Vegetarian Mince Meat Curry
This hearty and flavorful Vegetarian Mince Meat Curry is a plant-based twist on a traditional favorite, offering all the rich, aromatic spices of classic curry dishes without the meat. Packed with protein-rich vegetarian mince, tender green peas, and vibrant tomato puree, this dish is seasoned to perfection with cumin seeds, garam masala, turmeric, and chili powder for a robust and satisfying flavor profile. The recipe is easy to follow, taking only 45 minutes from start to finish, making it ideal for weeknight dinners or meal prep. Finished with a splash of zesty lemon juice and a sprinkle of fresh cilantro, this curry pairs beautifully with steamed rice or warm naan for a wholesome, soul-nourishing meal. Perfect for vegetarians and those seeking tasty meat-free comfort food, this dish is a must-try for lovers of spicy, aromatic cuisine. Keywords: vegetarian mince curry, plant-based curry recipe, Indian-inspired vegetarian dish, meat-free mince curry.
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Recipe Information
Ingredients
- 400 grams vegetarian mince
- 2 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 1 inch piece ginger
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 400 grams tomato puree
- 150 grams green peas
- 1 teaspoon salt
- 0.5 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
Finely chop the onion, garlic, and ginger.
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they begin to release their aroma.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the garlic and ginger, sautéing for another 2 minutes until fragrant.
Stir in the coriander powder, turmeric powder, garam masala, and chili powder. Cook for about 1 minute, stirring frequently.
Add the vegetarian mince to the pan and cook, stirring occasionally, for about 5 minutes, allowing it to brown slightly.
Pour in the tomato puree and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
Add the green peas and salt, stirring well. Let the curry cook for an additional 5 minutes.
Stir in the lemon juice and half of the chopped fresh cilantro, reserving the rest for garnish.
Taste and adjust the seasoning if necessary before serving.
Serve the curry hot, garnished with the remaining cilantro. It pairs well with rice or naan.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 39.4 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3446 mg | 73% | |
*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.
