Try one of these tasty veg curries for roti for dinner tonight. Either serve as they are, or include a daal option.

You can also double up and choose two complimentary curries from the list to create a larger meal.

In Indian homes, we often choose lentils or legume curries or daals to serve alongside vegetable dishes. This rounds off a meal wonderfully and adds welcome protein.

What is Roti?

Everyday curries take centre stage in traditional Indian homes. They’re typically served with wholewheat chapatis, also known as roti.

Roti are hearty and simple to prepare, although round rolling is a skill that takes practice.

How to make Roti dough

Make the dough with a combination of wholewheat flour (atta), water and optional oil. I like to add a little oil for softer rotis, but you can skip it if you don’t mind them a little chewier.

Some families like to roll their rotis extra thinly to make phulka, which they sometimes place over an open flame to rise.

Having said this, I usually cook my rotis on a steel tawa from start to finish. A frying pan also works well.

I’ll include my simple Homemade Gujarati Roti (Rotli) recipe at the end of this post, along with a fabulous Soft Spinach Roti (Chapati) if you’re a fan of the green stuff.

Ready to be inspired with some easy and delicious vegetarian curry recipes?

10 Easy Veg Curries for Roti

1. Gobi Bhurji (Scrambled Cauliflower)

Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Check out this recipe

2. Bateta nu Shaak (Potato Curry, Dry Style)

Gujarati Koru Bateta nu Shaak

A tried and true recipe for Koru Bateta nu Shaak (Gujarati-style dry potato curry). This is my mother's exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt).

Check out this recipe

3. Vegetable & Coconut Milk Kurma (South Indian Style)

Vegetable & Coconut Milk Kurma

This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.

Check out this recipe

4. Quick & Easy Palak Paneer

Easy, Creamy Palak Paneer

Palak Paneer is a stick-to-your-ribs North Indian treasure that was made to be a filling vegetarian option. Serve with laccha paratha, roti, naan or rice!

Check out this recipe

5. Kadai Tofu & Vegetables

Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

Check out this recipe

6. Rajma (North Indian-Style Kidney Bean Curry)

Rajma (Kidney Bean Curry)

While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best.

Check out this recipe

7. Okra & Potato Sabzi (Gujarati-Style Bhinda & Bateta nu Shaak)

Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Check out this recipe

8. Palak Baingan ka Bhartha (Burnt Aubergine & Spinach Curry)

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Check out this recipe

9. Creamy, Restaurant-Style Matar Paneer

Creamy, Restaurant-Style Matar Paneer

I’ve got a sneaky Restaurant-Style Matar Paneer recipe that’ll knock your socks off and it’s easier than you think. The base sauce is made with ground almonds and tomatoes. The spicing is mild but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.

Check out this recipe

10. Tofu Tikka Masala

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Check out this recipe

So you have my top 10 Easy Veg Curries for Roti… but how do you make the Roti?

10 Easy Veg Curries for Roti are of course, incomplete without Roti. Here are my two favourite versions of the classic soft rotis.

It’s everyday fare that partners perfectly with any of the curries I’ve shared above.

Soft Spinach Roti

Can you believe the dough for these Soft Spinach Chapatis is enriched with a whole bag of spinach? Popeye would be proud! Pack a healthy portion of leafy greens into your meal with this easy recipe the whole family will love.

Check out this recipe

Enjoy these amazing Indian vegetarian curry recipes! If you make one, please share pictures with me via Instagram. I love to see your creations! Mention me @Sanjana.Feasts and use the hashtag #SanjanaFeasts

Pin this collection of 10 Easy Veg Curries for Roti to your Pinterest boards for later!

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The post 10 Easy Veg Curries for Roti appeared first on Sanjana.Feasts.

Crunchy spiced nuggets of okra coated in breadcrumbs and coconut, served with a hot and spicy vegan mayo, that’s what. A sort of riff on coconut shrimp, but 100% plant based.

In this recipe, I put the natural stickiness of okra to work. Magic because this is the stickiness of okra is one of the things people dislike about these firm green pods.

Ways to cook okra (bhindi)

Wait, do you call them Bhindi, okra, lady fingers or something else? I refer to them as bhindi or bhinda and often use all three terms interchangeably.

Ultimately, I adore them in any way, shape or form. Namely in dry curries. I, like many Indian families, often pair them with potatoes, onions and/or paneer.

Max out the slime!

Okra slime is one of the things we usually try to diminish in Indian dishes. Lemon juice and vinegar can suppress the stickiness of bhindi.

