Vegetarian Lamb Vindaloo
Experience the bold, fiery flavors of traditional Indian cuisine with a plant-based twist in this mouthwatering Vegetarian Lamb Vindaloo. Featuring tender, marinated plant-based lamb chunks simmered in a rich, aromatic curry sauce infused with cumin, mustard seeds, and a fragrant medley of spices, this dish is a perfect vegan-friendly adaptation of the classic lamb vindaloo. Balanced with tangy red wine vinegar, a hint of sweetness, and a vibrant garnish of fresh cilantro, this recipe is a feast for the senses. Whether you pair it with fluffy basmati rice or warm naan bread, this easy-to-follow recipe, ready in just an hour, is sure to delight spice lovers and vegetarians alike. Ideal for weeknight dinners or special occasions, this hearty vindaloo offers a guilt-free indulgence packed with flavor.
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Recipe Information
Ingredients
- 400 grams Plant-based lamb chunks
- 3 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 5 tablespoons Red wine vinegar
- 2 tablespoons Tomato paste
- 1 teaspoon Sugar
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Mustard seeds
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 250 milliliters Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large bowl, combine 4 tablespoons of the red wine vinegar with the plant-based lamb chunks. Mix well and let it marinate for at least 15 minutes.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add cumin seeds, mustard seeds, and cinnamon stick. Stir until fragrant, about 1 minute.
Add the chopped onion to the pan and sauté until translucent, approximately 5 minutes.
Stir in the garlic and ginger, cook for another 2 minutes until aromatic.
Add the tomato paste, coriander powder, turmeric powder, red chili powder, and the remaining 1 tablespoon vinegar. Stir to combine and let the spices cook for 2 minutes.
Add the marinated plant-based lamb chunks to the pan and mix well with the spice mixture. Cook for 5 minutes, allowing them to absorb the flavors.
Pour in the water and add bay leaves, sugar, and salt. Stir everything together, bring it to a simmer, then reduce the heat to low.
Cover the pan and let the vindaloo cook for 20-25 minutes, stirring occasionally. The sauce should thicken and the plant-based lamb chunks should be heated through and tender.
Adjust seasoning if necessary. Remove bay leaves and cinnamon stick before serving.
Garnish with freshly chopped cilantro and serve hot with rice or naan bread.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 17.8 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2065 mg | 44% | |
*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.
