Browse through this collection of the best Indian Vegetarian Curry Recipes. You will find easy indian curry recipes and elaborate restaurant style recipes as well. Plenty of the recipes are naturally vegan too.

A collage of nine Indian vegetarian curry recipes. - 1

Easy Vegetarian Curry Recipes

Indian and other South Asian cuisine, such as Pakistani, has plenty of vegetarian curry recipes. Many are made with vegetables, others with lentils, beans, paneer and even tofu.

Before you get started, there are a number of ingredients that you need to have to hand to prepare the curry base. Of course, these will vary based on the individual recipe.

  • Onion, garlic, fresh ginger, green chili
  • Tomato paste or tomato puree
  • Indian spices to keep on hand:
  • Red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder
  • Whole spices such as cumin seeds, coriander seeds, cloves, cinnamon and cardamom.
  • You may be able to substitute individual spices for hot curry powder also.
  • For a restaurant style flavorful curry, use kasoori methi (dry fenugreek leaves), heavy cream and spice blend such as kitchen king masala.
  • Olive oil or ghee
  • In most of the veggie curry recipes, lime juice or lemon juice and fresh coriander is used in the last stage of the recipe.
  • Curry leaves adds unique flavor to the Indian vegetarian recipes, they are easily available any south asian grocery stores. Many non-asian stores sells fresh, dried or frozen curry leaves.
  • Creamy Indian curries can easily be made vegan – use full-fat coconut milk, cashew cream for vegan creamy vegetable curry.

Serving Suggestions

To make a complete meal, Indian food is commonly served with breads and rice dishes.

Serve these indian vegetarian curries alongside

  • plain boiled basmati rice or jasmine rice
  • jeera rice
  • takeaway style pilau rice
  • Dal recipes
  • Indian breads such as roti or chapatti or plain paratha
  • garlic and coriander naan or peshwari naan
  • kachumber salad or Indian onion salad

Leftovers can be stored in airtight container and kept in the fridge. The curries should generally be consumed within 2-3 days

Vegetables Curries

There are so many delicious indian curry recipes made with fresh vegetables.

indian vegetable curry in a pan next to chapati plate - 2

Indian Vegetable Curry or Mixed Vegetable Curry is a dry curry made with carrots, cauliflower, green beans or French beans and green peas. The curry base is made from an onion, garlic and tomato curry sauce.

Indian curry aloo gajar matar in a karahi. - 3 Indian style cabbage curry served in the big bowl with two serving spoons - 4 aloo baingan in a pan garnished with freshly chopped coriander - 5 Indian Vegetarian Curry Recipes - 6 aloo methi served in a black bowl with two serving spoons - 7 aloo shimla mirch ki sukhi sabji in a pan with a wooden serving spoon - 8 Aloo matar served in a big bowl with a serving spoon - 9 Aloo gobi matar served with chapati and salad on the side on the dining table - 10 zucchini curry in a pan - 11 a black bowl filled with cabbage and potato curry served with a lemon wedge and garnished with coriander leaves - 12 Indian Vegetarian Curry Recipes - 13 Indian Vegetarian Curry Recipes - 14 Ringan palita served in a white dish on the table. - 15 sev tameta nu shaak served in a metal bowl with serving spoon - 16 an overhead image of a potato and brussels sprouts curry - 17 Tindora nu shaak or sabji in a pan - 18 zucchini curry in a pan - 19 a brown bowl with corn on the cobs coated in a spicy peanut sauce and garnished with fresh cilantro coriander - 20 a black bowl filled with potato chips curry and garnished with coriander and lime - 21 a dark kadai filled with baby potatoes covered in a rich red sauce and garnished with a single coriander leaf - 22 Indian Vegetarian Curry Recipes - 23 A picture Niramish paneer served in a black serving bowl with a serving spoon - 24 A bowl of rajma masala placed on a round tray. - 25 kashmiri bhindi in a serving bowl - 26 A knob of butter on top of the indian curry served in a bowl. - 27 Paneer pasanda served in a copper serving bowl with a spoon. - 28 Mambazha Pulissery kerala style served in a clay bowl - 29 A bowl of aloo tamatar ki sabji placed on a wodden board. - 30 Langarwali aloo gobi placed in an iron kadai and garnished with fresh cilantro - 31 Tofu dum kali mirch served in a serving bowl with a serving spoon - 32 Cooked stuffed okra gujarati style garnished with freshly chopped coriander. - 33 Gujarati bateta served with poori and some sweets on the plate. - 34 Baingan masala served in a bowl. - 35 Indian Vegetarian Curry Recipes - 36 karela sabzi or karela nu shaak bowl placed on a piece of jute. - 37 bharwa karela in a serving bowl. - 38 A bowl of sukhi bhaji placed on a plate. - 39 Sabji served with chapati on a dinner plate. - 40 gujarati bharela ravaiya in a bowl. - 41 Ringan valor nu shaak bowl placed on a wooden board. - 42 Baingan bharta in a copper pan. - 43 Dahi baingan bharta served in a bowl with a serving spoon. - 44 A bowl of parval nu shaak placed on a round tray. - 45 guvar dhokli nu shaak served in a bowl. - 46

