27 Delicious Dairy-Free Vegetarian Indian Recipes To Try

Indian cuisine is celebrated worldwide for its vibrant flavors, aromatic spices, and diverse dishes.

For those following a vegetarian or dairy-free lifestyle, Indian food offers a treasure trove of options that are both satisfying and wholesome.

From creamy coconut-based curries to protein-rich lentil dishes and light stir-fries, there’s something for every palate.

This blog brings you 27 dairy-free vegetarian Indian recipes, carefully curated to provide variety, nutrition, and authentic Indian flavors without the use of milk, cream, or ghee.

Whether you’re cooking for health, ethical reasons, or simply exploring plant-based meals, these recipes are easy to prepare, delicious, and perfect for everyday meals or festive occasions.

27 Delicious Dairy-Free Vegetarian Indian Recipes To Try

Creating dairy-free vegetarian meals doesn’t mean compromising on flavor or authenticity.

Indian cuisine offers a wide range of options that are naturally plant-based and full of spices, herbs, and textures.

The 27 recipes shared in this collection include everything from hearty lentil stews and creamy coconut curries to crispy vegetables and aromatic stir-fries.

Whether you’re a seasoned cook or a beginner in Indian cooking, these dishes make it easy to enjoy wholesome, dairy-free meals that are both satisfying and packed with flavor.

Embrace the diversity of Indian cuisine and bring the warmth and aroma of these recipes into your kitchen today.

Spicy Coconut Vegetable Curry

This vibrant Spicy Coconut Vegetable Curry is a wholesome dairy-free, vegetarian Indian dish, packed with seasonal vegetables and infused with fragrant spices.

Creamy coconut milk balances the heat from red chili and garam masala, creating a comforting and flavorful curry perfect for pairing with rice or warm flatbreads.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 2 medium carrots, chopped
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut into pieces
• 1 medium potato, diced
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh coriander leaves, chopped for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add cumin seeds and sauté until fragrant.
2. Stir in onions and cook until translucent. Add garlic, ginger, and green chilies; sauté for 2–3 minutes.
3. Sprinkle turmeric, coriander, garam masala, and chili powder, stirring well to coat the aromatics.
4. Add carrots, cauliflower, green beans, and potato. Stir to combine and lightly toast the vegetables with the spices.
5. Pour in coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20–25 minutes, or until the vegetables are tender.
6. Season with salt and garnish with chopped coriander leaves before serving.

This Spicy Coconut Vegetable Curry is rich, creamy, and deeply satisfying without any dairy.

Its balance of spice and coconut creaminess makes it a standout vegetarian Indian dish.

Chickpea Spinach Masala

Chickpea Spinach Masala is a hearty, protein-packed Indian dish that combines chickpeas with fresh spinach in a flavorful tomato-onion gravy.

Entirely dairy-free and vegetarian, this recipe is comforting, nutritious, and perfect for a wholesome lunch or dinner.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• 1 teaspoon garam masala
• 2 cups cooked chickpeas (or 1 can, drained)
• 3 cups fresh spinach, washed and chopped
• Salt to taste
• Juice of ½ lemon
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter.
2. Add onions, garlic, and ginger. Sauté until onions are soft and golden.
3. Stir in tomatoes and cook until they break down into a thick paste. Add turmeric, cumin, coriander, chili powder, and garam masala. Cook for 2–3 minutes.
4. Add chickpeas and ½ cup water. Simmer for 10 minutes, allowing the chickpeas to absorb the flavors.
5. Fold in spinach and cook until wilted, about 3–4 minutes.
6. Season with salt and lemon juice. Garnish with fresh coriander before serving.

Chickpea Spinach Masala is a protein-rich, flavorful dish that is both comforting and light.

It’s a perfect example of how dairy-free Indian cooking can be wholesome and deeply satisfying.

Lemon Tamarind Eggplant Curry

Lemon Tamarind Eggplant Curry is a tangy and savory South Indian-inspired dish.

