Vegan Savory Pork Curry
Dive into the bold flavors of this Vegan Savory Pork Curry, a plant-based twist on a classic favorite! Featuring tender, protein-packed plant-based pork pieces simmered in a rich, aromatic curry sauce made with creamy coconut milk, fragrant spices, and a medley of vibrant vegetables like carrots, peas, and red bell peppers, this dish brings comfort and satisfaction to your table. Enhanced with a touch of sweetness from maple syrup, a hint of zest from lime juice, and umami depth from soy sauce, every bite is a delightful balance of flavors. Ready in just 45 minutes, this hearty curry is perfect for weeknight dinners or meal prep, and pairs beautifully with steamed rice or warm naan bread. Whether you're vegan or simply exploring plant-based cuisine, this savory curry is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 300 grams Plant-based pork pieces
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 400 grams Canned diced tomatoes
- 400 milliliters Canned coconut milk
- 250 milliliters Vegetable broth
- 100 grams Frozen peas
- 1 medium Carrot, sliced
- 1 medium Red bell pepper, sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring frequently, to toast the spices.
Add the plant-based pork pieces to the pan, stirring well to coat them in the spice mixture.
Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
Add the sliced carrot, red bell pepper, and peas to the pan. Cover and cook for another 10 minutes until the vegetables are tender.
Stir in the soy sauce, maple syrup, lime juice, salt, and black pepper. Taste and adjust seasoning if necessary.
Garnish with fresh cilantro before serving. Enjoy with steamed rice or naan bread.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1083 mg | 23% | |
*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.
