge. They are perfect for meal prep because their flavor improves one or two days after making them. If you plan to use these recipes for meal prep, we advise slightly undercooking the veggies.
- Refrigerator:keep leftovers in an airtight container in the fridge for four days.
- Freezer:let these recipes cool down completely, then transfer them to a freezer-friendly container and freeze them for up to 3 months.
- Thaw & reheat:defrost them in the fridge over several hours, or pop them in the microwave for a few minutes. Reheat in the microwave or on a pot on the stove. If it is too dense, add a dash of water.
For many more dinner ideas, check out our mains category page.
Indian Vegetarian Recipes
By: Nico Pallotta
5 from 1 vote
Vegetable curry is a cozy, easy, and delicious Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and a few other simple ingredients.
You can make it in about 30 minutes and serve it as a main dish with a bowl of rice, noodles, or warm naan bread. It's an excellent weeknight dinner recipe for the whole family.
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: 4 people
Course: Main Course
Cuisine: International
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt or more to taste
- 1 cup vegetable broth
- 1 can (14-oz) coconut milk
- 1 can (15-oz) crushed tomatoes
- 2 cups sweet potatoes diced
- 2 cups broccoli florets
- 1 cup green peas
- 1 cup bell pepper chopped
- 4 cups spinach
- 1 teaspoon garam masala
SERVE WITH
- lemon wedges squeezed
- fresh cilantro chopped
- basmati rice boiled
- yogurt or non-dairy yogurt
- naan bread
Instructions
Warm 2 tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and fry it on medium heat for 3 minutes, stirring often.
Add 3 cloves garlic and 1 teaspoon ginger (grated), and fry them for one more minute.
Add 2 teaspoon curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 1 teaspoon salt.
Stir and toast the spices for one minute until you smell their fragrant aroma.
Add 1 cup vegetable broth, 1 can (14-oz) coconut milk, 1 can (15-oz) crushed tomatoes, 2 cups sweet potatoes (diced), 2 cups broccoli florets, 1 cup green peas, and 1 cup bell pepper (chopped).
Stir, cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
Add 4 cups spinach, stir, and simmer for a few more minutes until they wilt.
Turn the heat off, and stir in 1 teaspoon garam masala.
Taste and adjust for salt and spices, adding more if you want a bolder vegetable curry.
Serve in a bowl with freshly squeezed lemon juice, fresh coriander, boiled or steamed basmati rice or delicious garlic and oil naan.
Notes
Nutrition information is an estimate for 1 large serving of vegetable curry out of 4 servings.
SUBSTITUTIONS
– Olive oil: substitute coconut oil, avocado oil, or another vegetable oil.
– Sweet potato: substitute potatoes, eggplant, carrots, butternut squash, pumpkin, kabocha squash, or other orange-fleshed squashes.
– Red bell pepper: substitute green and yellow bell peppers or mushrooms.
– Peas: substitute chickpeas, snap peas, green beans, or black beans.
– Broccoli: substitute cauliflower or cabbage.
– Spinach: substitute kale, bok choi, or Swiss chard.
Veggies: you can use fresh or frozen vegetables and mix and match them based on your preference.
Spices: remember that spice intensity varies based on the brand of your spices and how long you have kept them in your pantry. Our amounts are suitable for most people; however, taste and adjust with more spices if you want a stronger curry.
STORAGE
Make ahead: this vegetable curry is a wonderful recipe to make ahead and keep in the fridge. It’s perfect for meal prep because its flavor improves one or two days after it’s made. If you plan to use this recipe for meal prep, we advise slightly undercooking the veggies.
Refrigerator: keep leftovers in an airtight container in the fridge for four days.
Freezer: let the curry cool down completely, then transfer it to a freezer-friendly container and freeze for up to 3 months.
Thaw & reheat: defrost it in the fridge over several hours, or pop it in the microwave for a few minutes. Reheat in the microwave or on a pot on the stove. If too dense, add a dash of water.
Nutrition
Calories: 410kcal, Carbohydrates: 34g, Protein: 9g, Fat: 29g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1081mg, Dietary Fiber: 9g, Sugar: 9g, Vitamin A: 14296IU, Vitamin B6: 1mg, Vitamin C: 120mg, Vitamin E: 3mg, Vitamin K: 240µg, Calcium: 135mg, Folate: 169µg, Iron: 7mg, Manganese: 2mg, Magnesium: 129mg, Zinc: 2mg
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Collections, Mains, One-pot Meals, Recipes
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
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