Tender eggplant pieces simmered in a tamarind and spice mixture, finished with a zesty splash of lemon, create a complex and mouthwatering vegetarian dish without any dairy.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 large eggplant, diced
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon tamarind paste
• 1 cup water
• Juice of 1 lemon
• Salt to taste
• Fresh coriander leaves, chopped for garnish

Instructions:

1. Heat coconut oil in a pan over medium heat. Add mustard seeds and wait until they splutter.
2. Sauté onions, garlic, and ginger until soft and aromatic.
3. Add diced eggplant and stir well to coat with the aromatics. Sprinkle turmeric, chili, coriander, and cumin powder. Mix thoroughly.
4. Dissolve tamarind paste in water and pour into the pan. Cover and simmer for 15–20 minutes, stirring occasionally, until eggplant is tender.
5. Remove from heat, stir in lemon juice, and season with salt. Garnish with fresh coriander leaves.

Lemon Tamarind Eggplant Curry delivers a tangy, spicy, and deeply flavorful experience that highlights the best of Indian vegetarian cooking, all without a trace of dairy

Coconut Pumpkin Curry

Coconut Pumpkin Curry is a creamy, comforting Indian dish that is entirely dairy-free and vegetarian.

Sweet pumpkin blends with aromatic spices and coconut milk to create a warm, rich curry perfect for pairing with rice or flatbreads.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon chili powder
• 3 cups pumpkin, peeled and cubed
• 1 can (400 ml) coconut milk
• ½ cup water
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat coconut oil in a pan over medium heat. Add cumin seeds and sauté until fragrant.
2. Stir in onions, garlic, and ginger. Cook until onions turn golden brown.
3. Add turmeric, coriander, cumin, and chili powder. Mix well.
4. Add pumpkin cubes, stir to coat with the spices. Pour in coconut milk and water.
5. Bring to a boil, then reduce heat to simmer for 20–25 minutes or until pumpkin is tender.
6. Season with salt and garnish with fresh coriander leaves before serving.

This Coconut Pumpkin Curry is creamy, sweet, and savory, making it a perfect dairy-free vegetarian dish that is both satisfying and flavorful.

Tofu and Pea Masala

Tofu and Pea Masala is a protein-rich, dairy-free vegetarian dish where tofu absorbs the aromatic spices of a classic Indian masala.

Sweet peas add a pop of color and natural sweetness, making this curry both wholesome and delicious.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• 1 teaspoon garam masala
• 250 g firm tofu, cubed
• 1 cup green peas (fresh or frozen)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Sauté onions, garlic, and ginger until golden and aromatic.
3. Add chopped tomatoes and cook until soft. Stir in turmeric, cumin, coriander, chili powder, and garam masala.
4. Add tofu cubes and peas. Mix gently to coat tofu with the masala.
5. Cover and cook for 10–12 minutes, stirring occasionally, until tofu is heated through and flavors are well absorbed.
6. Season with salt and garnish with fresh coriander leaves.

Tofu and Pea Masala is a vibrant, protein-packed curry full of flavor. It’s an ideal dairy-free vegetarian dish that works beautifully with rice or roti.

Lentil and Tomato Stew

Lentil and Tomato Stew is a hearty, comforting Indian-inspired stew that is completely dairy-free and vegetarian.

Red lentils simmer in a spiced tomato broth, creating a protein-rich and nourishing dish perfect for any meal.

Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 cup red lentils, rinsed
• 3 cups water
• 2 medium tomatoes, chopped
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add cumin seeds and sauté until fragrant.
2. Add onion, garlic, and ginger. Cook until onions turn translucent.
3. Stir in turmeric, coriander, cumin powder, and garam masala. Mix well.
4. Add red lentils, chopped tomatoes, and water. Bring to a boil, then reduce heat to a simmer.
5. Cover and cook for 20–25 minutes, stirring occasionally, until lentils are soft and stew has thickened.
6. Season with salt and garnish with fresh coriander leaves.

