This Vegan Indian Curry Bowl combines crispy chickpea and cauliflower patties, a creamy coconut curry dal, and a bright mint chutney for a satisfying, flavorful meal. Inspired by Indian flavors, this vegan bowl balances warming spices, gentle heat, and fresh herbs. The dal is silky thanks to coconut milk, the patties bake up golden and crunchy, and the mint chutney adds a zesty finish. The recipe is divided into three straightforward parts, making it a great choice for a comforting plant-based dinner.
WHAT IS DAL?
Dal refers both to dried split legumes and to the spiced, stewed dishes made from them. This coconut curry dal is inspired by Indian dals but simplified for home cooking. It’s lightly spiced so families can enjoy it, with smooth coconut milk providing creaminess that pairs well with garlic, ginger, and a touch of garam masala and cinnamon. Turmeric and smoked paprika add color and depth. This dal serves as the comforting base of the curry bowl.
THE CRISPIEST CHICKPEA PATTIES
The chickpea and cauliflower patties are quick to assemble and bake into a satisfyingly crispy exterior with a tender inside. They can be air-fried or baked; the oven method is low-maintenance and reliable. These patties are versatile—you can make larger patties for sandwiches or serve them as snacks with your favorite sauces. For this bowl, they’re best paired with the coconut dal and mint chutney.
WHAT IS CHUTNEY?
Chutneys are Indian condiments made from fruits, herbs, spices, and sometimes nuts or seeds. They range from sweet to tangy to spicy. This mint chutney is bright, slightly creamy from toasted pumpkin seeds and dry coconut, and just a bit sweet to balance acidity and spice. It’s excellent drizzled over the patties or stirred into rice alongside the dal.
INGREDIENTS FOR VEGAN INDIAN CURRY BOWL
Below are the grouped ingredients used to make the coconut curry dal, mint chutney, and chickpea-cauliflower patties.
Coconut Curry Dal Ingredients
Dried split yellow peas – the main legume for texture and protein.
Extra virgin olive oil – for sautéing the aromatics.
Yellow onion – finely chopped, forms the savory base.
Garlic cloves – minced for depth of flavor.
Fresh ginger – minced, adds warmth and brightness.
Tomatoes & tomato paste – for acidity and a rich tomato backbone.
Salt, turmeric, ground cumin, garam masala, ground coriander – the core spices that define the curry flavor.
Unsweetened light coconut milk – gives creaminess without excess fat.
Cinnamon stick – for a subtle sweet-warm note.
Smoked paprika, black pepper, crushed red pepper, cayenne – for color and adjustable heat.
Mint Chutney Ingredients
Mint leaves – packed, stems removed for a fresh herb base.
Cilantro leaves – adds herbaceous, citrusy notes.
Lemon juice – brightens and balances the chutney.
Toasted pumpkin seeds & unsweetened dry coconut – provide texture and a hint of sweetness.
Turbinado sugar or maple syrup – small amount to balance flavors.
Jalapeño – adjusts heat; remove seeds to reduce spice.
Garlic clove – for a savory punch.
Chickpea and Cauliflower Patty Ingredients
Grated or riced cauliflower – lightens the patties and adds moisture absorption.
Chickpeas – mashed for a creamy, protein-rich base.
Whole wheat panko breadcrumbs – bind and create crispness.
Tapioca starch – helps bind and firm the mixture.
Vegan parmesan or nutritional yeast – adds a savory, cheesy note.
Onion powder, garlic powder, smoked paprika, salt – seasoning to taste.
HOW TO MAKE A VEGAN INDIAN CURRY BOWL
This recipe is made in three parts: coconut curry dal, mint chutney, and chickpea-cauliflower patties. The dal takes the longest, so start it first. While it simmers, prepare the patty mixture and the chutney.
Make Coconut Curry Dal
Place the yellow split peas in a large pot, cover with water plus about 2 inches, and bring to a boil. In a separate sauté pan, heat olive oil and sauté chopped onion, garlic, and ginger for 5–8 minutes until soft and fragrant. Add chopped tomatoes and tomato paste and cook 5 minutes until the tomatoes break down and the paste darkens. Stir in coconut milk, spices, and the cinnamon stick, bring to a simmer and cook 5 minutes until the gravy thickens. Add this mixture to the boiling, partially cooked split peas, then simmer over medium heat until the peas are soft and the dal is creamy, stirring occasionally to prevent sticking.
