Oh, the magic of Indian spices! If you’re craving bold, plant-based flavors that dance on your taste buds, you’re in for a treat. From fiery curries to aromatic biryanis, these 18 vegan Indian recipes pack a punch—perfect for spicing up weeknight dinners or impressing guests. Whether you’re a curry connoisseur or new to vegan cooking, get ready to fall in love with these vibrant dishes. Let’s dive in!
Chana Masala with Coconut Milk
Lose the takeout menu—this Chana Masala with Coconut Milk is **bold**, creamy, and ready in 30. Vegan? Gluten-free? **Done.**
Ingredients
– 2 tbsp olive oil – 1 yellow onion, diced – 3 garlic cloves, minced – 1 tbsp grated ginger – 1 tsp ground cumin – 1 tsp ground coriander – 1 tsp turmeric – 1/2 tsp cayenne pepper – 1 (15-oz) can chickpeas, drained – 1 (15-oz) can diced tomatoes – 1 (13.5-oz) can coconut milk – 1 tsp salt – 1/2 cup cilantro, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat (350°F). 2. Add diced onion and sauté for 3 minutes until translucent. **Tip:** Stir frequently to prevent burning. 3. Stir in garlic and ginger, cooking for 1 minute until fragrant. 4. Add cumin, coriander, turmeric, and cayenne. Toast spices for 30 seconds to intensify flavor. 5. Pour in chickpeas and diced tomatoes, scraping the skillet to deglaze. 6. Reduce heat to low, then add coconut milk and salt. Simmer uncovered for 15 minutes. **Tip:** Stir occasionally to prevent sticking. 7. Fold in cilantro just before serving. **Tip:** Reserve some for garnish. Nowhere else delivers this silky texture—creamy coconut balances the heat, while chickpeas stay toothsome. Serve over jasmine rice or scoop with garlic naan for **maximal** flavor theft.
Vegan Palak Paneer with Tofu
Unlock the creamiest, dreamiest vegan twist on a classic—**Palak Paneer** just got a tofu glow-up. Blitz, sizzle, and simmer your way to a dish that’s **bold, green, and packed with flavor**—no dairy needed.
Ingredients
– 14 oz extra-firm tofu, pressed and cubed
– 10 oz fresh spinach, roughly chopped
– 1 cup unsweetened coconut milk
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 2 tbsp olive oil
– 1 tsp cumin seeds
– 1 tsp turmeric
– 1 tsp garam masala
– 1/2 tsp cayenne pepper
– 1 tbsp lemon juice
– 1 tsp salt
Instructions
1. **Press tofu** between paper towels for 15 minutes, then cut into 1-inch cubes. *Tip: Weigh it down with a heavy pan to remove excess moisture.*
2. Heat **1 tbsp olive oil** in a pan over medium-high. Add tofu cubes and fry until golden on all sides, about 3-4 minutes per side. Set aside.
3. In the same pan, add **1 tbsp olive oil** and **1 tsp cumin seeds**. Toast for 30 seconds until fragrant.
4. Add **diced onion**, sauté for 3 minutes until translucent. Stir in **garlic** and **ginger**, cook for 1 minute.
5. Toss in **spinach**, stirring until wilted, about 2 minutes. *Tip: Work in batches if your pan is small.*
6. Transfer the spinach mixture to a blender. Add **coconut milk**, **turmeric**, **garam masala**, **cayenne**, and **salt**. Blend until smooth.
7. Pour the blended sauce back into the pan. Add **fried tofu** and simmer on low for 10 minutes. *Tip: Stir occasionally to prevent sticking.*
8. Finish with **lemon juice**, stirring to combine.
**Hearty** and velvety, this dish hugs the tofu in a spiced coconut-spinach embrace. Serve over basmati rice or with garlic naan—**scoop up every last drop** of that vibrant green sauce.
Spicy Vegan Samosas
A crispy, spicy, and totally plant-based snack that’ll make you forget meat ever existed. These samosas pack a punch with every bite—perfect for game night or a solo snack attack.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup vegetable oil
– 1/2 cup water
– 1 tbsp cumin seeds
– 1 tbsp coriander powder
– 1 tsp turmeric
– 1 tsp red chili powder
– 1 cup boiled potatoes, mashed
– 1/2 cup green peas
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1 qt vegetable oil (for frying)
Instructions
1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup vegetable oil, and 1/2 cup water until a smooth dough forms. Tip: Knead for 5 minutes to ensure elasticity.
2. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 tbsp cumin seeds and sauté for 30 seconds until fragrant.
4. Stir in 1 tbsp coriander powder, 1 tsp turmeric, 1 tsp red chili powder, and 1/2 tsp salt. Cook for 1 minute to toast the spices.
5. Add 1 cup mashed boiled potatoes and 1/2 cup green peas. Mix well and cook for 3 minutes. Tip: Mash the potatoes finely for a uniform filling.
6. Remove from heat and stir in 1 tbsp lemon juice. Let the filling cool completely.
7. Divide the dough into 8 equal portions. Roll each into a 6-inch circle, then cut in half.
8. Fold each half into a cone, seal the edge with water, and fill with 1 tbsp of the potato mixture. Tip: Press firmly to prevent leaks while frying.
9. Heat 1 qt vegetable oil in a deep pot to 350°F. Fry samosas in batches for 4-5 minutes until golden brown.
10. Drain on paper towels and serve hot. Oozing with spicy potato goodness, these samosas are best paired with mint chutney or dunked in tangy tamarind sauce.
Aloo Gobi with Turmeric and Cumin
Punch up your weeknight dinner with this golden, spiced Aloo Gobi—crisp-tender potatoes and cauliflower soaked in earthy turmeric and toasted cumin.
Ingredients
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp ground turmeric
- 1/2 tsp red chili powder
- 1 tsp salt
- 2 medium russet potatoes, cubed (1-inch)
- 1 small head cauliflower, cut into florets
- 1/4 cup water
- 2 tbsp chopped cilantro
Instructions
- Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
- Add 1 tsp cumin seeds and toast for 30 seconds, until fragrant.
- Add diced onion and sauté for 4 minutes, stirring occasionally, until translucent.
- Stir in minced garlic, grated ginger, 1 tsp turmeric, 1/2 tsp chili powder, and 1 tsp salt. Cook for 1 minute to bloom spices.
- Add cubed potatoes and toss to coat evenly. Cook for 5 minutes, stirring halfway.
- Add cauliflower florets and 1/4 cup water. Cover and simmer for 12 minutes, stirring once halfway.
- Uncover and cook for 3 more minutes to evaporate excess moisture.
- Garnish with chopped cilantro.
Just like that, you’ve got a dish with crispy-edged potatoes, tender cauliflower, and a warm turmeric glow. Serve it piled on flatbread with a swipe of yogurt or alongside dal for a full feast.
Vegan Butter Chicken with Mushrooms
Absolutely crave-worthy, this vegan butter chicken swaps meat for meaty mushrooms but keeps all the creamy, spiced goodness. **Blend**, **sauté**, and **simmer** your way to a dish that’ll fool even the biggest butter chicken fans.
Ingredients
- 2 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 cup canned coconut milk
- 1/2 cup tomato sauce
- 1 tbsp lemon juice
- 1/4 cup cilantro, chopped
- 1 tsp salt
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add 1 lb sliced cremini mushrooms and cook for 5 minutes, stirring occasionally, until browned. **Tip**: Don’t overcrowd the pan—cook in batches if needed for even browning.
- Add 1 diced onion and sauté for 3 minutes until translucent.
- Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Add 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp cayenne pepper. Toast for 30 seconds to bloom the spices.
- Pour in 1 cup coconut milk and 1/2 cup tomato sauce, scraping the bottom of the pan to deglaze.
- Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens. **Tip**: If the sauce reduces too quickly, add 2 tbsp water.
- Remove from heat and stir in 1 tbsp lemon juice, 1/4 cup chopped cilantro, and 1 tsp salt.
Glazed in velvety coconut-tomato sauce, the mushrooms soak up every bit of warmth from the spices. Serve over basmati rice with extra cilantro or scoop up with garlic naan for a next-level bite.
Masoor Dal with Spinach
Kickstart your weeknight dinners with this **Masoor Dal with Spinach**—a protein-packed, one-pot wonder that’s ready in 30 flat. Bold flavors, minimal effort, maximum vibes.
Ingredients
– 1 cup red lentils (masoor dal)
– 2 cups fresh spinach, chopped
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 garlic cloves, minced
– 1 tsp ground turmeric
– 1 tsp ground cumin
– 1/2 tsp red chili powder
– 4 cups water
– 1 tsp salt
– 1 tbsp lemon juice
Instructions
1. Rinse **1 cup red lentils** under cold water until the water runs clear. Drain and set aside.
2. Heat **1 tbsp olive oil** in a large pot over medium heat. Add **1 small diced yellow onion** and sauté for 3 minutes until translucent.