This Lentil and Tomato Stew is hearty, nutritious, and full of Indian flavors. Its rich texture and aromatic spices make it a perfect dairy-free vegetarian comfort meal

Baingan Bharta (Smoky Mashed Eggplant)

Baingan Bharta is a classic North Indian dish made from roasted eggplants mashed with spices, onions, and tomatoes.

Completely dairy-free, it has a smoky flavor that makes it a favorite among vegetarians, served best with roti or paratha.

Ingredients:

• 2 large eggplants
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Roast the eggplants directly over a gas flame or in an oven until the skin is charred and the flesh is soft.
2. Peel the skin and mash the flesh into a smooth mixture.
3. Heat oil in a pan. Add cumin seeds and let them sizzle.
4. Sauté onions, garlic, and ginger until golden brown.
5. Add tomatoes, turmeric, chili, and coriander powder. Cook until tomatoes soften.
6. Stir in the mashed eggplant and cook for 5–7 minutes. Season with salt.
7. Garnish with fresh coriander leaves before serving.

Baingan Bharta is a smoky, aromatic, and satisfying dish that showcases the richness of Indian vegetarian flavors without any dairy.

Vegetable Korma

Vegetable Korma is a mildly spiced, creamy Indian curry made with coconut milk instead of dairy cream.

A mix of vegetables simmers in aromatic spices, making it a rich and flavorful dish suitable for any vegetarian meal.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 cup carrots, diced
• 1 cup beans, chopped
• 1 cup peas
• 1 medium potato, diced
• 1 can (400 ml) coconut milk
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat coconut oil in a pan and sauté cumin seeds until fragrant.
2. Add onions, garlic, and ginger. Cook until onions are golden.
3. Stir in turmeric, coriander powder, and garam masala.
4. Add all vegetables and stir to coat them with the spices.
5. Pour in coconut milk and simmer for 20–25 minutes until vegetables are tender.
6. Season with salt and garnish with fresh coriander leaves.

Vegetable Korma is a rich, creamy, and aromatic dish that is entirely dairy-free yet indulgent, perfect for festive meals or everyday dining.

Tandoori Cauliflower

Tandoori Cauliflower is a flavorful, dairy-free vegetarian dish where cauliflower florets are marinated in spices and roasted to perfection.

This recipe brings the essence of traditional tandoori cooking into a healthy home-friendly dish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons vegetable oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Juice of ½ lemon
• Fresh coriander leaves for garnish

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, mix oil, cumin, coriander, turmeric, chili powder, garam masala, salt, and lemon juice.
3. Toss cauliflower florets in the marinade until evenly coated.
4. Spread the florets on a baking tray and roast for 25–30 minutes, turning halfway, until golden and slightly charred.
5. Garnish with fresh coriander leaves before serving.

Tandoori Cauliflower is crispy, spicy, and full of flavor, making it an ideal dairy-free vegetarian appetizer or side dish.

Methi Malai Matar (Fenugreek Peas Curry without Cream)

Methi Malai Matar is a North Indian favorite usually made with cream, but this dairy-free version uses cashew paste and coconut milk for creaminess.

Fresh fenugreek leaves and green peas create a fragrant, wholesome curry.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 cup fresh fenugreek leaves (methi)
• 1 cup green peas
• 2 tablespoons cashew paste (soak 10 cashews in water and blend)
• ½ cup coconut milk
• Salt to taste

Instructions:

1. Heat coconut oil in a pan. Add cumin seeds and let them splutter.
2. Sauté onions, garlic, and ginger until golden.
3. Add turmeric and coriander powder. Mix well.
4. Stir in fenugreek leaves and peas. Cook for 5 minutes until leaves wilt slightly.
5. Add cashew paste and coconut milk, simmer for 10 minutes.
6. Season with salt and serve hot.

Methi Malai Matar is creamy, mildly spiced, and aromatic, offering a delicious dairy-free alternative to traditional Indian curries.