But this recipe is an exception! Here we welcome the stickiness in lieu of eggs. Indeed, okra slime will create the most perfect “glue” to help crunchy panko breadcrumbs and coconut stick to our popcorn bhindi.

Fry or bake for a delicious, golden snack. Once you start, you won’t be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!

How to prepare okra

Always wash and thoroughly dry okra before you begin your recipe. Be careful as the stems can have tiny, hair-like spikes on them.

If you accidentally brush these with your fingers they can sting and itch.

Be sure to dry them in a clean tea towel. Any moisture can make the okra extra sticky and while that’s not a huge deal for this recipe, it will make them more difficult to slice.

How to make Crispy Popcorn Bhindi Bites

Some things to remember when cooking Crispy Popcorn Bhindi Bites

• Be careful not to cook the Popcorn Bhindi at too high a temperature or they will brown too quickly on the outside and the okra itself will remain raw inside.
• How to freeze the Bhindi for cooking later: Once all the okra nuggets have been coated in a double layer of breadcrumbs, freeze the entire tray, with all the nuggets in a single layer. Once completely frozen, pack into freezer-safe bags or containers to cook later.
• To cook the Bhindi from frozen: Deep fry or bake according to recipe instructions. Add 5 minutes onto bake time for frozen Popcorn Bhindi and 90 seconds on to fry time.
• I don’t recommend freezing cooked Popcorn Bhindi.

Print

Crispy Popcorn Bhindi Bites

Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!

Course Appetizer, Side Dish, Snack

Cuisine American, Indian

Keyword bhindi, okra

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Sanjana Feasts

Ingredients

• 375 g okra
• Oil spray If baking
• Oil for deep frying If frying (any oil with a high smoke point)

For the wet mix:

• 400 ml oat milk (or any milk of your choice)
• 140 g vegan mayo
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp chilli flakes
• 1/2 tsp ground turmeric
• 1 1/2 tsp salt

For the dry mix:

• 325 g panko breadcrumbs
• 100 g desiccated coconut

For the atomic red chilli mayo:

• 100g g vegan mayo
• 50 g atomic red chilli chutney recipe card below

Instructions

• Wash and thoroughly dry the okra. Cut off the stems and slice into 2-3cm rings.
• In a large bowl, whisk together the milk, vegan mayo, garlic powder, onion powder, chilli flakes, turmeric and salt.
• Combine the panko breadcrumbs and coconut in a large tray.
• Add the okra to the wet mix and fold everything together with a spoon or spatula to coat each ring. Allow to stand for 15 minutes. The okra will become thick and sticky.
• Lift the okra out of the wet mix and toss in the dry breadcrumbs and coconut to coat each piece as evenly as you can.
• Once all the pieces are covered, dip each one in the remaining wet mix again and coat in the breadcrumbs again to create a double coating. Try to keep one hand for the wet mix and the other for the dry mix to avoid a sticky mess on your hands.
• When you've coated all the okra pieces, refrigerate the nuggets for 30 minutes.

Instructions for oven baking:

• To oven bake the Popcorn Bhindi, arrange all the nuggets on a large tray. Spray liberally with your favourite oil spray.
• Bake in a preheated oven at 160°C/320°F for 30-35 minutes or until crispy and golden.

Instructions for deep frying:

• To deep fry the Popcorn Bhindi, heat around 8-10cm oil in a pan suitable for deep frying. The oil temperature should register 160°C/320°F. Deep fry in small batches, around 4-5 minutes per batch or until crispy on the outside and cooked all the way through.
• Drain the Popcorn Bhindi on a plate or tray lined with absorbent kitchen paper. Serve hot with Atomic Red Chilli Mayo.

For the Atomic Red Chilli Mayo:

• Mix together the vegan mayo with red chilli chutney. Cover and refrigerate until you're ready to serve.

Video

Notes

• Be careful not to cook the Popcorn Bhindi at too high a temperature or they will brown too quickly on the outside and the okra itself will remain raw inside.
• How to freeze the Bhindi for cooking later: Once all the okra nuggets have been coated in a double layer of breadcrumbs, freeze the entire tray, with all the nuggets in a single layer. Once completely frozen, pack into freezer-safe bags or containers to cook later.
• To cook the Bhindi from frozen: Deep fry or bake according to recipe instructions. Add 5 minutes onto bake time for frozen Popcorn Bhindi and 90 seconds on to fry time.
• I don’t recommend freezing cooked Popcorn Bhindi.