3. Stir in **2 minced garlic cloves** and cook for 30 seconds until fragrant. **Tip:** Don’t let the garlic burn—lower the heat if needed.
4. Add **1 tsp turmeric**, **1 tsp cumin**, and **1/2 tsp red chili powder**. Toast the spices for 30 seconds to unlock their flavors.
5. Pour in the rinsed lentils and **4 cups water**. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
6. Fold in **2 cups chopped spinach** and **1 tsp salt**. Cook for 3 minutes until the spinach wilts. **Tip:** For extra creaminess, mash a few lentils against the pot’s side.
7. Turn off the heat and stir in **1 tbsp lemon juice**. **Tip:** Taste and adjust salt or lemon for balance.
Buttery-soft lentils melt into the spiced broth, while spinach adds a fresh bite. Serve over steamed rice or with warm naan for a hug in a bowl.
Vegan Biryani with Cashews
Who knew vegan biryani could slap this hard? **Bold** spices, **toasty** cashews, and **fluffy** rice—this dish is a flavor bomb waiting to happen.
Ingredients
- 2 cups basmati rice
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne
- 1 cup cashews, raw
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 cup frozen peas
- 1/2 cup fresh cilantro, chopped
Instructions
- Rinse 2 cups basmati rice under cold water until the water runs clear. **Tip:** Soaking rice for 20 minutes ensures even cooking.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large sliced onion and cook for 5 minutes until golden.
- Stir in 3 cloves minced garlic, 1 tbsp grated ginger, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp cayenne. Cook for 1 minute until fragrant.
- Add 1 cup raw cashews and toast for 2 minutes, stirring constantly to avoid burning.
- Pour in 1 cup coconut milk and 2 cups vegetable broth. Bring to a boil.
- Add the rinsed rice, reduce heat to low, and cover. Cook for 15 minutes. **Tip:** Don’t peek—steam is key for fluffy rice.
- Uncover, fluff rice with a fork, and fold in 1 cup frozen peas. Cover and let sit for 5 minutes off heat.
- Garnish with 1/2 cup chopped fresh cilantro before serving. **Tip:** Serve with a squeeze of lime for extra zing.
Dig into layers of fragrant rice, crunchy cashews, and creamy coconut. Perfect for meal prep or a **showstopper** dinner party dish—just add mango chutney.
Baingan Bharta with Roasted Eggplant
Punch up your weeknight dinner with this smoky, creamy Baingan Bharta—roasted eggplant mashed into a spiced tomato gravy that’s **next-level cozy**. Skip the takeout and **whip up** this vegan stunner in 30 flat.
Ingredients
– 1 large eggplant (about 1.5 lbs)
– 2 tbsp olive oil, divided
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp grated ginger
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1 tsp coriander powder
– 1/2 tsp red chili powder
– 1 cup canned crushed tomatoes
– 1/2 cup frozen peas
– 1/2 tsp garam masala
– 1/4 cup chopped cilantro
– Salt to taste
Instructions
1. Preheat oven to 400°F. Prick eggplant all over with a fork, rub with 1 tbsp olive oil, and roast on a baking sheet for 25 minutes until collapsed and charred. **Tip:** Place a foil-lined tray underneath to catch drips.
2. Heat remaining 1 tbsp oil in a skillet over medium. Add cumin seeds; sizzle for 10 seconds until fragrant.
3. Add onion; sauté for 5 minutes until golden. Stir in garlic, ginger, and all dry spices (turmeric, coriander, chili powder); cook for 1 minute. **Tip:** Lower heat if spices start to stick.
4. Mix in crushed tomatoes; simmer for 3 minutes until thickened.
5. Peel roasted eggplant, mash flesh with a fork, and stir into the skillet. Fold in peas and garam masala; cook for 5 minutes. **Tip:** For extra smokiness, char the eggplant directly over a gas flame before roasting.
6. Finish with cilantro and salt. Serve hot. The bharta should be luxuriously creamy with pops of sweet peas—scoop it with garlic naan or pile onto toast for a **sleek brunch twist**.
Vegan Malai Kofta with Potato and Peas
Never tried vegan malai kofta? **Blend** creamy coconut milk with spiced potato-peas balls for a dish that’ll make your taste buds dance. **Skip** the dairy, **keep** the flavor—this one’s a game-changer.
