What Indian curries don't have dairy? A guide to delicious, authentic dairy-free options

November 9, 2025 •

4 min read

Approximately 68% of the world's population has lactose malabsorption, making the question, what Indian curries don't have dairy?, highly relevant for many seeking flavorful, authentic cuisine without dairy. Many traditional Indian dishes are naturally dairy-free or can be easily adapted to accommodate this need.

Quick Summary

Many authentic Indian dishes are naturally dairy-free, relying on rich, plant-based bases like tomatoes, lentils, or coconut milk. Classic examples include lentil-based dals, chickpea curries, and numerous South Indian specialties, providing a wide array of satisfying and flavorful options.

Key Points

Lentil and Legume Curries: Classic dishes like Dal Tadka and Chana Masala are traditionally dairy-free, relying on lentil or chickpea bases for heartiness.
South Indian Cuisine: Many curries from southern regions use coconut milk as a base, making them rich and flavorful without dairy, as seen in Goan curries.
Cashew Cream: For rich, creamy sauces like those in Tikka Masala, soaked and blended cashews provide a dairy-free substitute for heavy cream with a similar velvety texture.
Ghee Replacement: When cooking, use vegetable oil, coconut oil, or other neutral oils to replace ghee for dairy-free tadka (tempering).
Tofu for Paneer: In recipes calling for paneer, a dairy-free option is to use extra-firm tofu, which readily absorbs the curry's flavor.
Ordering at Restaurants: When dining out, explicitly ask if a curry is made with cream, yogurt, or ghee, and request a plant-based oil alternative if necessary.

Navigating Dairy in Indian Cuisine

While some Indian dishes are known for their creamy, dairy-rich sauces, a vast and flavorful world of dairy-free options exists. Traditional Indian cooking, particularly in home kitchens, often forgoes dairy in savory dishes, relying instead on a robust foundation of onions, tomatoes, and aromatic spices. Knowing what to look for and how to make simple substitutions can unlock a wide range of delicious, authentic, and naturally dairy-free curries.

Naturally Dairy-Free Curries and Dishes

Many of the most popular and comforting Indian curries are built on non-dairy bases. These dishes are excellent choices for anyone on a dairy-free diet, and they are packed with rich, complex flavors.

Lentil and Legume Curries

Lentil and legume-based dishes, known as dal or masala, are staples in Indian cuisine and are usually made without any dairy. Their richness comes from the slow-cooked legumes and a final tempering of spices, known as tadka.

Dal Tadka: A simple and classic lentil dish, typically made with yellow lentils, tempered with fried garlic, cumin seeds, and dried red chilis.
Chana Masala: A hearty North Indian curry featuring chickpeas cooked in a spicy tomato and onion gravy.
Rajma: A red kidney bean curry with a thick, spiced onion-tomato gravy, a popular dish in North Indian homes.
Kadala Curry: A black chickpea curry from Kerala, simmered in a roasted coconut gravy, showcasing South Indian flavors.

Vegetable-Based Curries

Many vegetable curries, or sabzi, are also naturally dairy-free. Their flavor comes from the fresh vegetables themselves, along with a blend of spices.

Aloo Gobi: A dry or semi-dry dish of cauliflower and potatoes cooked with turmeric, cumin, and other spices.
Bhindi Masala: An okra stir-fry cooked with onions, tomatoes, and aromatic spices.
Baingan Bharta: A smoky, roasted eggplant mash cooked with spices, onions, and tomatoes.

South Indian Specialties

South Indian cuisine heavily features coconut milk, tamarind, and other plant-based ingredients, making many dishes naturally dairy-free. The curries are often tangy, spicy, and lighter than their northern counterparts.

Sambar: A lentil-based vegetable stew popular in South India, often served with idli or dosa.
Goan Fish Curry: A tangy and spicy fish curry made with coconut milk and tamarind.
Vegetable Vindaloo: This spicy and tangy Goan curry can be made with vegetables and potatoes instead of meat.

Adapting Curries to be Dairy-Free

For curries that traditionally contain dairy, like butter chicken or korma, there are excellent plant-based substitutions that don't compromise on taste or texture. Key replacements include using plant-based oils instead of ghee and creamy alternatives for yogurt and heavy cream.

