eat green get lean

20 EASY VEGETARIAN INDIAN RECIPES 

This vibrant collection of vegetarian Indian recipes is here to show you how simple it is to add bold flavors to your vegetarian lifestyle with our healthy and delicious dishes.

IRISH BOMBAY POTATOES

  • Ready in: 35 minutes
  • Recipe by: Ciaran & HurryTheFoodUp
  • Bonus: Crispy, spicy outside; soft & fluffy inside—an upgrade on traditional Bombay potatoes!
  • Calories: 288 kcal
  • Protein: 7g
  • CHECK OUT THE RECIPE HERE

CURRY OATMEAL

  • Ready in: 25 minutes
  • Recipe by: TheHealthfulIdeas
  • Bonus: Savory oatmeal packed with flavor and fiber, vegan and gluten-free!
  • Calories: 320 kcal
  • Protein: 6g
  • CHECK OUT THE RECIPE HERE

ONE POT VEGETABLE BIRYANI

  • Ready in: 40 minutes
  • Recipe by: WatchWhatUEat
  • Bonus: Healthy, flavorful biryani made in one pot—easy to clean up!
  • Calories: 350 kcal
  • Protein: 9g
  • CHECK OUT THE RECIPE HERE

SWEET POTATO CURRY

  • Ready in: 35 minutes
  • Recipe by: AnnaBanana
  • Bonus: Simple ingredients with a creamy, healthy curry full of beta carotene!
  • Calories: 370 kcal
  • Protein: 8g
  • CHECK OUT THE RECIPE HERE

NAAN BREAD PIZZA

  • Ready in: 55 minutes (15 minutes prep)
  • Recipe by: AnnaBanana
  • Bonus: A quick pizza alternative using naan bread, perfect for lunch or dinner!
  • Calories: 390 kcal
  • Protein: 12g
  • CHECK OUT THE RECIPE HERE

DAL TADKA (YELLOW INDIAN LENTILS)

  • Ready in: 55 minutes (15 minutes prep)
  • Recipe by: GypsyPlate
  • Bonus: A comforting, nutritious dal perfect with rice or roti.
  • Calories: 260 kcal
  • Protein: 18g
  • CHECK OUT THE RECIPE HERE

BANANA CURRY

  • Ready in: 20 minutes
  • Recipe by: HurryTheFoodUp
  • Bonus: A super-fast, gut-friendly curry made with green bananas.
  • Calories: 630 kcal
  • Protein: 5g
  • CHECK OUT THE RECIPE HERE

INDIAN SPICED SHAAK

  • Ready in: 15 minutes
  • Recipe by: MondayCampaigns
  • Bonus: Quick, flavorful zucchini and eggplant side dish perfect for summer!
  • Calories: 180 kcal
  • Protein: 5g
  • CHECK OUT THE RECIPE HERE

MUSHROOM BHAJI

  • Ready in: 30 minutes
  • Recipe by: GreedyGourmet
  • Bonus: A versatile and easy-to-make mushroom bhaji, perfect for any meal.
  • Calories: 220 kcal
  • Protein: 6g
  • CHECK OUT THE RECIPE HERE

FLAVOURFUL PEA PULAO

  • Ready in: 25 minutes
  • Recipe by: HurryTheFoodUp
  • Bonus: A simple, tangy rice dish packed with green peas and lemon.
  • Calories: 514 kcal
  • Protein: 24g
  • CHECK OUT THE RECIPE HERE

TOFU IN INDIAN SAUCE

  • Ready in: 55 minutes (10 minutes prep)
  • Recipe by: Cooktoria
  • Bonus: Tofu in a creamy coconut-tomato gravy, quick and delicious.
  • Calories: 420 kcal
  • Protein: 18g
  • CHECK OUT THE RECIPE HERE

TOMATO CURRY RICE

  • Ready in: 10 minutes
  • Recipe by: BelatedBrewery
  • Bonus: Quick and easy curry rice, perfect for using up leftovers!
  • Calories: 290 kcal
  • Protein: 6g
  • CHECK OUT THE RECIPE HERE