Ingredients
– 2 cups potatoes, boiled and mashed
– 1 cup peas, thawed
– 1/2 cup cashews, soaked
– 1/4 cup cornstarch
– 1 tsp garam masala
– 1 tsp cumin powder
– 1/2 tsp turmeric
– 1/2 tsp red chili powder
– 1/2 tsp salt
– 1 tbsp olive oil
– 1 can (13.5 oz) coconut milk
– 1 tbsp tomato paste
– 1/2 cup water
– 1 tbsp fresh cilantro, chopped
Instructions
1. **Mash** boiled potatoes and peas in a bowl until smooth. Tip: Squeeze excess water from peas to avoid soggy koftas.
2. **Add** cornstarch, garam masala, cumin, turmeric, chili powder, and salt. Mix well.
3. **Shape** into 12 equal balls, pressing firmly to prevent cracking.
4. **Heat** olive oil in a pan over medium-high. Fry koftas for 3-4 minutes per side until golden. Drain on paper towels.
5. **Blend** soaked cashews, coconut milk, tomato paste, and water until smooth. Tip: Soak cashews for 30 minutes for creamier sauce.
6. **Pour** sauce into the same pan, simmer on low for 5 minutes until slightly thickened.
7. **Gently** add koftas, simmer for 2 more minutes. Tip: Don’t stir aggressively—koftas are delicate.
8. **Garnish** with cilantro. Fluffy koftas soak up the velvety sauce, balancing spice and creaminess. **Serve** over basmati rice or with warm naan for a cozy bite.
Spicy Vegan Potato Curry
Hear this: Spicy Vegan Potato Curry is the weeknight hero you didn’t know you needed. **Whip it up** in 30 minutes flat—packed with heat, creamy coconut, and tender potatoes.
Ingredients
– 2 tbsp olive oil – 1 yellow onion, diced – 3 garlic cloves, minced – 1 tbsp fresh ginger, grated – 2 tbsp curry powder – 1 tsp ground cumin – 1/2 tsp cayenne pepper – 1 (14-oz) can diced tomatoes – 1 (14-oz) can full-fat coconut milk – 4 cups russet potatoes, cubed – 1 cup vegetable broth – 1 tsp salt – 1/2 cup fresh cilantro, chopped
Instructions
1. Heat olive oil in a large pot over medium heat. 2. Add onion and sauté for 3 minutes until translucent. **Tip:** Stir frequently to prevent burning. 3. Add garlic and ginger, cooking for 1 minute until fragrant. 4. Stir in curry powder, cumin, and cayenne, toasting for 30 seconds. 5. Pour in diced tomatoes, scraping the pot to deglaze. 6. Add coconut milk, potatoes, vegetable broth, and salt. **Tip:** Use starchy potatoes for extra creaminess. 7. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally. **Tip:** Potatoes are done when easily pierced with a fork. 8. Remove from heat and stir in cilantro. Vibrant, velvety, and just spicy enough—this curry clings to rice like a dream. Try topping with crispy chickpeas for crunch.
Vegan Paneer Tikka with Bell Peppers
Just when you thought vegan couldn’t get any tastier, this smoky, spicy paneer tikka slaps. Crisp bell peppers and juicy tofu paneer soak up all the marinade’s bold flavors—no dairy needed. Fire up the grill or oven, and let’s go.
Ingredients
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1/2 cup unsweetened vegan yogurt
– 2 tbsp lemon juice
– 1 tbsp garam masala
– 1 tsp smoked paprika
– 1/2 tsp turmeric
– 3 garlic cloves, minced
– 1-inch ginger, grated
– 1 tbsp olive oil
– 1/2 tsp salt
Instructions
1. Press tofu for 15 minutes under a heavy pan to remove excess water, then cut into 1-inch cubes.
2. In a bowl, whisk vegan yogurt, lemon juice, garam masala, smoked paprika, turmeric, garlic, ginger, olive oil, and salt until smooth.
3. Add tofu and bell peppers to the marinade, tossing to coat evenly. Cover and refrigerate for 1 hour (or overnight for deeper flavor).
4. Preheat oven to 425°F or grill to medium-high (400°F). Thread tofu and peppers onto skewers, leaving small gaps for even cooking.
5. Bake for 20 minutes, flipping halfway, or grill for 10 minutes per side until charred at the edges.
6. Rest skewers for 5 minutes before serving to let flavors settle.
Mouthwatering with a crispy exterior and tender center, these skewers are a flavor bomb. Serve over cilantro-lime rice or stuff into warm naan with a drizzle of mint chutney.
