Vegetarian Mutton Curry
Indulge in the rich, aromatic flavors of Vegetarian Mutton Curry, a plant-based twist on the classic Indian favorite. Crafted with hearty soy or seitan-based vegetarian mutton, this dish is simmered in a luscious, spice-laden tomato and coconut milk gravy. Fragrant with cumin, garam masala, and fresh ginger, each bite is packed with bold, authentic tastes. Perfect for anyone seeking a meat-free yet satisfying curry, this recipe is ready in under an hour and serves as a showstopping main course. Garnished with fresh cilantro and best paired with fluffy basmati rice or warm naan, it’s a delicious way to enjoy the essence of traditional mutton curry in a vegetarian format.
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Recipe Information
Ingredients
- 400 grams Vegetarian mutton (soy or seitan based)
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 4 pieces Garlic cloves, minced
- 1 inch Fresh ginger, minced
- 200 ml Tomato puree
- 200 ml Coconut milk
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 200 ml Water
Instructions
Begin by heating the vegetable oil in a large pot over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onion to the pot and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the tomato puree to the pot and stir well. Cook this mixture for approximately 5 minutes or until the oil starts to separate slightly.
Add the coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well to combine the spices with the tomato base.
Add the vegetarian mutton chunks to the pot, stirring them through the spicy tomato mixture to coat well.
Pour in the coconut milk and water, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for about 20-25 minutes or until the vegetarian mutton is tender and the flavors have melded together.
Remove the lid and increase the heat to medium, allowing the curry to thicken slightly for another 3-5 minutes.
Adjust seasoning if needed. Garnish with freshly chopped cilantro before serving.
Serve hot with rice or Indian bread like naan or roti.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 35.8 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2431 mg | 52% | |
*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.
