Vegan Beef Curry Rice
Dive into the hearty and flavorful world of plant-based dining with this Vegan Beef Curry Rice recipe! Perfectly spiced with aromatic curry powder, cumin, and turmeric, this comforting dish features tender plant-based beef crumbles, creamy coconut milk, and vibrant vegetables like carrots, red bell peppers, and peas. Served over fluffy basmati rice, this vegan curry is a delicious fusion of rich flavors and satisfying textures, all topped with fresh cilantro for a burst of herbal brightness. Ready in under 45 minutes, this one-pot wonder is an ideal quick dinner option that’s both nourishing and packed with global-inspired flair. Whether you're a committed vegan or simply craving a meatless meal, this wholesome recipe is sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium carrot, sliced
- 1 medium red bell pepper, chopped
- 12 ounces plant-based beef crumbles
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 14-ounce can coconut milk
- 1 cup vegetable broth
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups basmati rice
- 4 cups water (for rice)
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear.
In a medium-sized pot, combine the rinsed basmati rice and 4 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes. Turn off the heat and let the rice sit, covered, for another 10 minutes.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic and ginger, and sauté for an additional 1 minute until fragrant.
Stir in the sliced carrot and chopped red bell pepper, cooking for another 3-4 minutes until they begin to soften.
Add the plant-based beef crumbles to the skillet and cook for about 5 minutes, stirring occasionally, until browned.
Stir in the curry powder, cumin, and turmeric, coating the beef crumbles and vegetables well with the spices.
Pour in the coconut milk and vegetable broth, stirring to combine. Allow the mixture to come to a simmer.
Add the frozen peas and continue to simmer gently for 7-10 minutes until the sauce has slightly thickened and all ingredients are heated through.
Season with salt and black pepper to taste.
Fluff the cooked basmati rice with a fork and serve it on plates or in bowls.
Ladle the vegan beef curry over the rice and garnish with chopped fresh cilantro.
Serve hot and enjoy your delicious and nourishing vegan beef curry rice!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8504 mg | 370% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 59.4 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 3461 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
