Indian cuisine is not only tasty but also very healthy. Herbs and spices add not only flavor to the vegetable dishes but also nutrients, vitamins and antioxidants. Combination of vegetables and spices are endless. Often spices are used to make a thick sauce or when vegetables are cooked dry, to make tasty crunchy "crust". Spicy vegetables are usually served with rice and mild ones with bread.

Aromatic curries (spiced wet gravies) with vegetables, pulses and meat substitutes can be exciting, new and an exotic experience for vegetarian who tried Indian food for the first time.
The gravies in the curries are the ones that provide an amazing flavor to the dishes and make them more rich and enjoyable.

The most common version of Indian soup is dal. Legumes and pulses are an important part of any Indian meal, as it is the main course of proteins in an Indian diet. The subtle use and variation of spices make any dish exotic and unforgettable one. Tempering the same pulses with different spices make them different in various regions of India. Adding few vegetables enhances the taste and nutrition value of the dal.

You can't simplyPlant based diet is becoming more popular thanks to wider availability of products and meat substitutes.
There are so many options out there!
In any curry meat can be replaced by lentils, tofu, paneer, beans, chickpeas, quinoa, jackfruit, often without sacrificing a flavor.
A plant based diet is rich in fiber, vitamins and other nutrients.