Here are 15 of the BEST Vegetarian Curry Recipes! These are authentic Indian and Pakistani Curry recipes that are wholesome, easy-to-make, and 100% delicious! All of these recipes are tested-and-perfected and loved by thousands. This post includes restaurant-famous recipes like Chana Masala and lesser-known ones like my fan-favorite Zucchini (Courgette) Curry.
Indian and Pakistani cuisine is naturally abundant with flavorful vegetarian curries. This roundup includes a list of highly tested-and-perfected vegetarian curries that I make often myself. They’re filled with veggies and protein and make complete meals when paired with roti, naan, or rice.
Types of Vegetarian Curries
There are essentially 4 types of vegetarian curries:
South Asian curries are well-known for bringing out the complex flavors of vegetables. To cook vegetables in curried form, a key tip is to cook the vegetables without (or with minimal) water. When they’re cooked in their own moisture, it brings out the sweet and savory elements of vegetables like zucchini, carrots, and cauliflower.
Lentils & Legumes Curries (Dal)
Because of their neutral taste, lentils and legumes are perfect in curry form. Spices and aromatic to transform the humble lentil into a deeply flavorful curry known as dal. The most important tip for preparing dal is to make sure the lentils are boiled or simmered until very tender.
Tofu or Paneer Curries
Tofu (soy-based) and Paneer (cheese made with curdled milk) are often used in vegetarian curries to add more body and protein. Though this roundup doesn’t include specific tofu and paneer recipes, you can easily add it to curries like Saag or replace the meat in curries like Coconut Chicken Curry with Potatoes.
15 Best Vegetarian Curry Recipes
If you try any of these recipes, I’d love for you to leave a comment and star rating on the recipe and let me know how you liked it. If you’re on Instagram, feel free to snap a photo and tag me so I can see. I always love hearing from you! Thanks for reading!
15 Easy Vegetarian Curry Recipes, Including Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
- 1/3 cup grapeseed or other neutral oil
- 2 medium onions thinly sliced
- 5-6 garlic cloves crushed
- 1 inch piece ginger crushed
- 1 tsp cumin seeds
- 1 medium tomato cubed
- 1 tsp salt or more to taste
- 1/2 tsp coriander powder
- 1/2 tsp black pepper powder
- 1/2 tsp red chili powder or to taste
- 3 large (1 to 1 1/4 lb) green zucchini squash washed, peeled and cut into 1/8-inch half-moons
- 1 small green chili pepper sliced
- 1/2 tsp turmeric powder
- 1/4 cup chopped cilantro for garnish
- Heat oil in a nonstick skillet over high heat. Add the sliced onions, and sauté until they are lightly golden, about 8-10 minutes.
- Lower the heat to medium and add the garlic, ginger and cumin seeds. Sauté until the raw smell of the ginger and garlic disappears, about 20-30 seconds. Add the cubed tomato, salt, coriander powder, black pepper powder, and red chili powder. Sauté for a minute, then stir in the zucchini and 1/4 cup of water. Mix well, ensuring that the zucchini is well coated.
- Cover and let cook for 7 minutes, stirring once in between. Once most of the water has dried up, use a wooden spoon to break the zucchini into pieces. Add the sliced green chili pepper and turmeric and sauté for a few minutes.
- Lower the heat to the lowest setting, cover and continue to cook for about 15-20 minutes, stirring half-way. If you’re afraid it will stick to the pan, add a splash of water. Uncover and stir well. Taste and adjust salt.