Indian + Vegetable recipes (78)

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Aloo Gobi

Recipe by: SHAHZADI

Reviews(4)

Make this authentic Indian dish at home - perfect on its own or as an accompaniment to a meat curry.

Aloo Gobi ki Subzi

Recipe by: Manisha

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This is a simple and easy recipe using potatoes and cauliflower. Serve this dish with Indian breads such as thin rotis or naan - even pitta bread will do! Garnish with coriander if you'd like.

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Aloo jeera

Recipe by: DRAGONSBANE

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Chunks of warm potato tossed with cumin, turmeric and curry powder.

Aubergine chutney

Recipe by: manju

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This aubergine chutney makes a great accompaniment to any curry.

Aubergine pickle

Recipe by: Rupert Smith

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Black onion seeds (Kalonji) give this recipe a slightly pickled taste. They can be difficult to find but are essential to the recipe. Look in a local provision store run by an Indian and you should find them. Serve as a vegatable dish with other Indian recipes.

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Baingan Bharta (Aubergine Curry)

Recipe by: Yakuta

Reviews(1)

This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.

Bangan ka Bhurta (Indian Aubergine)

Recipe by: CARTHA

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This is a very simple, quick and more importantly authentic Indian side dish of grilled aubergine and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished - but it's delicious!

Beef Keema curry

Recipe by: Norma MacMillan

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This mellow curry has just a hint of chilli, so it's ideal for children who like to be a little adventurous with their food. Serve with steamed basmati rice and warm naan bread.

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Bhindi (okra curry)

Recipe by: vburrito

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This is an Indian dry curry recipe from my mum. Tastes great with parathas or rice!

Bombay potatoes

Recipe by: RG

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These potatoes taste gorgeous for lunch or dinner with chapatis, rotis or tortillas. The spices can be found at any Indian shop.

Brussels sprouts with mustard

Recipe by: Brenda Houghton

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Spice up your sprouts with this quick-and-easy Indian recipe, ideal to serve with plainly cooked meat and poultry.

Carrot halva

Recipe by: JAYALAKSHMI VISWANATHAN

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This is a healthy dessert recipe that you can make for kids who don't eat carrots. Substitute carrots with beetroots and you get Beetroot halwa.

Carrot Halwa

Recipe by: UDAYAA

Reviews(1)

This is a rich and creamy Indian dessert recipe with the goodness of milk, nuts and the natural sweetness of carrots.

Cauliflower and lentil curry

Recipe by: Maggie Pannell

Reviews(2)

A staple dish in Indian cuisine, this vegetarian ‘dhal’ with vegetables is enriched with coconut milk, giving it an exotic, enticing flavour. Serve with rice, warm naan or chappatis.

Cauliflower parathas

Recipe by: manju

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Stuffed parathas make a nice addition to the dinner table, or a fab lunch on the go.

Chaat - Dahi Batata Puri

Recipe by: Rani

Reviews(4)

Chaat is a broad term that encompasses many different savoury Indian snacks. This recipe is made of yoghurt and potatoes and other chaat sauces.

Charred Aubergine Raita

Recipe by: Nausheen Khan

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A very nice and slightly spicy raita, with a delectable smoky flavour from the chargrilled aubergine. You can eat it on top of rice, with chapati or with your favourite curry.

Chicken and potato curry

Recipe by: Norma MacMillan

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Letting the chicken pieces sit for half an hour in a gingery marinade makes all the difference to this curry. Skinning the chicken not only does away with most of the bird's fat, it also lets the spicy flavours really permeate the flesh. Potatoes make a great addition, adding bulk to the curry.

Chickpea dal jacket potato topping

Recipe by: Jan Cutler

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A cauliflower, garden pea and chickpea topping can transform an ordinary baked potato to a delicious vegetarian Indian-style meal.

Chunky mulligatawny

Recipe by: Norma MacMillan

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This lightly spiced soup is robust and satisfying – the perfect choice for a simple meal on a cold day. Generous spoonfuls of cool, crunchy fresh raita bring a terrific contrast in flavour and texture to the soup, which is finished with fried curried onion. Naan or pitta bread mop up both soup and raita.