Vegan Beef Curry Rice

Indulge in a hearty, plant-based twist on a classic comfort dish with this Vegan Beef Curry Rice. This flavorful recipe pairs tender basmati rice with a rich, creamy curry sauce infused with warming spices like turmeric, cumin, and curry powder. Featuring plant-based beef crumbles, vibrant vegetables, and the creamy richness of coconut milk, this dish delivers all the satisfying flavors you crave while staying completely vegan. Perfect for a weeknight dinner, it’s ready in just 45 minutes and serves up to four people. Garnished with fresh cilantro for a burst of freshness, this dish will quickly become a family favorite. Ideal for those seeking a vegan curry recipe that’s wholesome, nourishing, and packed with protein.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 medium carrot, sliced
• 1 medium red bell pepper, chopped
• 12 ounces plant-based beef crumbles
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 14-ounce can coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups basmati rice
• 4 cups water (for rice)
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear.

Step 2

In a medium-sized pot, combine the rinsed basmati rice and 4 cups of water. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes. Turn off the heat and let the rice sit, covered, for another 10 minutes.

Step 4

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 5

Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Step 6

Add the minced garlic and ginger, and sauté for an additional 1 minute until fragrant.

Step 7

Stir in the sliced carrot and chopped red bell pepper, cooking for another 3-4 minutes until they begin to soften.

Step 8

Add the plant-based beef crumbles to the skillet and cook for about 5 minutes, stirring occasionally, until browned.

Step 9

Stir in the curry powder, cumin, and turmeric, coating the beef crumbles and vegetables well with the spices.

Step 10

Pour in the coconut milk and vegetable broth, stirring to combine. Allow the mixture to come to a simmer.

Step 11

Add the frozen peas and continue to simmer gently for 7-10 minutes until the sauce has slightly thickened and all ingredients are heated through.

Step 12

Season with salt and black pepper to taste.

Step 13

Fluff the cooked basmati rice with a fork and serve it on plates or in bowls.

Step 14

Ladle the vegan beef curry over the rice and garnish with chopped fresh cilantro.

Step 15

Serve hot and enjoy your delicious and nourishing vegan beef curry rice!

Nutrition Facts

Serving size	(2976.1g)

Amount per serving	% Daily Value*
Calories	1955.9

Total Fat 75.4g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 8503.7mg	0%
Total Carbohydrate 241.1g	0%
Dietary Fiber 32.6g	0%
Total Sugars 59.4g
Protein 94.7g	0%

Vitamin D 0IU	0%
Calcium 457.9mg	0%
Iron 34.0mg	0%
Potassium 3460.8mg	0%

*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.

Source of Calories

Fat: 33.6%

Protein: 18.7%

Carbs: 47.7%