Spicy Lentil and Spinach Soup

Spicy Lentil and Spinach Soup is a healthy, comforting Indian-inspired soup.

Red lentils and fresh spinach simmer in a spiced broth, making it a protein-rich, warming, and dairy-free dish perfect for any meal.

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 cup red lentils, rinsed
• 4 cups water
• 2 cups fresh spinach, chopped
• Salt to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a pot. Add cumin seeds and sauté until fragrant.
2. Add onions and garlic. Cook until soft.
3. Stir in turmeric, chili, and coriander powder.
4. Add red lentils and water. Bring to a boil, then simmer for 20 minutes until lentils are soft.
5. Add spinach and cook for 5 minutes until wilted. Season with salt.
6. Serve hot with a squeeze of lemon.

Spicy Lentil and Spinach Soup is nutritious, warming, and packed with flavor.

It’s a wholesome dairy-free vegetarian dish that satisfies and nourishes.

Coconut Chickpea Stew

Coconut Chickpea Stew is a hearty Indian-inspired dish with chickpeas simmered in a coconut and tomato-based sauce.

Spices and aromatics make this dish rich, satisfying, and entirely dairy-free.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 2 cups cooked chickpeas
• 1 can (400 ml) coconut milk
• 1 cup water
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat coconut oil in a pan. Add cumin seeds and sauté until fragrant.
2. Add onions, garlic, and ginger. Cook until golden.
3. Stir in turmeric, coriander, cumin powder, and garam masala.
4. Add chickpeas, coconut milk, and water. Simmer for 15–20 minutes until thickened.
5. Season with salt and garnish with fresh coriander.

Coconut Chickpea Stew is creamy, aromatic, and satisfying.

It’s a perfect example of a rich, dairy-free vegetarian Indian meal that pairs well with rice or bread

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a beloved North Indian vegetarian curry made with potatoes and cauliflower.

It’s completely dairy-free and flavored with aromatic spices, making it a simple yet hearty dish that pairs beautifully with roti or rice.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon red chili powder
• 2 medium potatoes, peeled and diced
• 1 medium cauliflower, cut into florets
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan and sauté cumin seeds until fragrant.
2. Add onions, garlic, and ginger. Cook until golden brown.
3. Stir in tomatoes and cook until soft. Add turmeric, coriander, cumin, and chili powder.
4. Add potatoes and cauliflower. Mix well to coat with the spices.
5. Cover and cook on low heat for 20–25 minutes until vegetables are tender, stirring occasionally.
6. Season with salt and garnish with fresh coriander before serving.

Aloo Gobi is a comforting, flavorful, and satisfying dairy-free vegetarian dish that is simple to prepare and always a crowd-pleaser.

Chana Masala (Spicy Chickpea Curry)

Chana Masala is a protein-packed, dairy-free Indian dish featuring chickpeas simmered in a tangy and spiced tomato-onion gravy.

It’s hearty, aromatic, and perfect for a filling vegetarian meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 2 cups cooked chickpeas
• 1 cup water
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan. Add cumin seeds and let them splutter.
2. Sauté onions, garlic, and ginger until golden.
3. Add tomatoes and cook until soft. Stir in turmeric, coriander, cumin, chili powder, and garam masala.
4. Add chickpeas and water. Simmer for 15–20 minutes to let the flavors combine.
5. Season with salt and garnish with fresh coriander before serving.

Chana Masala is a classic Indian curry that is wholesome, aromatic, and completely dairy-free, making it a staple in any vegetarian kitchen.

Bhindi Masala (Okra Curry)

Bhindi Masala is a popular North Indian dish featuring sautéed okra cooked with onions, tomatoes, and spices.

