Our best vegetarian curry recipes have been created to make the most of seasonal veg. Ideal for midweek, particularly Meat Free Monday, our easy vegetable curry recipes are quick to make. Entertaining a veggie at the weekend? Make your own samosas to start and choose of these curries to serve with homemade naan bread.
From Bombay egg and potato curry, to creamy coconut and peanut curry and Keralan runner bean curry, we have all your veggie curry needs covered. If you’re looking for more vegetarian recipes to try, make a vegetarian salad to go with the curry.
One of our favourite vegetable curry recipes. This creamy coconut and peanut aubergine curry is vegetarian, under 300 calories and ready in just 30 minutes, making it the perfect comforting meal to make midweek.
Our recipe for paneer masala is a great vegetarian curry alternative to the classic chicken tikka masala, that meat eaters will love too! Packed with flavour, this dish is easy to make, gluten free and under 500 calories – what’s not to love?
Chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it’s made with a rice milk base.
This simple vegan tamarind potato curry is packed with punchy flavour, it’s low in calories and easily serves 4, a great warming family meal.
This aubergine Thai jungle curry is low-calorie and ready in just 20 minutes, making a great, satisfying option for midweek
We love Dishoom’s veg curry recipe. Chloe bhatura is one the most popular dishes of Punjabi cuisine. The combination of spicy chickpeas and fried bhatura bread make this dish an extra special flavoursome dinner party treat. It’s meat-free and low calorie, meaning all your veggie and health-conscious friends can tuck in. This recipe was created by Dishoom’s executive chef, Naved Nasir.
Some nights you don’t want to have to spend ages shopping to make a delicious meal. This Bombay egg and potato curry can be made using store cupboard ingredients and is ready in just 40 minutes – perfect for a midweek meal.
For a twist on a vegetable curry, try this flavoursome recipe when you’re short of time but still looking for a seriously delicious dinner. You can buy blocks of Japanese curry roux (used as a soup base) in Asian supermarkets, but it’s just as easy to make your own.
Aloo gobi is a vibrant dish made with potatoes, cauliflower and Indian spices. Our twist on this popular delicacy serves it with runny poached eggs for a quick and healthy midweek meal.
New idea for a vegetarian curry using runner beans. These often-overlooked veg make a tasty, spicy dish and work well with Indian spices and coconut milk.
Got some tins of chopped tomatoes and chickpeas in the cupboard, but stuck for inspiration? Try this wholesome veggie curry featuring spinach and potatoes.
Great veggie curry. Whether you’re vegetarian or not, try this fast and easy spicy dish, ready in about 30 minutes. Bulk it up with basmati rice or naan breads.
The best quick vegetarian curry. Full of good-for-you ingredients: butternut squash, chickpeas, spinach and spices, this will tempt any veg-phobic family members to dig in. Serve with rice on the side.
Sri Lankan curries are heavily spiced, chilli-hot and rich with coconut milk. This version is easy, vegan and under 500 calories
Mutter paneer is a traditional north Indian curry. The texture of fresh peas stands up well against the paneer, but frozen is fine too. This can be ready in just 30 minutes, and you won’t feel like you’re missing out, even though it’s veggie. Serve it as a side curry with some naan or rice.
Make a batch of this vegetarian coconut dahl with naans and freeze for later. This recipe even includes instructions on how to make the dahl in a slow cooker.
Flavoured with ginger, chilli, garam masala, cumin and turmeric, this makes a wonderful quick after work meal. Ready in less than 30 minutes, serve with Indian naan or chapatis.
Fat glossy aubergines are at their peak in August and carry curry flavours very well. Serve this simple recipe as a main course or as a side dish to a curry feast with family or friends.
Cooking this cauliflower in coconut milk and plenty of authentic spices (like lemongrass, turmeric, ground coriander and ginger) leaves it with plenty of spicy flavour. Serve this meal for four to family or friends, with all the extras… rice, mango chutney, chapatis and yogurt instead of ordering a takeaway.
On the table in 30 minutes, this quick and easy recipe will get you through the week. Packed with veg and it’s low fat and low Gi-rated, too. Perfect with an Indian lager.
This isn’t an authentic recipe but it’s an easy way to get a hit of sparky Asian flavours. The secret is not to let the aubergine get too mushy. Small, young aubergines are best.
A simple curry to use up a glut of marrow. Made with fresh spices and ready in just 30 minutes, and low-calorie too, ideal for a midweek, late-summer meal.
Try our super simple dhal recipe, made from pretty basic ingredients and ready in 30 minutes. The fried onions, curry leaves and mustard seeds make a colourful, crunchy topping. Serve with flatbreads, or as a side to a curry.
Looking for Indian side dishes for your vegetarian curry?
Try our kale and paneer stuffed naan for an accompaniment.
Try some vegetarian samosas to enjoy before your curry
Or our carrot and cardamom pilaf to serve on the side.
We also have a fab chickpea salad recipe to serve with your vegetable curry.