vegan indian recipes

This super-tasty vegan chickpea curry is easy, healthy and absolutely delicious! The tasty curry sauce is so easy to make. Plus, it's so quick and simple that it's perfect for a midweek meal. Coconut-free. Vegan, vegetarian, gluten-free, dairy free.

Chickpea Curry

vegetable oil ((or coconut oil))

onion (diced)

garlic (finely chopped)

tsp finely chopped fresh ginger

(dried cloves)

tsp turmeric

tsp cumin

tsp coriander

cinnamon

cayenne pepper (or

salt

tomatoes

(100 milliliters) vegetable stock/broth

fresh coriander/cilantro

In a large saute or frying pan, heat oil in a large frying pan over medium heat, then add the onions and cook for 5 minutes until soft but not browned.

Stir in the garlic, ginger, cloves, turmeric, cumin, coriander, cinnamon, and cayenne, then cook, stirring constantly, for 1 minute.

Stir in the drained chickpeas, canned tomatoes and the vegetable stock/broth. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.

Serve sprinkled with chopped fresh coriander/cilantro. I like it with steamed kale and rice or naan bread.

https://embed.mediavine.com/videos/wa2y7mzlz6cqi9tdb9n4

This super-tasty vegan chickpea curry is easy, healthy and absolutely delicious! The tasty curry sauce is so easy to make and takes just 20 minutes in one pot. Perfect for a midweek meal. Coconut-free. Just 115 calories per generous portion. Vegan, vegetarian and gluten free.

Make this creamy, rich vegan butter chickpea dish for under $1 a serving.

Vegan "Butter" Chickpeas

non-dairy butter

bay leaves (0.02)

cinnamon (0.02)

green cardamom pods (0.04)

(0.02)

white onion, diced (0.24)

piece of fresh ginger, minced (0.05)

garlic, minced (0.24)

green chiles, minced (0.09)

paprika (0.04)

turmeric optional (0.01)

Roma tomatoes, diced (0.64)

cashew

non-dairy yogurt (0.15)

lemon juice (0.18)

½ cups cooked chickpeas (0.63)

garam masala (0.07)

coconut sugar (0.01)

Salt (0.01)

Heat the butter and add spices

Heat 1 tablespoon of non-dairy butter or olive oil in a large skillet over medium. Add in the bay leaves, cinnamon, cardamom pods, and cloves. Toast until the spices are fragrant and golden.

Add your ingredients to the pan and simmer

Add in the diced onion and give it a stir, then add in minced ginger, garlic, and chiles. Cook for 1 minute. Add in paprika, turmeric, tomatoes, cashews, non-dairy yogurt, lemon juice, and ½ cup of water. Cover and simmer for 9-10 minutes until the tomatoes are tender.

Blend 

Transfer to a blender and mix on high until smooth. If you don’t have a high-speed blender, strain the mixture or just add it directly back into the pan with 1 more cup of water.

Simmer and enjoy!

Simmer for 5 minutes, then add cooked chickpeas, garam masala, coconut sugar, the rest of the non-dairy butter, and salt to taste. Simmer for another 5 minutes, then serve while warm with a side of rice, naan, cilantro, etc. Enjoy!

Savory oven-roasted Indian Cauliflower with Chickpeas and Caramelized Tofu, seasoned with a simple Madras Curry dressing. Serve it with fluffy basmati rice and cilantro mint chutney to create a hearty vegan bowl. A simple dish rich with fragrant spice and amazing flavors.  Healthy,  flavorful, and vegan!

Indian Cauliflower Bowls

cauliflower –

tablespoons avocado oil or olive oil

sea salt

chick peas -drained and rinsed

—–

tofu -pat dry and cut into 3/4 inch cubes

teaspoon kosher salt

black pepper

coconut oil

garlic,

ginger, grated or minced

coconut sugar, or brown sugar

apple cider vinegar

olive oil or avocado oil

madras curry powder

sea salt

cilantro, chopped

green onions, minced

apple, diced (optional)

cashews (optional)

Roast cauliflower

Cut cauliflower into bite-sized pieces and toss in a bowl with oil, salt and pepper.  Spread out on a pan and roast in the oven on a baking sheet for 15-20 minutes until the pieces begin to turn golden.  Remove from oven.  Scoot the cauliflower over to one side of the pan and place drained chickpeas on the other side.  Place back in the oven for another 5 minutes to warm the chickpeas.

Pan Sear tofu

 Lightly blot tofu with paper towels, pressing down gently to release excess moisture. Cut into bite-sized cubes. Heat coconut oil in a skillet over medium-high heat. Add a generous sprinkling of sea salt (about 1/2 teaspoon) and a sprinkle of pepper to the oil.

