Vegan Indian Curries You’ll Want to Eat Weekly

Vegan Indian Curries You’ll Want to Eat Weekly

When it comes to comfort food, few cuisines match the complexity, warmth, and satisfaction of Indian curries. What makes them even more special? Many are naturally vegan — or can be easily made so. Packed with bold spices, hearty legumes, and seasonal vegetables, these curries not only taste amazing but also nourish the body and soul. Whether you're a long-time plant-based eater or just dipping your spoon into meatless Mondays, these vegan Indian curries are dishes you’ll crave weekly.

Why Vegan Indian Curries Are a Perfect Fit for Weekly Meals

• Deep Flavour, No Meat Needed: Indian curries are spice-rich. This means you don't need animal fat or broth to bring flavor — it's already built into the layers of cumin, coriander, turmeric, ginger, garlic, and more.

• Inexpensive & Pantry-Friendly: Most curries use budget-friendly ingredients like lentils, chickpeas, potatoes, tomatoes, and frozen or fresh veggies.

• Highly Nutritious: With combinations of legumes, spices, and seasonal vegetables, you're getting plant-based protein, fiber, antioxidants, and essential minerals.

• Make-Ahead & Freezer-Friendly: These curries often taste better the next day and freeze beautifully — perfect for meal prepping!

Essential Ingredients in Vegan Indian Curries

Here’s a quick glance at what goes into building the base of these curries:

1. Spices & Aromatics

• Turmeric

• Cumin seeds

• Mustard seeds

• Garam masala

• Ground coriander

• Red chili powder

• Curry leaves

• Ginger-garlic paste

• Asafoetida (hing) – skip if gluten-sensitive

2. Base & Body

• Onions, tomatoes (fresh or canned), coconut milk, and vegetable broth or water create the thick, stew-like texture.

3. Main Fillers

• Lentils (moong, toor, masoor, chana)

• Chickpeas

• Kidney beans (rajma)

• Cauliflower, spinach, eggplant, green peas, potatoes, mushrooms, okra, etc.

Top Vegan Indian Curries You’ll Love Week After Week

1. Chana Masala (Spicy Chickpea Curry)

Why it’s loved: A North Indian staple, this curry combines tender chickpeas with a rich tomato-onion base spiced with garam masala, cumin, and amchur (dry mango powder).

Pair with: Basmati rice or roti

Pro Tip: Use canned chickpeas for a quick version or soak dried ones overnight for a traditional touch.

2. Tadka Dal (Spiced Lentils with Tempered Oil)

Why it’s loved: Comfort in a bowl. A smooth yellow lentil base (usually toor or moong dal) topped with a sizzling tempering of garlic, mustard seeds, cumin, and dried red chilies.

Pair with: Steamed rice or jeera rice

Pro Tip: Add a squeeze of lemon and fresh coriander before serving.

3. Baingan Bharta (Smoky Mashed Eggplant Curry)

Why it’s loved: Smoky, silky, and utterly unique. The eggplant is fire-roasted, mashed, and cooked with onions, tomatoes, and spices.

Pair with: Chapati or naan

Pro Tip: Roast your eggplant on an open flame for an authentic smoky taste.

4. Rajma Masala (Kidney Bean Curry)

Why it’s loved: A Punjabi classic. Kidney beans simmered in a thick, garlicky tomato gravy — comfort food heaven.

Pair with: Steamed rice (rajma-chawal is iconic)

Pro Tip: Cook longer for softer beans and a creamy finish.

5. Palak Tofu (Spinach Curry with Tofu)

Why it’s loved: A vegan twist on palak paneer. Protein-packed tofu replaces cheese in this velvety spinach gravy.

Pair with: Jeera rice or roti

Pro Tip: Blanch spinach and blend for bright green color.

6. Vegetable Korma (Creamy Mixed Vegetable Curry)

Why it’s loved: Mild and rich, korma is perfect for those who prefer gentler spice levels. Includes carrots, beans, peas, and potatoes in a coconut or cashew base.

Pair with: Naan or pilaf rice

Pro Tip: Use coconut cream for a luscious finish.

7. Chickpea & Spinach Curry

Why it’s loved: A high-protein combo that’s rich in iron, flavourful, and quick to make.

Pair with: Brown rice or parathas

Pro Tip: Add lemon juice for tangy brightness.

8. Kadhi Pakora (Yogurt-Free Vegan Version)

Why it’s loved: A classic North Indian dish remade without yogurt. Chickpea flour-based "kadhi" with fried onion fritters (pakoras).

Pair with: Rice or bajra rotis

Pro Tip: Use plant-based yogurt or coconut milk for creaminess.

9. Aloo Gobi (Potato & Cauliflower Dry Curry)

Why it’s loved: Hearty, filling, and dry-style, aloo gobi is ideal for lunchboxes and roti wraps.

Pair with: Paratha or rice

Pro Tip: Add a splash of lemon and fresh coriander before serving.

10. Vegan Butter “Chicken” with Tofu or Seitan

Why it’s loved: Creamy, tomato-rich, and indulgent — but completely meat-free. Tofu or seitan replaces chicken in this favorite.

Pair with: Garlic naan

Pro Tip: Cashews blended into the sauce give the signature richness.

Weekly Meal Plan Using These Curries

*Use dairy-free raita made with coconut or soy yogurt

Pantry Tips for Quick Vegan Indian Curries

• Stock Up On:

  • Canned chickpeas, kidney beans

  • Coconut milk

  • Frozen spinach and cauliflower

  • Tomato paste and puree

  • Ginger-garlic paste

• Meal Prep Ideas:

  • Cook a large batch of dal and freeze

  • Roast and store mashed eggplant

  • Pre-chop onion-tomato masala base

Spice Level Guide

Why You Should Add These Curries to Your Weekly Rotation

• Time-saving: Many curries can be made in under 40 minutes.

• Budget-friendly: Ideal for families or solo eaters looking to cut grocery bills.

• Flexible Ingredients: Swap veggies and legumes based on what you have.

• Great for Batch Cooking: Save time during the week by doubling recipes.

• Adaptable to Diets: Easily made gluten-free, nut-free, or soy-free.

Final Thoughts

Indian vegan curries bring together the best of all worlds — comforting textures, bold spices, and deeply satisfying meals. Whether you’re new to plant-based eating or just want to mix up your dinner game, these recipes deliver maximum flavor with minimal fuss. Rotate a few of these through your weekly menu and you’ll never get bored of meatless meals again.