Vegan Lamb Vindaloo

Dive into the bold, vibrant flavors of this Vegan Lamb Vindaloo, a plant-based twist on the classic Indian curry. This recipe combines tender jackfruit and hearty seitan, marinated in a fragrant spice blend of coriander, cumin, turmeric, and cloves, then simmered to perfection in a tangy vinegar-based sauce. The addition of garlic, ginger, and sautéed onions creates a rich and aromatic base that beautifully mimics the depth of traditional vindaloo. Perfectly balanced with just the right amount of heat from cayenne pepper and sweetness from a touch of sugar, this dish is a true crowd-pleaser. Serve this comforting vegan curry with steamed rice or naan for a flavorful and satisfying meal that’s entirely plant-based yet irresistibly indulgent.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups (drained and pulled apart) canned young green jackfruit
• 1 cup (cut into bite-sized pieces) seitan
• 3 tablespoons olive oil
• 1 large (finely chopped) onion
• 5 cloves (minced) garlic
• 1 inch piece (grated) ginger
• 1.5 cups (preferably malt vinegar) vinegar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard seeds
• 1 teaspoon ground cinnamon
• 5 cloves
• 2 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon sugar
• 0.5 teaspoon black pepper
• 2 tablespoons (chopped) fresh cilantro

Directions

Step 1

In a bowl, combine the jackfruit pieces and seitan. Set aside.

Step 2

In a small bowl, mix together the vinegar, ground coriander, cumin, turmeric, cayenne pepper, mustard seeds, ground cinnamon, and cloves to form a marinade.

Step 3

Pour half of the marinade over the jackfruit and seitan. Ensure they are well coated. Cover and let it marinate for at least 30 minutes.

Step 4

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic and grated ginger to the pot, sautéing for another 2 minutes until fragrant.

Step 6

Increase the heat to medium-high and add the marinated jackfruit and seitan to the pot. Cook while stirring continuously for about 10 minutes, allowing any liquid to evaporate and the surfaces to brown slightly.

Step 7

Pour the remaining marinade along with the vegetable broth, salt, sugar, and black pepper into the pot. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer for 30-35 minutes, stirring occasionally until the sauce thickens to a curry consistency and the flavors are well melded.

Step 9

Taste and adjust salt and spices if necessary.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

Serve hot with steamed rice or warm naan.

Nutrition Facts

Serving size	(1900.9g)

Amount per serving	% Daily Value*
Calories	1305.8

Total Fat 53.1g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 3615.5mg	0%
Total Carbohydrate 121.1g	0%
Dietary Fiber 26.3g	0%
Total Sugars 28.8g
Protein 82.9g	0%

Vitamin D 0IU	0%
Calcium 591.7mg	0%
Iron 16.3mg	0%
Potassium 4290.2mg	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: 36.9%

Protein: 25.6%

Carbs: 37.4%