Restaurant style Indian curries

These vegetarian curries can be found in most indian restaurants.

Navratan korma served in a kadai. - 47 Bhindi bhaji served in a small kadai style bowl with serving spoons - 48 A bowl of Authentic Chana masala in a plate next to naan and rice bowl - 49 chana saag curry served in a small bowl garnished with onion slices - 50 A bowl of bombay potatoes - 51 Indian Vegetarian Curry Recipes - 52 Panch Phoran Paneer served in a serving bowl. - 53 Brinjal bhaji or curry in a pan with two serving spoon - 54 A bowl of paneer spinach kofta curry placed next to dinner plates on dining table - 55 Punjabi shahi paneer garnished with chopped coriander, saffron and cream - 56 Indian Vegetarian Curry Recipes - 57 Instant pot palak paneer served in a white dish with a servign spoon - 58 A bowl of paneer jalfrezi placed on a pewter plate - 59 Punjabi saag paneer placed in iron kadai and topped with a red chilli - 60 Indian Vegetarian Curry Recipes - 61 a light airy image of a cream bowl filled with potato curry and served with naan on the side. there is a bowl of cubed butter in the corner - 62 Indian Vegetarian Curry Recipes - 63 Instant pot aloo gobi sukha without onion garlic served in a bowl with roti on the side - 64 restaurant style paneer butter masala served in a metal bowl. - 65 Potato and spinach curry served in a kadai. - 66

Pulses / Legumes

A bowl of kala chana nu shaak placed in a plate. - 67 Gujarati tuver nu shaak in a black kadai - 68 Dishoom black dal served in a bowl topped with butter and cream - 69 Dal makhni or instant pot slow cooked dal makhni served in a bowl with a spoon - 70 whole masoor dal in a pan with serving spoon - 71 dhaba style dal fry served in a small bowl garnished with chopped fresh cilantro - 72 A bowl of instant pot chickpea coconut curry placed next to rice bowl. - 73 An overhead shot of spinach chana dal served with a wooden spoon in a pan - 74 kidney bean curry in a pan on the table. - 75 Red kidney bean and sweetcorn curry placed in a bowl next to naan and salads - 76 aloo chana masala served in a cast iron skillet - 77 Mug nu saak served with rice and salad in a bowl with a spoon - 78 image of a small black kadai with yellow daal garnished with a oil tempering - 79 Indian Vegetarian Curry Recipes - 80 masoor dal in a serving bowl. - 81 cooked green lentils dal in a pan. - 82 Vaal nu shaak bowl placed on the table next to kitchen napkin. - 83

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A collage of nine Indian vegetarian curry recipes. - 84

Indian Vegetarian Curry Recipes

Equipment

  • 1 pan or kadai
  • 1 Pressure cooker
  • 1 Chopping board
  • 1 Sharp knife
  • 1 Spatula

Ingredients

  • 1 Authentic Chana Masala
  • 1 Mixed Vegetable Curry
  • 1 Bombay Potatoes
  • 1 Bhindi Bhaji
  • 1 Saag Paneer
  • 1 Dal Makhani
  • 1 Dahi Aloo
  • 1 Saag Aloo

Instructions

  • Choose your favourite Indian vegetarian curry recipe. You may want to select a main and side dish.
  • Click on the recipe link.
  • Read the recipe, scroll down to the recipe card and gather all the ingredients that are required for the recipe.
  • Prepare your delicious vegetarian curry recipe.
  • Serve with Indian flatbreads, rice dish and pickle.

