Vegetarian Low-Calorie Indian Recipes | Vegetarian Times Skip to main content

Low-Calorie Indian

Curried Potato Salad with Toasted Cumin

Curried Potato Salad with Toasted Cumin

Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry powders vary greatly in heat, so you may have to add more when seasoning the sauce.

Rainbow Raita

Rainbow Raita

Grated carrots add color and texture to this classic Indian condiment. If you want to serve it as a salad rather than a sauce, simply double the amounts of cucumber and carrots.

Mixed Vegetable Masala

Mixed Vegetable Masala

This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately.

Curried Baby Artichoke Ragoût

Curried Baby Artichoke Ragoût

Fresh baby artichokes still need to be trimmed of tough outer leaves, but there’s no need to scrape out the choke inside because it will tenderize while cooking. Serve over basmati rice.

Potato & Chickpea Curry with Rice

Potato & Chickpea Curry with Rice

For the full Indian curry experience, serve this dish with warmed naan (Indian flat bread), sliced green onion, and a bowl of spicy chutney. Be sure the lid to the Dutch oven closes tightly over the spinach so no steam escapes while the dish is cooking.

Curry-Kuri Squash Soup

Curry-Kuri Squash Soup

It took us several tries to get this soup just right, but when we hit on the idea of using a sweet potato to keep it from tasting watery, the results were creamy and luscious. Tear-shaped kuri squash have a rich, reddish-orange color and nutty flavor—perfect for spicy dishes.

Indian Tea Sandwiches

Indian Tea Sandwiches

Inspired by one of India’s most popular street foods, these open-faced sandwiches make an energizing snack. Use bread that’s loaded with nuts and whole grains, such as Best Winter Wheat from Oroweat. The chutney tastes even better the next day once all the flavors have melded, and will keep up to 3 days.

Indian Lentil Pilaf

Indian Lentil Pilaf

Ginger and garam masala, a traditional Indian spice blend, give this zesty rice dish authentic flavor. If you're not a lentil lover, try the recipe with 2 cups cooked chickpeas.

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Green Vegetable Curry

Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs. Check the ingredients list on the curry-paste label to make sure it doesn’t contain fish sauce for flavoring. Serve with steamed rice.

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Pan-Fried Pakoras

Made with garbanzo bean flour, crispy vegetable pakoras are popular appetizers on Indian-takeout menus

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Orange Dal

Sarah Bienaimé, who lives in Auvergne, France, loves experimenting with different colors and flavors for dal, a traditional Indian stew. Serve with basmati rice or naan.

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