The best vegan Indian curry bowl
This Vegan Indian Curry Bowl is fully loaded. The crispy chickpea patties, cozy coconut curry dal and zippy mint chutney will satisfy all your cravings for Indian food. This dish is inspired by the fabulous flavors of Indian food which is one of my favorite cuisines. The easy three part recipe is a winner for anyone who loves vegan comfort food. The vegan dal is creamy, spicy and warming. These chickpea patties are golden and crispy and that mint chutney is a dream.
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, 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.
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.
- For the Coconut Curry Dal
- Put the yellow spilit 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.
- For the Mint Chutney
- put all ingredients in a blender plus ½ cup of water and blend until smooth
- For the 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.
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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