14 Amazing Plant-Based Recipes for Your Diwali Celebration

Diwali brings families together with incredible vegetarian dishes that burst with flavor and tradition. These plant-based recipes showcase the rich spices and techniques that make Indian cuisine so beloved worldwide.

From creamy lentil curries to fragrant rice dishes, each recipe captures the festive spirit of this beautiful celebration with authentic tastes and aromas.

01. Smoky Roasted Eggplant Mash

Fire-roasted eggplant transformed into a smoky, spiced delight that’s perfect for any celebration. This popular dish tastes even better the next day when flavors meld together beautifully.

Ingredients: 2 large eggplants, 2 medium onions (chopped), 4 garlic cloves (minced), 1 inch fresh ginger (grated), 2 tomatoes (chopped), 1 teaspoon cumin seeds, 1 teaspoon coriander powder, ½ teaspoon turmeric, 1 teaspoon garam masala, 2 green chilies (chopped), 3 tablespoons oil, salt to taste, fresh cilantro for garnish.

How To Make Smoky Roasted Eggplant Mash

1. Roast whole eggplants directly over an open flame or under the broiler, turning frequently until the skin is charred and flesh is completely soft, about 15-20 minutes. The charring creates that signature smoky flavor that makes this dish special.

2. Let eggplants cool, then peel away the charred skin completely. Mash the flesh with a fork, keeping some texture rather than making it completely smooth.

3. Heat oil in a large pan and add cumin seeds until they sizzle. Add onions and cook until golden brown, then stir in garlic, ginger, and green chilies for 2 minutes until fragrant.

4. Add tomatoes and cook until they break down into a thick paste. Stir in all spices and cook for another minute until aromatic.

5. Add mashed eggplant and mix everything together. Cook for 8-10 minutes, stirring occasionally, until flavors meld and excess moisture evaporates. Garnish with fresh cilantro before serving.

02. Crispy Spiced Okra

High-heat cooking transforms okra into crispy, flavorful bites without any sliminess. This technique creates perfectly tender okra with a beautiful golden exterior and aromatic spice coating.

Ingredients: 1 pound fresh okra (chopped), 2 medium onions (sliced), 1 teaspoon cumin seeds, 1 teaspoon coriander powder, ½ teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon amchur (dry mango powder), 3 tablespoons oil, salt to taste, fresh cilantro for garnish.

How To Make Crispy Spiced Okra

1. Wash okra thoroughly and dry completely with paper towels. Any moisture will create sliminess, so this step is crucial for success. Cut into ½-inch pieces, discarding stems and tips.

2. Heat oil in a large nonstick pan over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant and lightly browned.

3. Add sliced onions and cook until they start turning golden at the edges, about 5 minutes. Push onions to one side of the pan.

4. Add chopped okra to the empty side of the pan and cook without stirring for 3-4 minutes to let it develop a nice crust. Then stir everything together.

5. Sprinkle all spices over the okra and onions, tossing to coat evenly. Continue cooking for 8-10 minutes, stirring occasionally, until okra is tender and lightly crispy. The pieces should be golden brown and completely dry.

6. Taste and adjust salt, then garnish with fresh cilantro. Serve immediately while the okra is still crispy and hot.

03. Aromatic Kale and Chickpea Curry

Nutrient-packed kale and protein-rich chickpeas come together in a fragrant spice blend. This hearty dish proves that healthy eating can be incredibly flavorful and satisfying for the whole family.

Ingredients: 1 large bunch kale (chopped), 2 cans chickpeas (drained), 1 large onion (diced), 4 garlic cloves (minced), 1 inch ginger (grated), 1 can diced tomatoes, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1 teaspoon garam masala, ½ teaspoon turmeric, 3 tablespoons oil, salt to taste.

How To Make Aromatic Kale and Chickpea Curry

1. Remove thick stems from kale and chop leaves into bite-sized pieces. Rinse and drain chickpeas, setting them aside until ready to use.

2. Heat oil in a large pot over medium heat. Add cumin seeds and cook until they start popping and become fragrant, about 1 minute.

3. Add diced onion and cook until softened and lightly golden, about 6-8 minutes. Stir in garlic and ginger, cooking for another 2 minutes until very aromatic.