Coconut Milk Korma with Vegetables
Every bite of this Coconut Milk Korma with Vegetables is a creamy, dreamy escape. **Whip it up** in 30 minutes flat—your taste buds won’t know what hit ’em.
Ingredients
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 cup cauliflower florets
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 can (13.5 oz) coconut milk
- 1/2 cup vegetable broth
- 1/2 cup frozen peas
- 1/4 cup cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Heat 1 tbsp coconut oil in a large skillet over medium heat until shimmering.
- Add 1 diced onion and sauté for 3 minutes until translucent.
- Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
- Add 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp cayenne pepper; toast for 30 seconds to bloom spices.
- Toss in 1 cup cauliflower, 1 cup carrots, and 1 cup bell peppers; stir to coat with spices.
- Pour in 1 can coconut milk and 1/2 cup vegetable broth; bring to a simmer.
- Reduce heat to low, cover, and cook for 15 minutes until vegetables are tender.
- Tip: For extra creaminess, stir in 1 tbsp cashew butter with the coconut milk.
- Add 1/2 cup frozen peas and cook uncovered for 2 minutes.
- Tip: Taste and adjust salt—don’t skip this step for balanced flavor.
- Remove from heat; stir in 1/4 cup cilantro and 1 tbsp lemon juice.
- Tip: Let it sit for 5 minutes before serving to let flavors meld.
Rich, velvety sauce hugs every veggie—serve over basmati rice or with warm naan for scooping up every last drop.
Vegan Masala Dosa with Lentil Filling
Raid your pantry—this vegan masala dosa is crispy, spicy, and packed with protein. Whip it up in 30 minutes flat and watch it disappear faster than your last TikTok trend.
Ingredients
- 1 cup white rice
- 1/2 cup urad dal
- 1/4 tsp fenugreek seeds
- 1/2 tsp salt
- 1 cup cooked lentils
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1 tbsp vegetable oil
- 1/2 cup diced onion
- 1 tbsp grated ginger
- 1 chopped green chili
Instructions
- Soak rice, urad dal, and fenugreek seeds in water for 6 hours. Tip: Use warm water to speed up soaking.
- Drain and blend into a smooth batter with 1/2 cup water. Let ferment overnight at 85°F.
- Stir salt into the batter. Heat a nonstick skillet over medium-high (375°F).
- Pour 1/4 cup batter, spreading it thin with a circular motion. Cook for 2 minutes until edges lift.
- Flip, cook for 1 minute, then transfer to a plate. Tip: Keep dosas warm in a 200°F oven.
- Heat oil in a pan. Add cumin seeds, sizzle for 30 seconds.
- Add onion, ginger, and chili. Sauté for 3 minutes until golden.
- Mix in lentils and turmeric. Cook for 2 minutes, mashing lightly. Tip: For extra creaminess, add a splash of coconut milk.
- Fill dosas with lentil mixture, fold, and serve immediately.
Vibrant, golden dosas crackle with every bite—the lentil filling is earthy with a kick. Dunk in coconut chutney or wrap leftovers for a next-day power lunch.
Vegan Rogan Josh with Jackfruit
Make your taste buds dance with this **Vegan Rogan Josh**—jackfruit steals the show, soaked in smoky spices and tangy tomatoes. No meat? No problem.
Ingredients
– 2 tbsp vegetable oil – 1 cup diced yellow onion – 3 cloves minced garlic – 1 tbsp grated ginger – 2 tbsp Rogan Josh spice blend – 1 cup crushed tomatoes – 1 (20 oz) can young jackfruit, drained and shredded – 1 cup vegetable broth – 1/2 cup coconut milk – 1 tbsp lemon juice – 1/4 cup chopped cilantro
Instructions
1. Heat **2 tbsp vegetable oil** in a deep skillet over **medium heat (350°F)** until shimmering. 2. Add **1 cup diced yellow onion**; sauté for **5 minutes** until translucent. **Tip:** Stir frequently to prevent burning. 3. Stir in **3 cloves minced garlic** and **1 tbsp grated ginger**; cook for **1 minute** until fragrant. 4. Add **2 tbsp Rogan Josh spice blend**; toast for **30 seconds** to unlock its aroma. 5. Pour in **1 cup crushed tomatoes**; simmer for **3 minutes** until thickened. 6. Fold in **1 (20 oz) can young jackfruit**, shredding it with a fork as it cooks. **Tip:** Press gently to mimic meaty texture. 7. Add **1 cup vegetable broth**; bring to a boil, then reduce to **low heat (200°F)**. Cover and simmer for **15 minutes**. 8. Stir in **1/2 cup coconut milk** and **1 tbsp lemon juice**; simmer uncovered for **5 minutes**. **Tip:** For extra richness, swirl in more coconut milk. 9. Garnish with **1/4 cup chopped cilantro**. Unreal how the jackfruit soaks up every bold spice—tender, juicy, and begging to be piled on naan or quinoa. Leftovers? Even better tomorrow.
