With a large population who don’t eat meat, India lays claim to many of the world’s heartiest vegetarian dishes. From curries packed with nutritious lentils or gently spiced vegetables such as potato and cauliflower to street snacks such as dosa, the array of vegetarian recipes from the subcontinent is impressive. Whether you’re strictly vegetarian or just looking to boost your intake of vegetables, you can’t go wrong with any of these Indian vegetarian recipes.
Warm flaky roti dipped in yellow split peas is the ultimate in Indian comfort food.
Okra with panch phora and lemon
The Indian version of five spice – panch phora – adds a nutty element to this simple okra recipe. It makes a perfect snack to have with beers.
[Potato, corainder and egg curry](https://www.gourmettraveller.com.au/recipes/browse-all/potato-coriander-and-egg-curry-12035 |target=”_blank”)
A creamy sauce of yoghurt and tomato adds loads of flavour to this egg and potato curry.
Cauliflower curry with tomato and coriander
A simple, no-fuss vegetarian meal that hits all the right spots when you need something a quick mid-week dinner.
Fleshy eggplants are the perfect vehicle for a heady spice mix that delivers warmth with every bite.
Chana masala with yoghurt and flatbread
Need a curry in a hurry? This tomato-based chickpea curry delivers all the richness of a slowly simmered dish in less than 30 minutes.
Spiced potato and pea fritters with sweet and sour chutney
Spiced potato and pea fritters with sweet and sour chutney
Fair warning: this quintessential Indian street food is extremely addictive and makes for an excellent afternoon snack. Depending on how much heat you can handle, serve these fritters with spicy chutney or a dollop of yogurt.
Dhal with crisp cauliflower and rasam
The heat from mustard seeds and peppercorns gives this south Indian staple its signature sour and fragrant flavour. Add in crisp cauliflower and steamed rice for a wholesome meal.
Black-eyed pea curry with crisp shallots and curry leaves
This black-eyed pea curry effortlessly straddles the cuisines of northern and southern India, marrying the generous use of spices with slow-cooking techniques.
Warm cauliflower salad with yoghurt, mint and green chilli
Warm cauliflower salad with yoghurt, mint and green chilli
A modern makeover from the team at Melbourne’s Tonka Restaurant has elevated the rustic aloo ghobi to an edgy side dish consisting of crisp florets of cauliflower in an tangy yoghurt sauce.
Pickles are an integral part of Indian cuisine. If your meal needs a tasty zing, this eggplant number is the perfect addition.
Chole masala is a regular part of most north Indian meals, but in this particular recipe dried raw mango powder is added, creating tangy fireworks for your tastebuds.
Golden semolina dumplings bathed in saffron syrup – there’s no question as to whether gulab jamun is the queen of Indian desserts.
Breakfast curry with roti and poached egg
Let the runny yolk from the poached egg ooze over this chunky curry of cauliflower, sweet potato and carrot. It’s guaranteed to get your day off to a running start.
Spiced Indian chickpeas with bhatura bread
Spiced Indian chickpeas with bhatura bread
The humble chickpea gets an upgrade with this hearty north Indian classic that’s all about the spice. Serve it with the pillow-like bhatura bread to dial down the heat.
Dosai with coconut, ginger and green chilli chutney
Dosai with coconut, ginger and green chilli chutney
This coconut and green chilli chutney is the perfect combination of heat and sweetness to spice up a breakfast dosa (and the rest of your day).
Summer tomato curry with cauliflower rice
Summer tomato curry with cauliflower rice
Whether you pair it with basmati or fluffy cauliflower rice, this tomato curry cooked in coconut oil makes for a delicious midweek meal.
This flaky flatbread stuffed with spiced potatoes is fried in ghee and lingers on your tastebuds for a long time. It’s a carb overdose that’s exactly what we crave when the weather turns cool.
Channa lentils get the royal treatment in this recipe with the addition of ghee, cream and cashews. Not for the faint-hearted.
Snake bean curry
Peter Kuruvita masterfully uses coconut cream spiked with fenugreek and fennel seeds for an unusual vegetarian curry.
