Vegan Beef Shashlik Curry
Discover the bold and irresistible flavors of Vegan Beef Shashlik Curry, a plant-based twist on the classic Indian-inspired dish. This recipe features savory seitan cubes perfectly browned and simmered in a fragrant coconut milk-based curry sauce infused with aromatic spices like garam masala, cumin, and smoked paprika. Vibrant red and green bell peppers, juicy tomatoes, and the zestiness of lime juice elevate the dish with fresh, colorful layers. Quick and easy to prepare in under an hour, this hearty curry is perfect for weeknight dinners or gatherings, with its rich, creamy texture and vibrant spices pairing beautifully with steamed rice or naan. Whether you're a vegan foodie or simply exploring meat-free options, this vegan shashlik curry is packed with protein, bursting with flavor, and sure to delight every palate.
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Recipe Information
Ingredients
- 300 grams seitan, cubed
- 1 large red onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium fresh tomatoes, chopped
- 400 ml coconut milk
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed seitan and sauté until golden brown, about 5-6 minutes. Remove the seitan from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the diced red onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the diced bell peppers and chopped tomatoes to the skillet and cook for 5 minutes, stirring occasionally.
Mix in the cumin, coriander, turmeric, garam masala, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables with the spices.
Pour in the coconut milk and bring to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Return the browned seitan to the skillet and mix well to coat with the sauce. Continue to cook for another 5 minutes to heat through.
Stir in the lime juice and freshly chopped cilantro.
Serve the Vegan Beef Shashlik Curry hot with rice or naan.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 13.1 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 621 mg | 13% | |
*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.
