For filling meat-free meals that are full of flavour, these Indian vegetarian dinners have you covered. Think nourishing dhal recipes, aromatic egg dishes and hearty curries packed with veggies and chickpeas.
Made with quick-cooking red lentils and rich tikka masala curry paste, this dhal recipe has crisp green beans and smoky golden cauliflower. Ready in 30 minutes, it’s a deliciously different way to enjoy Indian vegetables. Spoon over yoghurt, squeeze over lemon and tear up some flatbread, then dig in.
Not all Indian vegetable curry recipes need lots of ingredients. For this one, grab fresh veggies like pumpkin and cauliflower, plus canned tomatoes, coconut milk and curry paste from the pantry. It’s cooked in one pan and ready in 35 minutes. Just add fresh mint and serve with fluffy rice.
Use canned lentils to whip up a tasty dhal recipe any night of the week. This creamy coconut dhal gets its aromatic flavour from curry leaves and mild korma curry paste. Cut through the sweetness of the butternut and cherry tomatoes with tangy yoghurt dip and a squeeze of lime.
Looking for Indian vegetable curry recipes for your slow cooker? Simmer this golden stew for hours and fill your kitchen with delicious aromas. Make it from scratch (remember to soak dried chickpeas overnight), or take a shortcut with canned chickpeas. Served with basmati rice, it’s a warming and wholesome dinner.
If you love Indian curried vegetables, these easy pies are sure to hit the spot. Raid the pantry for red lentils, diced tomatoes, coconut milk and mild curry paste to create a simple filling with fresh and frozen veggies. Then enclose it in puff pastry parcels and bake until golden.
This meat-free curry is still packed with protein thanks to canned lentils, juicy mushrooms and semi-soft boiled eggs. Best of all, it only takes 15 minutes prep and cooking. Serve it with microwavable basmati rice for an easy dinner that’s faster than takeaway. Don’t forget the naan!
Some Indian vegetarian dinner recipes are also great for brunch or lunch and this is one you have to try. Top curried vegetables with capsicum and chickpeas, crack in eggs and cook to perfection. Then add a kick of chilli and some cooling yoghurt and enjoy with warm naan.
You can always trust Curtis Stone’s recipes to be big on flavour and this Indian vegetable curry recipe is certainly one to impress. Simmer diced butternut pumpkin and chickpeas in a lightly spiced broth, then team it with an aromatic cumin and turmeric rice pilaf finished with toasted almonds.
To make Indian vegetarian dinner recipes even more satisfying, take time to make your own curry paste from scratch. This dahl recipe also uses three kinds of dried lentils plus onion, tomato and coconut milk to create an authentic-tasting dish. Enjoy on its own or as part of a banquet.
Need a shortcut? Keep it simple with our 5-ingredient Indian vegetable curry recipe. Just grab roasting veggies, a can of chickpeas, creamy korma simmer sauce and microwavable basmati rice, plus coriander for a fresh finish. You’ll have a tasty Indian vegetarian dinner on the table in under 30 minutes.