4. Add all spices and stir for 30 seconds until fragrant. Pour in diced tomatoes with their juice and cook until the mixture thickens slightly, about 5 minutes.

5. Add chickpeas and chopped kale to the pot. The kale will seem like a lot at first but will wilt down quickly. Stir everything together and add ½ cup water.

6. Cover and simmer for 15-20 minutes until kale is tender and flavors have melded beautifully. Season with salt and serve over rice for a complete meal.

04. Cardamom Cashew Cookies

Buttery shortbread cookies infused with aromatic cardamom and rich cashews create an elegant sweet treat. These delicate cookies melt in your mouth and capture the essence of traditional Indian sweets.

Ingredients: 2 cups all-purpose flour, 1 cup butter (softened), ½ cup powdered sugar, ½ cup cashews (finely chopped), 1 teaspoon ground cardamom, ¼ teaspoon salt, 2 tablespoons milk, whole cashews for topping.

How To Make Cardamom Cashew Cookies

1. Preheat your oven to 325°F and line baking sheets with parchment paper. In a large bowl, cream together softened butter and powdered sugar until light and fluffy, about 3-4 minutes.

2. Mix flour, ground cardamom, and salt in a separate bowl. Gradually add this dry mixture to the butter mixture, alternating with milk until a soft dough forms.

3. Fold in the finely chopped cashews, distributing them evenly throughout the dough. The cashews add wonderful texture and nutty flavor to every bite.

4. Roll dough into small balls and place them 2 inches apart on prepared baking sheets. Gently flatten each cookie and press a whole cashew on top for decoration.

5. Bake for 18-20 minutes until the edges are just set and lightly golden. The centers should still look slightly soft as they’ll continue cooking on the hot pan.

6. Cool on baking sheets for 5 minutes before transferring to a wire rack. These cookies are incredibly delicate when warm, so handle them gently until completely cooled.

05. Nutty Whole Grain Flatbread

Quick homemade flatbreads with wholesome spelt flour bring nutty flavor to your table. These versatile breads are perfect for scooping up curries and can be made fresh in just minutes.

Ingredients: 2 cups spelt flour, ¾ cup warm water, 2 tablespoons olive oil, 1 teaspoon salt, extra flour for rolling, oil for cooking.

How To Make Nutty Whole Grain Flatbread

1. Combine spelt flour and salt in a large mixing bowl. Make a well in the center and pour in warm water and olive oil. Mix with a fork until the dough starts coming together.

2. Turn dough onto a lightly floured surface and knead for 5-6 minutes until smooth and elastic. The dough should be soft but not sticky. Cover with a damp cloth and rest for 15 minutes.

3. Divide dough into 8 equal portions and roll each into a ball. On a floured surface, roll each ball into a thin circle about 6-7 inches in diameter.

4. Heat a large skillet or griddle over medium-high heat. Cook each flatbread for 1-2 minutes until bubbles form on the surface and the bottom has golden brown spots.

5. Flip and cook the other side for another 1-2 minutes until puffed and spotted with brown. The bread should puff up slightly when properly cooked.

6. Keep finished flatbreads warm by wrapping them in a clean kitchen towel. Brush lightly with oil if desired and serve immediately while still warm and pliable.

06. Creamy Almond Squares

Traditional Indian sweets made lighter with almond flour and less sugar than classic recipes. These fudge-like treats offer rich, nutty flavors that melt beautifully on your tongue with every bite.

Ingredients: 2 cups almond flour, 1 cup nonfat dry milk powder, ¾ cup sugar, ½ cup water, 2 tablespoons ghee, ½ teaspoon cardamom powder, pinch of salt, chopped pistachios for garnish, silver leaf for decoration (optional).

How To Make Creamy Almond Squares

1. Line an 8×8 inch pan with parchment paper, leaving some overhang for easy removal. In a heavy-bottomed saucepan, combine sugar and water over medium heat, stirring until sugar dissolves completely.

2. Continue cooking the sugar syrup without stirring until it reaches soft ball stage, about 235°F on a candy thermometer. The syrup should form a soft ball when dropped into cold water.

3. Remove from heat and quickly whisk in the dry milk powder until smooth and lump-free. Return to low heat and cook for 2-3 minutes, stirring constantly to prevent sticking.

4. Add almond flour, ghee, cardamom, and salt, mixing thoroughly until the mixture pulls away from the sides of the pan and forms a cohesive mass.

