Vegan Rich and Savory Beef Curry Sauce
Indulge in the ultimate comfort food with this Vegan Rich and Savory Beef Curry Sauce—a hearty, plant-based twist on a classic curry that’s bursting with bold flavors and creamy textures. Featuring a fragrant blend of curry powder, cumin seeds, ground coriander, and a hint of cinnamon, this recipe creates a robust sauce enriched with coconut milk and soy sauce for a velvety finish. Tender potatoes, sautéed vegetables, and fresh spinach are simmered to perfection in a rich, spiced broth, delivering layers of flavor in every bite. Easy to prepare in just an hour, this curry is perfect served over fluffy rice or paired with your favorite plant-based protein. Garnished with bright cilantro and zesty lime juice, it’s a wholesome, satisfying dish that will leave everyone at the table asking for seconds. Perfect for weeknight dinners or meal prep, this vegan curry is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped yellow onion
- 4 minced garlic cloves
- 1 tablespoon, minced ginger
- 2 medium, diced carrots
- 2 diced celery stalks
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 1 can (400 ml) coconut milk
- 2 cups low-sodium vegetable broth
- 2 tablespoons soy sauce
- 1 bay leaf
- 2 medium, peeled and cubed potatoes
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 juiced lime
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onions and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger and cook for another minute until fragrant.
Add the diced carrots and celery, sauté for 4-5 minutes until they begin to soften.
Push the vegetables to the sides of the pot and add tomato paste, curry powder, cumin seeds, and ground coriander to the center. Stir for 2 minutes to toast the spices.
Add the cinnamon stick, coconut milk, vegetable broth, soy sauce, and bay leaf.
Mix in the cubed potatoes, bringing the pot to a gentle simmer.
Cover and let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
Stir in the baby spinach and let it wilt for a couple of minutes.
Season with salt and black pepper to taste.
Remove the cinnamon stick and bay leaf.
Garnish with fresh cilantro and the juice of a lime before serving.
Serve hot, accompanied by rice or a plant-based protein of your choice.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 12.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 822 mg | 17% | |
*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.
