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Vegan Indian Curries recipes

Last Updated : Jul 13,2018

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Vegan Indian Curries

Many people around the world are turning to Vegan food, as they believe it is more sattvik or calming and easily-digestible compared to foods that have animal products. Going a step further than vegetarians, vegans do not even consume products obtained from animals, such as milk, milk products and honey. While initially it appears to be difficult to cook foods without ghee, butter, curd and so on, over time, it becomes easy because there are substitutes for everything. For example, in desserts you can use maple syrup instead of honey, and in subzis and other curries, you can use coconut oil or other oils instead of butter or ghee!

As far as Indian food goes, there is no dearth of vegan options, especially in the realm of curries. Curries are basically veggies and/or pulses cooked with a myriad spices and herbs, which give them a rich and appetizing aroma and flavour even without using milk products. Thankfully, most curries are very healthy too. From veggies like pumpkin, brinjal and spinach, you will get the day’s dose of antioxidants and other nutrients, while from dals and pulses like moong dal, chana and rajma, you will get ample protein.

Curries can be cooked either for lunch or dinner, and served with rice or rotis.

There are curries from all over the country, made with fresh and nutritious locally-available ingredients, which are perfectly suitable for vegans to have. Here is a selection of all-time favourites...

Punjabi Curries

The ever-popular Rajma Curry can be had with vegan rotis. Then there is the Aloo Mutter, which is famous all over India. Chana Palak is another brilliant option, which gives you a good dose of vitamins and protein too!

Maharastrian Curries

Maharashtrian cuisine offers a vast and varied selection of curries, with each region having a classic style and characteristic masala preparation. One such is the Vegetable Kalvan, popular in the Konkan region. Then, there is the Usal, which is almost synonymous with homely Maharashtrian cooking. Other popular dishes made with common veggies are the Batata Ani Flower Cha Rassa and Methi Chi Patal Bhaji .

South Indian Curries

Most South Indian curries are suitable for vegans because they use very little or no ghee and butter. The traditional tempering is usually done with coconut oil or til oil, and coconut-based pastes are used to give the richness and texture, rather than dairy products. The Pumpkin Kootu and Malabari Curry are typical examples. A few dishes might use curds or buttermilk, so vegans need to just watch out for that. One of the ubiquitous South Indian dishes, Sambhar, is now so popular that it is made all over the country and available in Indian restaurants around the world. This is interestingly vegan friendly, so you can dig into idli and sambhar anytime, anywhere!

Likewise, every region has a range of curries, which derive their tongue-tickling flavours from herbs, spices and traditional tempering. When selecting a curry, just watch out for cream that is sometimes used to impart richness, curd that is sometimes used as a base and ghee that is sometimes used for tempering. If a curry uses paneer, you can safely substitute it with tofu. If a recipe uses honey, use maple syrup instead. And instead of ghee, you can always use coconut oil, which is not only vegan-friendly but also gives an awesomely rustic and appetizing aroma to the dish! Make sure you buy small quantities of freshly-ground coconut oil, as it tends to get rancid soon. Store it in a cool, dry place away from direct sunlight. It is an essential ingredient for tasty vegan cooking!

Once you get the hang of it, you will start automatically filtering recipes when you browse through, and quickly replace the apt ingredients yourselves, so you can then make any recipe vegan-friendly with a few small twists! Till then, you can rely on our website to keep supplying you with loads of vegan recipes for every course, including snacks, smoothies, salads, curries, and what not!

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Doodhi and Chana Dal Subzi
Recipe# 39678
14 Sep 18

by Tarla Dalal
Everyday fare, the Doodhi and Chana Dal Subzi is a wealth of good health. Rich in protein and folic acid, thanks to chana dal and doodhi, this subzi can be prepared easily and quickly provided you have soaked the dal earlier. The best part is that this no-fuss, no-sweat recipe is made with ingredien ....
Malvani Chana Masala, Maharashtrian Chana Gravy
Recipe# 38906
31 Mar 18

