Vegan Beef Madras Curry

Transform weeknight dinners with this rich and aromatic Vegan Beef Madras Curry, a plant-based twist on the classic Indian-inspired dish. This hearty recipe features tender plant-based beef chunks simmered in a velvety tomato and coconut milk sauce infused with bold spices like cumin, coriander, garam masala, and mustard seeds. The savory blend of garlic, ginger, and chili powder adds layers of fragrant depth, while fresh cilantro and zesty lemon wedges brighten each bite. Perfectly balanced and packed with flavor, this one-pot curry comes together in just under an hour, making it an excellent choice for a satisfying vegan dinner. Serve it over steamed basmati rice or with warm naan to soak up every last drop of this irresistible dish!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Plant-based beef chunks
• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 4 units Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 400 grams Tomato puree
• 400 milliliters Coconut milk
• 200 milliliters Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 4 units Lemon wedges

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the cumin seeds, coriander seeds, and mustard seeds, and sauté until they start to pop, about 1 minute.

Step 3

Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 4

Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Step 5

Add the turmeric, garam masala, and red chili powder, and stir well to combine with the onion mixture.

Step 6

Add the plant-based beef chunks to the pan, stirring to coat them with the spices, and cook for 5-7 minutes until they start to brown slightly.

Step 7

Pour in the tomato puree, coconut milk, and vegetable broth. Stir well to combine.

Step 8

Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and simmer for 25 minutes, stirring occasionally.

Step 9

Season with salt and black pepper to taste. Adjust the seasoning if necessary.

Step 10

Once cooked, remove from heat and let the curry sit for a few minutes to thicken slightly.

Step 11

Garnish with fresh cilantro and serve hot with lemon wedges on the side.

Nutrition Facts

Serving size	(1751.2g)

Amount per serving	% Daily Value*
Calories	1770.8

Total Fat 84.4g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 5014.1mg	0%
Total Carbohydrate 157.7g	0%
Dietary Fiber 32.9g	0%
Total Sugars 64.4g
Protein 116.3g	0%

Vitamin D 0IU	0%
Calcium 492.9mg	0%
Iron 25.8mg	0%
Potassium 4515.8mg	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: 40.9%

Protein: 25.1%

Carbs: 34.0%