5 Vegetarian Curry Recipes You Should Try

Vegetarian curry recipes are a great way to enjoy flavourful, satisfying meals without the meat. Whether you’re looking to try something new or make a regular dish that’s easy to prepare, these recipes are perfect for every occasion. With a variety of ingredients and methods, vegetarian curries are flexible and easy to customise based on what you have at hand.

Cut prep time, not flavour. Try our vegetarian curry paste today. Visit our shop at Mindofoods and browse other options for you to try!

 

5 Vegetarian Curry Recipes That Hit the Spot

Looking for something simple, filling, and full of flavour? These vegetarian curry recipes do exactly that. No fuss, just good food.

 

(Source: Envato)

#1 Chana Masala (Chickpea Curry)

Ingredients:

• 2 tbsp of MindoFoods Vegetarian Curry Paste
• 1 can chickpeas (or 1.5 cups cooked chickpeas)
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tsp garlic paste
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp amchur (dried mango powder) or lemon juice
• Salt to taste
• Fresh cilantro (for garnish)
• 1 tbsp oil

 

How to Cook Chana Masala

1. If you’re using canned chickpeas, drain and rinse them. If you’re using dried chickpeas, soak overnight, then cook in a pot or pressure cooker until tender (about 45–60 minutes). Drain once cooked.
2. Heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped onions and cook until golden brown, around 5–7 minutes.
3. Stir in 2 tablespoons of MindoFoods Vegetarian Curry Paste and 1 teaspoon of garlic paste. Sauté for 1–2 minutes until the mixture turns fragrant.
4. Add the pureed tomatoes and cook for about 5 minutes until the sauce thickens and oil begins to separate. Stir in ground cumin and garam masala. Let it cook for another 2–3 minutes.
5. Tip in the cooked chickpeas and mix well to coat them in the spiced sauce. Pour in about 1 cup of water. Simmer on low heat for 15–20 minutes, letting the flavours come together.
6. Mash a few chickpeas with the back of a spoon to thicken the curry slightly. Add amchur powder or lemon juice for a tangy taste. Taste and adjust the salt if needed.
7. Garnish with fresh cilantro and serve hot with rice, roti, or naan.

 

(Source: Envato)

#2 Mixed Vegetable Curry

Ingredients:

• 2 tbsp of MindoFoods Vegetarian Curry Paste
• 1 cup of assorted vegetables such as carrots, peas, potatoes, green beans, and more
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp garlic paste
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 cup coconut milk or water (for a creamy texture)
• Fresh cilantro (for garnish)
• 1 tbsp oil
• Salt to taste

 

How to Cook Mixed Vegetable Curry

1. Use about 1 cup of assorted vegetables like carrots, peas, potatoes, and green beans. Peel and chop them into bite-sized pieces. Set aside.
2. Heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped onion and cook for about 7–8 minutes until golden.
3. Stir in 1 tablespoon of garlic paste and 2 tablespoons of MindoFoods Vegetarian Curry Paste. Sauté for 1–2 minutes until fragrant.
4. Add the pureed tomatoes and cook for around 5 minutes until the mixture thickens slightly. Stir in ground cumin and garam masala. Cook for another 2–3 minutes to blend the flavours.
5. Tip in the chopped vegetables and stir to coat them well in the curry base.
6. Pour in 1 cup of coconut milk or water. Stir and cover the pan. Let the curry simmer for 15–20 minutes over low to medium heat. Stir occasionally to prevent sticking. The vegetables should be tender but not mushy.
7. Taste and adjust the salt if needed. If the curry is too thick, add a bit more water or coconut milk.
8. Garnish with fresh cilantro and serve warm with rice, roti, or naan.

 

(Source: Envato)

#3 Baingan Bharta (Roasted Eggplant Curry)

Ingredients:

• 2 tbsp of MindoFoods Vegetarian Curry Paste
• 2 large eggplants (roasted)
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp garlic paste
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tbsp oil or ghee
• Fresh cilantro (for garnish)
• Salt to taste

 

How to Cook Baingan Bharta

1. Wash and prick 2 large eggplants with a fork.
2. Roast the eggplants:

• For open flame: Roast directly over a gas flame or grill, turning occasionally for 10–15 minutes until the skin is charred and the inside is soft.
• For oven: Preheat to 200°C (400°F). Place eggplants on a tray and roast for 25–30 minutes until the skin wrinkles and flesh softens.

