Vegan Potato and Beef Curry
Satisfy your craving for warmth and flavor with this Vegan Potato and Beef Curry, a hearty plant-based twist on a classic comfort food. Packed with tender potatoes, a savory plant-based beef substitute, and vibrant spinach, this curry is simmered in a rich blend of coconut milk, vegetable broth, and aromatic Indian spices like curry powder, turmeric, and cumin. With only 20 minutes of prep time and straightforward cooking techniques, this dish is perfect for weeknight dinners or impressing guests with a vegan-friendly option. Serve it over steamed rice or enjoy it with naan bread, and don't forget the finishing touch of fresh cilantro and a squeeze of lime juice for added brightness. Whether you're a curry enthusiast or new to vegan meals, this flavorful recipe will delight your taste buds while fitting into a wholesome, plant-based lifestyle.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 medium potatoes
- 1 large onion
- 3 garlic cloves
- 1 inch piece ginger
- 12 ounces plant-based beef substitute
- 13.5 ounces coconut milk
- 1 cup vegetable broth
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach leaves
- 0.5 cup fresh cilantro
- 1 lime
Instructions
Peel and cube the potatoes into 1-inch pieces. Set aside.
Finely chop the onion, and mince the garlic and ginger.
In a large pot, heat coconut oil over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional minute.
Add the curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and black pepper to the pot. Stir well to coat the onions in spices.
Add the plant-based beef substitute, breaking it up with a spoon, and cook for 3-4 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the cubed potatoes to the pot. Bring the mixture to a boil, then reduce to a simmer and cover the pot.
Allow the curry to simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the spinach leaves and cook for another 3-4 minutes until wilted.
Taste for seasoning and adjust salt and pepper if necessary.
Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.4 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1302 mg | 28% | |
*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.
