Best 30-Minute Vegan Indian Recipes

Bring vibrant Indian flavours to your kitchen with these 30-Minute Vegan Indian Recipes — quick, nourishing meals made with aromatic spices, creamy coconut milk, and colourful vegetables.

From comforting lentil soups to creamy curries and refreshing mango lassi, each dish is designed to fill your day with warmth, balance, and plant-based goodness.

Indian cuisine is a vibrant dance of flavour, colour, and warmth — every dish tells a story through its spices. When made vegan, it becomes a celebration of pulses, vegetables, and fragrant herbs that nourish both body and soul.

In just 30 minutes, you can bring the essence of India to your table — creamy curries, spiced soups, and fragrant rice dishes that fill your kitchen with the irresistible aroma of cumin, turmeric, and coconut milk.

Each bowl is a reminder that wholesome food doesn’t need to be complicated; it just needs to be made with care and a touch of creativity.

Whether you’re new to Indian cooking or already love its rich and layered flavours, these 30-Minute Vegan Indian Recipes invite you to explore the comfort and harmony of plant-based cuisine — easy, colourful meals that make dinner feel joyful again.

30-Minute Vegan Indian Recipes

1. Masoor Dal Soup (Coconut Lentil Soup)

Light, creamy, and delicately spiced, this comforting Masoor Dal Soup is a nourishing way to start any meal. Made with red lentils, coconut milk, and warming spices, it delivers a perfect balance of protein, fibre, and gentle flavour — a bowl of calm in just 30 minutes.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Avocado oil: 1 tablespoon
• Onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Red lentils: 1 cup, rinsed
• Ground turmeric: 1 teaspoon
• Ground cumin: 1 teaspoon
• Coconut milk: 1 cup (unsweetened)
• Water or vegetable broth: 3 cups
• Celtic sea salt to taste
• Lime juice: 1 tablespoon, fresh
• Fresh cilantro: 2 tablespoons, chopped (for garnish)

Method

1. Heat avocado oil in a pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and translucent.
2. Stir in turmeric and cumin, cooking for 1 minute to release the flavours.
3. Add red lentils, coconut milk, and water (or broth). Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
4. When the lentils are soft and creamy, season with Celtic sea salt and a squeeze of lime juice.
5. Serve warm, topped with fresh cilantro and an extra drizzle of coconut milk if desired.

Nutrition Facts (per serving)

• Calories: ~230
• Protein: 11g
• Fibre: 6g
• Rich in iron, magnesium, and potassium

Health Benefits

Masoor Dal is naturally high in protein and fibre, helping to support digestion and stable energy levels. The combination of coconut milk and turmeric adds healthy fats and anti-inflammatory properties (learn more about turmeric’s benefits).

Explore more nourishing vegan soup recipes.

2. Kachumber Salad (Indian Cucumber-Tomato Salad)

Crisp, cooling, and full of colour, this simple Indian salad brings together cucumber, tomato, onion, and fresh herbs with a bright lime dressing. Kachumber Salad adds a refreshing touch to any spicy meal, balancing bold flavours with light, citrusy crunch.

Prep time: 10 minutes | Total time: 10 minutes | Servings: 2–3

Ingredients

• Cucumber: 1 large, diced
• Tomatoes: 2 medium, diced
• Red onion: ½ small, finely chopped
• Fresh cilantro: 2 tablespoons, chopped
• Fresh mint: 1 tablespoon, chopped (optional)
• Lime juice: 2 tablespoons, freshly squeezed
• Avocado oil: 1 teaspoon
• Ground cumin: ¼ teaspoon
• Celtic sea salt to taste
• Black pepper: A pinch or to taste

Method

1. In a large bowl, combine cucumber, tomatoes, onion, cilantro, and mint.
2. Drizzle with lime juice and avocado oil, then sprinkle in cumin, Celtic sea salt, and black pepper.
3. Toss gently to combine and adjust seasoning to taste.
4. Serve immediately or refrigerate for 10 minutes to let the flavours meld.

Nutrition Facts (per serving)

• Calories: ~90
• Fibre: 3g
• Vitamin C: High
• Hydration: Excellent (high water content from cucumber and tomato)

Health Benefits

Kachumber Salad helps cool the body and aids digestion, making it a perfect companion to spicy Indian dishes. Cucumber and tomato provide hydration and antioxidants, while lime adds a boost of vitamin C.
(learn more about the benefits of lime juice.)

Discover more refreshing vegan salad recipes.

