Vegetarian Beef Curry Rice

Elevate your weeknight dinner with this cozy and flavorful Vegetarian Beef Curry Rice! Featuring tender basmati rice paired with a hearty plant-based beef curry, this dish delivers all the comforting warmth of traditional curry while staying completely meat-free. A fragrant medley of ginger, garlic, and spices like cumin, coriander, and turmeric infuses the rich, creamy coconut milk-tomato base with irresistible depth of flavor. Finished with vibrant peas and a sprinkle of fresh cilantro, this satisfying vegetarian recipe is perfect for a family-packed meal or a fuss-free meal prep option. Ready in under an hour, it’s an easy, wholesome, and delicious way to bring bold curry flavors to your table.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 pound plant-based beef crumbles
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 0.5 teaspoon turmeric
• 1 can (15 ounces) crushed tomatoes
• 1 can (13.5 ounces) coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear, then combine it with 2 cups of water in a medium-sized pot.

Step 2

Bring the rice to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.

Step 3

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

Step 4

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

Step 5

Add the plant-based beef crumbles to the pot and cook until heated through, about 5 minutes.

Step 6

Stir in the curry powder, cumin, coriander, and turmeric, cooking for an additional 2 minutes to toast the spices.

Step 7

Pour in the crushed tomatoes, coconut milk, and vegetable broth, stirring to combine. Bring the mixture to a boil and then reduce the heat to a simmer.

Step 8

Simmer the curry uncovered for 20 minutes, stirring occasionally, until the flavors meld and the sauce thickens.

Step 9

Add the frozen peas to the curry and cook for an additional 5 minutes until they are heated through.

Step 10

Season the curry with salt and pepper to taste.

Step 11

To serve, place a portion of basmati rice on each plate and top with the vegetarian beef curry.

Step 12

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(2566.7g)

Amount per serving	% Daily Value*
Calories	1931.8

Total Fat 88.9g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 7779.6mg	0%
Total Carbohydrate 200.3g	0%
Dietary Fiber 35.2g	0%
Total Sugars 61.6g
Protein 108.9g	0%

Vitamin D 0IU	0%
Calcium 537.7mg	0%
Iron 35.6mg	0%
Potassium 3894.4mg	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: 39.3%

Protein: 21.4%

Carbs: 39.3%