1. Let them cool slightly, then peel off the charred skin and mash the flesh. Set aside.
2. Heat 1 tablespoon of oil or ghee in a pan over medium heat.
3. Add the chopped onion and cook until golden brown, about 5–7 minutes. Stir in 1 tablespoon of garlic paste and sauté for another 1–2 minutes.
4. Mix in 2 tablespoons of MindoFoods Vegetarian Curry Paste and the pureed tomatoes. Cook for about 5 minutes until the mixture thickens slightly and the oil begins to separate.
5. Add ground cumin, garam masala, and salt to taste. Stir well and cook for 2–3 minutes to deepen the flavours.
6. Add the mashed roasted eggplant to the pan and mix thoroughly. Let it cook for another 5–7 minutes, stirring occasionally so everything blends beautifully.
7. Garnish with fresh cilantro. Add a splash of lemon juice if you like it tangy. Serve hot with roti, naan, or rice.

 

#4 Aloo Gobi (Potato and Cauliflower Curry)

Ingredients:

• 2 tbsp of MindoFoods Vegetarian Curry Paste
• 2 medium potatoes, peeled and diced
• 1 small cauliflower, cut into florets
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp garlic paste
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1/2 tsp garam masala
• 1/2 tsp ground cinnamon (optional)
• Salt to taste
• 2 tbsp oil
• Fresh cilantro, chopped for garnish

 

How to Cook Aloo Gobi

1. Heat 2 tablespoons of oil in a large pan over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them sizzle until fragrant—this takes just a few seconds.
2. Add the finely chopped onion and cook until golden brown, around 5–7 minutes. Stir in 1 tablespoon of garlic paste and sauté for another minute to bring out the flavour.
3. Add 2 tablespoons of MindoFoods Vegetarian Curry Paste, 1 teaspoon ground cumin, ½ teaspoon garam masala, and ½ teaspoon ground cinnamon (optional). Stir everything together and let it cook for 2–3 minutes so the spices bloom in the oil.
4. Pour in the pureed tomatoes and cook for about 5 minutes until the mixture thickens and the oil begins to separate.
5. Add the diced potatoes and cauliflower florets. Stir to coat the vegetables evenly in the spiced tomato base.
6. Pour in about ½ cup of water. Cover the pan and let it simmer on low heat for 15–20 minutes, or until the vegetables are fork-tender. Stir now and then to prevent sticking. Add a bit more water if needed to adjust the consistency.
7. Once the vegetables are cooked, taste and add salt if needed. Give it a gentle stir and let it rest for a minute.
8. Garnish with chopped fresh cilantro.
9. Serve hot with roti, naan, or rice.

 

(Source: Envato)

#5 Palak Paneer (Spinach and Cottage Cheese Curry)

Ingredients:

• 2 tbsp of MindoFoods Vegetarian Curry Paste
• 4 cups fresh spinach, washed and chopped
• 200g paneer (cottage cheese), cubed
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp garlic paste
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/4 cup cream (optional for a richer texture)
• Salt to taste
• 2 tbsp oil
• Fresh cilantro, chopped for garnish

 

How to Cook Palak Paneer

1. Bring a pot of water to a boil. Add the chopped spinach and blanch for about 2 minutes until it wilts. Drain and immediately rinse under cold water to retain its vibrant green colour. Blend the spinach into a smooth, thick paste. Set aside.
2. In a large pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them sizzle until aromatic—just a few seconds.
3. Add the chopped onion and cook for 5–7 minutes until golden brown and soft.
4. Stir in 1 tablespoon of garlic paste. Sauté for another 1–2 minutes until fragrant.
5. Pour in the pureed tomatoes along with 2 tablespoons of MindoFoods Vegetarian Curry Paste. Add ground cumin and salt to taste. Stir and cook for 4–5 minutes until the oil begins to separate from the mixture.
6. Add the spinach paste to the pan and mix well. Let it simmer for 5–7 minutes on medium heat so the flavours come together.
7. Gently fold in the paneer cubes. Let them simmer in the spinach gravy for about 5 minutes, allowing them to soak up the flavour.
8. For a creamier texture, stir in 1/4 cup of cream. Mix until the sauce is rich and velvety.
9. Sprinkle garam masala and stir gently. Simmer for a final 2 minutes.
10. Top with fresh cilantro and serve hot with roti, naan, or steamed rice.

 

Conclusion

These vegetarian curry recipes offer simple, hearty meals for any day of the week. From rich, comforting dishes to lighter, fresh options, there’s always a recipe to suit your taste. Give them a go and enjoy the variety of flavours and textures that come from simple ingredients. Perfect for any meal, these recipes are a great addition to your weekly menu.

 

Cut prep time, not flavour. Try our vegetarian curry paste today. Visit our shop at MindoFoods and browse other options for you to try!