Vegan Beef Shashlik Curry

Dive into the vibrant flavors of this Vegan Beef Shashlik Curry, a plant-based twist on a beloved classic. Tender, protein-rich seitan cubes are sautéed to perfection, then simmered in a luscious coconut milk-based curry infused with bold spices like garam masala, smoked paprika, and turmeric. Colorful bell peppers, juicy tomatoes, and a hint of lime juice add layers of freshness, while fragrant garlic and ginger elevate the aromatic profile. Ready in under an hour, this hearty curry is perfect served over fluffy rice or with warm, pillowy naan. Packed with wholesome ingredients and bursting with flavor, this vegan curry is a satisfying meal for any occasion, offering both comfort and nourishment in every bite.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 300 grams seitan, cubed
• 1 large red onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 medium fresh tomatoes, chopped
• 400 ml coconut milk
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 0.5 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed seitan and sauté until golden brown, about 5-6 minutes. Remove the seitan from the skillet and set aside.

Step 2

In the same skillet, add the remaining tablespoon of oil. Add the diced red onion and cook for 2-3 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Step 4

Add the diced bell peppers and chopped tomatoes to the skillet and cook for 5 minutes, stirring occasionally.

Step 5

Mix in the cumin, coriander, turmeric, garam masala, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables with the spices.

Step 6

Pour in the coconut milk and bring to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 7

Return the browned seitan to the skillet and mix well to coat with the sauce. Continue to cook for another 5 minutes to heat through.

Step 8

Stir in the lime juice and freshly chopped cilantro.

Step 9

Serve the Vegan Beef Shashlik Curry hot with rice or naan.

Nutrition Facts

Serving size	(1494.1g)

Amount per serving	% Daily Value*
Calories	1052.6

Total Fat 37.2g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3372.3mg	0%
Total Carbohydrate 120.3g	0%
Dietary Fiber 15.4g	0%
Total Sugars 51.5g
Protein 83.4g	0%

Vitamin D 0IU	0%
Calcium 341.5mg	0%
Iron 15.4mg	0%
Potassium 2386.0mg	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: 29.1%

Protein: 29.0%

Carbs: 41.9%