vegan indian

This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe.

Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars),	8g fat (of which 1g saturates), 13g fibre and 0.2g salt.


Sweet potato and chickpea curry 

vegetable oil

cumin seeds

onion, finely sliced

garlic cloves, crushed

½–1 tsp chilli flakes (to taste)

grams/1¾oz fresh root ginger,

tins chickpeas,

tin chopped tomatoes

grams/1lb 10 ounces sweet potato, peeled and cut into bite-sized cubes

salt and black pepper

This mouth watering Indian curry is made with potatoes and peas and cooked in a spiced tomato sauce. It&#x27;s so quick and easy to make! Serve with basmati rice, naan, and if you like alongside other Indian recipes. It serves 4 as a main dish, or 6-8 as a side dish.

Restaurant Style Aloo Matar

tsp oil

yellow onion, diced

4-6 garlic cloves,

tbsp minced ginger

tsp garam masala

turmeric powder

- 1 tsp cayenne pepper,

salt,

lb yukon gold potatoes (4-5 small potatoes), peeled and cut into 1/2" pieces

Pacific Foods Low Sodium Vegetable Broth

tbsp coconut cream (optional)

cilantro

Heat the oil in a large pot over...

Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Sauté until soft, about 5 minutes. Add the garlic and ginger, and let fry for about 1 minute.

Add the garam masala, turmeric, cayenne, and salt...

Add the garam masala, turmeric, cayenne, and salt and stir to coat the onion mixture, then add the tomatoes. If using whole tomatoes break them into chunks with a spatula. Sauté until the tomatoes have softened and turned juicy, starting to break down, about 5 minutes. Blend the sauce until smooth with an immersion blender or upright blender and return to pot.

Add the potatoes, peas, and vegetable broth. Turn...

Add the potatoes, peas, and vegetable broth. Turn the heat up to bring to a low boil, then turn the heat down, cover, and let simmer until the potatoes are tender, usually 10-15 minutes.

Add the coconut cream and stir to combine....

Add the coconut cream and stir to combine. Taste and adjust salt as needed. Garnish with cilantro to serve.

Raita is a cooling yogurt-based Indian sauce with cucumber and mint. This vegan version is quick and easy to make and tastes just like the original!

Vegan Raita: Indian Cucumber and Mint Yogurt Sauce

vegan plain and unsweetened yogurt

sour cream

cucumber

tbsp onion

mint

cayenne

tsp cumin

1/2-1 tsp salt,

Mix everything togeter in a mixing bowl, starting...

Mix everything togeter in a mixing bowl, starting with 1/2 tsp of salt. Taste and adjust seasonings as desired.

Eat immediately or make in advance, store in...

Eat immediately or make in advance, store in a sealed container in the fridge.

This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes.

This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.

Spinach, aubergine and chickpea curry

spinach

olive oil

red onions, chopped

tinned chickpeas, drained and rinsed

garlic cloves, finely chopped

hot green chillies,

coriander

aubergine, approx. 400 grams/14 ounces,cut into 2cm (3/4in) dice

tomatoes

salt

Cheap, delicious and healthy – tarka dal is the perfect comfort food supper.

Each serving provides 650 kcal, 30g protein, 77g carbohydrates (of which 9g sugars), 21.5g fat (of which 2g saturates), 14g fibre and 0.7g salt.


Tarka dal

250 grams/9 ounces chana dal, rinsed until the water runs clear

onion,

green chillies, pricked

root

garlic cloves,

¾ tsp ground turmeric

¾ tsp garam masala

1½ tsp ground coriander

coriander leaves, chopped

Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It’s almost like chips with everything here, aloo dum with everything there. It’s either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I’d just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it’s done; then, if you like, throw in frozen peas just before the end.

This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.

Potato and pea curry

tsp turmeric

Indian bay leaves

¼ tsp asafoetida

medium onion, very finely chopped

garlic cloves, finely crushed

5cm/2in fresh root ginger,

tsp Kashmiri chilli powder

tsp coriander

½ tsp amchur (dried mango powder)

½ tsp ground turmeric

tomato passata

green chillies,

150 grams/5½oz frozen peas

This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. Sambar is vegan and gluten-free, and is traditionally served over rice or with dosas or idlis in Tamil Nadu.

This meal, if served as six portions, provides 192kcal, 5g protein, 16g carbohydrate (of which 5.5g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 1.3g salt.

Sambar

grams/3½oz toor dal

grams/3½oz carrots,

pumpkin

grams/3½oz green beans,

tomato,

1½ tsp ground turmeric

sugar

milliliters/2fl oz vegetable oil

chana dal

tsp fenugreek seeds

coriander seeds

Kashmiri chillies with seeds

curry leaves

tsp asafoetida

tsp black mustard seeds

fenugreek seeds

Tasty and filling, dal makes a cheap, healthy and satisfying meal.
Try freezing it in portion-sized containers - it will keep for up to 2 months.

Each serving provides 356kcal, 19g protein, 46g carbohydrate (of which 6g sugars),	9g fat (of which 1g saturates), 8g fibre and	1g salt.

Slow cooker dal

300 grams/10½oz yellow split peas

onion, chopped

fresh root ginger, finely grated

tsp cumin seeds, 1 tsp crushed finely in a mortar

garlic crushed,

freeze-dried curry leaves

700 milliliters/1¼ pts hot vegetable stock

hot green finger chilli, thinly sliced

tbsp vegetable or sunflower oil

lemon

These simple Bombay potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries.