5. Pour the hot mixture into your prepared pan and spread evenly with a greased spatula. Work quickly as the mixture sets fast once it starts cooling.

6. Sprinkle chopped pistachios on top and press gently. Cool completely at room temperature for 2-3 hours, then cut into squares. Store covered at room temperature for up to one week.

07. Cauliflower Chickpea Masala

Tender cauliflower and hearty chickpeas swimming in rich, creamy tomato sauce create pure comfort food magic. This vegetarian version delivers all the beloved flavors of tikka masala in just twenty minutes.

Ingredients: 1 large head cauliflower (cut into florets), 1 can chickpeas (drained), 1 can coconut milk, 1 can crushed tomatoes, 1 large onion (diced), 4 garlic cloves (minced), 1 inch ginger (grated), 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon turmeric, 3 tablespoons oil, salt to taste, cilantro for garnish.

How To Make Cauliflower Chickpea Masala

1. Heat oil in a large pot over medium-high heat. Add cauliflower florets and cook for 5-6 minutes until they start getting golden brown spots on the edges. This browning adds incredible depth of flavor to the final dish.

2. Add diced onion to the pot with the cauliflower and cook until softened, about 4-5 minutes. Stir in garlic and ginger, cooking until fragrant, about 1 minute more.

3. Sprinkle all the spices over the vegetables and stir for 30 seconds until aromatic. Pour in crushed tomatoes and let the mixture simmer for 5 minutes until slightly thickened.

4. Add coconut milk and drained chickpeas to the pot. Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes until cauliflower is fork-tender and sauce has thickened to your liking.

5. Season with salt and garnish with fresh cilantro. Serve immediately over basmati rice, allowing the creamy sauce to soak into every grain for maximum flavor.

08. Vibrant Green Cilantro Sauce

Fresh cilantro transforms into a bright, zesty condiment that adds explosive flavor to any dish. This versatile green chutney brings heat and freshness that elevates everything from snacks to main courses.

Ingredients: 2 cups fresh cilantro (packed), 2 serrano chilies, 4 garlic cloves, 1 inch fresh ginger, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ cup water, 1 tablespoon oil.

How To Make Vibrant Green Cilantro Sauce

1. Wash cilantro thoroughly and remove any thick stems, keeping the tender stems attached to the leaves. Pat completely dry with paper towels to prevent the chutney from becoming watery.

2. Roughly chop serrano chilies, removing seeds if you prefer less heat. The seeds contain most of the spice, so adjust according to your tolerance level.

3. In a food processor or blender, pulse garlic cloves and ginger until finely minced. Add the chopped chilies and pulse a few more times to combine.

4. Add cilantro leaves and stems to the processor along with salt and lemon juice. Pulse while gradually adding water until you achieve a smooth, sauce-like consistency.

5. With the processor running, drizzle in oil to create a silky texture and help preserve the bright green color. The finished chutney should be smooth but not completely liquid.

6. Taste and adjust salt or lemon juice as needed. Store in refrigerator for up to one week, stirring before each use as separation is natural.

09. Traditional Spiced Lentil Curry

Creamy yellow lentils topped with aromatic spiced oil create the ultimate comfort food experience. The fragrant tarka spooned over the dal adds layers of flavor that make this simple dish absolutely irresistible.

Ingredients: 1 cup yellow lentils (toor dal), 3 cups water, 1 teaspoon turmeric, 1 teaspoon salt, 2 tablespoons ghee, 1 teaspoon cumin seeds, 1 large onion (sliced), 4 garlic cloves (sliced), 1 inch ginger (julienned), 2 dried red chilies, 1 teaspoon coriander powder, fresh cilantro for garnish.

How To Make Traditional Spiced Lentil Curry

1. Rinse lentils in cold water until the water runs clear. In a medium saucepan, combine lentils, water, turmeric, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are completely soft and creamy.

2. Whisk the cooked lentils until smooth and creamy, adding more water if needed to reach your desired consistency. The dal should be pourable but not too thin.

3. For the tarka, heat ghee in a small pan over medium heat. Add cumin seeds and let them sizzle until fragrant and lightly browned, about 1 minute.

4. Add sliced onion to the ghee and cook until golden brown and caramelized, about 8-10 minutes. This step is crucial for developing deep, rich flavors in the tarka.

