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!
13 Indian & Pakistani Vegan Curry Recipes, Including Easy Mixed Vegetable 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
- 1 tbsp dried fenugreek leaves (kasuri methi) lightly crushed between your hands
- 1 tbsp cilantro leaves (optional, for garnish) chopped
- 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.