Here is a curated collection of authentic Indian and Pakistani vegan curry recipes that are wholesome, simple to prepare, and irresistibly tasty. These dishes are inspired by traditional South Asian cooking and adapted for easy home preparation.
South Asian cuisine is rich in plant-based options. This roundup gathers tried-and-true vegan curry recipes I cook regularly. Each recipe is packed with vegetables and plant protein, and together they make complete meals when served with roti, naan, or basmati rice.
Many of these curries are popular in restaurants worldwide, but they are straightforward to make at home. This list is growing—bookmark or pin it for reliable vegan curry inspiration whenever you need it.
If you try any of these recipes, please leave a comment and a star rating on the original recipe page. If you’re on Instagram, tag me so I can see your photos. I love hearing from readers—thank you and enjoy!
Aloo Baingan – Eggplant and Potato Curry
An approachable Aloo Baingan (eggplant and potato curry) made with simple pantry ingredients. This North Indian/Pakistani style vegan curry is flavorful and elegant enough to serve to guests. Recipe tested and refined for consistent results.
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Whole Masoor Dal – Brown Lentil Curry (Stovetop + Instant Pot)
An easy, wholesome Whole Masoor Dal using brown lentils. This straightforward “dump-and-go” recipe includes both stovetop and Instant Pot instructions. Healthy, flavorful, and only about 15 minutes of hands-on time.
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Easy Sarson Ka Saag (Stovetop & Instant Pot)
Learn to make authentic Punjabi-style Sarson Ka Saag (mustard greens and spinach curry) at home. The recipe includes stovetop and Instant Pot methods and substitutions if mustard greens aren’t available. Ready in under an hour.
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Instant Pot Pakistani Chana Dal
A simple Pakistani-style Chana Dal (split chickpeas) made in the Instant Pot. The dal is simmered with spices and finished with a basic tadka for an easy weeknight dinner. Naturally gluten-free and easily made vegan.
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Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
This beloved zucchini (courgette) curry transforms everyday squash into a rich, kid-friendly vegan curry. It’s simple, flavorful, and a favorite in many households.
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Authentic Chana Masala (Indian Chickpea Curry)
A vibrant, tangy, and well-spiced Chana Masala that yields tender chickpeas in a rich curry base. This recipe uses common South Asian pantry staples and makes a quick, healthy weeknight meal that’s naturally vegan and gluten-free.
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Karela (Bitter Melon Curry) – No Bitterness!
A karela (bitter melon) curry that balances complex flavors with tender texture while minimizing bitterness. If you enjoy bitter melon, this version highlights the vegetable’s best qualities; if not, it’s an approachable introduction.
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15-Minute Bhindi Fry (Indian-Style Okra)
A quick 15-minute Bhindi Fry with bold spices and crisp, non-slimy okra. High-heat pan-frying gives a smoky, blistered finish. Serve as a light lunch or as a side with roti.
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Easy & Authentic Bhindi Masala (Okra Curry)
A classic Bhindi Masala: stir-fried okra simmered in a savory onion-tomato curry. This dry-style preparation keeps the okra tender and flavorful—one of my most-tested okra recipes.
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My Go-To Masoor Dal Recipe (Red Lentil Dal)
A quick Masoor Dal made with simple ingredients you likely have on hand. Pair with steamed rice for a comforting, light weeknight meal.
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Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)
Baingan Bharta features smoky roasted eggplant in a lightly spiced, dry curry. This version uses the oven broil method with helpful tips to maximize flavor and texture.
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Instant Pot Red Lentil Dal
An Instant Pot red lentil (masoor) dal that’s quick, authentic, and easy to prepare. This pressure-cooker method yields a creamy dal in minutes—perfect for busy nights.
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Easy Mixed Vegetable Curry
A quick and comforting mixed vegetable curry showcasing potatoes, peas, and carrots in a Punjabi-style sauce. This approachable vegan curry is a community favorite and ideal for weeknights.
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30-Minute Aloo Palak (Spinach and Potato Curry)
This Aloo Palak is a speedy spinach-and-potato curry that’s healthy and flavorful. The method cooks potatoes alongside the curry to reduce total time while keeping the dish authentic and satisfying.
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Cauliflower and Potato Curry (Aloo Gobi)
A traditional Punjabi-style Aloo Gobi: cauliflower and potatoes cooked together in a fragrant, spiced curry. Simple, one-pot, and naturally vegan.
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Pakistani Urad Dal (Maash Ki Dal)
Maash Ki Dal (split urad dal) prepared the Pakistani/Punjabi way: dry but cooked through, finished with ginger and green chilies. A regional favorite with a distinct texture and flavor profile.
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10+ Indian & Pakistani Vegan Curry Recipes, Including Easy Mixed Vegetable Curry
2 people
10 mins
35 mins
45 mins
This Easy Mixed Vegetable Curry is a vibrant vegan dish that highlights potatoes, peas, and carrots in a fragrant curry. Also included in this post are a dozen more Indian and Pakistani vegan curries to explore.
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Ingredients
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 (about 1 cup), sliced
- 1 cup frozen peas
- 1 medium russet potato (~250–280 g), peeled and cubed
- ½ tsp cumin seeds
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ¼ tsp chili powder (or to taste)
- ¾ tsp table salt (or to taste)
Garnishing:
- 1 tbsp dried fenugreek leaves (kasuri methi), lightly crushed
- 1 tbsp chopped cilantro (optional)
Instructions
- Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown, about 7–8 minutes. Add the garlic and ginger and cook until the raw aroma fades, about 1 minute.
- Add the remaining curry ingredients and sauté for 5 minutes to combine flavors.
- Lower the heat to slightly above the lowest setting and cover the pan. Let the vegetables cook for 24–25 minutes, or until tender. Stir once or twice to ensure even cooking. If vegetables start to stick, add a splash of water. The goal is to let them steam in their own juices.
- Garnish with crushed fenugreek leaves and cilantro. Mix gently and serve with roti, naan, or rice.