Vegetarian Potato and Beef Curry

Indulge in the hearty and flavorful Vegetarian Potato and Beef Curry, a plant-based twist on a classic comfort food. This dish combines tender Russet potatoes, savory plant-based beef crumbles, and vibrant green peas in a rich, aromatic sauce infused with bold spices like cumin, coriander, turmeric, and garam masala. Simmered to perfection in a tomato and vegetable broth base, this curry strikes the perfect balance of warmth and zest, finished with a bright hint of fresh lemon juice and cilantro. Ready in under an hour with just 15 minutes of prep, it’s a quick, satisfying, and nutritious meal that’s perfect for weeknights. Serve it with steamed rice or warm naan bread to soak up every last drop of the tantalizing sauce. Whether you're vegetarian or simply looking to add more plant-based options to your dinner rotation, this curry is sure to delight your taste buds.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 1 cup vegetable broth
• 1 cup tomato puree
• 2 large Russet potatoes, peeled and diced
• 10 ounces plant-based beef crumbles
• 1 cup frozen peas
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

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

Step 3

Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices.

Step 5

Pour in the vegetable broth and tomato puree, stirring to combine.

Step 6

Add the diced potatoes to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes or until the potatoes are tender.

Step 7

Stir in the plant-based beef crumbles and frozen peas, and cook for an additional 10 minutes, uncovered, allowing the mixture to thicken and the flavors to meld.

Step 8

Season the curry with salt and adjust to taste.

Step 9

Once the potatoes are fully cooked and the curry has thickened, remove from heat.

Step 10

Stir in the fresh lemon juice and garnish the curry with chopped cilantro before serving.

Nutrition Facts

Serving size	(1815.0g)

Amount per serving	% Daily Value*
Calories	1698.8

Total Fat 68.1g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4170.6mg	0%
Total Carbohydrate 216.3g	0%
Dietary Fiber 39.6g	0%
Total Sugars 40.5g
Protein 85.6g	0%

Vitamin D 0IU	0%
Calcium 453.8mg	0%
Iron 24.7mg	0%
Potassium 5814.9mg	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: 33.7%

Protein: 18.8%

Carbs: 47.5%