Add tofu to the pan, (be careful- it may pop and spit oil).  Leave tofu for 3-5 minutes, once it forms a crust, flip.  After 2 minutes of cooking on the second side add ginger, garlic and coconut sugar sauté for 1-2 minutes more until tofu is coated and golden.  Remove from heat.

Mix the dressing

Add oil, apple cider vinegar, Madras Curry Powder and sea salt together in a small bowl.  It will be thick, almost paste-like.

Combine

 Gently mix the chickpeas, roasted cauliflower, caramelized tofu, and dressing in a large bowl.  Toss in cilantro, scallions and apple (if using) and toss.  Taste for salt and pepper.

Great recipe but I am unsure on what exact measurements I should use to measure the ingredients.

Super tasty. Loved the caramelized tofu and the garnishes, especially the apple and cashews. After one bite, my husband said “this is REALLY good”. Would definitely make again, next time with the cilantro chutney.

Voila notre repas de ce midi, c'est Merveilleux et son goût est Fabuleux ! Nous avons découvert cette façon de préparer le tofu est c'est Somptueux, nous avons grandement apprécier les saveurs de ce plat Fantastique !!! Nous sommes végétaliens depuis presque 30 ans et c'est un grand plaisir de découvrir et réaliser tes créations, c'est toujours des grandes réussites et beaucoup de joie autour de notre table... Mille Mercis, tu es Fantastique

Make your own, 100% vegan samosas at home! These little dumplings are stuffed with spiced potatoes, peas, and crunchy peanuts. The best part: these suckers bake up to golden deliciousness (no frying!).

Baked Vegan Samosas

whole wheat pastry flour ((Note 1))

baking powder

water

canola oil, (or another suitable baking oil)

Oil mister or cooking spray

canola oil, (or another high heat oil)

onion, (finely diced)

garlic cloves, (minced)

ginger

serrano pepper, (seeded and minced, optional)

cumin seeds

garam masala

turmeric

coriander

cayenne pepper, (or to taste, optional)

peas,

(plus

cilantro, (optional)

Stir the flour, baking powder, and salt together in a medium mixing bowl.

Stir in the water and oil to form a dough.

Turn the dough onto a lightly floured surface and knead for 5 minutes.

Place the dough into a lightly oiled bowl and cover it with a dish towel. Let it sit for 30 minutes, while you make the filling.

To Make the Dough

Place the potatoes into a medium pot and cover them with water.&nbsp;

Place the pot over high heat and bring the water to a boil. Lower the heat and allow the potatoes to cook just until fork tender, about 15 minutes.

Drain the potatoes into a colander and return them to the pot.

Coat the bottom of a medium skillet with oil and place it over medium heat.

When the oil is hot, add the onion. Sauté until soft and translucent.

Add the garlic, ginger, serrano pepper, and cumin seeds. Continue to sauté until the garlic is very fragrant and the cumin seed darken a bit, about 1 minute.

Add the garam masala, turmeric, coriander and cayenne pepper to the skillet, saute for a few seconds more, then add the potatoes, peas and peanuts.

Sauté for another minutes, flipping the ingredients around to coat the potatoes in the spices.&nbsp;

Remove the skillet from the heat and stir in the salt, pepper and cilantro. Taste-test and adjust any seasonings to your liking.

Lightly mash the potatoes with a potato masher, leaving some chunks.

To Make the Filling

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

Lightly flour a work surface and gather a small glass or bowl of water.

Grab a 3-4 tablespoon handful of dough and roll it into a ball.

Place the dough onto your work surface and roll it into a 5-inch circle (about 1/8 inch thick) with a rolling pin. Cut the circle in half.

Use your fingers to wet the outer edges of one of the half circles.

Place about 1 1/2 tablespoons of filling into the center of the dough half circle.

Fold the dough about the center point of the cut edge, bringing opposite sides of the cut edge together to form a cone shape.

Pinch the dough together about the opening formed at the bottom of the cone.

Place the samosa on the baking sheet and repeat until all of the dough and filling are used.

Spray both sides of the samosas with oil.

Bake for 25 minutes, or until lightly browned.

Serve with your favorite chutney.

To Make the Samosas

Top 4 vegan indian recipes recipes from across the web

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Chickpea Curry

Vegan "Butter" Chickpeas

Indian Cauliflower Bowls

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Top 4 vegan indian recipes recipes from across the web

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

Top Tags

Chickpea Curry

Vegan "Butter" Chickpeas

Indian Cauliflower Bowls

Baked Vegan Samosas

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