This dairy-free vegetarian curry is simple, healthy, and full of flavor.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• 500 g okra, washed, dried, and chopped
• 2 medium tomatoes, chopped
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan. Add cumin seeds and sauté until fragrant.
2. Add onions, garlic, and ginger. Cook until golden brown.
3. Stir in turmeric, coriander, and chili powder.
4. Add okra and cook for 10 minutes, stirring occasionally.
5. Add chopped tomatoes and cook for another 5–7 minutes until okra is tender.
6. Season with salt and garnish with fresh coriander leaves.

Bhindi Masala is a flavorful and nutritious dish that showcases how simple vegetables can be transformed into a delicious dairy-free Indian curry.

Lauki Ki Sabzi (Bottle Gourd Curry)

Lauki Ki Sabzi is a light, mildly spiced North Indian dish made from bottle gourd. This dairy-free vegetarian curry is simple, healthy, and perfect for everyday meals.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 medium bottle gourd (lauki), peeled and diced
• 1 medium tomato, chopped
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan. Add cumin seeds and let them sizzle.
2. Sauté onions, garlic, and ginger until golden brown.
3. Add turmeric, coriander, and cumin powder. Stir well.
4. Add bottle gourd and tomatoes. Mix to coat with spices.
5. Cover and cook on low heat for 15–20 minutes until gourd is tender.
6. Season with salt and garnish with fresh coriander.

Lauki Ki Sabzi is a light, nutritious, and aromatic dish. Its simplicity and subtle flavors make it a perfect dairy-free vegetarian meal.

Kadhi Pakora (Chickpea Flour Curry with Fritters)

Kadhi Pakora is a traditional North Indian dish where gram flour fritters (pakoras) are simmered in a spiced yogurt-free curry, using a dairy-free alternative like coconut yogurt or unsweetened soy yogurt.

It’s comforting, tangy, and entirely vegetarian.

Ingredients:
For Pakoras:

• ½ cup chickpea flour (besan)
• 1 small onion, thinly sliced
• 1 teaspoon cumin seeds
• Salt to taste
• Water as needed
• Oil for frying

For Kadhi:

• 2 tablespoons coconut yogurt or unsweetened soy yogurt
• 2 tablespoons chickpea flour
• 3 cups water
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 cloves garlic, minced
• 1-inch ginger, grated
• ½ teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare Pakoras: Mix chickpea flour, sliced onion, cumin seeds, and salt with water to make a thick batter. Fry spoonfuls in hot oil until golden brown. Drain and set aside.
2. Prepare Kadhi: Mix coconut yogurt, chickpea flour, turmeric, and water in a pan. Heat gently and stir until smooth.
3. In a separate pan, heat a little oil, add cumin seeds, mustard seeds, garlic, and ginger. Sauté until aromatic.
4. Pour the tempering into the yogurt mixture. Add chili powder and salt. Simmer for 10–12 minutes.
5. Add pakoras to the kadhi and cook for another 5 minutes. Garnish with coriander before serving.

Kadhi Pakora is a tangy, spiced, and satisfying dairy-free dish. The soft pakoras soaked in aromatic curry make it a comforting meal perfect with steamed rice.

Palak Tofu (Spinach and Tofu Curry)

Palak Tofu is a vegan take on the classic Palak Paneer.

Silken tofu replaces paneer, simmered in a spiced spinach puree to create a creamy, dairy-free, and nutritious Indian curry.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 4 cups fresh spinach, washed and chopped
• 250 g firm tofu, cubed
• Salt to taste
• Lemon juice to taste

Instructions:

1. Blanch spinach in boiling water for 2 minutes, then drain and puree. Set aside.
2. Heat oil in a pan. Add cumin seeds and sauté until fragrant.
3. Add onion, garlic, and ginger. Cook until golden brown.
4. Stir in turmeric, cumin, and coriander powder.
5. Add spinach puree and simmer for 5–7 minutes.
6. Gently fold in tofu cubes, cook for another 5 minutes. Season with salt and lemon juice.

Palak Tofu is creamy, healthy, and full of flavor. It’s a perfect dairy-free vegetarian alternative to the classic Indian spinach curry

Matar Mushroom Curry (Peas and Mushroom Curry)

Matar Mushroom Curry is a hearty and aromatic Indian vegetarian dish made with tender mushrooms and green peas in a spiced tomato-onion gravy.

