Vegetarian Beef Bhuna
Savor the bold, aromatic flavors of this Vegetarian Beef Bhuna, a plant-based twist on the classic South Asian curry. This hearty dish replaces traditional beef with textured soy protein chunks, which expertly absorb the rich, spiced tomato gravy for a mouthwatering experience. Bursting with the essence of cumin, garlic, and green chilies, and rounded out with turmeric, coriander, and garam masala, this recipe delivers an irresistible medley of warm, earthy flavors. Quick to prepare in just 50 minutes, it’s a perfect choice for a satisfying weeknight dinner or a crowd-pleasing addition to your plant-based repertoire. Serve this flavorful curry with fluffy basmati rice or warm naan for a comforting meal that will delight vegetarians and meat-lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g Textured soy protein chunks
- 2 large Onions, finely sliced
- 3 medium Tomatoes, chopped
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 Green chilies, slit
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 250 ml Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Begin by soaking the textured soy protein chunks in hot water for about 10 minutes. Drain and squeeze out the excess water, then set them aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.
Add the sliced onions to the pan and sauté until they turn golden brown.
Stir in the ginger paste, garlic paste, and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes to the pan and cook until they become soft and the oil begins to separate from the masala mixture.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the tomato mixture.
Add the soaked soy protein chunks to the pan and coat them evenly with the masala.
Pour in the water and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and simmer for about 20 minutes, stirring occasionally, allowing the chunks to absorb the flavors.
Once the water has reduced and the oil starts to separate at the edges, sprinkle garam masala over the top and give it a final stir.
Garnish with freshly chopped coriander leaves before serving. Serve hot with rice or naan.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 49.0 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1310 mg | 101% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 7836 mg | 167% | |
*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.
