Vegan Rich and Savory Beef Curry Sauce

Dive into the comforting flavors of this Vegan Rich and Savory Beef Curry Sauce, a plant-based twist on the classic curry that’s packed with robust spices and hearty vegetables. Featuring a velvety coconut milk base infused with aromatic curry powder, cumin, and coriander, this dish delivers incredible depth without any compromise on flavor. Tender potatoes, sautéed carrots, and leafy spinach add texture and nourishment, while the addition of soy sauce and a touch of lime juice balance the richness with umami and zing. This vegan curry sauce is perfect for pairing with steamed rice or your favorite plant-based protein, making it an indulgent yet wholesome meal option. Ready in under an hour, it’s a delicious choice for weeknight dinners or cozy gatherings.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 1 tablespoon, minced ginger
• 2 medium, diced carrots
• 2 diced celery stalks
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 1 can (400 ml) coconut milk
• 2 cups low-sodium vegetable broth
• 2 tablespoons soy sauce
• 1 bay leaf
• 2 medium, peeled and cubed potatoes
• 2 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 juiced lime

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chopped onions and sauté until translucent, about 5 minutes.

Step 3

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

Step 4

Add the diced carrots and celery, sauté for 4-5 minutes until they begin to soften.

Step 5

Push the vegetables to the sides of the pot and add tomato paste, curry powder, cumin seeds, and ground coriander to the center. Stir for 2 minutes to toast the spices.

Step 6

Add the cinnamon stick, coconut milk, vegetable broth, soy sauce, and bay leaf.

Step 7

Mix in the cubed potatoes, bringing the pot to a gentle simmer.

Step 8

Cover and let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.

Step 9

Stir in the baby spinach and let it wilt for a couple of minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Remove the cinnamon stick and bay leaf.

Step 12

Garnish with fresh cilantro and the juice of a lime before serving.

Step 13

Serve hot, accompanied by rice or a plant-based protein of your choice.

Nutrition Facts

Serving size	(2286.5g)

Amount per serving	% Daily Value*
Calories	1114.1

Total Fat 32.3g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 8530.3mg	0%
Total Carbohydrate 192.7g	0%
Dietary Fiber 30.6g	0%
Total Sugars 61.1g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 561.0mg	0%
Iron 22.1mg	0%
Potassium 5458.3mg	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: 25.1%

Protein: 8.4%

Carbs: 66.5%