Vegan Mince Meat Curry
The Vegan Mince Meat Curry is a hearty, plant-based twist on a classic comfort food, bursting with bold, aromatic spices and rich textures. This flavorful curry combines golden sautéed onions, minced garlic, and freshly grated ginger with a medley of warming spices like cumin, coriander, turmeric, and garam masala to create a robust base. Simmered in canned tomatoes and creamy coconut milk, the dish achieves a perfectly balanced sauce that envelopes the protein-rich vegan mince and vibrant frozen peas. Ready in just 45 minutes, this recipe is ideal for a quick yet satisfying weeknight dinner. Garnished with fresh cilantro, it pairs beautifully with steamed rice or warm flatbread, making it a delicious and wholesome option for vegan meal inspiration. Keywords: vegan curry, vegan mince, easy vegan dinner, plant-based recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 400 grams canned tomatoes, crushed
- 200 milliliters coconut milk
- 300 grams vegan mince
- 150 grams frozen peas
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté until it turns golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for an additional 2 minutes until fragrant.
Add ground cumin, ground coriander, ground turmeric, and garam masala to the skillet. Stir well to coat the onions and spices, cooking for 1-2 minutes.
Pour in the crushed tomatoes, stirring to mix with the spices. Bring to a simmer and let it cook for about 5 minutes.
Add coconut milk and mix well, ensuring a homogeneous sauce.
Stir in the vegan mince, ensuring it’s evenly distributed. Cook for 10 minutes, stirring occasionally.
After the mince has cooked, add the frozen peas and salt. Cook for another 5 minutes until the peas are tender and the curry is heated through.
Garnish with chopped fresh cilantro before serving.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4630 mg | 201% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 51.9 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2819 mg | 60% | |
*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.