Tandoori Cauliflower Bites
You won’t believe how addictive these crispy, smoky Tandoori Cauliflower Bites are—perfect for game night or a quick snack. **Blast** them in the oven, and watch them disappear in minutes.
Ingredients
– 1 medium head cauliflower, cut into florets
– 1/2 cup plain Greek yogurt
– 2 tbsp tandoori masala
– 1 tbsp lemon juice
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp garlic powder
– 1/4 tsp smoked paprika
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/2 cup Greek yogurt, 2 tbsp tandoori masala, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika until smooth. **Tip:** For extra tang, let the marinade sit for 10 minutes before adding cauliflower.
3. Add cauliflower florets to the bowl and toss until evenly coated. **Tip:** Use your hands to massage the marinade into every crevice for maximum flavor.
4. Arrange florets in a single layer on the prepared baking sheet, spacing them apart.
5. Roast for 25 minutes, flipping halfway, until edges are charred and crispy. **Tip:** For extra crispiness, broil for 2-3 minutes at the end.
6. Remove from oven and let cool for 5 minutes before serving. With a smoky kick and tender-crisp texture, these bites are unreal dipped in cool raita or tucked into a warm pita.
Vegan Lentil Soup with Indian Spices
Zesty flavors and cozy vibes—this vegan lentil soup is your next one-pot wonder. Bold Indian spices transform humble lentils into a weeknight hero.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp salt
- 1/2 cup coconut milk
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add cumin, coriander, turmeric, and cayenne, toasting for 30 seconds to bloom the spices.
- Pour in lentils, vegetable broth, diced tomatoes, and salt, scraping the bottom of the pot.
- Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
- Once lentils are tender, stir in coconut milk and simmer for 2 more minutes.
- Remove from heat and fold in chopped cilantro.
Extra creamy with a kick—this soup hugs you back. Swirl in extra coconut milk or top with crispy chickpeas for crunch.
Vegan Gulab Jamun with Coconut Milk
Honey, ditch the dairy—these vegan gulab jamuns are **next-level indulgent** with coconut milk’s creamy twist. No one will guess they’re plant-based!
Ingredients
– 1 cup powdered vegan milk substitute (like coconut milk powder)
– ¼ cup all-purpose flour
– ¼ tsp baking soda
– 2 tbsp vegan ghee (melted)
– 3 tbsp coconut milk (canned)
– 1 cup sugar
– 1 cup water
– 2 cardamom pods (crushed)
– 1 tbsp rose water
– 1 cup neutral oil (for frying)
Instructions
1. **Mix** powdered vegan milk, flour, and baking soda in a bowl until no lumps remain.
2. **Add** melted vegan ghee and coconut milk to the dry ingredients. Knead into a soft dough (if sticky, dust hands with flour). *Tip: Over-kneading makes gulab jamun dense—stop once it’s smooth.*
3. **Shape** dough into 12 equal balls (1-inch diameter), ensuring no cracks. *Tip: Roll between palms lightly—too much pressure causes cracks.*
4. **Heat** oil in a deep pan to 300°F (use a thermometer). Fry balls in batches for 4-5 minutes, turning often until golden brown. *Tip: Keep oil temp steady—too hot burns the outside, too cold makes them greasy.*
5. **Drain** fried balls on a paper towel to remove excess oil.
6. **Simmer** sugar, water, and cardamom pods in a saucepan for 10 minutes until slightly thickened (single-thread consistency). Stir in rose water.
7. **Soak** fried balls in warm syrup for 1 hour, turning once.
Unreal how **silky-soft** these turn out—the coconut milk adds a subtle richness. Serve warm with a sprinkle of crushed pistachios or alongside vegan vanilla ice cream for a decadent twist.
Summary
These 18 flavorful vegan Indian recipes bring the heat and heart of authentic spices to your kitchen! Whether you’re craving a fiery curry or a zesty snack, this roundup has something for every palate. Don’t forget to try your favorites, leave a comment about which dish stole the show, and share the love by pinning this article for later. Happy cooking!
