18 vegetarian curry recipes

Craving curry? Try these vegetarian versions for size. They sing with fragrant spices and deliver big flavour, without the meat. Must-try recipes include Peter Kuruvita’s Sri Lankan beetroot curry, or some soothing dhal with your choice of roti or jeera rice. Tony Tan’s Vietnamese-style yellow curry, meanwhile, is a winner thanks to his genius inclusion of tamarind-marinated mushrooms.

Roasted cauliflower curry with lime and coriander

Roasted cauliflower curry with lime and coriander

Coconut-curried lentils

Coconut-curried lentils

Peter Kuruvita’s beetroot curry

Peter Kuruvita’s beetroot curry

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Potato, coriander and egg curry

Potato, coriander and egg curry

Chole masala

Chole masala

Yellow split pea and carrot dhal

Yellow split pea and carrot dhal

Red lentil dhal

Red lentil dhal

Tony Tan’s Vietnamese yellow curry

Tony Tan’s Vietnamese yellow curry

Black-eyed pea curry with crisp shallots and curry leaves

Black-eyed pea curry with crisp shallots and curry leaves

Jeera rice and dhal

Jeera rice and dhal

Dhal with crisp cauliflower and rasam

Dhal with crisp cauliflower and rasam

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Dosas with coconut lentil curry

Dosas with coconut lentil curry

Dosai with spiced potatoes and tamarind chutney

Dosai with spiced potatoes and tamarind chutney

Peter Kuruvita’s snake bean curry

Peter Kuruvita’s snake bean curry

Ruby’s Diner’s breakfast curry with roti and poached egg

Ruby’s Diner’s breakfast curry with roti and poached egg

Roti with chana dhal

Roti with chana dhal

Curried eggs with rice

Curried eggs with rice

Chana masala

Chana masala

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Roasted cauliflower curry with lime and coriander

Coconut-curried lentils

Peter Kuruvita’s beetroot curry

Potato, coriander and egg curry

Chole masala

Yellow split pea and carrot dhal

Red lentil dhal

Tony Tan’s Vietnamese yellow curry

Black-eyed pea curry with crisp shallots and curry leaves

Jeera rice and dhal

Dhal with crisp cauliflower and rasam

Dosas with coconut lentil curry

Dosai with spiced potatoes and tamarind chutney

Peter Kuruvita’s snake bean curry

Ruby’s Diner’s breakfast curry with roti and poached egg

Roti with chana dhal

Curried eggs with rice

Chana masala

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