Vegan Indian Food

Brinjal Bhaji with Vegetable Sabji in Coconut Milk & Brown Rice

Sabji in Coconut Milk


Sunflower Oil
3 Cloves of Garlic finely chopped
1 Big Onion finely chopped
½ Zucchini in Slices
½ Chopped Red Pepper
Some boiled fresh Peas
200 g Mushrooms
2 Big Tomatoes chopped in cubes
3 Potatoes chopped in medium chunks and boiled
Chilli Flakes
Chopped fresh Ginger
2 Teaspoons Garam Masala
1 Teaspoon Turmeric
1 Teaspoon Black Mustard Seeds
5 Cardamom Pods
1 Teaspoon Cumin Seeds
5 Cloves
Pieces of whole Cinnamon
1 Bay Leaf
Salt to season
1 Tin Coconut Milk
Fresh Coriander Leaves (optional)


Peel and chop the potatoes in medium chunks. Boil with a little salt.

Fry the sliced zucchini on both sides in a little oil. Set aside on a plate covered with kitchen roll.

Heat the oil in a pan and stir in the spices. Then add the onions and garlic with the chopped ginger and fry until golden. Add the red pepper and the tomatoes with some salt and fry. Add a little potato water if the mixture sticks to the pan. Keep simmering. Stir in the potatoes and peas.

Meanwhile fry the sliced mushrooms in a little oil. Add to the mixture. Add the fried zucchini slices.

Finally add the coconut milk and season with salt and chopped coriander leaves.


Brinjal Bhaji


1 Aubergine

1 Chopped Onion

2-3 chopped Cloves of Garlic

1 chopped Tomato

Sunflower oil

Chilli flakes (optional)

1 Teaspoon white Mustard Seeds

1 Teaspoon Garam Masala



Toast the aubergine over an open gas flame until soft. Peel off the skin and chop the aubergine in fine pieces.

Heat the oil in a pan and add the chilli, mustard seeds and garam masala. Stir. Add the onion and garlic and fry for a little. Then add the tomato and fry with a little salt until soft. Add the aubergine and season with salt. This Brinjal Bhaji will have a nice smokey flavor.

Brown Rice:


1 Cup of Organic Brown Rice

2 ½ Cups of Water (it is very important to measure exactly)

A Little Salt

1 Bayleaf

3-5 Juniper Berries

1 -2 Cloves of Garlic


Put all the ingredients in a pressure cooker and bring to the boil. Once the pressure is up put on low heat for 25 minutes.

Serve with your favorite pickles (I used a homemade zucchini pickle), chutneys and a mixed salad. Bon appetit!

One thought on “Vegan Indian Food”

  1. There are many people who do not consider mushroom as a veggie. I don’t know why. I think it tastes really good and does no harm the idea of veganism!
    This recipe is good. Thanks for sharing!

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