This Vegan Indian Curry Bowl is loaded with crispy chickpea patties, comforting coconut curry dal, and zippy mint chutney that will satisfy all your bold cravings. This dish is inspired by the fabulous flavors of Indian food, which is one of my favorite cuisines. The vegan dal has a creamy texture and is infused with spicy flavors and warming notes. Chickpea patties are golden and crispy, and that mint chutney is a dream. The easy three-part recipe is a winner for anyone who loves vegan comfort food.
WHAT IS DAL?
If you don't know what dal is, dal refers to both the dried split peas and the dishes made from them. My recipe is influenced by the splendid dals of India. Although mine isn't truly authentic, it's loved by both my Indian and American friends alike. I purposely spiced this vegan coconut curry dal mildly to make it a family-friendly recipe. The flavors are smooth and not overpowering. Although vegan, it is incredibly creamy thanks to the coconut milk, which also compliments the deep ginger and garlic undertones. The hint of cinnamon and garam masala is warming but not spicy. The vivid color of the dish is a result of the magical spice turmeric and smoked paprika. Dal is the base for this Vegan Indian Curry Bowl.
THE CRISPIEST CHICKPEA PATTIES
The chickpea and cauliflower patties come together quickly and satisfy the craving for crispy. They will work in an air fryer, but I love how low-maintenance cooking in the oven can be. These patties are versatile, and you can make them into larger patties to eat as a burger. Or as a snack served with any kind of sauce you can imagine, like tartar sauce or Thousand Island. But of course, my favorite is to serve them with this vegan coconut curry dal and the mint chutney. These crispy treats are perfect for this Vegan Indian Curry bowl.
WHAT IS CHUTNEY?
Chutneys are Indian condiments that are made from slow cooking fruits, spices, and sometimes nuts. Some are sweet, some are tangy, and some are spicy. This mint chutney is zippy, a little creamy, and a little sweet. It's perfect for drizzling over these crispy little patties or mixing into the basmati rice. And, of course, it pairs so well with the flavors of the dal curry. Chutney is a must for any Vegan Indian curry bowl.
INGREDIENTS FOR VEGAN INDIAN CURRY BOWL
Let's dig into each ingredient used in crafting this delightful Vegan Indian Curry Bowl:
Coconut Curry Dal Ingredients
Dried Split Yellow Peas – Dried split yellow peas are legumes with a mild flavor and grainy texture, serving as the primary protein source in curry. They absorb the rich flavors of curry while providing a hearty and satisfying texture.
Olive Oil (Extra Virgin) – Extra virgin olive oil is used to sauté onions, garlic, and ginger, adding richness to the curry base.
Yellow Onion – Yellow onions have a strong and sweet flavor, and when cooked, they become translucent and sweet. They are sautéed to form the curry base, providing a savory and aromatic foundation.
Garlic Cloves – When sautéed, garlic gives the curry a distinct, savory flavor with aromatic undertones.
Fresh Ginger – Fresh ginger imparts a warm, peppery flavor with citrus undertones. Minced and sautéed for a zesty kick, enhancing the curry's depth.
Tomatoes – Tomatoes add sweetness and acidity to balance curry flavors, creating a vibrant tomato-infused base.
Tomato Paste – Tomato paste is a concentrated form of tomatoes, providing depth and richness. When cooked with chopped tomatoes, it intensifies the tomato flavor and thickens the curry.
Salt – Salt enhances flavors and balances sweetness and acidity.
Turmeric – Turmeric infuses the curry with a vibrant yellow color and a mild earthy flavor with an aromatic taste.
Ground Cumin – Cumin offers a warm, nutty flavor with earthy undertones, enhancing the overall depth of this vegan Indian curry.
Garam Masala – Garam masala is a fragrant spice blend featuring cinnamon, cloves, cardamom, and more that provides a complex, warming spice profile to curry.
Ground Coriander – Ground coriander has a citrusy, sweet flavor that beautifully complements the overall spice profile.
Unsweetened Light Coconut Milk – Coconut milk contributes to a rich, creamy texture with a subtle coconut flavor, creating a luxurious curry base.
Cinnamon Stick – Cinnamon sticks gives a sweet and warm flavor with a hint of spice, infusing the curry with a subtle, aromatic cinnamon essence.
Smoked Paprika – Smoked paprika lends a smoky, sweet flavor and enhances curry depth while providing a hint of smokiness.
Black Pepper – Use black pepper for heat and a sharp, spicy flavor.
Crushed Red Pepper and Cayenne Pepper – Use crushed red pepper and cayenne pepper for heat and spicy flavors to enjoy authentic and bold Indian flavors.
Mint Chutney Ingredients
Mint Leaves – Mint leaves form the base of the chutney, offering a refreshing, cool flavor with a hint of sweetness.
Cilantro Leaves – Cilantro adds a citrusy, herbaceous flavor with a touch of earthiness while also giving a vibrant green color to the chutney.
Lemon Juice – Lemon juice balances the curry's richness with a zesty kick.
Toasted Pumpkin Seeds and Unsweetened Dry Coconut – Pumpkin seeds add a nutty crunch, while dry coconut provides subtle sweetness to enhance the chutney's texture and flavor complexity.
Turbinado Sugar or Maple Syrup – Turbinado sugar or maple syrup provides natural sweetness while balancing the acidity and spiciness of the chutney's flavor.
Jalapeño – Jalapeño contributes to the chutney's spiciness.
Garlic Clove – Garlic provides an intense, savory flavor and infuses the chutney with robust garlic essence.
Chickpea and Cauliflower Patty Ingredients
Grated Cauliflower – Grated cauliflower provides a light, fluffy texture and mild, nutty flavor. It also adds substance to the patties, contributing to their overall texture.
