Vegan Hearty Meat Curry
Experience the bold and comforting flavors of our Vegan Hearty Meat Curry, a plant-based twist on the classic dish that’s perfect for weeknight dinners or cozy gatherings. This robust curry features golden, sautéed tofu cubes paired with protein-packed chickpeas, tender carrots, and vibrant peas, all simmered in a fragrant blend of warming spices like garam masala, turmeric, and cumin. The rich tomato and coconut milk base delivers a creamy, satisfying texture, while fresh baby spinach adds a pop of green and nutrients. With its balance of spices and wholesome ingredients, this dairy-free, gluten-free recipe is not only hearty and nutritious but irresistibly delicious. Ready in just an hour and perfect for serving over rice or with warm naan, it’s a true showcase of vegan comfort food at its finest.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1 inch piece ginger
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 400 grams tomato puree
- 1 cup coconut milk
- 1 cup vegetable broth
- 400 grams chickpeas, cooked
- 2 medium carrots
- 1 cup peas, frozen
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
Instructions
Press the extra-firm tofu for at least 15 minutes to remove excess water, then cut into cubes.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the tofu cubes and saute until golden brown on all sides. Remove and set aside.
In the same pan, add the remaining olive oil. Add chopped onion and saute until translucent, about 5 minutes.
Add minced garlic and grated ginger, and cook for another minute until fragrant.
Add cumin seeds, coriander powder, turmeric powder, garam masala, and cayenne pepper. Stir and cook for 2 minutes to toast the spices.
Pour in the tomato puree and cook for 5 minutes over medium heat, stirring occasionally.
Add coconut milk, vegetable broth, and stir to combine. Bring the mixture to a simmer.
Add the cooked chickpeas, sliced carrots, and browned tofu to the pan. Stir well, cover, and let cook for 15 minutes or until the carrots are tender.
Add the frozen peas and baby spinach, stir until the spinach is wilted, about 3 minutes.
Season with salt and black pepper to taste.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 79.7 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2000 mg | 154% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 5382 mg | 115% | |
*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.
