Vegan Hearty Meat Curry

Experience the bold, comforting flavors of this Vegan Hearty Meat Curry—a plant-based twist on the classic dish that's as satisfying as it is nourishing. Made with protein-packed tofu, creamy coconut milk, and a vibrant blend of spices like garam masala, turmeric, and cumin, this curry delivers rich, authentic flavor without any animal products. Tender chickpeas, carrots, peas, and fresh spinach create a hearty texture, while a fragrant tomato and spice base ties everything together. Perfect for weeknight dinners or meal prep, this wholesome curry is ready in just an hour and is best served over fluffy basmati rice or with warm naan bread. Whether you're a vegan or simply exploring meat-free options, this recipe is sure to become a comforting favorite!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu
• 2 tablespoons olive oil
• 1 large onion
• 4 cloves garlic
• 1 inch piece ginger
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 400 grams tomato puree
• 1 cup coconut milk
• 1 cup vegetable broth
• 400 grams chickpeas, cooked
• 2 medium carrots
• 1 cup peas, frozen
• 2 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro

Directions

Step 1

Press the extra-firm tofu for at least 15 minutes to remove excess water, then cut into cubes.

Step 2

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the tofu cubes and saute until golden brown on all sides. Remove and set aside.

Step 3

In the same pan, add the remaining olive oil. Add chopped onion and saute until translucent, about 5 minutes.

Step 4

Add minced garlic and grated ginger, and cook for another minute until fragrant.

Step 5

Add cumin seeds, coriander powder, turmeric powder, garam masala, and cayenne pepper. Stir and cook for 2 minutes to toast the spices.

Step 6

Pour in the tomato puree and cook for 5 minutes over medium heat, stirring occasionally.

Step 7

Add coconut milk, vegetable broth, and stir to combine. Bring the mixture to a simmer.

Step 8

Add the cooked chickpeas, sliced carrots, and browned tofu to the pan. Stir well, cover, and let cook for 15 minutes or until the carrots are tender.

Step 9

Add the frozen peas and baby spinach, stir until the spinach is wilted, about 3 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(2295.9g)

Amount per serving	% Daily Value*
Calories	2164.7

Total Fat 77.1g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 3392.3mg	0%
Total Carbohydrate 267.3g	0%
Dietary Fiber 70.8g	0%
Total Sugars 87.6g
Protein 125.7g	0%

Vitamin D 0IU	0%
Calcium 3307.4mg	0%
Iron 38.9mg	0%
Potassium 5996.7mg	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: 30.6%

Protein: 22.2%

Carbs: 47.2%