3. Chana Saag (Chickpea & Spinach Curry)

Rich, creamy, and gently spiced, this nourishing curry brings together protein-packed chickpeas and vibrant spinach in a fragrant coconut-tomato sauce. Chana Saag is wholesome, satisfying, and full of authentic Indian flavour — ready in just 30 minutes.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Avocado oil: 1 tablespoon
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Garam masala: 1 teaspoon
• Ground turmeric: ½ teaspoon
• Crushed tomatoes: 1½ cups
• Coconut milk: 1 cup (unsweetened)
• Chickpeas: 2 cups, cooked or canned (rinsed and drained)
• Fresh spinach: 3 cups, chopped
• Celtic sea salt to taste
• Fresh cilantro: 2 tablespoons, chopped (for garnish)

Method

1. Heat avocado oil in a large skillet or pot over medium heat. Sauté onion, garlic, and ginger until golden and aromatic.
2. Stir in cumin, coriander, garam masala, and turmeric; cook for 1 minute to release the flavours.
3. Add crushed tomatoes and coconut milk, then bring to a gentle simmer.
4. Stir in chickpeas and cook for 10–12 minutes, until the sauce thickens slightly.
5. Add spinach and cook until wilted. Season with Celtic sea salt, then garnish with fresh cilantro before serving.

Nutrition Facts (per serving)

• Calories: ~280
• Protein: 12g
• Fibre: 7g
• Rich in iron, folate, and magnesium

Health Benefits

Chana Saag offers a nourishing combination of plant-based protein, fibre, and essential minerals. Spinach provides iron and antioxidants, while chickpeas help maintain balanced energy levels. (learn more about the benefits of chickpeas).

Explore more comforting vegan curry recipes.

4. Tofu Tikka Masala

A vegan twist on a classic Indian favourite, this Tofu Tikka Masala combines golden, pan-seared tofu with a rich tomato-coconut sauce infused with garam masala and ginger. It’s comforting, full of depth, and ready in just 30 minutes — perfect for weeknight dinners.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Tofu (firm or extra-firm): 1 block, pressed and cubed
• Avocado oil: 2 tablespoons (divided)
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Garam masala: 1½ teaspoons
• Ground turmeric: ½ teaspoon
• Crushed tomatoes: 1½ cups
• Coconut milk: 1 cup (unsweetened)
• Celtic sea salt to taste
• Fresh cilantro: 2 tablespoons, chopped (for garnish)
• Lime juice: 1 tablespoon (optional, for brightness)

Method

1. Heat 1 tablespoon of avocado oil in a non-stick skillet over medium heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
2. In the same pan, add the remaining oil along with the onion, garlic, and ginger. Sauté until fragrant and lightly golden.
3. Stir in cumin, coriander, garam masala, and turmeric. Cook for 1 minute to bloom the spices.
4. Add crushed tomatoes and simmer for 5 minutes, stirring occasionally.
5. Pour in coconut milk, then return the tofu to the pan. Simmer for another 10 minutes until the sauce thickens.
6. Season with Celtic sea salt and a squeeze of lime juice, then garnish with cilantro before serving.

Nutrition Facts (per serving)

• Calories: ~310
• Protein: 14g
• Fibre: 5g
• Rich in calcium and healthy fats

Health Benefits

Tofu Tikka Masala offers a satisfying dose of plant-based protein and calcium from tofu, paired with healthy fats from coconut milk.
The combination of spices like turmeric and ginger supports digestion and may reduce inflammation.
(learn more about ginger’s health benefits).

Discover more flavourful vegan Indian mains.

5. Aloo Gobi (Potato-Cauliflower Curry)

Golden, fragrant, and full of comforting spices, this classic Indian dish pairs tender potatoes and cauliflower in a simple, wholesome curry. Aloo Gobi is naturally vegan and effortlessly satisfying — a true taste of home-style Indian cooking.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Avocado oil: 2 tablespoons
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Ground turmeric: 1 teaspoon
• Garam masala: ½ teaspoon
• Potatoes: 2 medium, diced
• Cauliflower: 1 small head, cut into florets
• Tomatoes: 2 medium, chopped
• Water: ½ cup (as needed)
• Celtic sea salt to taste
• Fresh cilantro: 2 tablespoons, chopped (for garnish)

Method

1. Heat avocado oil in a large skillet or pan over medium heat. Add onion, garlic, and ginger; sauté until golden and aromatic.
2. Stir in cumin, coriander, turmeric, and garam masala. Cook for 1 minute to release their aroma.
3. Add potatoes and cauliflower, tossing well to coat with spices.
4. Stir in chopped tomatoes and a splash of water. Cover and cook for 15–20 minutes, stirring occasionally, until vegetables are tender.
5. Season with Celtic sea salt and garnish with fresh cilantro before serving.

Nutrition Facts (per serving)

• Calories: ~250
• Fibre: 6 g
• Vitamin C: High
• Low in fat and cholesterol-free

Health Benefits

Aloo Gobi is rich in antioxidants and vitamins C and K from cauliflower, while potatoes add complex carbohydrates for sustained energy. Turmeric and cumin provide anti-inflammatory and digestive benefits. (learn more about the health benefits of cumin).

