Vegetarian Classic Meat Curry

Dive into the rich, aromatic flavors of this Vegetarian Classic 'Meat' Curry, a plant-based twist on a beloved comfort food! This hearty recipe transforms protein-packed tofu or tempeh into tender, golden cubes simmered in a luscious sauce of coconut milk and fragrant spices like garam masala, cumin, and coriander. A fragrant blend of garlic, ginger, and tomato puree forms the base, while fresh cilantro and a splash of lemon juice add a bright, zesty finish. Perfectly balanced and irresistibly creamy, this curry is easy to prepare in under an hour and pairs beautifully with steamed basmati rice or fluffy naan. Whether you're a seasoned vegetarian or exploring plant-based meals, this dish is sure to satisfy both your cravings and your curiosity!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams Plant-based protein (such as tofu or tempeh)
• 2 tablespoons Vegetable oil
• 1 large, finely chopped Onion
• 3 minced Garlic cloves
• 1 inch piece, grated Ginger
• 150 grams Tomato puree
• 400 ml Coconut milk
• 1 tablespoon Garam masala
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons chopped Cilantro leaves
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by draining the plant-based protein (tofu/tempeh) and patting it dry with a paper towel to remove excess moisture. Cut it into bite-sized cubes.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed plant-based protein and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add finely chopped onion and sauté until translucent, about 5 minutes.

Step 4

Stir in minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.

Step 5

Add tomato puree and cook for about 5 minutes, stirring frequently, until the oil begins to separate from the tomato mixture.

Step 6

Reduce the heat to low and add garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and black pepper. Stir well to combine, cooking for an additional 2 minutes to allow the spices to release their aroma.

Step 7

Pour in the coconut milk, stirring well to combine all the ingredients into a smooth sauce.

Step 8

Return the previously cooked plant-based protein cubes to the skillet, ensuring they are well coated with the sauce.

Step 9

Simmer the curry over low heat for 15-20 minutes, stirring occasionally, until the sauce has thickened to your liking.

Step 10

Adjust seasoning with additional salt and pepper if necessary. Stir in freshly squeezed lemon juice and garnish with chopped cilantro before serving.

Step 11

Enjoy your Vegetarian Classic 'Meat' Curry with steamed rice or warm naan.

Nutrition Facts

Serving size	(1270.0g)

Amount per serving	% Daily Value*
Calories	1181.0

Total Fat 60.3g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2537.4mg	0%
Total Carbohydrate 115.8g	0%
Dietary Fiber 21.9g	0%
Total Sugars 56.3g
Protein 71.3g	0%

Vitamin D 0IU	0%
Calcium 1011.4mg	0%
Iron 21.4mg	0%
Potassium 3099.5mg	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: 42.0%

Protein: 22.1%

Carbs: 35.9%