Fancy an Indian feast at home without the meat? This recipe collection from Dee brings together three delicious, plant-based side dishes that pair perfectly with your favourite curry. They’re all vegan and gluten free, packed with warming spices, and simple enough to make on a weeknight.
Serve these three sides together with a curry of your choice and some basmati rice, and you’ve got a full Indian feast for six people – perfect for a family dinner or a Meat-Free Monday.
Jump to:
- [Dee’s Celery and Carrot Indian Side](#celery-carrot)
- [Dee’s Potato and Spinach Indian Side](#potato-spinach)
- [Dee’s Yellow Split Pea Dal](#split-pea-dal)
- [Serving Suggestions](#serving)
- [FAQ](#faq)
Dee’s Celery and Carrot Indian Side {#celery-carrot}
A lightly spiced, coconutty side that’s a great way to use up celery and carrots.
Ingredients
- 6 sticks of celery, chopped
- 2 carrots, chopped
- 2 cloves garlic, crushed
- 1 green chilli, chopped
- 1 onion, chopped
- ½ tsp turmeric
- ½ tsp mustard seeds
- 2 curry leaves
- 2 tbsp oil
- ¼ tin coconut milk
Equipment
- Chopping board
- Peeler
- Mortar and pestle
- 1 large pot
- Bowl
- Sharp knife
Method
1. Peel and chop the vegetables.
2. Heat the oil in a pan.
3. Add the mustard seeds and curry leaves, and wait for them to pop.
4. Add the onion and chilli, and fry for a few minutes.
5. Add the celery and carrots, and continue to fry.
6. Crush the garlic and turmeric together in the mortar and pestle, then add to the pan.
7. Add the coconut milk and simmer for 20 minutes.
Dee’s Potato and Spinach Indian Side {#potato-spinach}
A comforting, spiced potato and spinach dish that works well as a hearty side.
Ingredients
- 2 cloves garlic, crushed
- 1 red chilli, chopped
- 1 onion, chopped
- 1 tsp turmeric
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp oil
- 1 inch piece of ginger, chopped
- 7 medium potatoes, diced and par-boiled
- A handful of spinach (frozen spinach works too – about 6 pieces, defrosted before use)
Equipment
- Chopping board
- Peeler
- 2 pots
- Sharp knife
Method
1. Par-boil the potatoes.
2. Heat the oil in a pan.
3. Add the onion, garlic, ginger and chilli, and fry for a few minutes.
4. Add the par-boiled potatoes, spices and spinach.
5. Stir, cover and cook on a low heat for 15 minutes.
Dee’s Yellow Split Pea Dal {#split-pea-dal}
A simple, warming dal that’s ideal for spooning over rice.
Ingredients
- 300g yellow split peas
- 2 tsp cumin seeds
- 1 tsp cayenne pepper
- 5 tbsp fresh coriander
- 2 chopped tomatoes
- Salt, to taste
- 1 litre water
- 1 tbsp oil
Equipment
- Chopping board
- Weighing scales
- 1 large pot
- 1 pan
- Sharp knife
Method
1. Weigh the split peas, rinse them, and boil in 1 litre of water.
2. Reduce the heat and simmer until soft, approximately 30–40 minutes. Once soft, drain any excess water.
3. Heat the oil in a pan.
4. Add the spices and fry for a minute.
5. Add the chopped tomatoes and heat through.
6. Add the spice mix to the lentils and leave on a low heat for approximately 5 minutes.
Serving Suggestions {#serving}
Serve all three sides together with basmati rice and your favourite curry for a full Indian feast. A jalfrezi or other tomato-based curry works particularly well alongside these dishes.
FAQ {#faq}
Are these recipes vegan and gluten free?
Yes, all three sides – the celery and carrot side, the potato and spinach side, and the yellow split pea dal – are vegan and gluten free.
How many people does this feast serve?
Made together as a set of three sides alongside a curry, this feast serves around six people.
Can I use frozen spinach in the potato and spinach side?
Yes, frozen spinach works well here. Just defrost it fully before adding it to the pan (about 6 pieces of frozen spinach is roughly equivalent to a handful of fresh).
What curry goes best with these sides?
Any tomato-based curry, such as a jalfrezi, pairs nicely with these dishes, but feel free to serve them with whatever curry your family enjoys most.
Can I make these dishes ahead of time?
Yes, all three sides reheat well, making them handy for preparing part of your feast in advance.
Related Articles
- Family-Friendly Curry Night: Tips for a Spice-Free Kids’ Menu
- Easy Vegan Dinners the Whole Family Will Love
- Meat-Free Monday: Simple Swaps for Family Meals
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