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

A collage of nine Indian vegetarian curry recipes. - 85

Indian Vegetarian Curry Recipes

Equipment

  • 1 pan or kadai
  • 1 Pressure cooker
  • 1 Chopping board
  • 1 Sharp knife
  • 1 Spatula

Ingredients

  • 1 Authentic Chana Masala
  • 1 Mixed Vegetable Curry
  • 1 Bombay Potatoes
  • 1 Bhindi Bhaji
  • 1 Saag Paneer
  • 1 Dal Makhani
  • 1 Dahi Aloo
  • 1 Saag Aloo

Instructions

  • Choose your favourite Indian vegetarian curry recipe. You may want to select a main and side dish.
  • Click on the recipe link.
  • Read the recipe, scroll down to the recipe card and gather all the ingredients that are required for the recipe.
  • Prepare your delicious vegetarian curry recipe.
  • Serve with Indian flatbreads, rice dish and pickle.

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This Date Nut Roll recipe is made with 2 main ingredients – dates and pistachio! Also known as Khajur Barfi or Khajur Dry Fruit Barfi in India.

a stack of date nut rolls are garnished with dried rose petals - 86

Indian style Date and Pistachio Rolls

These date rolls are the same home-style rolls that you probably grew up with your Mum making. At home, we would call them “Khajur Paak” in Gujarati.

These are Indian style because they use ghee and you can incorporate some Indian flavours to them.

For ease, sometimes we make our khajur barfi in the microwave but it is commonly prepared on the stovetop.

These rolls are eggless as the sticky dates are enough to bind all of the ingredients.

This date roll recipe is so easy to make and is quick too. It is made simply by heating chopped dates with a dash of ghee, adding nuts and then shaping the mixture into a log.

Made with all natural ingredients and refined sugar free, it makes them the perfect treat for those with a sweet tooth and pretty enough to serve at a festive celebration.

five date rolls served in a small plate. - 87

Pistachio Date Rolls Ingredients

Dates – use good quality soft and plump dates for the best results. I went with medjool dates which are easily available. Get pitted dates to save time.

Pistachios – I’ve gone for unsalted whole pistachios as they pair best with dates however, you can use other nuts of your choice.

Ghee – you need a small amount of ghee, butter or coconut oil

Desiccated coconut – for garnishing to make a coconut date roll

Optional:

Flavourings: cardamom powder – adds an Indian touch which is so yummy!

How to make Coconut Date Nut Rolls

Start by prepping the dates. Pit the dates if required and roughly chop by using a sharp knife or a quick blitz in the food processor.

You may want to roast the nuts. Roast over low heat on a pan or use the microwave.

In a heavy-based pan or kadai heat some ghee or coconut oil (if vegan) and add chopped dates and sauté dates for 3-4 minutes on medium heat or until the mixture is paste-like.

Turn off the heat and add pistachio and combine well.

chopped medjool dates in the pan to prepare date pistchio rolls. - 88 mashed medjool dates with ghee in the pan to make date nut roll Indian. - 89 Lightly roasted whole pistachio nuts added to the cooked date mixture to make date nut rolls. - 90 Female hands are rolling date rolls on the parchment paper. - 91

Remove the mixture from the pan and let it cool until easy to handle – approximately the soft ball stage. Do not wait until the mixture is at room temperature or else it may become difficult to shape.

Once the cooled date mixture is cool enough to handle with bare hands, make a long roll or log and cover with the plastic wrap or wax paper and leave it in the fridge for at least 1 hour. You could also freeze the logs.