Chickpeas – Mashed and combined with cauliflower, forming the base of the patties, chickpeas offer a creamy texture and mild, nutty flavor.
Whole Wheat Panko Breadcrumbs – Whole wheat panko breadcrumbs help bind the ingredients together and create a crispy exterior.
Tapioca Starch – Tapioca starch serves as a thickening agent and contributes to the patties' texture. It also binds the ingredients and ensures cohesive, firm patties.
Vegan Parmesan Cheese or Nutritional Yeast – Vegan parmesan or nutritional yeast is prized for its savory, cheesy flavor without dairy.
Onion powder and garlic powder – impart a savory and aromatic flavor to the patty.
Salt – For seasoning and bringing out flavors of other ingredients.
HOW TO MAKE A VEGAN INDIAN CURRY BOWL
This recipe has three separate parts. The dal takes the longest to cook. While it cooks, you may assemble the chickpea patties. While the patties bake, you should make the quick and easy chutney.
Make Coconut Curry Dal
Put the yellow split peas in a large pot with enough water to cover plus 2 inches above level and bring to a boil over high heat. Keep boiling while doing the next steps.
Saute the onion, garlic, and ginger in oil for 5-8 minutes in a pan, stirring occasionally until onions are browning and fragrant. Add chopped tomatoes and tomato paste and cook for 5 minutes, stirring often until tomatoes release their juices and the tomato paste is caramelized.
Stir in the coconut milk and spices and bring to a boil. Turn down the heat and simmer for 5 minutes until curry gravy thickens. Transfer into the boiling half cooked split peas and cook until soft and creamy over medium heat, stirring often to ensure that there is no burning or sticking on the bottom.
Prepare Mint Chutney
Put all ingredients in a blender plus ½ cup of water and blend until smooth.
Prepare Chickpea and Cauliflower Patty
In a large bowl, put the rinsed and drained chickpeas and mash with a fork or a potato masher until the chickpeas have a chunky and smashed texture. Toss in riced cauliflower, breadcrumbs, tapioca starch, vegan parmesan, and spices. Mix well with hands as if they are meatballs.
Bake Chickpea Patties
Make small 3 oz balls and flatten them slightly to make small patties. Put on an oiled sheet pan and bake for 40 minutes at 400. Flip once carefully at 20 minute mark. They are fragile until cooked, but once cooked, they are crispy on the outside and soft on the inside. They are perfect doused in the mint chutney.
Recipe Tips for Vegan Indian Curry Bowl
- Substitute parmesan cheese with nutritional yeast for that cheesy flavor.
- Serve with a side of naan bread, flatbread, or rice for a satisfying meal.
- Garnish with mint leaves for an extra burst of freshness.
- Experiment with your favorite spices or herbs to create flavorful chickpea and cauliflower patties. Add garam masala for depth of flavor.
- Adjust the spices in mint chutney and daal curry to your spice preference.
- Substitute coconut milk with unsweetened light coconut milk for a less fat content.
Other delicious Indian Inspired Vegan Recipes
Vegan Indian Curry Bowl
Equipment
- Large pot, sheet pan, blender and saute pan
Ingredients
Coconut Curry Dal
- 1 pound dried split yellow peas
- 1 tablespoon olive oil extra virhin
- ½ yellow onion medium sized, chopped small
- 3 garlic cloves minced
- 2 tbsp fresh ginger peeled and minced
- 4 tomatoes chopped small
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 tablespoon turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon garam masala
- ¼ teaspoon ground coriander
- 15 oz can unsweetened light coconut milk
- 1 cinnamin stick whole
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 pinch crushed red pepper
- 1 pinch cayenne pepper
Mint Chutney
- ½ cup mint leaves packed loosely, destemmed
- ½ cup cilantro leaves packed loosely, some stem is ok
- 1 lemon large, juiced
- ¼ cup pumpkin seeds toasted
- ¼ cup unsweetened dry coconut
- 1 tablespoon turbinado sugar or maple syrup
- ¼ teaspoon salt
- 1 jalapeno stemmed and deseeded
- 1 pinch crushed red pepper
- 1 garlic clove
Chickpea and Cauliflower Patty
- 1 cup cauliflower grated or riced
- 15 oz Chickpeas 15 ounces
- ½ cup whole wheat panko breadcrumbs
- 1 tablespoon tapioca starch
- ¼ cup vegan parmesan cheese or sub nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Instructions
Coconut Curry Dal
- Put the yellow split peas in a large pot with enough water to cover plus 2 inches above level and bring to a boil over high heat. Keep boiling while doing the next steps.
- in separate pan, saute the onion, garlic and ginger in oil for 5-8 minutes, stirring occasionally until onions are browning and fragrant
- add chopped tomatoes and tomato paste and cook for 5 minutes stirring often until tomatoes release their juices and tomato paste is carmelized
- add the coconut milk and spices and bring to a boil, turn down and simmer for 5 minutes until curry gravy thickens
- add into the boiling half cooked split peas and cook until soft and creamy over medium heat, stirring often to assure that there is no burning or sticking on the bottom.
Mint Chutney
- put all ingredients in a blender plus ½ cup of water and blend until smooth
Chickpea and Cauliflower Patty
- In a large bowl, put the rinsed and drained chickpeas and mash with a fork or a potato masher until chickpeas are a chunky and smashed texture
- add riced cauliflower, breadcrumbs, tapioca starch, vegan parmesan and spices. Mix well with hands as if they are meatballs
- Make small 3 oz balls and flatten slightly to make small patties. Put on an oiled sheet pan and bake for 40 minutes at 400. Flip once carefully at 20 minute mark. They are fragile until cooked, but once cooked they are crispy on the outside and soft on the inside. They are perfect doused in the mint chutney.
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