5. Add garlic, ginger, and dried chilies to the pan, cooking until garlic is golden and everything is very aromatic. Stir in coriander powder for the last 30 seconds.

6. Pour the hot tarka over the cooked dal and give it a generous stir to incorporate all those beautiful flavors. Garnish with fresh cilantro and serve immediately while hot.

10. Sweet Mango Lentil Stew

Yellow lentils and fresh mango create a unique sweet-savory combination that’s popular in South Indian cuisine. This soup-like dal offers comforting warmth with bright, tropical fruit flavors dancing throughout.

Ingredients: 1 cup toor dal (yellow lentils), 1 large ripe mango (cubed), 3 cups water, 1 teaspoon turmeric, 1 teaspoon salt, 2 tablespoons oil, 1 teaspoon mustard seeds, 10-12 curry leaves, 2 dried red chilies, 1 inch ginger (minced), 1 green chili (slit), ½ teaspoon asafoetida, cilantro for garnish.

How To Make Sweet Mango Lentil Stew

1. Wash toor dal thoroughly and combine with water, turmeric, and half the salt in a pressure cooker or heavy pot. Cook until very soft and mushy, about 15-20 minutes in a regular pot.

2. Whisk the cooked dal until smooth and creamy. Add cubed mango pieces and simmer gently for 5-6 minutes. Ripe mango will break down and sweeten the dal, while firmer mango holds its shape.

3. Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter completely before adding curry leaves and dried chilies. Be careful as they will pop and sizzle vigorously.

4. Add minced ginger and green chili to the tempering, cooking until fragrant, about 1 minute. Stir in asafoetida for the last few seconds until aromatic.

5. Pour this hot tempering over the mango dal and stir well to combine all flavors. Simmer for another 2-3 minutes to let everything meld together beautifully.

6. Adjust consistency with water if needed and season with remaining salt. Garnish with fresh cilantro and serve hot over rice for a complete, satisfying meal.

11. Quick Chickpea Curry

Protein-packed chickpeas in a rich, spiced tomato sauce come together in just twenty minutes for busy weeknights. This satisfying curry proves that incredible flavor doesn’t require hours of cooking time.

Ingredients: 2 cans chickpeas (drained), 1 large onion (diced), 1 can crushed tomatoes, 4 garlic cloves (minced), 1 inch ginger (grated), 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon coriander powder, ½ teaspoon turmeric, ¼ teaspoon cayenne, 3 tablespoons oil, salt to taste, cilantro for garnish.

How To Make Quick Chickpea Curry

1. Heat oil in a large pan over medium heat. Add diced onion and cook until golden brown and softened, about 6-8 minutes. Don’t rush this step as caramelized onions create the flavor base.

2. Stir in garlic and ginger, cooking until very fragrant, about 2 minutes. The mixture should smell incredible and aromatic at this point.

3. Add all the spices to the pan and stir for 30 seconds until they bloom and become fragrant. This toasting step intensifies the spice flavors significantly.

4. Pour in crushed tomatoes and cook for 5-6 minutes until the sauce thickens and reduces slightly. The tomatoes should lose their raw taste and become rich and concentrated.

5. Add drained chickpeas and ½ cup water to the pan. Bring to a simmer and cook for 8-10 minutes until chickpeas are heated through and flavors meld together perfectly.

6. Season with salt and garnish with fresh cilantro. Serve immediately over rice or with warm naan bread for scooping up every drop of this delicious curry.

12. Slow Cooker Creamy Black Lentils

Rich, velvety black lentils cook to perfection in your slow cooker with minimal effort required. This restaurant-style dal makhani develops incredible depth of flavor while you go about your day.

Ingredients: 1 cup whole black urad dal, ¼ cup kidney beans, 4 cups water, 1 can crushed tomatoes, ½ cup heavy cream, 2 tablespoons butter, 1 large onion (diced), 4 garlic cloves (minced), 1 inch ginger (grated), 2 teaspoons garam masala, 1 teaspoon cumin, salt to taste, cilantro for garnish.

How To Make Slow Cooker Creamy Black Lentils

1. Rinse black urad dal and kidney beans thoroughly in cold water until water runs clear. Soak them together overnight, or for at least 4 hours for best results and faster cooking.