Creamy Dairy Alternatives

Coconut Milk: Full-fat coconut milk is an excellent, creamy base for many curries, adding a natural sweetness and richness. It's a common substitute in kormas or even a dairy-free butter chicken.
Cashew Cream: Soaked and blended cashews create a velvety, rich cream that is a near-perfect substitute for heavy cream in many Indian gravies, including Tikka Masala.
Plant-Based Yogurt: Unsweetened vegan yogurt can be used for marinades or to add tanginess to curries where traditional yogurt is used.
Tofu Instead of Paneer: Extra-firm tofu can be marinated and cooked similarly to paneer, offering a protein-rich, dairy-free alternative.

Comparison of Dairy-Free Curry Bases


Curry Base	Common Dishes	Texture	Flavor Profile	Best For
Tomato & Onion	Chana Masala, Rajma, Baingan Bharta	Medium to thick gravy	Tangy, rich, and spiced	Hearty bean and vegetable curries
Coconut Milk	Goan Fish Curry, Vegetable Korma, Chettinad Chicken	Creamy and smooth	Mildly sweet, rich, and fragrant	South Indian dishes, creamy meat/veg curries
Cashew	Vegan Tikka Masala, Creamy Vegetable Curry	Velvety, smooth, and very rich	Nutty, slightly sweet, and decadent	Replicating North Indian cream-based curries
Lentil (Dal)	Dal Tadka, Sambar	Soupy to thick porridge	Earthy, comforting, and simple	Wholesome, everyday lentil dishes

Cooking Dairy-Free Indian Curries at Home

Making Indian curries at home without dairy is straightforward and allows for complete control over ingredients. Here are some essential tips and swaps:

Cooking Oil: Use vegetable oil, coconut oil, or a neutral oil instead of ghee.
Spice Tempering: The tadka technique is still central to building flavor; just use oil instead of ghee.
Build the Base: A classic onion-tomato paste, cooked slowly (bhuna), forms a rich foundation for many curries.
Create Creaminess: For creamy dishes, blend soaked cashews with water or use full-fat coconut milk. Use plant-based yogurt for marinades.
Garnish Smartly: Garnish with fresh herbs like cilantro and mint, or add a squeeze of lemon or lime to finish, instead of cream.

Conclusion: Savoring Indian Flavors Without Dairy

Indian cuisine is incredibly diverse, offering a wealth of dairy-free options that are just as flavorful and satisfying as their dairy-containing counterparts. From the hearty lentil dals to the tangy, coconut-based curries of the South, a dairy-free diet is no obstacle to enjoying the full spectrum of authentic Indian flavors. By embracing naturally plant-based dishes and utilizing simple substitutions, you can confidently explore and savor a world of rich, aromatic Indian curries at home or in a restaurant.

For more inspiration on plant-based Indian cooking, explore resources like Holy Cow Vegan, which offers a variety of recipes and substitution tips.

Frequently Asked Questions

Yes, it is often possible. Many Indian restaurants are accustomed to dietary requests. Simply ask if a curry, like a Korma or Tikka Masala, can be prepared with a coconut milk or cashew cream base instead of traditional dairy products. Be sure to specify no ghee as well.

Yes, ghee is clarified butter and is a dairy product. While it has very low lactose content due to the clarification process, it is not dairy-free. For a truly dairy-free meal, substitute ghee with a plant-based oil during cooking.

Cashew cream, made from soaked and blended raw cashews, is one of the best substitutes for heavy cream due to its rich, neutral flavor and thick, velvety consistency. Full-fat coconut milk is another excellent alternative, particularly in South Indian style curries.

Most traditional dal recipes are dairy-free, using only lentils, spices, and a vegetable oil-based tempering. However, some restaurant versions or modern recipes might add a swirl of butter or cream at the end. It's always best to confirm with the chef or recipe notes if you are unsure.

When ordering, inquire about the base of the curry. Tomato-based curries, dry stir-fries (sabzi), and coconut-milk-based curries are generally safe bets. You should specifically ask if cream, yogurt, or ghee were used in preparation.

Roti and chapati are typically made with whole wheat flour, water, and salt, making them dairy-free. However, naan is often made with yogurt and milk. Some restaurants may have a vegan naan option, but it is not standard.

Yes, while many Indian desserts are dairy-heavy, some are naturally vegan or can be adapted. Examples include Vegan Kheer (rice pudding) made with coconut milk and various fruit-based desserts or sorbets.