Vegan Beef Madras Curry
Discover the irresistible flavors of Vegan Beef Madras Curry, a plant-based twist on a classic Indian dish. This hearty recipe combines tender, protein-packed plant-based beef chunks with a fragrant spice blend featuring cumin, coriander, mustard seeds, garam masala, and turmeric. A luscious coconut milk base mingles with rich tomato puree and vegetable broth, creating a creamy and flavorful curry that's perfect for vegans and anyone craving a healthier alternative to traditional meat-based dishes. Ready in just under an hour, this dish is garnished with fresh cilantro and served with a zesty squeeze of lemon for an extra burst of brightness. Perfectly paired with steamed rice or warm naan bread, this vegan curry is a delicious, nutrient-rich meal your family will love.
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Recipe Information
Ingredients
- 500 grams Plant-based beef chunks
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 400 grams Tomato puree
- 400 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 units Lemon wedges
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the cumin seeds, coriander seeds, and mustard seeds, and sauté until they start to pop, about 1 minute.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the turmeric, garam masala, and red chili powder, and stir well to combine with the onion mixture.
Add the plant-based beef chunks to the pan, stirring to coat them with the spices, and cook for 5-7 minutes until they start to brown slightly.
Pour in the tomato puree, coconut milk, and vegetable broth. Stir well to combine.
Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and simmer for 25 minutes, stirring occasionally.
Season with salt and black pepper to taste. Adjust the seasoning if necessary.
Once cooked, remove from heat and let the curry sit for a few minutes to thicken slightly.
Garnish with fresh cilantro and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1200 mg | 26% | |
*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.
