Last Sunday I lunched with friends at Chennai Eats, an Indian spot a few miles from my house that I’d somehow never heard of. An Indian friend tipped me off. Bless you, Vikram. It was hands-down the best meal I’ve had in 2026 so far: fresh, perfectly spiced, and—miracle of miracles—no ghee. None of that artery-clogging clarified butter that Indian food too often swims in.

Confession: Once I went plant-based, I mostly quit Indian restaurants. Too often “no ghee” translates into nuclear heat and salt levels that could preserve a body. When people say to me, “I could never go plant-based because I couldn’t give up cheese,” I understand, because cheese was the second food on my own I-can’t-give-this-up list. The first was light cream in my coffee. Coming in third, closely trailing cheese, was Indian food.

Now I survive quite happily, with Silk Creamer, Rebel Cheese, and whipped tofu ricotta (NYT Cooking paywall – sorry!). And as of last Saturday, Chennai Eats.

Plot twist: Making creamy, restaurant-level Indian food at home—without dairy—is shockingly easy. You just need spices. My alphabetized drawer (don’t judge) is aggressively impressive, especially the C’s: cardamom, cayenne, chaat masala, cinnamon, cloves, coriander, cumin, curry powder.

Creamy Curries and Dairy-Free Dal

I also recently discovered—after years of ignorance—an Indian grocery store within walking distance. “Foodland” is a brilliant cover name if you want people to assume sad meat smells instead of a glorious trove of inexpensive, fresh spices, frozen paratha, samosas, lentils you’ve never heard of, fresh mangos and okra, and basmati rice that fluffs up like a dream. So, with more fresh grocery haul at home, I’ve been inspired to share a few starter recipes for anyone looking to explore plant-based Indian cuisine. Your kitchen will beat the restaurant, and your arteries will thank you.

Chickpea Spinach Potato Curry: This recipe calls for Balti curry, but any curry powder will work just fine. Add a jar of turmeric to your pantry and you’re basically set. In under 30 minutes, you’ll have a rich, creamy weeknight dinner—thanks to silky coconut milk—that hits every note. Hearty protein, colorful veggies, and bold, comforting flavor, all in one easy bowl.

Broccoli Dal: The magic of this recipe is how effortlessly it puts that lonely head (or two) of broccoli to work. It blends, stealthily, right into the dish, adding body and goodness without stealing the spotlight—no one but the cook will ever know it’s there. The result is a light yet luscious red lentil dal, gently spiced, and packed with feel-good flavor in every spoonful.

Red Lentil Curry: This is, without question, my favorite curry. It’s deeply warming, and luxurious enough to serve at a dinner party—yet comforting enough for a quiet weeknight. The recipe calls for almond butter, but peanut butter (which I always have on hand) works beautifully too, and adds an irresistible richness. Red lentils require no soaking, so the dish comes together quickly, making it as practical as it is indulgent. It’s the perfect excuse to break in those new Indian spices—and I promise, once you make this, they won’t be gathering dust in your pantry.

Creamy Cabbage Curry: If you’ve ever underestimated cabbage, this curry will completely change your mind. Tender ribbons of cabbage are gently sautéed until they melt into a silky base that melds with warm Indian spices. Tomatoes and coconut milk swirl together with nutty almond (or peanut) butter, creating a rich, velvety sauce that hugs each strand of cabbage and protein-rich chickpea. It’s a bowl of deeply layered, soul-soothing comfort that tastes even better the next day.