  This recipe has an associated video
 by Tarla Dalal
There are several interesting things about this recipe. First of all, there is the malvani masala, which is so aromatic and flavourful because all the ingredients are toasted before grinding. Then, there is the hara chana, which is cooked and crushed to a very convenient consistency before being ....
Manglorean Drumstick Curry
Recipe# 4362
18 May 18

by Tarla Dalal
The Mangalorean Drumstick Curry is traditional fare that reflects the rich and vibrant flavours of Indian cuisine. Thanks to the abundance of coconuts along the Kerala and Konkan coast, these cuisines use coconut generously in the masalas and garnishes. Here, in this preparation, drumstick and potat ....
Masala Chawli
Recipe# 3883
19 Apr 15

  This recipe has an associated video
 by Tarla Dalal
The perfect recipe to awaken your senses on a lazy winter’s day! Masala Chawli is packed with flavour and radiates an irresistible aroma! While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cow peas, an aromatic mint paste carries the recipe to an unsurpassed level of gastro ....
Sambhar ( How To Make Sambhar, South Indian Recipe)
Recipe# 32735
20 Aug 13

 by Tarla Dalal
This is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can also try varying the quantities depending on your preference. The vegetables added to sambhar (or any kuzhambu) are referred to as ‘ ....
Moong Dal Vadi Rasa, Maharashtrian Gravy
Recipe# 41479
31 Mar 18

 by Tarla Dalal
A classic recipe from the kitchens of Maharashtra, the Moong Dal Vadi Rasa is a tongue-tickling preparation of moong dal vadis cooked in a gravy of tomatoes, blended with onions and spice powders. The rich flavour of the tomato-based gravy seeps into the vadis giving them a really nice flavour. ....
Malabari Curry, South Indian Vegetable Curry
Recipe# 8657
19 Apr 18

 by Tarla Dalal
Malabari Curry is a mouth-watering South Indian vegetable curry, which features a spectrum of textures and flavours. An assortment of veggies gives this curry multiple colours, flavours and textures, while a tongue-tickling paste of of coconut and spices giv ....
Chana Palak ( Healthy Subzi Recipe)
Recipe# 6421
05 Apr 18

  This recipe has an associated video
 by Tarla Dalal
Chana Palak is a mouthwatering subzi that makes you feel satisfied not just about the taste but the health aspects too! A nutrient-rich combination of spinach and white chick peas is enhanced with not one but two flavourful pastes – one of onions, and another of brinjals and tomatoes. Together with ....
Rajma Curry,  Punjabi Rajma Masala Recipe
Recipe# 1539
31 May 18

  This recipe has an associated video
 by Tarla Dalal
Rajma curry and rice… no meal can be more satiating. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favourite in punjab and very popular amongst all age groups.
Aloo Mutter,  Aloo Matar Subzi Recipe
Recipe# 4323
16 May 13

  This recipe has an associated video
 by Tarla Dalal
Aloo Mutter is one of the most popular North Indian Subzis , loved by Indians across the globe. In this easy version, a salsa-like gravy of tomatoes, onions, ginger and green chillies cooked along with aromatic spice powders houses the ever popular co ....
Tameta Muthia Nu Shaak ( Gujarati Recipe)
Recipe# 588
31 Mar 18

 by Tarla Dalal
If you want to prepare a vegetable side-dish that is as easy as easy can be, this is the perfect choice for you! select nice and ripe tomatoes to ensure the success of your tamata muthia nu shaak. Also, if the sharp taste of methi is not liked by your family, you can even make muthias of bottle gour ....
Turiya Mag Ni Dal ( Gujarati Recipe)
Recipe# 592
31 Mar 18

 by Tarla Dalal
This is a day-to-day preparation in gujarati households, preferred mainly due to its simplicity. With a hint of basic gujarati spices and a peppiness imparted by lemon juice, this preparation of ridge gourd and moong dal is quite unique and entertaining in its own way. Turiya mag ni dal is indeed ve ....
Chawli Bean Subzi
Recipe# 22208
31 May 18

 by Tarla Dalal
This unique Chawli Bean Subzi is sure to please your palate with its exciting sweet, sour and spicy flavour. With tamarind, jaggery and chilli powder, not to forget a quick and traditional tempering, the fiber and iron-rich chawli bean becomes a tangy treat that you will love to munch on! Use th ....
Usal ( Healthy Subzi)
Recipe# 6420
14 Mar 18

