Vegetarian Classic Meat Curry
Discover the rich, aromatic flavors of a traditional curry in a plant-based twist with our Vegetarian Classic Meat Curry recipe. Packed with protein-rich tofu or tempeh, this vegan-friendly dish combines a medley of fragrant spices such as garam masala, cumin, and turmeric with creamy coconut milk to create a luscious, velvety sauce. A base of sautéed onions, garlic, and ginger imparts depth, while tomato puree adds a touch of tangy sweetness. Finished with a splash of lemon juice and garnished with fresh cilantro leaves, this comforting curry pairs beautifully with steamed rice or warm naan bread. Perfect for weeknight dinners or impressing guests with a wholesome meal, this recipe delivers all the bold flavors of a classic meat curry—minus the meat—making it an irresistible choice for vegetarians and curry lovers alike.
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Recipe Information
Ingredients
- 400 grams Plant-based protein (such as tofu or tempeh)
- 2 tablespoons Vegetable oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, grated Ginger
- 150 grams Tomato puree
- 400 ml Coconut milk
- 1 tablespoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons chopped Cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Begin by draining the plant-based protein (tofu/tempeh) and patting it dry with a paper towel to remove excess moisture. Cut it into bite-sized cubes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed plant-based protein and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add finely chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add tomato puree and cook for about 5 minutes, stirring frequently, until the oil begins to separate from the tomato mixture.
Reduce the heat to low and add garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and black pepper. Stir well to combine, cooking for an additional 2 minutes to allow the spices to release their aroma.
Pour in the coconut milk, stirring well to combine all the ingredients into a smooth sauce.
Return the previously cooked plant-based protein cubes to the skillet, ensuring they are well coated with the sauce.
Simmer the curry over low heat for 15-20 minutes, stirring occasionally, until the sauce has thickened to your liking.
Adjust seasoning with additional salt and pepper if necessary. Stir in freshly squeezed lemon juice and garnish with chopped cilantro before serving.
Enjoy your Vegetarian Classic 'Meat' Curry with steamed rice or warm naan.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 54.1 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2803 mg | 60% | |
*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.