Prepare Mint Chutney
Combine mint, cilantro, lemon juice, toasted pumpkin seeds, dry coconut, turbinado sugar or maple syrup, jalapeño, garlic, a pinch of crushed red pepper, and about ½ cup water in a blender. Blend until smooth, adding more water for desired consistency. Adjust salt and acidity to taste.
Prepare Chickpea and Cauliflower Patty
Rinse and drain chickpeas, then mash them in a large bowl until chunky. Add riced cauliflower, whole wheat panko, tapioca starch, vegan parmesan (or nutritional yeast), and seasonings. Mix thoroughly with your hands, forming a cohesive mixture that holds when shaped.
Bake Chickpea Patties
Form the mixture into small 3 oz balls and flatten into patties. Place on an oiled sheet pan and bake at 400°F (200°C) for about 40 minutes, flipping carefully at the 20-minute mark. They will be fragile before fully cooked but become crispy on the outside and tender inside. Serve warm with mint chutney.
RECIPE TIPS FOR VEGAN INDIAN CURRY BOWL
- Swap vegan parmesan for nutritional yeast if preferred.
- Serve with basmati rice, naan, or flatbread to make the meal more substantial.
- Garnish with fresh mint or cilantro for brightness.
- Boost patty flavor by adding a pinch of garam masala or extra smoked paprika.
- Adjust chutney and dal spice levels to suit your heat tolerance.
- Use light coconut milk to reduce fat while keeping creaminess.
Other Indian-Inspired Vegan Recipes
- Spicy Curry Lentils
- Chana Saag Aloo Curry
- Vegan Coconut Curry
- Squash and Chickpea Masala
Vegan Indian Curry Bowl
15 mins
45 mins
Dinner, Main Course, Side Dish, Soup, Starter
Fusion, Indian, Vegan
6
651 kcal
Equipment
- Large pot, sheet pan, blender, sauté pan
Ingredients
Coconut Curry Dal
- 1 pound dried split yellow peas
- 1 tbsp extra virgin olive oil
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 4 tomatoes, chopped
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tbsp turmeric
- ½ tsp ground cumin
- ¼ tsp garam masala
- ¼ tsp ground coriander
- 15 oz unsweetened light coconut milk
- 1 cinnamon stick, whole
- ½ tsp smoked paprika
- ¼ tsp black pepper
- Pinch crushed red pepper
- Pinch cayenne pepper
Mint Chutney
- ½ cup mint leaves, packed
- ½ cup cilantro leaves
- Juice of 1 large lemon
- ¼ cup toasted pumpkin seeds
- ¼ cup unsweetened dry coconut
- 1 tbsp turbinado sugar or maple syrup
- ¼ tsp salt
- 1 jalapeño, stemmed and deseeded
- 1 garlic clove
Chickpea and Cauliflower Patty
- 1 cup grated or riced cauliflower
- 15 oz chickpeas, drained
- ½ cup whole wheat panko breadcrumbs
- 1 tbsp tapioca starch
- ¼ cup vegan parmesan or nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
Instructions
Coconut Curry Dal
- Place split peas in a large pot, cover with water plus 2 inches and bring to a boil.
- Sauté onion, garlic, and ginger in oil for 5–8 minutes until fragrant and lightly browned.
- Add chopped tomatoes and tomato paste; cook about 5 minutes until the tomatoes release juices and the paste darkens.
- Stir in coconut milk, spices, and cinnamon stick; simmer 5 minutes until the gravy thickens.
- Combine the mixture with the boiling, partially cooked split peas and simmer until peas are soft and creamy, stirring occasionally.
Mint Chutney
- Blend all chutney ingredients with ½ cup water until smooth; adjust seasoning and consistency with more water or lemon juice.
Chickpea and Cauliflower Patty
- Mash drained chickpeas until chunky. Mix in riced cauliflower, breadcrumbs, tapioca starch, vegan parmesan, and seasonings until well combined.
- Form 3 oz balls, flatten into patties, place on an oiled sheet pan, and bake at 400°F (200°C) for 40 minutes, flipping at 20 minutes. Serve hot with chutney.