Print

Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Course Condiment, Side Dish

Cuisine Indian

Keyword chilli, chutney, jaggery

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• Blender

Ingredients

• 150 g red onion, peeled and roughly chopped
• 2 large mild red chillies
• 4-6 hot red chillies add more or less according to your taste
• 25 g raw peanuts
• 1/2 tsp cumin seeds toasted in a dry frying pan for a minute until aromatic
• 60 g jaggery, grated
• 1 tbsp lemon juice
• 3/4 tsp salt
• 30 ml water

Instructions

• Place all the ingredients in a blender. Blend until smooth and thick.
• Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.

Video

Notes

• This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.
• Store in an airtight container in the fridge for up to 3 days.
• To freeze: Place the chutney in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and consume within 24 hours.

Pin this recipe for later!

If you like this, you’ll love my recipe for Maggi Noodles Chaat

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The post Crispy Popcorn Bhindi Bites appeared first on Sanjana.Feasts.

They might look quite ordinary but the sauce packs a real punch, seasoning the golden tofu and noodles perfectly. It’s made using large red chillies, garlic, spring onions, soy sauce, star anise and brown sugar. A combo of ingredients I always have in the house. I throw in any vegetables I have in the fridge – usually a mix of broccoli, mushrooms, beansprouts, mange tout or French beans.

My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of a dish that’s not curry. To make them, slice okra into long, thin strips, toss in a little cornflour and allow to sit for five minutes. Plunge them into hot oil and fry for 2-3 minutes until crispy and slightly golden. Try not to move them too much in the first minute to give the cornflour time to set on the okra.

To achieve a pretty red colour, I add in a couple of tablespoons of Sriracha (Thai chilli sauce made with dried red chillies and garlic). If you haven’t tried it before – where have you been? It’s the ultimate intense chilli sauce for adding instant flavour. I add it to mac and cheese, toasties, masala chips and even potato curry. It’s almost like Gujarati lasan vari chutney but in sauce form; A squidge of it in plain natural yoghurt will give you the fastest ever sauce for bhajia and samosa chaat. You can buy it in the Asian section of most supermarkets now. Look for the squeezy bottle with a rooster on the front. Even my parents, who are life-long advocates of Tabasco now prefer it.

I used Shanghai noodles here but you could just as easily use rice noodles, udon or even fresh ramen noodles. If noodles aren’t your thing, skip them and serve the stir-fried tofu and veggies with steamed jasmine rice. Garnish with the fried okra and Thai basil, then devour.

Chilli-Garlic Tofu Noodle Bowls with Crispy Okra

Serves 4

Ingredients

For the chilli paste:
1 large red chilli
3 cloves garlic, peeled
1-inch piece ginger, peeled
3 large spring onions, trimmed and quartered
3 tbsp Sriracha
2 tbsp brown sugar
Juice and zest 1 lime

For the stir fry:
1 tbsp oil
1 star anise
100g broccoli florets
Handful mushrooms, sliced
40g mange tout
50g beansprouts
1 large red chilli
4 tbsp light soy sauce
200g golden tofu puffs
3 tbsp Sriracha
200g cooked noodles
Salt to taste

10-15 Thai basil leaves

For the crispy okra:
100g okra, sliced into long thin strips
1 tsp cornflour

Method

1. First make the crispy okra and thai basil. Cut the okra into long, thing strips, place onto a plate and dust over the cornflour. Stir to combine and set aside for 5 minutes.

2. Heat the oil in a pan. Once hot, turn the heat down and very carefully add in the Thai basil. It will crackle and spit in the first 30 seconds so stand right back. Be super careful even once it stops crackling. Fry until deep green and crispy. Remove from the oil with a slotted spoon and place onto a place lined with kitchen paper.

3. Next, turn the heat up on the oil again and add in the okra. Don’t move them around in the first minute in order to let the cornflour set. Cook for 3-4 minutes, then remove and place onto the kitchen paper with the Thai basil. Set aside.

4. Blend together all the ingredients for the chilli paste.

5. Heat the oil in the wok, add the chilli paste and star anise. Cook on a medium heat for 5 minutes, stirring all the time.

6. Add in the broccoli, soy sauce and extra Sriracha. Next, add the rest of the vegetables except the beansprouts and chilli. Stir fry for 3-4 minutes on a high heat. Add the tofu puffs and sauté for another few minutes, adding a little water if it seems dry.

7. Add the cooked noodles, beansprouts and chilli, stirring to combine. Stir fry for 3-4 minutes and remove from the heat.

8. Serve immediately, topped with crispy okra and Thai basil.

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