Indian and Pakistani cuisine is naturally abundant with flavorful vegetarian curries. This roundup includes a list of tested-and-perfected vegetarian curries that I make often myself. They’re filled with veggies and protein and make complete meals when paired with roti, naan, or rice. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week!
Types of Vegetarian Curries
There are essentially 4 types of vegetarian curries:
Vegetable Curries
South Asian curries are well-known for bringing out the complex flavors of vegetables. To cook vegetables in curried form, a key tip is to cook the vegetables without (or with minimal) water. When they’re cooked in their own moisture, it brings out the sweet and savory elements of vegetables like zucchini, carrots, and cauliflower. Leafy greens are another commonly used vegetable in curries and are used in curries like Saag and Spinach and Potato curry.
Lentils & Legumes Curries (Dal)
Because of their neutral taste, lentils and legumes are perfect in curry form. Spices and aromatics transform the humble lentil into a deeply flavorful curry known as dal (or daal). The most important tip for preparing dal is to make sure the lentils are boiled or simmered until very tender.
Egg Curries
Eggs are an excellent way to add protein to a vegetarian curry. You can make egg curries in scrambled or whole form.
Tofu or Paneer Curries
Tofu (soy-based) and Paneer (cheese made with curdled milk) are often used in vegetarian curries to add more body and protein. This roundup features two restaurant famous paneer curries: Palak Paneer and Matar Paneer.
15+ Best Vegetarian Curry Recipes
If you try any of these recipes, I’d love for you to leave a comment and star rating on the recipe and let me know how you liked it. If you’re on Instagram, feel free to snap a photo and tag me so I can see. I always love hearing from you! Thanks for reading!
