Vegetarian Beef Madras Curry
Indulge in the bold, aromatic flavors of our Vegetarian Beef Madras Curry, a plant-based twist on the classic Indian dish. Perfect for spice lovers, this recipe combines fragrant spices like cumin, coriander, garam masala, and turmeric with rich coconut milk and tangy tomato puree to create a luxurious, velvety sauce. Featuring hearty cubes of plant-based beef alternative, this curry is simmered to perfection, delivering all the robust flavor and satisfying texture of the traditional version without the use of meat. Served over fluffy basmati rice and garnished with fresh cilantro, this dish is a feast for both the eyes and the palate. Ready in under an hour, it’s ideal for serving up to four people, making it a perfect dinner option for vegetarians and curry enthusiasts alike. Keywords: vegetarian curry, plant-based beef curry, madras curry recipe, Indian vegetarian recipes, easy curry recipes.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 green chili, sliced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 0.5 teaspoon ground black pepper
- 1 cinnamon stick
- 1 cup tomato puree
- 1 cup coconut milk
- 1 cup vegetable broth
- 400 grams plant-based beef alternative, cubed
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 3 cups cooked basmati rice
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté for about 5 minutes until it turns golden brown.
Add the minced garlic, grated ginger, and sliced green chili, and sauté for another 2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, red chili powder, garam masala, black pepper, and cinnamon stick. Cook for 1 minute to release the spices' aromas.
Pour in the tomato puree and stir well, cooking for 3 minutes until the mixture thickens slightly.
Add the coconut milk and vegetable broth, stirring until well combined.
Bring the mixture to a simmer and add the plant-based beef cubes. Stir to coat the cubes in the sauce.
Reduce the heat to low, cover the pan, and let it simmer for 25 minutes, stirring occasionally, until the flavors meld together.
Season with salt to taste and adjust other seasonings if needed.
Remove the cinnamon stick and discard.
Garnish with chopped cilantro.
Serve hot over cooked basmati rice.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 47.9 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3956 mg | 84% | |
*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.
