Vegan Lamb Korma

Experience the rich flavors of traditional lamb korma in a plant-based twist with this delectable Vegan Lamb Korma recipe. Made with tender, protein-packed seitan as a savory meat substitute, this dish is simmered in a creamy, spiced coconut-almond sauce infused with fragrant garam masala, ground cumin, and coriander. Coconut milk and almond butter create a velvety texture, while fresh cilantro and toasted almonds add brightness and a delightful crunch. Perfectly paired with steamed basmati rice or fluffy naan, this vegan version of a classic Indian curry is a hearty, satisfying dish that’s ideal for weeknight dinners or special occasions. Ready in just one hour, this Vegan Lamb Korma is a flavorful, cruelty-free take on comfort food that will transport your taste buds straight to the heart of Indian cuisine!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams seitan
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 1 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 400 milliliters canned coconut milk
• 2 tablespoons tomato paste
• 2 tablespoons almond butter
• 250 milliliters vegetable broth
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons sliced almonds, toasted

Directions

Step 1

Begin by patting the seitan dry with a paper towel to remove excess moisture. Cut it into bite-sized chunks.

Step 2

Heat 1 tablespoon of coconut oil over medium heat in a large pan. Add the seitan pieces and cook until slightly browned on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 3

In the same pan, add another tablespoon of coconut oil. Sauté the chopped onion until translucent, about 5 minutes.

Step 4

Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.

Step 5

Stir in the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook the spices for about a minute to release their flavors.

Step 6

Add the tomato paste and cook for an additional 2 minutes, stirring frequently.

Step 7

Pour in the coconut milk, almond butter, and vegetable broth, stirring until the almond butter is fully incorporated into the sauce.

Step 8

Return the seitan pieces to the pan, stir to coat them with the sauce, and bring the mixture to a simmer.

Step 9

Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, allowing the sauce to thicken and the flavors to meld.

Step 10

Season with salt to taste and stir in the chopped fresh cilantro.

Step 11

Garnish with toasted sliced almonds before serving. Serve the Vegan Lamb Korma with steamed basmati rice or warm naan bread.

Nutrition Facts

Serving size	(1449.4g)

Amount per serving	% Daily Value*
Calories	2384.2

Total Fat 160.8g	0%
Saturated Fat 111.9g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3111.3mg	0%
Total Carbohydrate 105.9g	0%
Dietary Fiber 16.6g	0%
Total Sugars 29.6g
Protein 154.9g	0%

Vitamin D 0IU	0%
Calcium 625.3mg	0%
Iron 31.4mg	0%
Potassium 2863.8mg	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: 58.1%

Protein: 24.9%

Carbs: 17.0%