Vegetarian Potato and Beef Curry
Savor the rich and comforting flavors of this Vegetarian Potato and Beef Curry, a hearty twist on a classic dish that will delight vegans, vegetarians, and curry enthusiasts alike. Packed with tender Russet potatoes, protein-rich plant-based beef crumbles, and vibrant frozen peas, this recipe offers the perfect balance of texture and nutrition. A fragrant blend of spices—cumin, coriander, turmeric, garam masala, and a hint of cayenne—infuses this curry with irresistible warmth and depth. Simmered in a flavorful tomato and vegetable broth, this one-pot wonder is both easy to make and ideal for meal prepping. Finish it off with fresh cilantro and a splash of lemon juice for a bright and zesty garnish that ties the dish together beautifully. Ready in under an hour, this meat-free potato and beef curry is sure to become your go-to comfort food for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper
- 1 cup vegetable broth
- 1 cup tomato puree
- 2 large Russet potatoes, peeled and diced
- 10 ounces plant-based beef crumbles
- 1 cup frozen peas
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices.
Pour in the vegetable broth and tomato puree, stirring to combine.
Add the diced potatoes to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes or until the potatoes are tender.
Stir in the plant-based beef crumbles and frozen peas, and cook for an additional 10 minutes, uncovered, allowing the mixture to thicken and the flavors to meld.
Season the curry with salt and adjust to taste.
Once the potatoes are fully cooked and the curry has thickened, remove from heat.
Stir in the fresh lemon juice and garnish the curry with chopped cilantro before serving.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4171 mg | 181% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 40.5 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 5815 mg | 124% | |
*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.
