Vegan Indian Curry made with Healthy, Everyday Ingredients


This Indian-style, dairy-free vegetable curry dish hails from a 1998 issue of Vegetarian Times. We originally shared it fifteen years ago! But as I always say, recipes are timeless, and this one continues to be a favorite weeknight dinner for many. It’s a basic recipe that uses ingredients you can find in any grocery store. And unlike Indian curry in many restaurants, this version is made without any dairy and is vegan-friendly!

Dairy-Free Vegetable Curry Recipe (Indian-Style, Plant-Based)

Dairy-Free Indian Curry made Healthy, Simple, and Plant-Based

Curry powder is a popular blend found in the spice section of supermarkets. But for greater depth of flavor, you can make your own! We have a quick homemade curry powder recipe that uses nine spices. Don’t worry, if you have a stocked spice cabinet, you probably have all of these spices on hand!

In a pinch, or for a light dish, you can use water as the liquid in this dairy-free vegetable curry. But this recipe is versatile. Tomato juice can be used, which compliments the curry very well and adds an extra dose of nutrients. Or you can go for a richer curry, like pictured, with canned coconut milk (go ahead and shake the can!).

Dairy-Free Vegetable Curry Recipe (Indian-Style, Plant-Based)

Special Diet Notes: Vegetable Curry

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Dairy-Free Vegetable Curry (Indian-Style)
Prep time
Cook time
Total time
Feel free to add or swap in other vegetables that you have on hand. You can use sweet potatoes in place of the potatoes, add carrots with the potatoes, or sub broccoli for the cauliflower. Serve it with rice to soak up all the goodness.
Recipe type: Entree
Cuisine: Indian
Serves: 6 servings
  • 2 teaspoons oil
  • 2 cups diced raw potato
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • 1 (16-ounce) can diced tomatoes
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • ¾ cup water, coconut milk, or tomato juice
  • 5 ounces frozen spinach, thawed
  • 2 cups chopped cauliflower
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon cayenne pepper
  1. In a large skillet, heat the oil over medium heat. Add the potato, onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
  2. Add the curry powder and cumin and sauté for 1 minute.
  3. Add tomatoes and chickpeas, and bring to a boil, while stirring. Add the water, coconut milk, or tomato juice slowly, then add the spinach.
  4. Place cauliflower on top of stew. Cover and simmer until the cauliflower is tender, about 10 minutes.
  5. Season the curry with the salt and cayenne.
Nutrition Facts: These are with water. Tomato juice will increase the calories just a little (about 5 calories per serving), but coconut milk will add about 70 calories nd 7 grams of fat per serving.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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