Vegan Classic Meat Curry
Dive into the rich and comforting flavors of this Vegan Classic Meat Curry, a plant-based twist on the beloved traditional recipe. This hearty curry features tender, protein-packed plant-based meat chunks simmered in a luscious sauce made with coconut milk, aromatic spices like garam masala and turmeric, and a tangy burst of lemon juice. Sautéed onions, garlic, and fresh ginger form the flavor-packed base, while canned diced tomatoes bring the perfect balance of acidity and sweetness. Ready in just 45 minutes, this wholesome dish is perfect for a quick yet satisfying weeknight dinner. Serve it piping hot with fluffy rice or warm naan for an irresistible vegan meal that everyone will love. Whether you're exploring vegan cuisine or a seasoned plant-based eater, this curry brings bold, authentic flavors to your table.
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Recipe Information
Ingredients
- 400 grams Plant-based meat chunks
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 inch piece Ginger, grated
- 400 grams Canned diced tomatoes
- 400 milliliters Coconut milk
- 2 teaspoons Garam masala
- 2 teaspoons Curry powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the garam masala, curry powder, cumin powder, turmeric powder, paprika, and salt, and cook while stirring for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes, stirring to deglaze the pan and combine with the spices. Let it simmer for 5 minutes.
Add the plant-based meat chunks and stir to coat them well with the spices and tomatoes.
Pour in the coconut milk and mix until well combined, bringing the curry to a gentle simmer.
Cover the pan and let the curry cook for 15-20 minutes, stirring occasionally, until the plant-based meat is tender and the flavors are well melded.
Taste and adjust the seasoning if needed. Add the lemon juice and stir well.
Remove from heat and garnish with chopped fresh cilantro.
Serve hot with your choice of rice or naan.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5947 mg | 259% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 51.9 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3050 mg | 65% | |
*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.
