Vegetarian Beef Curry Rice
Savor the rich, bold flavors of this Vegetarian Beef Curry Rice, a plant-based twist on a classic favorite that’s perfect for weeknight dinners or meal prep. This hearty and aromatic dish features fluffy basmati rice paired with flavorful plant-based beef crumbles, simmered in a luscious curry sauce infused with a vibrant blend of curry powder, cumin, coriander, turmeric, and the creamy comfort of coconut milk. Bursting with tender peas and the brightness of fresh ginger and garlic, this recipe is both satisfying and nutritious. Ready in just an hour, it’s a one-pot wonder that delivers layers of exotic spices in every bite, while being completely meatless and vegan-friendly. Serve it warm, garnished with freshly chopped cilantro, for a crave-worthy curry that will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 pound plant-based beef crumbles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon turmeric
- 1 can (15 ounces) crushed tomatoes
- 1 can (13.5 ounces) coconut milk
- 1 cup vegetable broth
- 1 cup frozen peas
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear, then combine it with 2 cups of water in a medium-sized pot.
Bring the rice to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the plant-based beef crumbles to the pot and cook until heated through, about 5 minutes.
Stir in the curry powder, cumin, coriander, and turmeric, cooking for an additional 2 minutes to toast the spices.
Pour in the crushed tomatoes, coconut milk, and vegetable broth, stirring to combine. Bring the mixture to a boil and then reduce the heat to a simmer.
Simmer the curry uncovered for 20 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
Add the frozen peas to the curry and cook for an additional 5 minutes until they are heated through.
Season the curry with salt and pepper to taste.
To serve, place a portion of basmati rice on each plate and top with the vegetarian beef curry.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7780 mg | 338% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 61.6 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 3894 mg | 83% | |
*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.
