Indian cuisine is known for its aromatic spices, rich flavours, and vibrant colours. There are also plenty of the best vegan Indian dishes to choose from. In addition, these vegan Indian dishes are delicious and incredible. Furthermore, the spices also add aroma and wonderful flavours while cooking, turning ordinary vegetables into amazing meals.
Dum Aloo is a delicious Kashmiri cuisine that is loved all over the world. Its gravy is made with spices and curd. It doesn’t require onion and tomato, so this is a satvik recipe. Here, boiled potatoes are peeled and then fried until they turn golden. To give the vegan Indian dishes a red colour, you need to add Kashmiri red chilli.
Step-by-step Instructions
Wash the potatoes to remove the excess of mud.
Next, on a high flame, boil the potatoes so that they are half-cooked. You can also pressure cook the potatoes by adding cups of water with one whistle.
Now, drain the water and let the potatoes cool down at room temperature.
Afterwards, patiently peel the potatoes and, with the help of a fork, poke holes all over the potatoes.
Now, whisk the six tablespoons of fat curd till it is smooth.
Then, take three teaspoons of Kashmiri red chilli in the bowl and add two tablespoons of water. Mix them well.
Now, start frying potatoes until they turn golden and crisp.
Then, lower the flame, remove the excess oil from the pan and keep only two 2 tablespoons of oil in the same pan.
Let the oil temperature come down.
Add cinnamon, jeera, black cardamom, black pepper and ginger powder to the pan.
Now, add asafoetida powder to the pan and keep stirring.
Add the red chilli and water mixture to the pan and stir well.
Now, add the beaten curd on the low flame and stir continuously so that the curd doesn’t split.
Add salt and cook on a medium flame for 8-10 minutes.
Cover the pan with a lid; these are cooked on dum, and the gravy should remain thick in the end. Moreover, it depends on you.
Vegan Chickpea Curry
Chickpea curry is one of the easiest and most delicious curries you must try. Let’s explore this heartwarming vegan Indian dish, which is both delicious and nutritious. It’s made with aromatic spices and creamy coconut milk. Here’s an easy and tasty recipe for you.
Step-by-step Instructions
In a large pot, heat the coconut oil over medium heat.
Now, add the chopped onion, garlic, and fresh thyme and sauté until translucent, about 5 minutes.
Add the diced tomatoes (or fresh tomatoes) to the pot and stir.
Then add the drained and rinsed chickpeas, stirring well to coat them with the spices.
Now, add coconut milk and vegetable stock and stir to combine. Bring the mixture to a simmer.
Reduce the heat to low and let the curry simmer for about 15-20 minutes, stirring occasionally, to allow the flavours to meld together and the sauce to thicken slightly.
Remove the curry from heat. Serve hot cooked rice or with naan bread.
Spinach & Tofu Curry
The combination of soft tofu, healthy spinach, and a tasty, intensely spiced coconut curry sauce makes this vegan Indian dish delightful. Let’s read the detailed instructions here.
Step-by-step Instructions
Take a large pot and add coconut oil on medium flame. Add tofu cubes and fry until golden brown on all sides.
Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Now, add tomatoes and cook until tender. Then, pour in the coconut milk, stirring well to combine.
Add chopped spinach to the pot and stir until wilted. Cook for 3-4 minutes for more rich flavours.
Gently add the fried tofu cubes to the pot and stir well.
Now, remove from the heat and serve hot with cooked rice or with naan bread.
Vegetable Korma is a rich sauce prepared with cashews and coconut that is cooked with a combination of vegetables, such as carrots, peas, and potatoes. It is a creamy, mildly spicy curry. This decadent meal is typically served over rice or naan.
Step-by-step Instructions
First, chop all the vegetables, including onion, carrot, potato, tomato, peas, beans and cauliflower.
Next, Make a kurma paste in the jar with grated coconut, cashew nuts, fennel seeds, and roasted gram.
Now, add water to make a fine paste.
Then, make a gravy with 2 tablespoons oil in a pan. Add 1 bay leaf, cumin seeds, 2 cardamom, 3 cloves, 1 cinnamon piece and 1 star anise.
Add the finely chopped onion to the pan and sauté until golden brown, about 5 minutes. Then add the minced garlic, grated ginger, and green chilli and sauté for another 2 minutes.
Add turmeric, coriander powder, red chilli powder, garam masala, and salt. Mix well to combine with the onions, garlic, and ginger.
Now, add the diced vegetables to the pan and mix them well with spices.
Pour in the coconut milk and cashew paste, stirring well to combine. Bring the mixture to a simmer.
Reduce the heat to low and let the korma simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
Remove from heat and garnish with a suitable herb. Serve hot with rice or naan bread.
Smoky Eggplant Curry
Enjoy the flavorful and aromatic tastes of Smoked Eggplant Curry. This meal makes a smokey and fulfilling savoury curry by combining tender roasted eggplant with a mix of spices. Here are the complete instructions to make this delicious recipe at home.
Step-by-step Instructions
Preheat the oven to 375°F. Prick the eggplants with a fork and roast them in the oven for about 30-40 minutes or until they are soft and the skin is charred.
Allow them to cool, then peel off the charred skin and chop the flesh into cubes. Set aside.
Next, heat the coconut oil in a pan over medium heat. When aromatic, add the cumin seeds and sauté for one to two minutes.
Add Onions, Garlic, and Ginger. Add the finely chopped onion to the skillet and cook for approximately five minutes or until it becomes golden brown.
After two more minutes of sautéing, add the grated ginger and minced garlic.
Add the salt, turmeric powder, red chilli powder, garam masala, smoked paprika, and coriander powder. Blend thoroughly to incorporate the ginger, garlic, and onions.
Add the coconut milk and thoroughly swirl to blend it with the spice blend.
Stir carefully to coat the chopped roasted eggplant with the sauce after adding it to the pan.
To enable the flavours to merge together, reduce the heat to low and simmer the curry for 10 to 15 minutes, stirring from time to time.
There are plenty of options for vegan Indian dishes to choose from. From aromatic curries such as vegan chickpea curry to vegetable kormas, Indian cuisine offers a diverse range of vegan dishes that cater to every palate. Whether you’re a fan of spicy curries or prefer mild and creamy dishes, there’s something for everyone to enjoy. So, the next time you’re craving Indian food, why not try one of these delicious vegan options? Happy cooking!
Disclaimer: The content of this article is compiled information from generic and public sources. It is in no way a substitute, suggestion, or advice for a qualified medical opinion. Always consult a specialist or your own doctor for more information. Beato App does not claim responsibility for this information.
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