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Vegan Indian Recipe Medley

Vegan Recipes Lacto Vegetarian Plant based Recipes Roasted Red Pepper Vegan Indian Recipe Medley

Step into a world of rich aromas and bold spices with this classic vegan Indian recipe, where every dish is a tribute to comfort and tradition. The warmth of chana masala, slow-simmered in a medley of fragrant spices, meets the irresistible crunch of golden, flaky samosas. Paired with fluffy jeera rice, each element of this feast is designed to bring out deep, authentic flavours with every bite. The intensity of the slow-cooked chickpeas, the perfectly seasoned and crisp samosas, and the subtle nuttiness of cumin-infused rice create a harmonious balance of textures and tastes.


Inspired by the vibrant street food culture of India, this Vegan recipe is a celebration of timeless flavours. It brings together the nostalgia of home-cooked meals and the bold, mouth-watering appeal of market stalls, where sizzling oil and fragrant curries fill the air. This Indian vegan recipe is perfect for those looking for vegan recipes to impress or wondering what to serve vegan guests, offering a feast that feels indulgent yet nourishing. Whether you're preparing a special weekend meal, a festive gathering, or simply craving something hearty and satisfying, this combination of chana masala, samosas, and jeera rice is guaranteed to leave an impression. As a staple in vegan recipes and lacto vegetarian recipes, this dish is perfect for those searching for rich, plant-based meals with bold, authentic flavours. Whether you're expanding your collection of vegan recipes to impress or need inspiration on what to serve vegan guests, this vegan Indian recipe delivers both comfort and culinary excellence.

 
Recipe:

Serves: 4


Preparation time: 45 minutes

Cooking time: 45 minutes

Total time: 1 hour 30 minutes

 

Ingredients:

Chana Masala

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 2 large tomatoes, finely chopped

  • 1 teaspoon cumin seeds Use Code: PLANTIFUL20

  • 1 teaspoon ground coriander Use Code: PLANTIFUL20

  • 1 teaspoon garam masala Use Code: PLANTIFUL20

  • ½ teaspoon turmeric powder Use Code: PLANTIFUL20

  • ½ teaspoon chilli powder Use Code: PLANTIFUL20

  • 1 teaspoon salt (or to taste)

  • 1 can (400 g) chickpeas, drained and rinsed

  • 250 ml water

  • 1 tablespoon lemon juice

  • Fresh coriander, chopped, for garnish


Vegan Samosas


Dough

  • 250 g plain flour

  • ½ teaspoon salt

  • 2 tablespoons vegetable oil

  • 100 ml water (adjust as needed)


Filling

  • 2 medium potatoes, boiled and mashed

  • ½ cup green peas

  • 1 teaspoon cumin seeds Use Code: PLANTIFUL20

  • 1 teaspoon garam masala Use Code: PLANTIFUL20

  • ½ teaspoon turmeric powder Use Code: PLANTIFUL20

  • ½ teaspoon salt

  • 1 teaspoon grated ginger

  • 1 tablespoon vegetable oil

  • 1 tablespoon chopped fresh coriander

  • Oil for deep frying


Jeera Rice

  • 1 cup basmati rice

  • 2 cups water

  • 1 tablespoon vegetable oil or vegan ghee

  • 1 teaspoon cumin seeds Use Code: PLANTIFUL20

  • ½ teaspoon salt

  • Fresh coriander, chopped, for garnish


Fresh Tomato & Onion Salad

  • 1 medium tomato, finely chopped

  • ½ red onion, finely chopped

  • 1 small green chilli, finely chopped (optional)

  • 1 tablespoon lemon juice

  • Salt, to taste

  • Fresh coriander, chopped, for garnish



 

Method:

  1. For the Vegan chana masala recipe (vegan Chickpea curry recipe) , heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds before adding the chopped onion. Sauté for 5–7 minutes until golden brown. Stir in the garlic and ginger, cooking for another minute.


  2. Add the chopped tomatoes and cook for 5 minutes until they break down and become jammy. Stir in the coriander, garam masala, turmeric, chilli powder, and salt. Cook for another 2 minutes to toast the spices.


  3. Add the chickpeas and water, then let simmer for 15 minutes until the curry thickens. Stir in the lemon juice, garnish with fresh coriander, and set aside.


  4. For the vegan samosa filling, heat oil in a pan and add cumin seeds. Once they start to pop, add the mashed potatoes, green peas, garam masala, turmeric, salt, and ginger. Cook for 2–3 minutes, stirring well. Remove from heat and mix in the chopped coriander. Let cool.


  5. To make the samosa dough, combine flour, salt, and vegetable oil in a mixing bowl. Gradually add water, kneading until a firm dough forms. Cover and let it rest for 20 minutes.


  6. Divide the dough into small balls and roll each into a thin circle. Cut each circle in half to create two semi-circles. Form a cone shape with each half, sealing the edges with water. Fill with the potato mixture, then press the edges firmly to seal.


  7. Heat oil in a deep pan or a  deep fryer (I use the De'Longhi EasyClean Traditional 2.4L Deep Fryer at 180°C. This deep fryer provides consistent heat and ensures even frying) and fry the samosas in batches for 3–4 minutes on each side, until golden brown and crispy. Drain on paper towels.


  8. For the jeera rice, rinse the basmati rice under cold water until the water runs clear. In a saucepan, heat oil and add cumin seeds, toasting for a few seconds until aromatic. Add the rinsed rice, salt, and water. Bring to a boil, then cover and simmer for 12–15 minutes until the rice is cooked and fluffy. Let sit for 5 minutes, then fluff with a fork and garnish with fresh coriander.


  9. To prepare the salad, mix the chopped tomatoes, red onion, green chilli, lemon juice, and salt in a small bowl. Garnish with fresh coriander.


  10. Serve the vegan chana masala, vegan samosas, and jeera rice together with the fresh tomato and onion salad on the side. Enjoy this comforting, spice-filled feast!



 
Additional Tips:

  • For extra flavour, roast the cumin seeds before adding them to the chana masala.


  • If you prefer baking the samosas instead of frying, brush them with oil and bake at 200°C for 20–25 minutes, flipping halfway.


  • Leftover chana masala can be stored in an airtight container in the fridge for up to 3 days and reheated on the stovetop.


  • Serve with a side of dairy-free yoghurt or a tamarind dipping sauce for added flavour.


 
Allergy information / alternatives:

  • Gluten-free: Use gluten-free flour for the samosas or serve with rice instead.


  • Soy-free: This dish is naturally soy-free.


  • Nut-free: No nuts are used in this dish, but always check ingredient labels.


  • Refined sugar-free: No refined sugar is used in this recipe.




 

Nutritional Information (per serving):

  • Calories: ~650 kcal

  • Protein: ~18 g

  • Fat: ~22 g

  • Carbohydrates: ~90 g

  • Sugar: ~10 g

  • Salt: ~2 g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





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