Then remove the cling film and coat them with desiccated coconut or poppy seeds and cut them into desired thickness.

One khajur barfi log rolled into the desiccated coconut and rose petals. - 92 coconut date rolls served on a serving plate. - 93

Khajur Barfi Storage

In my experience, these date rolls will last for well over a month. We have technically not added any moisture to the recipe so there is no reason for them to spoil.

All ingredients added are those that keep well in the cupboard for many months.

However, you will notice that over time, they become harder and may taste stale. I would recommend consuming them within a month.

Keep stored in an airtight container so that they retain their softness for as long as possible.

I have not tried freezing this recipe

cut khajur barfi pieces on a wooden chopping board. - 94

We have used medjool dates for this recipe. They are very plump and sweet and due to their softness, they are easier to handle. However, you can use other dates to suit your preference or whatever you have at home. If you do not have soft variety of dates, you may need to soak harder dates in hot water for a few minutes.

Use coconut oil instead of the ghee.

There are a number of ways you can garnish or coat these rolls. They will look pretty and won’t stick to your fingers. One way is desiccated coconut. Ground pistachio. White poppy seeds. Cacao powder. Or any edible dried flower petals. Graham cracker crumbs would be a really fun alternative to make a holiday date roll style version

Make sure that the mixture is fully cooled before handling and after turning into the logs wrap it in the cling film and leave it in the fridge to chill. Use a sharp knife to cut and apply very little fat on the knife so the nothing sticks to it and cut neatly. To avoid cutting altogether, you could also shape the mixture into balls or set it in a plate.

  1. Take pitted and roughly chopped dates and ghee or coconut oil in a microwave-proof bowl and cook for 4-5 minutes on HIGH. 2. The dates will be softened, mash it up using a fork or mash potato presser. 3. Then add highly toasted pistachio nuts. 4. Mix well and let it cool for a couple of minutes. 5. Sprinkle 1 tbsp. coconut on a parchment paper and put date mixture. 6. Mix the mixture and make it smooth and lump-free. 7. Grease your hands and roll out the date and nut mixtures into a log and wrap using cling film and chill in the refrigerator for at least 1 hour. 8. Unwrap the rolls and coat the date rolls in desiccated coconut. 9. Cut it using a sharp knife into desired thickness.
A plate of coconut date rolls placed on a cookery book. - 95

Other Date Recipes

  • Instant Pot Sheer Khurma – a specialty for Eid
  • Vegan Mocha Chia Seed and Mixed Nuts Truffles
  • Date and Cashew Chilli Bhajia
  • Gujarati Date and Tamarind Chutney
  • Sugar-free Cashew, Date and Yogurt Popsicles

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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a stack of date nut rolls are garnished with dried rose petals - 96

Date Nut Rolls (Khajur Barfi)

Equipment

  • 1 pan
  • 1 Spatula
  • Cling film
  • 1 Knife

Ingredients

  • 500 gram dates pitted and roughly chopped
  • 250 gram pistachio nuts
  • 1 tablespoon ghee
  • 2-3 tablespoon desiccated coconut

Instructions

  • Start by prepping the dates. Pit the dates if required and roughly chop by using a sharp knife or a quick blitz in the food processor.
  • You may want to roast the nuts. Roast over low heat on a pan or use the microwave.
  • In a heavy-based pan or kadai heat some ghee or coconut oil (if vegan) and add chopped dates and sauté dates for 3-4 minutes on medium heat or until the mixture is paste-like.
  • Turn off the heat and add pistachio and combine well.
  • Remove the mixture from the pan and let it cool until easy to handle – approximately the soft ball stage. Do not wait until the mixture is at room temperature or else it may become difficult to shape.
  • Once the cooled date mixture is cool enough to handle with bare hands, make a long roll or log and cover with the plastic wrap or wax paper and leave it in the fridge for at least 1 hour. You could also freeze the logs.
  • Then remove the cling film and coat them with desiccated coconut or poppy seeds and cut them into desired thickness.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – this recipe was posted on our blog on 13th of January 2010 since I have updated the post with new helpful content and pictures.