Vegetarian Beef Shashlik Curry

This Vegetarian Beef Shashlik Curry is a vibrant and flavorful plant-based twist on a classic favorite. Featuring tender plant-based beef chunks, colorful bell peppers, and a rich, creamy coconut milk-based curry infused with aromatic spices like garam masala, cumin, and turmeric, this dish delivers all the warmth and depth of traditional shashlik curry—with none of the meat. Fresh garlic, ginger, and a splash of tangy lemon juice enhance the bold, hearty flavors, while a sprinkle of fresh cilantro adds a bright, refreshing finish. Perfectly balanced and ready in under an hour, this curry pairs beautifully with fluffy basmati rice or warm naan for a satisfying vegetarian meal that even meat-lovers will adore.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Plant-based beef chunks
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow onion
• 3 large Garlic cloves
• 1 inch piece Fresh ginger
• 4 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 400 ml Canned coconut milk
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.5 bunch Fresh cilantro
• 1 small Lemon

Directions

Step 1

Cut the plant-based beef chunks into bite-sized pieces. Set aside.

Step 2

Deseed and cut the red and green bell peppers into square pieces. Peel and cut the onion into quarters and separate the layers.

Step 3

Peel and finely chop the garlic and ginger.

Step 4

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the piece-size plant-based beef in a single layer and fry until lightly browned, about 5 minutes. Remove from the pan and set aside.

Step 5

In the same pan, add the remaining 2 tablespoons of oil. Add the chopped garlic and ginger, sauté for about 2 minutes until fragrant.

Step 6

Add the tomato paste and spices - ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder. Cook the paste and spices for a minute until they are well combined and aromatic.

Step 7

Add the bell peppers and onion to the pan. Sauté for 5 minutes until the vegetables are slightly tender.

Step 8

Return the browned plant-based beef to the pan. Pour in the coconut milk and mix well. Season with salt.

Step 9

Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld and the vegetables to cook through.

Step 10

Stir in chopped cilantro and a squeeze of lemon juice before serving.

Step 11

Serve hot with your choice of rice or naan.

Nutrition Facts

Serving size	(1479.6g)

Amount per serving	% Daily Value*
Calories	2497.7

Total Fat 196.5g	0%
Saturated Fat 98.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4082.6mg	0%
Total Carbohydrate 116.3g	0%
Dietary Fiber 27.6g	0%
Total Sugars 37.9g
Protein 98.0g	0%

Vitamin D 0IU	0%
Calcium 455.4mg	0%
Iron 34.1mg	0%
Potassium 3925.0mg	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: 67.4%

Protein: 14.9%

Carbs: 17.7%