Must Try Vegan Dinner Recipes - 24 Mantra Organic

Must Try Vegan Dinner Recipes - 24 Mantra Organic


Easy Vegan Indian Dinner Recipes That are a Must-Try


If you’re looking to expand your amateur chef skills and whip up some vegan Indian recipes, it’s a great idea to use chickpeas as a base ingredient. Chickpeas come with several benefits. They are rich in protein and high on fibre. They keep you full for extended periods of time and hence, aid in your weight-loss journey.

High In Nutrition, low on calories

Consuming organically produced chickpeas and other ingredients, additionally ensure that your diet is free from harmful chemicals. They offer the highest level of nutrition that strengthens your immunity and makes food more flavorful.

Here are three vegan Indian dinner recipes inspired from eclectic cuisines that will enrich your palate, and also help you expand your cooking skills.

The basic prep work involves soaking the chickpeas overnight and pressure cooking them for about 3 whistles.

Recipe 1: Chickpea Coconut Curry 

Among the yummiest, vegan Indian dinner recipes is this curry that has coconut milk as a core ingredient and can be accompanied with pao, neer dosa or rice.


  • 4 cups of boiled chickpeas
  • 1 cup of coconut milk
  • 1 tablespoon vegetable oil
  • 1 finely diced onion
  • 2 finely diced tomatoes
  • 2 green chillies
  • 1 sprig curry leaves
  • 1 teaspoon chilly powder
  • 1 teaspoon pepper powder
  • 1 teaspoon turmeric
  • Half teaspoon cumin seeds
  • 1 and a 1/2 tablespoon of ginger garlic paste
  • Salt to taste
  • For the masala mix: Cumin seeds, coriander seeds, fennel seeds, green cardamom and cinnamon
  • For garnish: Finely chopped coriander leaves for garnish; finely chopped piece of ginger

Cooking instructions:

  • Gently roast and powder the masala mix in a grinder.
  • Add oil to a heated cooking pot.
  • Saute the cumin seeds, curry leaves and onions
  • Once the onions turn translucent, add the spice mix and gently cook
  • Sprinkle salt, add the ginger garlic paste and cook on medium flame
  • Now add the tomato, chilly powder, turmeric powder and pepper powder and cook till the becomes a paste and oil gently oozes
  • It’s time to add the boiled chickpeas and stir the mixture well.
  • Add a cup of water to thicken the gravy, and simmer for about 15 minutes.
  • Add the coconut milk and let continue cooking on a slow flame, till the gravy reaches a nice consistency.
  • Add salt, and garnish with coriander. You can also sprinkle finely chopped ginger, for additional flavour.
  • Enjoy this dish piping hot with pao, rice, or need dosa.

Recipe 2: Chickpea chaat 

Another great bet among vegan Indian dinner recipes, is a chaat recipe, especially if you’re looking to enjoy a light, healthy dinner. This is a dish you can literally whip up in 10 minutes, once the chickpeas are boiled or pressure cooked.


  • 2 cups boiled chickpeas
  • Half teaspoon red chilli powder
  • Half teaspoon cumin powder
  • 1 finely sliced green chilli
  • Salt to taste
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped tomato
  • 3 finely chopped boiled potato
  • 2 tablespoon chopped cucumber
  • 2 tablespoon sev
  • 1 tablespoon freshly ground coriander seeds
  • Green chutney: Coriander, lime, cumin, salt, ginger, garlic, mint leaves
  • Half teaspoon chaat masala
  • 2 tablespoons of tamarind chutney
  • For garnish: Two tablespoons finely chopped coriander leaves

Cooking instructions:

  • Blend all ingredients for the green chutney in a grinder until it becomes a smooth paste, and keep aside.
  • In a large serving bowl, add the chickpeas. Then add chilli powder, cumin powder, chaat masala, tamarind chutney and salt. Mix everything well.
  • Next, add the onion, tomatoes, potatoes, cucumber and green chilli. Mix everything well.
  • When you are about to serve, sprinkle the sev and coriander leaves for garnish.

Recipe 3: Spicy North Indian style chole 

This one is a staple in many Punjabi households. It can be consumed around the year and is especially yummy in any cold winter. A great addition to your list of vegan Indian dinner recipes.


  • 2 cups of boiled chickpeas
  • For masala: 3 onions, 2 tomatoes, 1 piece of ginger, 2 cloves of garlic
  • Spices: 2 bay leaves, 5 cloves, 3 green cardamoms, 5 peppercorns
  • 2 tablespoons vegetable oil
  • 2 green chillies
  • 1 teaspoon cumin powder
  • 2 teaspoons garam masala 
  • 2 teaspoons freshly group coriander seeds
  • Half teaspoon red chilli powder
  • One fourth teaspoon turmeric powder
  • Salt to taste
  • 1 lime
  • For garnish: Finely chopped ginger, two tablespoons finely chopped coriander leaves

Cooking instructions:

  • In a blender, add one and a half onions, tomatoes, ginger and garlic and grind into a smooth paste
  • Add the oil to a pot and heat. Then add the peppercorns, bay leaves, cloves and cardamom, and saute.
  • Now add the remaining finely sliced onions and green chillies until onions are translucent.
  • Add the masala and cook until the oil separates,
  • Add the chickpeas and cook briefly. Then add water and cook for 10 minutes.
  • Squeeze in one lime and cook for five more minutes
  • Now turn off the gas and garnish with the coriander leaves and ginger.
  • Enjoy this dish piping with rice or roti.

Quick cooking-tips:

  • Always make sure the pan or pot is hot before sauteing.
  • Only add water once the oil separates in the dish.
  • Never cook on a high flame for too long or else you will burn the dish. The safest setting is ‘simmer’.

Packing In Flavour And Nutrition

More and more people around the world are making the shift to organic produce, due to the multiple benefits it comes with. Organic produce is grown without any chemicals, which is one of the major drawbacks of industrially produced food.

Making this paradigm shift is an investment in good health. Additionally, it also packs in more flavour in all the vegan Indian recipes whipped up by you.

Try 24 Mantra Organic’s Chickpea or Kabuli Chana and savour the taste of organic goodness.

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