It’s dairy-free and packed with flavors, perfect with roti or steamed rice.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon red chili powder
• 1 teaspoon garam masala
• 1 cup green peas
• 250 g mushrooms, sliced
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan, add cumin seeds and sauté until fragrant.
2. Add onions, garlic, and ginger. Cook until golden brown.
3. Stir in tomatoes, turmeric, coriander, cumin, and chili powder. Cook until tomatoes soften.
4. Add mushrooms and peas. Stir well and cook for 10 minutes.
5. Sprinkle garam masala and salt. Mix gently and simmer for 5 minutes.
6. Garnish with fresh coriander leaves before serving.

Matar Mushroom Curry is a savory, flavorful, and satisfying dairy-free dish that highlights the earthy flavor of mushrooms combined with sweet peas.

Tawa Vegetable Stir-Fry

Tawa Vegetable Stir-Fry is a quick, spicy, and healthy Indian dish made with assorted vegetables tossed with aromatic spices.

Completely dairy-free, it works well as a side dish or a main with flatbreads.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 1 carrot, thinly sliced
• 1 cup green beans, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Heat oil on a tawa or large pan. Add cumin seeds and sauté briefly.
2. Add onions and cook until soft.
3. Add bell pepper, carrot, and green beans. Stir-fry for 5–7 minutes.
4. Sprinkle turmeric, coriander, chili powder, and salt. Mix well.
5. Cook for another 5 minutes until vegetables are tender but slightly crisp.
6. Garnish with fresh coriander leaves before serving.

Tawa Vegetable Stir-Fry is colorful, healthy, and flavorful.

Its quick preparation makes it an ideal dairy-free vegetarian dish for busy weeknights.

Sweet Potato and Lentil Curry

This Sweet Potato and Lentil Curry is a wholesome, nourishing Indian dish.

Sweet potatoes and red lentils simmer in a spiced coconut-based gravy, making it creamy, protein-rich, and completely dairy-free.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 cup red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 can (400 ml) coconut milk
• 1 cup water
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Heat coconut oil in a pan. Add cumin seeds and sauté until fragrant.
2. Add onions, garlic, and ginger. Cook until golden brown.
3. Stir in turmeric, coriander, and cumin powder.
4. Add red lentils, sweet potatoes, coconut milk, and water. Bring to a boil.
5. Reduce heat and simmer for 20–25 minutes until lentils and sweet potatoes are tender.
6. Season with salt and garnish with fresh coriander leaves.

Sweet Potato and Lentil Curry is creamy, hearty, and wholesome. It’s a perfect dairy-free vegetarian meal with comforting Indian flavors.

Baingan Masala

Baingan Masala is a rich, spiced curry featuring tender eggplant cooked with onions, tomatoes, and aromatic spices.

This dairy-free vegetarian dish is perfect with roti or steamed rice.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon red chili powder
• 2 medium eggplants, diced
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan. Add cumin seeds and sauté until fragrant.
2. Add onions, garlic, and ginger. Cook until golden brown.
3. Stir in tomatoes, turmeric, coriander, cumin, and chili powder. Cook until tomatoes soften.
4. Add eggplant, cover, and cook for 15–20 minutes until tender, stirring occasionally.
5. Season with salt and garnish with fresh coriander.

Baingan Masala is a flavorful, comforting, and aromatic dairy-free Indian dish showcasing tender eggplant in a rich spiced gravy.

Lauki Chana Dal

Lauki Chana Dal is a traditional North Indian dish combining tender bottle gourd with protein-rich split chickpeas.

