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.
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.
Eggs are an excellent way to add protein to a vegetarian curry. You can make egg curries in scrambled or whole form.
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
Chana Masala (Authentic Chickpea Curry)
4.91 (20 ratings)
This authentic Indian & Pakistani-style Chana Masala recipe is vibrant, with just the right amount of tanginess, and rich in spicy flavor. This recipe makes tender, flavorful chickpeas in a perfectly spiced curry and requires simple ingredients that are commonly used in South Asian cooking. It’s an easy weeknight dinner that’s healthy, naturally vegan, and gluten-free.
Spinach and Potato Curry – Aloo Palak (Easy & Authentic)
5 (33 ratings)
This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you're preparing the curry, reducing any extra time to wait on the potatoes.
Whole Masoor Dal (Brown Lentil Curry) recipe made quick and easy in the Instant Pot. This is a no-soak (unless you want to), dump-and-go recipe you can make using any brown lentils. Healthy and flavorful with only 15 minutes of total hands-on time! Naturally vegetarian and vegan optional.
This easy Pakistani & Indian-style Bhindi Masala recipe (Okra curry) consists of stir-fried okra enveloped in a savory onion and tomato curry. I’ve tested this dry bhindi curry recipe countless times and I’m confident it will blow you away.
This Instant Pot Split Red Lentil (Masoor) Dal curry is a quick, easy, and authentic Pakistani/North Indian-style dal recipe. It's naturally gluten-free, vegetarian (or optional vegan), and cooks within minutes!
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
Maash ki Dal, or sukhi (dry) split urad dal, may not be mainstream, but it's beloved by all who've tried it. This recipe makes it in the traditional Pakistani and Punjabi way – dry, as in firm, but cooked through – and adorned with delicate slivers of ginger and warming green chili peppers.
This is a classic Punjabi-style Kadhi Pakora recipe with Instant Pot and Stovetop instructions. This recipe uses accessible ingredients and has a shortened cook time but remains true to the flavors of traditional Pakistani and North Indian Kadhi.
This is an easy Pakistani Chana Dal made in the Instant Pot (Pressure Cooker). Chana Dal (or Split Chickpeas) are cooked with spices and given a simple tadka for an easy dinner. Naturally gluten-free and Vegan optional.
Extremely delicious and authentic Red Lentil Curry (Masoor Dal) that can be prepared quickly and easily with ingredients you have on hand! Pair with white rice for a wholesome and comforting, yet light weeknight dinner.
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!
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15 Easy Vegetarian Curry Recipes, Including Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
Prep Time: 20mins
Cook Time: 30mins
Total Time: 50mins
Zucchini (Courgette) Curry called Toriyan or torai ki sabzi is a very tasty vegetarian curry that'll transform everyday Zucchini into something even kids will love! Plus, check out 14 other vegetarian curry recipes!
3 large(1 to 1 1/4 lb)green zucchini squash, washed, peeled and cut into 1/8-inch half-moons
1small green chili pepper, sliced
1/4cupchopped 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.
When the water has completely dried up and the zucchini is very well cooked, turn off the heat and garnish with cilantro, if desired. It is typically eaten with roti or naan but you can serve it with any type of bread or rice.