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.

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Indian and Pakistani cuisine is naturally abundant with flavorful vegetarian curries. This roundup includes a list of tested-and-perfected vegetarian curries that I make often myself. They’re filled with veggies and protein and make complete meals when paired with rotinaan, or rice.

Types of Vegetarian Curries

There are essentially 4 types of vegetarian curries:

Vegetable 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.

Leafy greens are another commonly used vegetable in curries and are used in curries like Saag and Spinach and Potato curry.

Lentils & Legumes Curries (Dal)

Because of their neutral taste, lentils and legumes are perfect in curry form. Spices and aromatics transform the humble lentil into a deeply flavorful curry known as dal (or daal). The most important tip for preparing dal is to make sure the lentils are boiled or simmered until very tender.

Egg Curries

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. This roundup features two restaurant famous paneer curries: Palak Paneer and Matar Paneer.

15+ Best Vegetarian Curry Recipes

Palak Paneer in a bowl with naan and rice, ready to be eaten

Palak Paneer (Easy, Authentic)

5 (11 ratings)
Palak Paneer, or Saag Paneer, is a restaurant-famous spinach and paneer curry. This recipe is crowd-pleasing with complex yet balanced, authentic flavor. It's also easy-to-follow, requires one pan if you skip pan-searing the paneer, and takes 50 minutes from start to finish! Tested to perfection!
Check out this recipe
Aloo Baingan in a skillet with naan and yogurt on the side

Aloo Baingan – Eggplant and Potato Curry

4.99 (55 ratings)
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Check out this recipe
Authentic Chana Masala garnished with cilantro and julienned ginger in a black skillet

Authentic Chana Masala (Indian Chickpea Curry)

4.94 (145 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.
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Close up of partially eaten plate of Matar Paneer with rice.

Matar Paneer (Easy + Flavorful, Restaurant-Style)

5 (9 ratings)
Matar Paneer is a North Indian dish with Peas (Matar) and Paneer in a rich, tomato-based curry. This recipe is easy-to-follow with nuanced, restaurant-style flavor and texture. Includes tips for soft paneer whether you choose to pan-fry it or not. Tested to perfection!
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Close up of Aloo Palak in a skillet with a wooden spoon.

30-Minute Aloo Palak (Spinach and Potato Curry)

5 (109 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.
Check out this recipe
Zucchini Courgette Curry in a bowl

Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)

4.95 (160 ratings)
Adored by thousands, this easy Zucchini (Courgette) Curry is truly astonishing. This is a next-level tasty vegan curry that'll transform everyday Zucchini into something even kids will love!
Check out this recipe
Mixed Vegetable Curry in a bowl with roti inside

Easy Mixed Vegetable Curry

5 (48 ratings)
Here’s a quick and easy Mixed Vegetable Curry recipe that’s perfect as a weeknight dinner or simple curried vegetable side dish. This Punjabi-style vegetable curry with potatoes and peas that has become a Tea for Turmeric community favorite! Tested to perfection!
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Lentil Dal in a plate

Whole Masoor Dal – Brown Lentil Curry (Stovetop + Instant Pot)

5 (21 ratings)
A truly easy and wholesome Whole Masoor Dal (Brown Lentil Curry) recipe you can make with any variety of brown lentils. This is a dump-and-go recipe that includes stovetop and Instant Pot instructions. Healthy and flavorful with only 15 minutes of total hands-on time! Tested to perfection!
Check out this recipe
Close up of a plate of Egg Bhurji piled on top of a piece of toast.

15-Minute Egg Bhurji (Anda Bhurji)

5 (3 ratings)
Egg Bhurji aka Khageena. A Pakistani/North Indian take on scrambled eggs. This recipe is precise yet adaptable, balanced in seasoning, and addictive in texture. Perfect for a simple but elevated breakfast or brunch. Tested to perfection!
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Okra Curry on a white plate

Easy & Authentic Bhindi Masala (Okra Curry)

5 (36 ratings)
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.
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Scrambled Egg and Potatoes and paratha on a black plate with a gold spoon

Aloo Anday Ki Bhujia (Bhurji)

4.91 (22 ratings)
This Aloo Anday ki Bhujia (or Bhurji) is a simple, one pot, scrambled egg and potato curry made with ingredients you likely have on hand. Quick, easy, and perfect for dinner or breakfast!
Check out this recipe
A white bowl filled with Instant Pot Red Lentil Dal, Basmati rice, ribbon of cucumber, sliced carrots and radishes and a lemon wedge.

Instant Pot Red Lentil Dal

5 (18 ratings)
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!
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Sarson Ka Saag with a dollop of butter on a plate with spoons and makai ki roti on the side

Easy Sarson Ka Saag (Stovetop & Instant Pot)

4.94 (15 ratings)
This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry) at home. This recipe includes stovetop and Instant Pot cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, this recipe is the easiest path to a nostalgic vegetarian curry. Tested to perfection!
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Cauliflower and Potato Curry (Aloo Gobi Recipe)

Cauliflower and Potato Curry (Aloo Gobi)

4.92 (74 ratings)
Here's a Cauliflower and Potato Curry (Aloo Gobi) recipe made in the traditional Punjabi way. This vegan curry recipe is easy & authentic and requires one pot and simple ingredients.
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Baingan Bharta (Oven-Roasted Eggplant Curry) in a speckled bowl with naan and garnished cilantro.

Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)

4.98 (44 ratings)
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!
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Plate of Maash Ki Dal (Urad Dal) with cucumbers and carrots garnished with sliced onions, green chilies and cilantro beside a plate of roti.

Pakistani Urad Dal (Maash Ki Dal)

5 (33 ratings)
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.
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Kadhi Pakora in a bowl garnished with cilantro and whole red chili.

Punjabi Kadhi Pakora (Stovetop and Instant Pot)

4.94 (31 ratings)
This classic Punjabi-style Kadhi recipe is easy-to-follow but delivers on homestyle flavor. If you’re new to Kadhi, you’ll love this detailed, fool-proof recipe. Includes Instant Pot and Stovetop instructions!
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Holding a plate of chana dal with a spoon in it

Instant Pot Pakistani Chana Dal

5 (26 ratings)
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.
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A bowl with rice and Masoor Dal topped with crunchy vegetables.

My Go-To Masoor Dal Recipe (Red Lentil Dal)

4.96 (48 ratings)
Here's a Masoor Dal recipe that can be prepared quickly and easily with ingredients you likely have on hand! Pair with white rice for a wholesome, comforting, yet light weeknight dinner.
Check out this recipe

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!

Curried zucchini (courgette) curry in a speckled plate with a metal spoon.
5 (4 ratings)

15+ Easy Vegetarian Curry Recipes, Including Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)

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!

Ingredients 

  • 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

Instructions 

  • 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.
Calories: 204kcal, Carbohydrates: 10g, Protein: 1g, Fat: 19g, Saturated Fat: 2g, Sodium: 631mg, Potassium: 178mg, Fiber: 2g, Sugar: 4g, Vitamin A: 424IU, Vitamin C: 11mg, Calcium: 27mg, Iron: 1mg