10+ Easy Indian & Pakistani Vegan Curry Recipes
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Here’s a list of Authentic Indian and Pakistani Vegan Curry recipes that are wholesome, easy-to-make, and 100% delicious!
South Asian cuisine is abundant with vegan recipes. This roundup includes a list of highly tested-and-perfected curry recipes that I make often myself. They’re filled with veggies and protein and make complete meals when paired with roti, naan, or rice.
Most of these curries are popular in South Asian restaurants all over the world, but they can be made quickly and easily at home. This is a growing list, so I’d recommend you bookmark it or pin it for whenever you need vegan curry inspiration.
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, snap a photo and tag me so I can see. I always love hearing from you!
Enjoy!
Aloo Baingan – Eggplant and Potato Curry
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!
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Instant Pot Whole Masoor Dal (Brown Lentil Curry)
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.
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Easy Sarson Ka Saag (Instant Pot & Stovetop)
This Easy Instant Pot Sarson Ka Saag recipe is made in the Authentic Indian and Pakistani (Punjabi) style but in half the time! Stovetop instructions included. Vegetarian/Vegan optional!
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Instant Pot Pakistani Chana Dal
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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Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
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!
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Authentic Chana Masala (Indian Chickpea Curry)
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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Easy & Authentic Bhindi Masala (Okra Curry)
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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My Go-To Masoor Dal Recipe (Red Lentil Dal)
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.
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Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)
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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Instant Pot Red Lentil Dal
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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Easy Mixed Vegetable Curry
This Easy Mixed Vegetable Curry is perfect as a weeknight dinner or side dish. It comes together with very little effort with ingredients you have on hand. Vegan and Gluten-Free!
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30-Minute Aloo Palak (Spinach and Potato Curry)
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.
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Cauliflower and Potato Curry (Aloo Gobi Recipe)
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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Pakistani Urad Dal (Maash Ki Dal)
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.
Check out this recipe
10+ Indian & Pakistani Vegan Curry Recipes, Including Easy Mixed Vegetable Curry
This Easy Mixed Vegetable Curry is vegan an gives a new dimension to potatoes, peas, and carrots. Plus, check out 12 more vegan curry recipes in this roundup!
Ingredients
Curry:
- 3 tbsp olive oil
- 1 small to medium onion, finely chopped
- 4 cloves garlic, crushed
- ½ inch piece ginger, crushed
- 1 medium tomato (~120 g), chopped
- 1 small green chili pepper, chopped
- 3-4 small carrots (around 1 cup), peeled (if necessary) and sliced ~1/3" thick
- 1 cup frozen peas
- 1 medium to large russet potato (~250-280 g), peeled and cubed into 1-inch pieces
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/4 tsp chili powder, or to taste
- 3/4 tsp table salt, or to taste
Garnishing:
- 1 tbsp dried fenugreek leaves (kasuri methi), lightly crushed between your hands
- 1 tbsp cilantro leaves (optional, for garnish), chopped
Instructions
- Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~7-8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
- Add the rest of the ingredients listed under curry and sauté for 5 minutes.
- Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once in between and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
- Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.
Calories: 211kcal, Carbohydrates: 25g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Sodium: 517mg, Potassium: 584mg, Fiber: 6g, Sugar: 7g, Vitamin A: 8214IU, Vitamin C: 36mg, Calcium: 45mg, Iron: 2mg
3 Comments on “10+ Easy Indian & Pakistani Vegan Curry Recipes”
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