Explore more comforting vegan curry recipes.

6. Vegan Butter Cauliflower

Creamy, aromatic, and luxuriously spiced, this Vegan Butter Cauliflower offers all the comfort of traditional butter chicken — without dairy or meat. Tender cauliflower florets simmer in a velvety coconut-tomato sauce that’s rich, satisfying, and ready in just 30 minutes.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Cauliflower: 1 medium head, cut into bite-sized florets
• Avocado oil: 2 tablespoons
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Garam masala: 1 teaspoon
• Ground turmeric: ½ teaspoon
• Crushed tomatoes: 1½ cups
• Coconut milk: 1 cup (unsweetened)
• Maple syrup: 1 teaspoon (optional, for balance)
• Celtic sea salt to taste
• Fresh cilantro: 2 tablespoons, chopped (for garnish)

Method

1. Heat avocado oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until soft and golden.
2. Stir in cumin, coriander, garam masala, and turmeric. Cook for 1 minute until fragrant.
3. Add crushed tomatoes and simmer for 5 minutes, stirring occasionally.
4. Add cauliflower florets and coconut milk. Stir to coat, cover, and simmer for 12–15 minutes until the cauliflower is tender.
5. Season with Celtic sea salt and a touch of maple syrup if desired. Garnish with cilantro before serving.

Nutrition Facts (per serving)

• Calories: ~270
• Fibre: 5 g
• Vitamin C: Excellent source
• Rich in healthy fats from coconut milk

Health Benefits

Vegan Butter Cauliflower provides the creaminess of a classic butter curry without the heaviness of dairy. Cauliflower delivers fibre, antioxidants, and natural detoxifying compounds, while coconut milk supports heart health through healthy fats. (learn more about cauliflower’s health benefits.)

Explore more comforting vegan cauliflower dishes.

7. Vegetable Coconut Biryani

Fragrant, colourful, and deeply satisfying, this Vegetable Coconut Biryani is a vibrant one-pot dish filled with tender vegetables, basmati rice, and aromatic Indian spices. Coconut milk adds creaminess while keeping the dish light and nourishing — perfect for quick weeknight meals.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Avocado oil: 1 tablespoon
• Onion: 1 medium, thinly sliced
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Mixed vegetables (carrot, peas, bell pepper, beans): 2 cups, chopped
• Ground cumin: 1 teaspoon
• Ground cardamom: ½ teaspoon
• Ground cinnamon: ¼ teaspoon
• Basmati rice: 1 cup, rinsed
• Coconut milk: 1 cup (unsweetened)
• Water: 1½ cups
• Celtic sea salt: To taste
• Fresh cilantro or mint: 2 tablespoons, chopped (for garnish)

Method

1. Heat avocado oil in a deep skillet or saucepan over medium heat. Add onion, garlic, and ginger; sauté until lightly golden.
2. Stir in cumin, cardamom, and cinnamon; cook for 1 minute to release the aromas.
3. Add the mixed vegetables and toss to coat with the spices.
4. Stir in rinsed basmati rice, coconut milk, water, and Celtic sea salt. Bring to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the liquid absorbed.
6. Fluff with a fork and garnish with fresh herbs before serving.

Nutrition Facts (per serving)

• Calories: ~320
• Carbohydrates: 45 g
• Fibre: 5 g
• Contains essential vitamins and minerals

Health Benefits

Vegetable Coconut Biryani combines wholesome grains, vegetables, and healthy fats into one balanced dish. The blend of spices supports digestion and metabolism, while coconut milk adds nourishing creaminess. (learn more about the benefits of cardamom.)

Discover more satisfying vegan rice dishes.

8. Spiced Vegetable Stir-Fry with Cashews

This Indian-inspired spiced vegetable stir-fry is quick, colourful, and full of texture. It blends fresh vegetables, crunchy cashews, and aromatic spices. It’s a vibrant 30-minute meal that pairs perfectly with rice or quinoa for a wholesome, plant-powered dinner.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 3–4

Ingredients

• Avocado oil: 1 tablespoon
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Onion: 1 small, sliced
• Carrot: 1 medium, thinly sliced
• Red bell pepper: 1, sliced
• Broccoli florets: 1 cup
• Green beans: 1 cup, trimmed
• Ground cumin: 1 teaspoon
• Ground turmeric: ½ teaspoon
• Garam masala: ½ teaspoon
• Cashews: ½ cup, lightly toasted
• Coconut aminos or low-sodium soy sauce: 1 tablespoon
• Lime juice: 1 tablespoon, fresh
• Celtic sea salt to taste
• Fresh cilantro: 2 tablespoons, chopped (for garnish)

Method

1. Heat avocado oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and onion; stir-fry for 2 minutes until fragrant.
2. Add carrot, bell pepper, broccoli, and green beans. Stir-fry for 5–7 minutes, keeping vegetables crisp-tender.
3. Sprinkle in cumin, turmeric, and garam masala. Toss to coat evenly.
4. Stir in toasted cashews, coconut aminos, and lime juice. Cook for 1 more minute.
5. Season with Celtic sea salt and garnish with cilantro before serving.

