Cover image for 10+ Easy Vegan Curry Recipes.

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 in a skillet with naan and yogurt on the side

Aloo Baingan – Eggplant and Potato Curry

5 (5 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
Lentil Dal in a plate

Instant Pot Whole Masoor Dal (Brown Lentil Curry)

5 (6 ratings)
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.
Check out this recipe
Sarson Ka Saag with a dollop of butter on a plate with spoons and makai ki roti on the side

Easy Sarson Ka Saag (Instant Pot & Stovetop)

4.91 (11 ratings)
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!
Check out this recipe
Holding a plate of chana dal with a spoon in it

Instant Pot Pakistani Chana Dal

5 (14 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.
Check out this recipe
Zucchini Courgette Curry in a bowl

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

4.99 (104 ratings)
This is an easy, flavorful, fan-favorite Indian and Pakistani Zucchini (Courgette) Curry called Toriyan or torai ki sabzi in Urdu. This is a tasty vegan curry that'll transform everyday Zucchini into something even kids will love!
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 (45 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.
Check out this recipe
Okra Curry on a white plate

Easy & Authentic Bhindi Masala (Okra Curry)

5 (17 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.
Check out this recipe
Easy Red Lentil Curry - Masoor Dal

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

5 (6 ratings)
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.
Check out this recipe
Baingan Bharta (Oven-Roasted Eggplant Curry) in a speckled bowl with naan and garnished cilantro.

Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)

5 (24 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!
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 (9 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!
Check out this recipe
Mixed Vegetable Curry in a bowl with roti inside

Easy Mixed Vegetable Curry

5 (28 ratings)
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!
Check out this recipe
Spinach and Potato Curry (Aloo Palak) in a white bowl with roti

Spinach and Potato Curry – Aloo Palak (Easy & Authentic)

5 (44 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
Aloo Gobi Potato Cauliflower curry

Pakistani Aloo Gobi – Potato and Cauliflower Curry

5 (20 ratings)
This Pakistani Aloo Gobi curry recipe is authentic, juicy, and mouthwatering thanks to a surprising touch of umami. Naturally gluten-free and vegan!
Check out this recipe
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 (19 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.
Check out this recipe
Mixed Vegetable Curry in a bowl with roti inside
5 (2 ratings)

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