Vegetarian Rich and Savory Beef Curry Sauce
Indulge in a hearty and flavorful twist with this Vegetarian Rich and Savory Beef Curry Sauce, a plant-based version of the classic comfort food that’s perfect for vegetarians and vegans alike. This dish combines aromatic spices like cumin, turmeric, and garam masala with creamy coconut milk and a medley of vegetables, including tender mushrooms, carrots, and potatoes, to create a robust, savory curry base. Protein-packed chickpeas enhance the texture and heartiness of the sauce, while soy sauce and tomato paste deliver a rich, umami depth typically found in beef curries. Ready in just under an hour, this satisfying recipe is perfect for cozy weeknight dinners or meal prepping. Garnish with fresh cilantro and serve over steamed rice, naan, or even quinoa for a vibrant, wholesome meal that will delight your taste buds. Perfect keywords: vegetarian curry, savory curry sauce, vegan comfort food, plant-based curry recipe, hearty meatless dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 cups mushrooms, sliced
- 1 medium carrot, diced
- 1 medium potato, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
In a large pot, heat olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
Add cumin seeds, ground coriander, ground turmeric, garam masala, and paprika; stir for 1 minute until fragrant.
Mix in soy sauce and tomato paste, ensuring the spices are well combined with the onion mixture.
Pour in vegetable broth and bring the mixture to a simmer.
Add the coconut milk and stir until smooth.
Introduce the sliced mushrooms, diced carrot, and diced potato to the pot. Cook for 20 minutes, or until the vegetables are tender.
Stir in the chickpeas and simmer for another 10 minutes.
Season with salt and freshly ground black pepper according to taste.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 65.3 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 510 mg | 39% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5295 mg | 113% | |
*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.