It’s lightly spiced, dairy-free, and makes for a wholesome vegetarian meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 cup chana dal (split chickpeas), soaked for 2 hours
• 1 medium bottle gourd (lauki), peeled and diced
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Cook soaked chana dal in water until tender. Drain and set aside.
2. Heat oil in a pan. Add cumin seeds and sauté until fragrant.
3. Add onions, garlic, and ginger. Cook until golden brown.
4. Add turmeric and coriander powder. Stir well.
5. Add diced bottle gourd and cooked chana dal. Mix and simmer for 10–15 minutes.
6. Season with salt and garnish with fresh coriander leaves.

Lauki Chana Dal is wholesome, nutritious, and lightly spiced. It’s a perfect dairy-free vegetarian dish that’s filling and flavorful.

Carrot and Peas Poriyal

Carrot and Peas Poriyal is a simple South Indian stir-fry made with carrots, peas, coconut, and aromatic spices.

Completely dairy-free, it’s a light and healthy vegetarian side dish.

Ingredients:

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 medium carrot, grated
• 1 cup green peas
• 2 dried red chilies, broken
• ¼ cup grated fresh coconut
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat coconut oil in a pan. Add mustard seeds and urad dal. Sauté until mustard seeds splutter and dal turns golden.
2. Add dried red chilies and sauté briefly.
3. Add grated carrot and peas. Stir-fry for 5–7 minutes until vegetables are tender.
4. Mix in grated coconut and cook for another 2 minutes.
5. Season with salt and garnish with fresh coriander leaves.

Carrot and Peas Poriyal is a healthy, light, and aromatic side dish. Its subtle spices and coconut make it a perfect dairy-free addition to any Indian meal

Kaddu Ki Sabzi (Spiced Pumpkin Curry)

Kaddu Ki Sabzi is a traditional North Indian dish made with tender pumpkin cubes simmered in a mildly spiced tomato-onion gravy.

It’s completely dairy-free and offers a subtle sweetness balanced with aromatic spices.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• 2 cups pumpkin, peeled and diced
• 1 medium tomato, chopped
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan and sauté cumin seeds until fragrant.
2. Add onions, garlic, and ginger. Cook until golden brown.
3. Stir in turmeric, coriander, and chili powder. Mix well.
4. Add pumpkin and tomatoes. Cover and cook for 15–20 minutes until pumpkin is tender, stirring occasionally.
5. Season with salt and garnish with fresh coriander leaves.

Kaddu Ki Sabzi is a comforting, mildly spiced dish with a natural sweetness from pumpkin, making it a perfect dairy-free vegetarian meal.

Tinda Masala (Apple Gourd Curry)

Tinda Masala is a light and flavorful North Indian curry featuring apple gourd cooked with aromatic spices.

Completely dairy-free, it’s a simple yet delicious vegetarian dish suitable for everyday meals.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• 4–5 tinda (apple gourd), peeled and halved
• 1 medium tomato, chopped
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan. Add cumin seeds and sauté until fragrant.
2. Add onions, garlic, and ginger. Cook until golden brown.
3. Stir in turmeric, coriander, and chili powder.
4. Add tinda and tomatoes. Cover and cook for 10–15 minutes until tender.
5. Season with salt and garnish with fresh coriander leaves.

Tinda Masala is a light, flavorful, and aromatic dish, ideal for a wholesome dairy-free vegetarian meal.

Cabbage and Peas Sabzi

Cabbage and Peas Sabzi is a simple, healthy, and dairy-free North Indian stir-fry.

The cabbage is lightly spiced and paired with sweet peas, making it a quick, nutritious side dish.

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 cups cabbage, finely shredded
• 1 cup green peas
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan and sauté cumin seeds until fragrant.
2. Add onions, garlic, and ginger. Cook until soft.
3. Stir in turmeric and coriander powder. Mix well.
4. Add cabbage and peas. Cook for 8–10 minutes until vegetables are tender, stirring occasionally.
5. Season with salt and garnish with fresh coriander leaves.

Cabbage and Peas Sabzi is a light, healthy, and aromatic dish that complements any Indian meal.

Its simplicity and subtle spices make it a perfect dairy-free vegetarian side.