Indian vegetarian tacos

Indian vegetarian tacos

Indian vegetarian tacos are naan breads filled with red cabbage, spiced paneer and tomato chutney.

This Indian-inspired, vegetarian-friendly recipe is great to serve for lunch or dinner.

Add crunch to the dish by using shredded red cabbage and a topping of Bombay mix. I got the idea to use Bombay mix from Jamie Oliver’s wonderful recipe: Indian-style chip butty where he adds these spiced crispy sprinkles to the dish to add flavour and crunch.

Veggie taco recipe

  1. Make coriander & garlic ‘tacos’ out of homemade naan breads.
  2. Prepare a quick and easy tomato chutney.
  3. Fry cubes of paneer with spices and peas.
  4. Serve with shredded red cabbage and crunchy Bombay mix.

You should make Indian vegetarian tacos because they are:

  • A different & delicious way to celebrate Taco Tuesday.
  • Indian-style tacos that are great to eat as a fakeaway (instead of a takeaway).
  • A dinner or lunch dish that is full of flavour.

Indian vegetarian tacos’ main ingredients:

Coriander & garlic naans:

  • Self-raising flour
  • Greek-style plain yogurt

Tomato chutney:

  • Onion
  • Tomatoes
  • Mustard seeds

Spiced paneer:

  • Paneer
  • Garam masala
  • Turmeric
  • Fresh ginger
  • Baby peas
Three Indian vegetarian tacos
Indian vegetarian tacos – lovely for lunch or dinner

Tips for busy cooks

Naan breads – buy small, ready-made naan breads if you don’t have time to make your own.

Tomato chutney – use store-bought tomato or mango chutney instead of making your own.

Red cabbage – swap shredded red cabbage for shredded iceberg lettuce or grated carrot.

Serving suggestions:

  1. Dinner – serve three tacos per person for a filling, vegetarian meal.
  2. Lunch – eat one or two tacos for a tasty midday dish.

Paneer tacos recipe

Indian vegetarian tacos are fantastic to eat on a Taco Tuesday or any other night of the week.

Make the recipe from scratch or buy some of the ingredients ready-made to speed-up the total cooking time.

Soft, homemade naans, easy-to-make tomato chutney, spiced paneer, crunchy cabbage and crispy Bombay mix.

Did you make your own naan bread or did you use store-bought?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Love vegetable-based tacos? Try this recipe next:

Vegan tacos with avocado lime cream

Need more inspiration for vegetarian dinners? Have a look at these dishes:

Baked sweet potatoes with sunset slaw

Cannellini bean stew and cheesy mashed potatoes

Mac and cheese burger

Vegetarian pasty pot pie

Indian vegetarian tacos

Indian vegetarian tacos are homemade naan breads filled with red cabbage, spiced paneer, tomato chutney and Bombay mix. Great for lunch or dinner.

Meal Type Dinner, Lunch
Cuisine Indian-Inspired, Mexican-Inspired
Keyword Indian vegetarian tacos, Vegetarian
Total Time 50 minutes
Servings 2 servings
Author Veg Coast Cook

Ingredients

Coriander & garlic naans

  • 130 g self-raising flour (plus extra for flouring surface)
  • ¼ tsp baking powder
  • 100 g plain Greek-style yogurt
  • Pinch of salt
  • 2 tbsp fresh coriander chopped
  • ½ tbsp butter
  • 1 garlic clove peeled & crushed

Tomato chutney

  • ½ tsp rice bran oil
  • 100 g red onion (approx. 1 medium) peeled & diced
  • 1 tsp mustard seeds
  • 1 small red chilli deseeded & finely diced
  • 150 g fresh tomatoes skins removed, diced
  • 2 tsp lime juice
  • 1 tsp lime zest finely grated
  • ½ tbsp coriander leaves chopped
  • Salt and pepper

Spiced paneer

  • 1 tsp rice bran oil
  • 1 garlic clove peeled & crushed
  • 200 g paneer cut into cubes
  • 1 tsp garam masala ground
  • 1 tsp turmeric ground
  • 1 tsp fresh ginger grated
  • 40 g baby peas frozen

Garnish

  • 100 g red cabbage shredded
  • 60 g Bombay mix
  • Lime wedges
  • Plain yogurt

Instructions

Coriander & garlic naans

  1. Sift the flour and baking powder into a large bowl and add the salt. Mix in the yogurt and the chopped coriander. Combine until you have a soft dough.
  2. Form the dough into 6 balls. On a floured surface, flatten 1 ball at a time and use a rolling pin to roll out each ball into a circle that is approximately 15-16 cm in diameter and 2mm thick. Put naans on a plate, cover with clingfilm and set aside.

Tomato chutney

  1. Heat the oil in a frying pan on a medium heat. Add the red onion and fry for 3 minutes. Add the mustard seeds and red chilli & fry until the mustard seeds start to pop. Transfer to a bowl & combine with the tomatoes, lime juice & zest, coriander, salt and pepper. Cover and refrigerate until serving.

Spiced paneer

  1. Using the same frying pan that you used to make the tomato chutney, heat the oil over a medium heat. Add the garlic & fry for 1 minute. Add the paneer and fry for 4 minutes. Add the garam masala, turmeric, ginger & peas. Stir and fry for 2 minutes. Turn the heat down to low to keep the paneer warm while you cook the naan bread.

To serve (hot or cold)

  1. Put the butter and garlic in a microwave-safe container that has a lid. Microwave until the butter has melted. Put a large griddle pan on a high heat. Chargrill the naan bread on both sides for 2 – 3 minutes (each side) or until the bread is cooked through. Put the cooked naan into a taco holder. Repeat with the other 5 naans. Brush the insides of the naan breads with the melted butter & garlic.

  2. In each naan bread, put some of the red cabbage, the spiced paneer, then some tomato chutney and garnish with the Bombay mix. Serve with lime wedges and plain yogurt.

Recipe Notes

Naan breads – buy small, ready-made naan breads if you don’t have time to make your own.

Tomato chutney – if you like you can use store-bought tomato or mango chutney instead of making your own.

Red cabbage – swap shredded red cabbage for shredded iceberg lettuce or grated carrot depending on what you prefer.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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