PANEER SALAD

  • Ready in: 13 minutes
  • Recipe by: CookedByJulie
  • Bonus: A fresh, low-carb salad with paneer and spinach, great for summer.
  • Calories: 230 kcal
  • Protein: 15g
  • CHECK OUT THE RECIPE HERE

VEGAN COCONUT CURRY

  • Ready in: 25 minutes
  • Recipe by: Cris & HurryTheFoodUp
  • Bonus: A vegan curry with a Thai twist, creamy and full of flavor.
  • Calories: 582 kcal
  • Protein: 15g
  • CHECK OUT THE RECIPE HERE

SAAG PANEER

  • Ready in: 30 minutes
  • Recipe by: CookedByJulie
  • Bonus: A comforting, quick dish of paneer and spinach—perfect for weeknights.
  • Calories: 330 kcal
  • Protein: 18g
  • CHECK OUT THE RECIPE HERE

VEGAN PALAK TOFU PANEER

  • Ready in: 35 minutes
  • Recipe by: SixHungryFeet
  • Bonus: A vegan version of Saag Paneer with tofu, gluten- and dairy-free!
  • Calories: 280 kcal
  • Protein: 18g
  • CHECK OUT THE RECIPE HERE

VEGAN KORMA

  • Ready in: 40 minutes
  • Recipe by: VeganOnBoard
  • Bonus: Easy, creamy, and delicious vegan korma with fresh veggies.
  • Calories: 350 kcal
  • Protein: 8g
  • CHECK OUT THE RECIPE HERE

WEIGHT LOSS TIKKA MASALA

  • Ready in: 45 minutes
  • Recipe by: Abril Macías
  • Bonus: A lighter version of classic tikka masala—delicious and creamy.
  • Calories: 540 kcal
  • Protein: 21g
  • CHECK OUT THE RECIPE HERE

RED LENTIL DAL OF LOVE

  • Ready in: 25 minutes
  • Recipe by: VeganOnBoard
  • Bonus: Rich, flavorful dal made with red lentils in a tangy tomato gravy.
  • Calories: 320 kcal
  • Protein: 18g
  • CHECK OUT THE RECIPE HERE

MATAR PANEER

  • Ready in: 30 minutes
  • Recipe by: HurryTheFoodUp
  • Bonus: Instant Pot or stovetop recipe for a satisfying paneer and pea curry.
  • Calories: 340 kcal
  • Protein: 20g
  • CHECK OUT THE RECIPE HERE

ITALIAN GROUND TURKEY VEGETABLE SOUP

Soup season is here, and we couldn’t be more excited! This hearty ground turkey soup is made with simple, wholesome ingredients and is loaded with lean protein, fiber, and plenty of tasty veggies. It’s the perfect cozy, flavorful dish that the whole family will enjoy. Looking for more lean ground turkey recipes or a low-carb meal? Try our ground turkey teriyaki rice bowls or healthy ground turkey enchiladas – you’ll love them!

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 lb ground turkey
  • 6-8 baby potatoes, quartered (baby red potatoes work great)
  • 4 carrots, peeled and sliced into rounds
  • 1 (14.5-ounce) can green beans
  • 3 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can white beans
  • 1 (32-ounce) carton chicken or vegetable broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • Pinch of red pepper flakes
  • 1 bay leaf
  • Parmesan cheese and fresh parsley for topping (optional)

INSTRUCTIONS

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, cooking for 2-3 minutes until softened and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
  • Add the ground turkey to the pot and cook until browned, breaking it up with a spoon, until no pink remains.
  • Stir in the remaining ingredients and spices, mixing well.
  • Increase the heat to high and bring the soup to a boil. Once boiling, reduce to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Remove and discard the bay leaf. Taste and adjust salt, pepper, red pepper flakes, or Italian seasoning as desired.
  • Serve hot, topped with fresh parsley and grated Parmesan cheese if desired.

NOTES

  • Nutrition information excludes Parmesan topping.