Vegan Lamb Korma
Experience the rich flavors of Indian cuisine with this Vegan Lamb Korma, a plant-based twist on the classic dish. Made with tender seitan as a hearty substitute for lamb, this recipe combines aromatic spices like garam masala, ground cumin, and turmeric with the creamy indulgence of coconut milk and almond butter. The sauce is simmered to perfection, creating a luxurious, flavor-packed dish that’s both comforting and vibrant. Garnished with toasted almonds and fresh cilantro, this korma is perfect for serving with steamed basmati rice or warm naan bread. Whether you're vegan or just looking for a healthier alternative, this recipe delivers all the bold, authentic flavors you crave. Ready in just an hour, it’s a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 500 grams seitan
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper
- 400 milliliters canned coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons almond butter
- 250 milliliters vegetable broth
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons sliced almonds, toasted
Instructions
Begin by patting the seitan dry with a paper towel to remove excess moisture. Cut it into bite-sized chunks.
Heat 1 tablespoon of coconut oil over medium heat in a large pan. Add the seitan pieces and cook until slightly browned on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add another tablespoon of coconut oil. Sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
Stir in the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook the spices for about a minute to release their flavors.
Add the tomato paste and cook for an additional 2 minutes, stirring frequently.
Pour in the coconut milk, almond butter, and vegetable broth, stirring until the almond butter is fully incorporated into the sauce.
Return the seitan pieces to the pan, stir to coat them with the sauce, and bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, allowing the sauce to thicken and the flavors to meld.
Season with salt to taste and stir in the chopped fresh cilantro.
Garnish with toasted sliced almonds before serving. Serve the Vegan Lamb Korma with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 24.0 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2913 mg | 62% | |
*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.
