Vegan Mutton Curry
Indulge in the rich and aromatic flavors of Vegan Mutton Curry, a plant-based twist on a classic comfort dish that's perfect for every occasion. This hearty curry combines tender soy or seitan-based "mutton" pieces with a luxurious coconut milk broth, infused with bold spices like garam masala, turmeric, and cayenne pepper. Sautéed onions, garlic, and ginger form a fragrant base, while fresh tomatoes lend a natural sweetness that balances the heat. Ready in under an hour, this vegan curry is as nourishing as it is flavorful, delivering the creamy texture of traditional mutton curry without compromising your dietary goals. Garnish with fresh coriander leaves and a squeeze of lime for a burst of freshness, and serve it alongside fluffy basmati rice or warm naan bread for a soul-satisfying meal. Perfect for vegans, vegetarians, and anyone looking to explore plant-based Indian cuisine, this recipe is a must-try for curry lovers!
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Recipe Information
Ingredients
- 400 grams Vegan mutton pieces (soy or seitan-based)
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 medium Tomatoes, chopped
- 400 ml Coconut milk
- 200 ml Water
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh coriander leaves, chopped
- 1 sliced Lime, for garnish
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onions and sauté until golden brown, about 6-8 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 5 minutes.
Stir in the ground coriander, turmeric, cumin, garam masala, cayenne pepper, salt, and black pepper.
Add the vegan mutton pieces to the pot and stir well to coat them with the spices.
Pour in the coconut milk and water, stirring to combine.
Bring the mixture to a gentle simmer and cook for 25-30 minutes, allowing the flavors to meld and the vegan mutton to become tender.
Adjust the seasoning to taste, adding more salt or spice if preferred.
Garnish the curry with chopped coriander leaves and a squeeze of fresh lime juice before serving.
Serve hot with basmati rice, naan, or your preferred bread.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 45.4 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2280 mg | 49% | |
*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.
