vegan indian food

This restaurant style chana masala recipe is incredibly easy to make and so flavorful and delicious. Serve it with basmati rice and vegan garlic naan, and vegan unsweetened yogurt if desired.

Restaurant Style Chana Masala

tbsp coconut oil oil

yellow onions, finely diced (2 cups)

garlic,

tsp minced ginger (~1/2" piece)

red chiles, more or less to taste

green cardamon pods

cloves

cinnamon

bay leaf

tsp amchoor* (dried mango powder)

tsp coriander

tsp ground cayenne or hot chili powder

tsp garam masala

turmeric

black pepper

salt

(28 ounces can) cooked chickpeas, drained and rinsed

tomatoes

tsp kasoori methi, optional

cilantro,

yellow onion,

Heat a large, heavy bottomed pot over medium-low...

Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.

Add the garlic, ginger, and the whole spices:...

Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes stirring constantly so the garlic doesn't burn.

Add the ground spices: amchoor (if using), ground...

Add the ground spices: amchoor (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.

Add the chickpeas and tomatoes. Partially cover, bring...

Add the chickpeas and tomatoes. Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.

Turn off the heat, sprinkle in the kasoori...

Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.

Serve with a dab of vegan butter to...

Serve with a dab of vegan butter to melt on top if desired. Garnish with cilantro and minced yellow onion. Enjoy with basmati rice and/or some garlic naan, and vegan unsweetened yogurt.

https://mediavine-res.cloudinary.com/video/upload/qcxqhrjfgyiwe1zlnfup.mp4

This restaurant style chana masala recipe is Indian food at it's finest and incredibly easy to make! This flavorful chickpea curry is perfect served with basmati rice, and Indian flatbread.

A simple version of the popular Indian dish, made completely vegan! Tofu is prepared in a unique way that couldn&#039;t be easier and somehow makes it taste a lot like chicken.

Vegan Butter Chicken

(16 oz) blocks extra-firm tofu

olive oil

cornstarch

vegan butter ((or olive oil))

onion,

ginger

garam masala

curry powder

coriander

cayenne pepper

tomato paste

(13.5 oz) canned full fat coconut milk

rice

chopped cilantro

Easy Vegan Naan

Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for this dish.

Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.

While the tofu bakes, prepare the sauce: Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Saute the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.

When the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve over rice with Easy Vegan Naan. Garnish with chopped fresh cilantro. Enjoy!

https://content.jwplatform.com/videos/kMJ2Bh0q.mp4

The tofu for Vegan Butter Chicken is prepared in a unique way that couldn’t be easier and somehow makes it taste a lot like chicken.

This Indian porridge is transformed into red lentil patties for a tasty treat that’s perfect for snacks and meals. So delicious!

Kichari Lentil Patties

Tablespoons of oil (divided)

garlic (chopped)

fresh ginger (chopped)

onion

red lentils

brown rice ((basmati, long-grain, or short grain))

water

cumin seeds

mustard seeds

¼ cup of fresh cilantro (chopped)

parsley

Sriracha (optional)

In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and saute on medium heat until lightly browning. Add red lentils, rice, and water and bring to a low boil. Cover pot and lower to a simmer. Let cook for 25 to 35 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover the pot, turn off the heat, and let rest for 10 minutes, it will thicken a bit.

When rice and lentils are done cooking, heat 1 tablespoon of oil in a skillet and add cumin and mustard seeds, heat on medium-low until mustard seeds begin to pop, usually 1 to 2 minutes. Do not let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of choice to skillet and cook on medium-low heat until just tender and salt to taste. Add fresh herbs and stir into the cooling rice/lentil mixture.

Preheat the oven to 400 degrees F and lightly oil the baking sheet, or line with a silicone mat or parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay them on a sheet evenly spaced. Bake for 10 to 15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with a condiment of choice - Sriracha would work well here.

This easy yellow lentil dal recipe makes a savory, well-spiced dinner meal that’s perfect for any night of the week. Made with yellow lentils, fresh ginger, turmeric, coriander, and cumin, this mild dal recipe is one the whole family will love.

Easy Yellow Dal Recipe

vegetable oil

garlic

Tablespoon of grated fresh ginger

cumin

yellow lentils

veggie broth

rice,

Cilantro

In a large pan over medium-high heat, heat the oil. Add the onions and saute until the onions become tender and translucent.

Add garlic, ginger, and spices and cool for 30 seconds, making sure nothing burns.

Add lentils and broth and cook covered until lentils are soft, about 30 minutes. Stir occasionally.

Serve over rice.

I love this simple recipe. I sometimes add a small amount of tomato product (e.g., paste, sauce, or once, V8), or blend in a bag of frozen butternut squash for an added vegetable in the base.

Perfection! My little one also enjoyed it.

Simple and delicious dinner! Everyone in the house loves this dish!

Such a comforting dish to have on a cool night. It's also great for leftovers. Superb!

I love Daal is definitely a comfort meal for me! I love to add curry chickpeas on the side with rice. Interesting to see a different way of making it, compared to how I learned. Love to try out this variation.

I've been on a lentil craze lately and this really hit the spot. So good!

Top 4 vegan indian food recipes from across the web

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

Top Tags

Restaurant Style Chana Masala

Vegan Butter Chicken

Kichari Lentil Patties

Easy Yellow Dal Recipe

Top 4 vegan indian food recipes from across the web

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

Top Tags

Restaurant Style Chana Masala

Vegan Butter Chicken

Kichari Lentil Patties

Easy Yellow Dal Recipe

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