Vegetarian Lamb Vindaloo

Indulge in the bold, spicy flavors of Vegetarian Lamb Vindaloo, a plant-based twist on the classic Indian curry. Perfectly marinated plant-based lamb chunks are simmered in a robust sauce infused with aromatic spices like cumin, coriander, and mustard seeds, balanced by the tang of red wine vinegar and the warmth of cinnamon. This vegetarian take on lamb vindaloo is both hearty and satisfying, making it a fantastic choice for a flavorful weeknight dinner or a special occasion meal. Serve it piping hot with fluffy basmati rice or pillowy naan bread, and garnish with fresh cilantro for a vibrant finish. This recipe promises all the rich, deeply spiced goodness of the traditional dish—minus the meat—while being ready in just an hour!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams Plant-based lamb chunks
• 3 tablespoons Vegetable oil
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 5 tablespoons Red wine vinegar
• 2 tablespoons Tomato paste
• 1 teaspoon Sugar
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Mustard seeds
• 1 stick Cinnamon stick
• 2 leaves Bay leaves
• 1 teaspoon Salt
• 250 milliliters Water
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

In a large bowl, combine 4 tablespoons of the red wine vinegar with the plant-based lamb chunks. Mix well and let it marinate for at least 15 minutes.

Step 2

Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add cumin seeds, mustard seeds, and cinnamon stick. Stir until fragrant, about 1 minute.

Step 3

Add the chopped onion to the pan and sauté until translucent, approximately 5 minutes.

Step 4

Stir in the garlic and ginger, cook for another 2 minutes until aromatic.

Step 5

Add the tomato paste, coriander powder, turmeric powder, red chili powder, and the remaining 1 tablespoon vinegar. Stir to combine and let the spices cook for 2 minutes.

Step 6

Add the marinated plant-based lamb chunks to the pan and mix well with the spice mixture. Cook for 5 minutes, allowing them to absorb the flavors.

Step 7

Pour in the water and add bay leaves, sugar, and salt. Stir everything together, bring it to a simmer, then reduce the heat to low.

Step 8

Cover the pan and let the vindaloo cook for 20-25 minutes, stirring occasionally. The sauce should thicken and the plant-based lamb chunks should be heated through and tender.

Step 9

Adjust seasoning if necessary. Remove bay leaves and cinnamon stick before serving.

Step 10

Garnish with freshly chopped cilantro and serve hot with rice or naan bread.

Nutrition Facts

Serving size	(962.5g)

Amount per serving	% Daily Value*
Calories	1325.5

Total Fat 82.6g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 4010.6mg	0%
Total Carbohydrate 56.2g	0%
Dietary Fiber 20.8g	0%
Total Sugars 17.8g
Protein 86.0g	0%

Vitamin D 0IU	0%
Calcium 388.0mg	0%
Iron 19.4mg	0%
Potassium 2065.4mg	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: 56.7%

Protein: 26.2%

Carbs: 17.1%