Featured Indian Recipes
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Aromatic spices and rich curries, naturally suited to plant-based cooking
Indian cuisine has one of the richest vegetarian traditions in the world, with centuries of plant-based cooking. Many Indians are vegetarian for cultural or religious reasons, so authentic vegan options abound. The aromatic spices - cumin, coriander, turmeric, garam masala - create incredibly complex flavors that make plant-based dishes deeply satisfying.
Blooming whole spices in hot oil (tadka) releases essential oils and creates layers of flavor you can't get any other way.
Full-fat coconut milk creates rich, creamy curries that rival any dairy-based dish. Coconut cream adds extra luxurious texture.
Dal, chana masala, aloo gobi, and many more Indian classics are naturally vegan - no substitutions needed!
Dry-toast whole spices in a hot pan until fragrant before grinding, or bloom them in hot oil at the start of cooking. This releases maximum flavor.
Use full-fat coconut milk for creamy curries. Add it at the end and don't boil vigorously - gentle simmering prevents separation.
Start with naturally vegan classics like dal tadka, chana masala, or aloo gobi before tackling vegan versions of cream-based dishes.
Dried fenugreek leaves (kasoor methi) add an authentic flavor to butter chicken and tikka masala that's hard to replicate otherwise.
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