Mini Platter with Vegan Curry – A Comforting Indian Treat
When it comes to wholesome comfort food, nothing beats a mini platter that balances flavours, textures, and colours. Imagine a plate filled with steaming hot rice, a fragrant vegan curry brimming with vegetables, and a touch of sweetness from golden boondi – it’s simple, satisfying, and soul-warming.
This recipe combines homestyle cooking with the richness of Indian spices. Ideal for both midday and evening meals, this mini platter is nourishing yet not heavy and works beautifully as a festive or everyday meal.
Table of Contents
What is a Mini Platter?
A mini platter is a smaller form of the classical Indian thali. In place of numerous small meals, it typically has one hero meal (such as a vegan curry), a side, rice or bread, and a sweet bite. It is simple to serve, low-fuss, and yet feels like a complete, nutrient-rich meal.
We are making a Vegan Curry in this recipe as the main course of the dish, serving it with plain rice and sweet boondi as a wonderful balance of savoury, spicy, and sweet.
Serving the Mini Platter
Serve a large dollop of the curry on hot steamed rice. It is served with a little bowl of sweet boondi, the spicy-tangy curry, and the sweet crunch of boondi match each other perfectly.
This mini platter is vegan and full of the goodness of seasonal vegetables. It is wholesome, homey, and like a bowl of hugs.
Why You’ll Love This Mini Platter
Mini vegan curry platter is really a well-balanced meal, as everything comes together: grains, protein, and an assortment of fresh vegetables on a single plate. The gram flour not only adds a touch to the vegan curry but also enhances the protein content of the meal, with the rice and vegetables serving as the nutritional balance.
Every bite is saturated with taste, with earthiness due to roasted gram flour, with spice due to the chilies, with tang due to the presence of tamarind paste, and with sweetness when it is topped with a crunchy boondi. The most interesting thing is that it is very fast and simple to cook since the pressure cooker has made cooking a stress-free and efficient experience.
Being entirely vegan and healthy, the dish is a great option among plant-based eaters and everyone who likes the abundance of Indian traditional tastes.
A Balanced Mini Platter
The great thing about this mini platter is that it provides you with all you need in your body in one plate. The steamed rice gives the much-needed grains, and the roasted gram flour gives the vegan curry the plant-based protein. New seasonal vegetables such as potatoes, French beans, lady finger, and cauliflower are a source of fibre, vitamins, and minerals, making it an inside-out meal.
Flavour Explosion in Every Bite
Not only is it a nutrition platter, but a feast of flavor as well. The spiciness of green chilies and tanginess of tamarind paste are an ideal match with the natural flavour of roasted gram flour. Add that to the soft sweetness of tomato puree and the warming sensation of the spices, and you have a curry that is as much a color as it is soulful. The sweet boondi with the sour one is an unbeatable thing together that will keep you coming back.
Quick and Fuss-Free Cooking
We all adore meals that appear fancy yet are quite simple to make. This vegan curry is prepared in a pressure cooker, meaning that it is time-saving but also preserves the natural flavors of the vegetables. Using simple ingredients and a few steps, you can assemble this healthy mini platter in less than an hour, so it is a good option during a crazy weekday or on the weekend when you feel lazy.
Vegan and Wholesome Goodness
It is a completely vegan meal, and this goes to prove that vegan food can be so good. The vegan curry, prepared on gram flour and spices, is rich and luxurious in the absence of dairy. or meat. This meal proves that even when you are fully vegan or just need something lighter and dairy-free, healthy food can be as good and cozy as well.
Vegan Curry
Ingredients
Method
- Heat oil in a pressure cooker.
- Add cumin seeds and curry leaves, let them splutter.
- Stir in the gram flour and roast until golden brown and aromatic.
- Slowly add water while stirring to avoid lumps.
- Add tomato puree and green chilies.
- Mix in salt, turmeric, and red chili powder.
- Add diced potatoes and French beans. Let them cook in the spiced base.
- Next, add fried lady finger and cauliflower.
- Stir in tamarind paste for a tangy kick.
- Close the lid and cook for 4–5 whistles until the vegetables are tender.
- Change the vegetables: You can swap potatoes, beans, lady finger, or cauliflower with carrots, peas, zucchini, or bell peppers depending on the season.
- Add more protein: Toss in boiled chickpeas or tofu cubes for an extra protein boost.
- Spice level: Adjust the green chili and red chili powder according to your preference. For a mild curry, reduce the spice and add a dash of jaggery for sweetness.
- Rice options: Instead of plain steamed rice, serve it with jeera rice, brown rice, or even quinoa for a healthier twist.
- Sweet swap: If you don’t have boondi, pair this curry with kheer, halwa, or even fresh fruit for a sweet touch.
Notes
FAQs
Q1: Can I make this curry without a pressure cooker?Yes! You can prepare it in a deep pan or kadhai. Just cover and cook the vegetables on medium heat until tender, though it may take longer than pressure cooking. Q2: How can I make this platter gluten-free?
This recipe is naturally gluten-free since gram flour is used instead of wheat. Just ensure all spices and packaged ingredients are gluten-free. Q3: Can I prepare the curry in advance?
Absolutely. The curry tastes even better the next day as the flavors deepen. Store it in the refrigerator for up to 2 days and reheat before serving. Q4: What can I serve with this platter besides rice?
You can serve the curry with soft chapatis, phulkas, or even parathas. It pairs beautifully with any Indian bread. Q5: Is tamarind paste necessary?
Tamarind gives the curry its unique tangy flavor. If unavailable, you can use lemon juice or amchur (dry mango powder) as a substitute.
Nutrition (Per Serving – Approximate)
- Calories: 310 kcal
- Carbohydrates: 45 g
- Protein: 8 g
- Fat: 10 g
- Fiber: 8 g
