Vegetarian Beef Shashlik Curry
Dive into the vibrant world of flavor with this Vegetarian Beef Shashlik Curry, a hearty plant-based twist on the classic South Asian dish. Featuring tender plant-based beef chunks simmered in a rich, spiced coconut milk curry, this recipe is a symphony of bold, aromatic spices like garam masala, cumin, and turmeric. Sweet red and green bell peppers, along with caramelized onions, add a delightful crunch and a pop of color to every bite. Infused with freshly grated ginger, garlic, and a squeeze of zesty lemon juice, this dish is as fragrant as it is flavorful. Ready in just under an hour, it’s perfect for a cozy dinner served with rice or naan. Whether you're vegetarian or just exploring meat alternatives, this recipe promises comfort and satisfaction with every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Plant-based beef chunks
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 inch piece Fresh ginger
- 4 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 400 ml Canned coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 bunch Fresh cilantro
- 1 small Lemon
Instructions
Cut the plant-based beef chunks into bite-sized pieces. Set aside.
Deseed and cut the red and green bell peppers into square pieces. Peel and cut the onion into quarters and separate the layers.
Peel and finely chop the garlic and ginger.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the piece-size plant-based beef in a single layer and fry until lightly browned, about 5 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil. Add the chopped garlic and ginger, sauté for about 2 minutes until fragrant.
Add the tomato paste and spices - ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder. Cook the paste and spices for a minute until they are well combined and aromatic.
Add the bell peppers and onion to the pan. Sauté for 5 minutes until the vegetables are slightly tender.
Return the browned plant-based beef to the pan. Pour in the coconut milk and mix well. Season with salt.
Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld and the vegetables to cook through.
Stir in chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with your choice of rice or naan.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4083 mg | 178% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 37.9 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 3925 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.