2. Drain soaked lentils and beans, then add them to your slow cooker with 4 cups fresh water. Cook on high for 4-5 hours until completely tender and creamy.

3. In a large skillet, sauté diced onion in butter until golden brown and caramelized, about 8-10 minutes. Add garlic and ginger, cooking until fragrant, about 2 minutes more.

4. Stir in all spices and cook for 30 seconds until aromatic. Add crushed tomatoes and simmer for 5 minutes until the mixture thickens and reduces slightly.

5. Add this tomato mixture to the slow cooker with the cooked lentils. Stir in heavy cream and continue cooking on low for another 30-60 minutes until rich and creamy.

6. Mash some of the lentils against the side of the slow cooker to thicken the dal naturally. Season with salt, garnish with cilantro, and serve hot over basmati rice.

13. Tangy Lemon Rice

Day-old rice transforms into a vibrant, flavorful dish with bright lemon and aromatic spices throughout. This South Indian favorite turns leftover rice into something special that’s perfect for lunch or dinner.

Ingredients: 3 cups cooked basmati rice (preferably day-old), ¼ cup lemon juice, 3 tablespoons oil, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1 teaspoon chana dal, 10-12 curry leaves, 2 dried red chilies, 1 inch ginger (minced), 2 green chilies (slit), ½ teaspoon turmeric, salt to taste, roasted peanuts and cilantro for garnish.

How To Make Tangy Lemon Rice

1. Use day-old refrigerated rice for best results as it’s drier and absorbs flavors better. Break up any clumps gently with your fingers and set aside at room temperature.

2. Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter completely, then add urad dal and chana dal, stirring until they turn golden brown.

3. Add curry leaves and dried red chilies to the pan. They’ll sizzle and pop vigorously, so be careful. Cook for 30 seconds until very aromatic and the leaves are crispy.

4. Stir in minced ginger and slit green chilies, cooking for 1 minute until fragrant. Add turmeric and mix well, cooking for another 30 seconds until the oil turns golden.

5. Add the rice to the pan and gently mix with the tempering, being careful not to break the grains. Heat through for 3-4 minutes, stirring occasionally.

6. Remove from heat and gradually stir in lemon juice, mixing gently to coat all the rice evenly. Season with salt and garnish with roasted peanuts and cilantro before serving warm or at room temperature.

14. Hearty Potato Chickpea Curry

Tender potatoes and creamy chickpeas in a rich tomato-based sauce create the ultimate comfort food combination. This quick curry uses pantry staples to deliver maximum flavor with minimal prep time required.

Ingredients: 2 large potatoes (cubed), 1 can chickpeas (drained), 1 can diced tomatoes, 1 cup frozen peas, 1 large onion (diced), 4 garlic cloves (minced), 1 inch ginger (grated), 2 teaspoons curry powder, 1 teaspoon cumin, 1 teaspoon coriander powder, ½ teaspoon turmeric, 3 tablespoons oil, 1 cup vegetable broth, salt to taste, cilantro for garnish.

How To Make Hearty Potato Chickpea Curry

1. Cut potatoes into 1-inch cubes and rinse in cold water to remove excess starch. Pat dry with paper towels before cooking to help them brown nicely.

2. Heat oil in a large pot over medium-high heat. Add cubed potatoes and cook for 6-8 minutes, turning occasionally, until golden brown on several sides. Remove and set aside.

3. In the same pot, add diced onion and cook until softened and lightly golden, about 5-6 minutes. Stir in garlic and ginger, cooking until fragrant, about 2 minutes.

4. Add all spices to the pot and stir for 30 seconds until aromatic and well combined. Pour in diced tomatoes with their juice and cook for 5 minutes until slightly thickened.

5. Return browned potatoes to the pot along with drained chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until potatoes are fork-tender.

6. Stir in frozen peas during the last 5 minutes of cooking. Season with salt, garnish with fresh cilantro, and serve hot with naan bread or over rice for a complete meal.

Final Thoughts

These traditional vegetarian recipes bring authentic Diwali flavors to your kitchen with accessible ingredients and clear techniques. Each dish celebrates the rich culinary heritage that makes this festival so special.

Whether you’re hosting a celebration or simply craving these incredible flavors, these recipes offer delicious ways to experience the joy of Indian cooking.