Nutrition Facts (per serving)

• Calories: ~240
• Protein: 7 g
• Fibre: 5 g
• Excellent source of vitamins A and C

Health Benefits

This spiced vegetable stir-fry is rich in antioxidants and phytonutrients that support overall wellness. Cashews add protein and healthy fats, while turmeric and cumin help promote digestive and anti-inflammatory benefits. (learn more about the benefits of cashews.)

Discover more nourishing vegan stir-fry recipes. LINK TO IT ONCE PUBLISHED

9. Baingan Bharta (Smoky Mashed Eggplant)

Smoky, creamy, and bursting with flavour, Baingan Bharta is a beloved North Indian dish made from roasted eggplant blended with tomatoes, onions, and spices. This vegan version keeps all the warmth and aroma of the traditional recipe — ready in just 30 minutes.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Eggplant (large): 1, roasted or grilled until soft
• Avocado oil: 1 tablespoon
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Tomatoes: 2 medium, finely chopped
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Ground turmeric: ½ teaspoon
• Garam masala: ½ teaspoon
• Celtic sea salt to taste
• Fresh cilantro: 2 tablespoons, chopped (for garnish)

Method

1. Roast or grill the eggplant over an open flame or in a 400°F (200°C) oven until the skin is charred and the inside is tender. Let cool slightly, then peel and mash the flesh.
2. Heat avocado oil in a skillet over medium heat. Add onion, garlic, and ginger; sauté until golden and fragrant.
3. Stir in cumin, coriander, turmeric, and garam masala. Cook for 1 minute to release the aromas.
4. Add chopped tomatoes and cook for 5 minutes until softened.
5. Stir in the mashed eggplant and mix well. Cook for another 5 minutes, allowing the flavours to blend.
6. Season with Celtic sea salt and garnish with fresh cilantro before serving.

Nutrition Facts (per serving)

• Calories: ~180
• Fibre: 6 g
• Vitamin C: Moderate source
• Rich in antioxidants and potassium

Health Benefits

Baingan Bharta is rich in antioxidants and fibre from eggplant, which supports heart health and digestion. Roasting enhances its natural sweetness while reducing oil use, making this dish both light and satisfying. (learn more about the health benefits of eggplant.)

Discover more delicious vegan eggplant recipes.

10. Mango Coconut Lassi

Smooth, creamy, and naturally sweet, this vegan Mango Coconut Lassi is a tropical twist on the classic Indian drink.
It’s refreshing, hydrating, and the perfect way to finish a spicy meal with calm, cooling flavours.

Prep time: 5 minutes | Total time: 5 minutes | Servings: 2

Ingredients

• Ripe mango: 1 large, peeled and diced
• Coconut yogurt: ½ cup (unsweetened)
• Coconut milk: ½ cup (unsweetened)
• Maple syrup: 1 tablespoon (optional, for extra sweetness)
• Ground cardamom: A pinch
• Ice cubes: A few
• Celtic sea salt to taste

Method

1. Combine mango, coconut yogurt, coconut milk, maple syrup, cardamom, and ice cubes in a blender.
2. Blend until smooth and creamy.
3. Taste and add a pinch of Celtic sea salt to enhance the flavour.
4. Serve chilled, topped with a sprinkle of cardamom or a mint leaf if desired.

Nutrition Facts (per serving)

• Calories: ~160
• Vitamin C: Excellent source
• Fibre: 3 g
• Dairy-free and probiotic-rich

Health Benefits

This vegan lassi supports hydration and gut health thanks to coconut yogurt’s natural probiotics. Mango adds antioxidants and vitamin C, making it a delicious way to cool down and nourish your body. (learn more about the benefits of mango.)

Explore more refreshing vegan dessert recipes.

Conclusion

Cooking Indian food at home doesn’t have to be elaborate — it can be a warm, rewarding ritual. These 30-Minute Vegan Indian Recipes show how flavourful meals can come together with a handful of spices, fresh produce, and a little heart.

Each recipe is an invitation to slow down, savour the moment, and connect with your food — from the first sizzle of cumin seeds to the last spoonful of mango lassi.

With every dish, you’ll discover how easy it is to bring nourishment, balance, and joy to your table. Plant-based eating is about more than food; it’s a lifestyle that celebrates kindness, mindfulness, and nature’s endless abundance.

I trust you enjoyed this article on the 30-Minute Vegan Indian Recipes. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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