Vegetarian Rich and Savory Beef Curry Sauce

Savor the hearty flavors of this Vegetarian Rich and Savory Beef Curry Sauce, a plant-based twist on a classic comfort dish that’s sure to delight your taste buds. This recipe masterfully combines bold spices like garam masala and turmeric with creamy coconut milk, creating a luscious, aromatic curry base. Packed with tender mushrooms, carrots, potatoes, and protein-rich chickpeas, this vegetarian curry is as satisfying as it is wholesome. Finished with fresh cilantro for a fragrant, herbaceous touch, this dish is perfect for serving over steamed rice or with warm naan bread. Ready in under an hour and bursting with layers of flavor, this vegetarian curry sauce offers a meat-free way to enjoy rich, savory indulgence with a healthy spin. Perfect for weeknight dinners or meal prep, it’s a satisfying option for vegetarians and curry lovers alike.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 cup coconut milk
• 2 cups mushrooms, sliced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

In a large pot, heat olive oil over medium heat.

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.

Step 4

Add cumin seeds, ground coriander, ground turmeric, garam masala, and paprika; stir for 1 minute until fragrant.

Step 5

Mix in soy sauce and tomato paste, ensuring the spices are well combined with the onion mixture.

Step 6

Pour in vegetable broth and bring the mixture to a simmer.

Step 7

Add the coconut milk and stir until smooth.

Step 8

Introduce the sliced mushrooms, diced carrot, and diced potato to the pot. Cook for 20 minutes, or until the vegetables are tender.

Step 9

Stir in the chickpeas and simmer for another 10 minutes.

Step 10

Season with salt and freshly ground black pepper according to taste.

Step 11

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(2017.0g)

Amount per serving	% Daily Value*
Calories	1632.2

Total Fat 47.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6645.9mg	0%
Total Carbohydrate 253.9g	0%
Dietary Fiber 56.4g	0%
Total Sugars 65.3g
Protein 67.8g	0%

Vitamin D 28IU	0%
Calcium 509.8mg	0%
Iron 26.8mg	0%
Potassium 5295.4mg	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: 24.9%

Protein: 15.8%

Carbs: 59.2%