Bombay potatoes

tbsp oil

mustard seeds (brown

chilli powder

When I was growing up, my mum used to make aloo tikki once a week for me and my friends. She would make it in many different ways, sometimes filled with paneer or squashed peas, and served with chickpeas or on their own. 

Each serving provides 345 kcal, 8g protein, 46g carbohydrates (of which 3g sugars), 13.5g fat (of which 2g saturates), 6g fibre and 3.3g salt.

Aloo tikki

spring onions, white and green parts finely chopped

2–3 small chillies (bird’s eye

coriander,

tsp cumin seeds,

ginger powder

tbsp panko breadcrumbs or any other breadcrumbs

sunflower oil, for shallow frying

tomato ketchup or tamarind chutney, to serve (optional)

tsp sunflower oil

tsp finely grated fresh root ginger

tsp red chilli powder

tomato purée

300 grams/10½oz tinned chickpeas,

An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Each serving provides 335 kcal, 9g protein, 41g carbohydrate (of which 14.5g sugars), 12.5g fat (of which 1.5g saturates), 10g fibre and 0.5g salt.

Easy vegetable curry

potatoes

carrot,

cauliflower (around 300 grams/10½oz),

tbsp sunflower or vegetable oil

tbsp curry powder

300 milliliters/10fl oz vegetable or chicken stock

peas

plain yoghurt

mango chutney, to serve

A quick vegan and vegetarian okra curry that works just as well as a side dish. It's important to wash and dry the okra before chopping them, or they will become slimey. 

Okra curry

okra

onions, finely sliced

green chillies, finely chopped

tsp Kashmiri curry masala (see tip)

jeera masala (see tip)

This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it. 

Butternut squash and sweet potato curry

red onion,

red chillies, stalks removed and cut into three

ginger,

garlic cloves, halved

turmeric,

cinnamon

tsp sea salt flakes,

tbsp coconut oil oil

x coconut milk

350 milliliters/12fl oz vegetable stock

sweet potatoes, peeled and cut into large bite-sized pieces

butternut squash, peeled, de-seeded and cut into bite-sized pieces

grams/10½oz black Venus rice, to serve

limes,

This delicious vegan bean curry recipe is spiced with flavours from the west coast of India.

Each serving provides 345kcal	,12g protein, 22g carbohydrate (of which 3g sugars), 20g fat (of which 5g saturates), 13g fibre and trace salt.

Vegan blackeye bean curry

beans

fennel seeds

½ - 2 tsp crushed chilli flakes

curry leaves (fresh

water

coriander leaves

This Indian chickpea and spinach curry (chana saag) is so flavorful and incredibly easy to make too! It&#x27;s naturally gluten free and vegan and tastes even better the next day!

Chickpea and Spinach Curry

garlic,

tsp minced ginger

green chiles (e.g. serrano

curry powder

tsp coriander powder

cayenne pepper, more to taste

tomatoes, diced

29 oz can chickpeas (3 cups cooked), drained and rinsed

oz baby spinach

Pacific Foods Cashew Unsweetened Original Plant Based Beverage

Pacific Foods Vegetable Broth

lemon juice

Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and sauté until soft and translucent, about 5 minutes.

Add the garlic, ginger, and green chilies and...

Add the garlic, ginger, and green chilies and cook in for 1 minute, then addd the curry powder, ground coriander, cayenne pepper, and 1 teaspoon of salt. Let cook for 30 seconds.

Add the diced tomatoes, chickpeas, cashew beverage, and...

Add the diced tomatoes, chickpeas, cashew beverage, and vegetable broth and bring to a low boil. Turn the heat to low and simmer uncovered for about 10 minutes, or until the tomatoes are softened and breaking down.

Add the spinach in batches, letting it wilt...

Add the spinach in batches, letting it wilt to fit before adding more. Once all spinach is added let simmer for 5-10 minutes or until spinach is very tender and flavors have melded.

Turn off heat and add in lemon juice....

Turn off heat and add in lemon juice. Taste and adjust salt or lemon juice as desired. Serve garnished with minced chili peppers, cilantro, lemon wedges on the side for extra citrus, and basmati rice.

Top 16 vegan indian recipes from across the web

The most viewed vegan indian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet potato and chickpea curry

Restaurant Style Aloo Matar

Vegan Raita: Indian Cucumber and Mi...

Spinach, aubergine and chickpea cur...

Tarka dal

Potato and pea curry

Sambar

Slow cooker dal

Bombay potatoes

Aloo tikki

Easy vegetable curry

Okra curry

Butternut squash and sweet potato c...

Vegan blackeye bean curry

Chickpea and Spinach Curry

Roast aubergine and potato curry

Top 16 vegan indian recipes from across the web

The most viewed vegan indian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet potato and chickpea curry

Restaurant Style Aloo Matar

Vegan Raita: Indian Cucumber and Mi...

Spinach, aubergine and chickpea cur...

Tarka dal

Potato and pea curry

Sambar

Slow cooker dal

Bombay potatoes

Aloo tikki

Easy vegetable curry

Okra curry

Butternut squash and sweet potato c...

Vegan blackeye bean curry

Chickpea and Spinach Curry

Roast aubergine and potato curry

The most viewed vegan indian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine