With Indian curries contributing more than £5billion to the British economy, there’s no doubt that we are a nation of curry lovers! While the most popular choices continue to be tasty chicken tikka masalas and spicy pork vindaloos, the vegetarians out there needn’t feel neglected. Indian cuisine is jam-packed full of the most mouthwatering vegetable-based dishes, providing delectable alternatives for anyone avoiding meat.
With nearly 38% of India’s population being vegetarian, according to Worldatlas, it ranks top of the list of vegetarian countries. Because of this, India provides one of the most vegetarian-friendly cuisines in the world, using a myriad of tasty herbs and spices to add the most amazing flavours to veggies of every shape and size. If you’re currently drooling at the thought of tucking into some amazing Indian dishes, then let us take you through the best vegetable curry recipes available.
The Best Vegetable Curry Recipes: Our Top 5
Many think that without meat, dishes lack substance and are incapable of filling rumbling tummies. Having served and delivered Indian takeaway in Milton Keynes for many years now, we can confirm that this couldn’t be further from the truth. In fact, most dishes incorporate a range of herbs and spices to create the flavours that many of our clients love and adore.
Vegetarian dishes continue to be some of the most popular dishes on our menu, either as a side, scooped up with a tasty naan, or as a main dish served with fragrant basmati rice. To give you an idea of how delicious Indian veggie dishes can be, we’ve selected some of our favourites for you to try for yourself:
A veggie take on the popular tikka masala, but with chickpeas as the main ingredient instead of meat. Originating from the Indian Subcontinent, the use of a variety of chickpeas named Chana was used as a substitute to meat, due to its size, flavour and texture. Other ingredients include whole peeled tomatoes, garlic, ginger, turmeric, serrano pepper and yellow onion, finishing the overall dish with a deliciously thick, red sauce.
It is claimed to be one of the most popular dishes in India, Pakistan and around the world, so is definitely worth a try. So, here are all the ingredients you will need to create this delicious dish:
- Two cans of chickpeas
- 3 onions
- 3 garlic gloves
- 5cm of ginger
- 2 green chillies
- 1 1/2 tablespoon of ghee
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Kashmiri powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 1/2 teaspoon amchoor powder
- 3 medium tomatoes or 400g can of chopped tomatoes
- Juice from one lemon
- 1/2 a small pack of coriander leaves
To start, you will need to boil the chickpeas before making the curry, as it will soften them nicely to combine with the vegetables. In order to do this, you will need to drain the chickpeas and then place them into a pan along with 400ml of water and a pinch of salt. Bring this to a boil and then turn the heat off, and then set the pan aside to allow the chickpeas to infuse the water.
Place the onions, garlic, ginger and green chillies into a blender and blitz until it forms a paste. Then, melt the ghee in a saucepan and then add the blended mixture along with salt to taste. Cook this for around 8-10 minutes until it becomes soft.
Slowly stir in the spices and cook for three more minutes. Add a slash of chickpea water into the saucepan to stop the mixture from sticking to the bottom. Add the tomatoes or tin of chopped tomatoes and cook for another 5 minutes. As it cooks, make sure that you squish the tomatoes to soften them. Tip in the chickpeas as well as the infused chickpea water and cook for another 10 minutes. To finish, season with salt and pepper to taste, mix in the lemon juice and scatter coriander to serve.
Paneer continues to be a really popular base to many Indian dishes and is easy to make at home if you feel up to the challenge. As a non-melting cheese, it’s great to use in sauces as it will keep its shape instead of melting into a cheesy puddle. Take a look at this guide on how to make and use paneer from Jamie Oliver and apply it to a variety of recipes.
In this particular dish, the popular Indian cheese is paired with a Makhani sauce, made up of cream, butter and tomatoes. Other ingredients include red chilli powder, green chillies, garam masala and sugar, to give it a sweet kick. If the following recipe doesn’t turn out too well, then you can find a selection of dishes incorporating paneer at our Indian restaurant in Milton Keynes.
- 200 grams of paneer
- 250 grams of ripe and red tomatoes
- 2 to 3 tablespoon of cream
- 2 tablespoon of butter
- 1 tej patta (bay leaf)
- 1/2 inch ginger
- 3-4 small garlic
- 1/2 teaspoon red chilli powder
- 1 to 2 green chillies
- 1/4 teaspoon garam masala powder
- 1/2 to 1 teaspoon of sugar
- 1/2 teaspoon kasuri methi leaves, crushed
- 350ml of water
- Salt to taste
You will first need to start by making a tomato puree, which will be done by rinsing and chopping your tomatoes and then placing these into a blender until it forms a smooth puree. Leave this to one side while you prepare the rest of your dish.
In a pan, melt your butter and add the tej patta and allow to sauté for just a few minutes. Form the garlic and ginger into a paste and then add it into your butter mixture and continue to sauté until the raw garlic smell begins to disappear. Once this has happened, add the tomato puree and stir until it has fully combined with the other ingredients.
Add the red chilli powder to your mix and cook for a further 15 minutes, remembering to stir along the way. When the tomato mixture begins to clump together, and the fat begins to leave the sides of the pan, this will be when you want to add your water. Stir and continue to simmer until the sauce begins to thicken.
Then, add in the green chillies, sugar, salt and Kasuri methi leaves and mix in well. Lastly, stir in the paneer cubes and simmer for 3 minutes. After, gently add in the cream and stir, finishing off by sprinkling some garam masala on top.
Love them or hate them, mushrooms provide great texture and flavour to any veggie curry. Commonly known more as a side dish paired with chapatis or rice, the matar provides a great accompaniment to any meal or simply on its own. Made with peas, some of the other ingredients needed include onion, chillies and cumin, making the sauce delicious and spicy.
- 1 1/2 tablespoon of ghee
- 1/2 teaspoon of cumin
- 3/4 cup of onions, finely chopped
- 1 green chilli
- 3/4 cups of tomatoes
- 1/4 teaspoon of salt
- 1/2 cup of green peas
- 200g mushrooms
- 3/4 teaspoon garam masala
- 1/8 teaspoon of turmeric
- 3/4 teaspoon or coriander powder
- 1/2 teaspoon of red chilli powder
- 2 tablespoon coriander leaves
Add oil to a pan and heat it up. After it has heated, add in the cumin and allow it to begin spluttering. Place the onions and chilli into the pan and allow them to fry until they become golden in colour. Add in the ginger paste and allow it to sauté for a few minutes until the scent of raw flavours begins to go away.
Pop the tomatoes into the pan with some salt and allow them to dry until they become mushy. Add in the garam masala and chilli powder and allow it to sauté until the mixture begins to leave the sides of the pan. Once this happens, add in the peas and mushrooms as well as a sprinkle of turmeric. Fry this mixture for around 5 minutes on medium heat and then cover and cook on a low heat until the vegetables have softened. Remove from the heat and then garnish with a dash of coriander.
At our restaurant in Milton Keynes, aloo gobi has got to be one of the most popular vegetable dishes we serve. Made with potatoes, cauliflower and spices, this delicious recipe is great on its own as well as an accompaniment to any main dish. Turmeric helps to give the finished dish it’s signature yellow colour, while the addition of ground fenugreek, lemon juice and mustard seeds pack a real punch in terms of flavour.
- 2 medium potatoes, sliced or cubed
- 1 medium cauliflower, cut into small florets
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 1/2 teaspoon of cumin seeds
- 1 1/2 teaspoons of ginger-garlic paste
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of amchur
- 1/4 teaspoon of red chilli powder
- 1/4 teaspoon of garam masala powder
- 1 teaspoon of coriander powder
- 3-4 teaspoons of oil
- 2 tablespoons of chopped cilantro
- Salt to taste
Heat 2 of your tablespoons of oil in a large pan on a medium heat and then add in the cauliflower and begin to fry for around 3 minutes before adding in the potatoes. Continue to fry on a medium to low heat for about 8 minutes or until the potatoes and cauliflower are slightly golden. Once cooked, move these to a tissue paper to drain and set it aside.
Add in the remaining oil into the pan and allow it to heat up. Add in the cumin seed and allow them to begin to crackle. One crackling, add in the onions and begin to cook them for around 2 minutes or until they become soft. Begin adding in the ginger-garlic paste and allow it to cook for 2 minutes and then add in the chopped tomatoes and cook for a further 2 minutes or until they have become soft. Then, add in the turmeric powder, red chilli powder, coriander powder and amchur. Cover your pan and allow the masala to cook for about 3 minutes before adding in the potatoes and cauliflower.
Once mixed well, add in coriander leaves and garam masala and continue to cook for 8 minutes on a low heat until the potatoes and cauliflower are tender. Add water as you go if the mixture becomes too thick or is sticking to the pan. Remove from heat and garnish with some coriander.
Originating in the Punjab region, this dish is created with minced aubergine (or eggplant, depending on whereabouts in the world you’re from) and grilled over charcoal for a smokey flavour. For those who aren’t a huge fan of aubergine, don’t completely pass on this dish as the mashed texture is a great way to enjoy this yummy vegetable. The key is in the roasting to ensure that you achieve the authentic chargrilled flavour, along with the red chilli and tomato-based sauce.
- 1 medium aubergine
- 7 large garlic cloves
- 1 1/2 tablespoons of oil
- 1 inch of ginger
- 1 green chilli
- 1 medium red onion, chopped
- 2 medium potatoes
- 1/2 teaspoon of red chilli powder
- 1 teaspoon coriander powder
- 3/4 teaspoon salt
- 2 tablespoons chopped cilantro
Brush a small amount of oil over your aubergine and then, using a knife, make a few slits. Place three of your garlic cloves into some of the splits you have made, making sure they are nicely spaced out. Place your aubergine over a grill and cook for about 10 minutes, rotating in-between. Once it has been roasted, wrap the aubergine in some foil to cool. When it has cooled, you will then be able to remove the skin. In the meantime, chop up the roasted garlic from the aubergine and transfer the aubergine to a bowl and mash it up using a fork.
Heat some oil in a pan on medium heat and allow it to become hot. Add in the remaining chopped garlic (leaving the roasted garlic to one side), ginger and green chilli. Cook them for about 2 minutes until they begin to change colour. Then, add in the onion and cook for a further 3 minutes but do not let them brown. Add in the potatoes and mix, cooking them for about 5 minutes until they become soft
For the final few steps, add in the mashed aubergine, roasted garlic, red chilli powder and coriander and mix well. Cook the mixture for around 5 more minutes and stir in the cilantro and remove from heat.
Vegetables Made Tasty
With the array of spices and delicious options available, whether you love your spice or your trying out vegetarian food for the first time, there are an abundance of dishes that can provide you with just as much taste and flavour! If you’re not too sure about the recipes listed above, then you can make almost all the dishes at our restaurant vegetarian. Speak with our team about our vegetarian options and how we can cater to your needs for both sit in service and takeaway.