 by Tarla Dalal
A traditional Maharashtrian preparation made healthier using an assortment of sprouted pulses. Sprouting not only increases the protein content but also makes the dish easier to digest and richer in calcium. While some methods of preparation use kokum, we have used tomatoes for tang so that it can b ....
Gajbaje, Mixed Vegetable in Coconut Curry
Recipe# 4986
31 Mar 18

 by Tarla Dalal
A delicacy from Konkan cuisine, Gajbaje is a dish of mixed vegetables in a spicy coconut curry. The dish is quite easy to prepare – veggies are cooked till soft and then flavoured with a peppy coconut paste and finally topped with a traditional tempering, which instantly boosts the flavour and aroma ....
Batata Ani Flower Cha Rassa
Recipe# 4378
31 Mar 18

by Tarla Dalal
A typical Maharashtrian food, Batata ani Flower cha Rassa enhances the traditional preparation by using cauliflower florets in addition to potato cubes. Cooked with typical ingredients like tomatoes, ginger paste, etc., and a traditional tempering, this curry is slightly watery and must be served pi ....
Methi Chi Patal Bhaji
Recipe# 40163
31 Mar 18

 by Tarla Dalal
This tongue-tickling subzi of fenugreek leaves and peanuts has a wonderful blend of textures and flavours, which is sure to make your taste buds yearn for more. While the traditional spice enhancers like mustard and cumin seeds feature in this Methi chi Patal Bhaji too, the unique aspect here is a f ....
Dalimbi Usal, Val Usal, Maharashtrian Vaal
Recipe# 4379
13 Jul 18

 by Tarla Dalal
Here is a tongue-tickler from the Marathi culinary files! Dalimbi Usal, a traditional accompaniment to rice and rotis is made by cooking field beans with a traditional tempering, tangy kokum and everyday spices. Jaggery creates a nice sweet and sour effect, while other ingredients like ginger, ....
Maharashtrian Patal Bhaji, Paatal Bhaji
Recipe# 770
27 Aug 18

 by Tarla Dalal
Colocassia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Maharashtrian Patal Bhaji, made with colocassia leaves and chana ....
Pumpkin Kootu Curry,  Pumpkin and Kala Vatana Subzi
Recipe# 32830
07 Apr 16

 by Tarla Dalal
Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal. Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally ....
Corn in Coconut Curry, Makai Nariyal Curry
Recipe# 38567
02 Feb 16

 by Tarla Dalal
Corn in coconut curry is a luscious gravy that features coconut all through the preparation! It is made using a rich paste of fresh coconut spiced up with onion, coriander, ginger and such flavourful ingredients, along with soothing coconut milk and cooked corn. A bouquet of fresh spices impar ....
Subzi Dal ( Indian Cooking)
Recipe# 1962
30 Oct 15

  This recipe has an associated video
by Tarla Dalal
Just a look at the ingredients list of this recipe will speak volumes about it! Tasty and satiating, the Subzi Dal is a wholesome combination of multiple dals with an assortment of vegetables, flavoured with the usual team of ingredients like tomatoes, onions, green chillies, etc., and a tradi ....
Rajma and Urad Dal
Recipe# 5574
31 May 18

  This recipe has an associated video
 by Tarla Dalal
A pan of mixed pulses, seasoned with spices and lots of garlic, cooked in just two teaspoons of oil. Apart from delighting you with its lip-smacking flavour and aroma, Rajma and Urad Dal also boosts your iron, fibre and vitamin C levels. To make a sumptuous meal, serve this dal hot and fresh with a ....
Fansi Dhokli ( Healthy Subzi Recipe)
Recipe# 6401
23 Mar 14

 by Tarla Dalal
A characteristic ingredient of Gujarati and Rajasthani cuisine, dhoklis made of besan add body to a subzi while also enhancing its taste. The musky aroma and nutty mouth-feel of these ajwain-flavoured dhoklis are a pleasure to the palate. In Fansi Dhokli, dhoklis made of whole wheat flour and besan ....
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