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4 from 1 vote

Goan Beef Curry, Vegan

A vegan recipe for a spicy, tasty Goan beef curry. This curry has two kinds of meat substitutes and tons of vegetables that keep it fresh and flavorful. Gluten-free and nut-free.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: gluten-free, nut-free, Vegan
Servings: 8 servings
Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

  • 1 8- oz package of tempeh, cut in 1/2-inch cubes
  • 1 11.5- oz package of Gardein Beefless Strips
  • 4 medium potatoes,cubed and placed in a microwave-safe bowl with 1 tbsp of water. Cover and zap for five minutes or until the potatoes are just tender and not mushy.
  • 1 green bell pepper, minced
  • 2 tbsp vinegar
  • 2 tbsp lemon juice
  • 1 medium onion, one half roughly chopped, the other half minced
  • 5 cloves of garlic, chopped
  • 1/2- inch knob of ginger, chopped
  • 12 curry leaves
  • 1/2 tsp turmeric
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 green cardamom pods
  • 1- inch stick of cinnamon
  • 2 tsp garam masala
  • 1/4 cup mint leaves, chopped
  • 1/4 cup coriander leaves, chopped, plus more for garnish
  • 1 moderately hot red chilli pepper
  • 1 tsp paprika
  • 1 tbsp grated jaggery (can substitute with brown sugar)
  • 2 tbsp tomato paste
  • 1/3 cup thick coconut milk
  • 1 tbsp vegetable oil

Instructions

  • In a small skillet roast the cumin, coriander, mustard, chilli pepper, cardamom and cinnamon until the coriander seeds are golden and a few shades darker. Keep stirring so you don’t burn anything. Remove the spices to a blender.
  • To the blender add one half of the onion (the half you chopped), the vinegar, and the lemon juice.
  • Blend until you have a smooth paste and then scrape the paste onto the meat substitutes, in a bowl. Mix well so all the pieces are coated and set aside to marinade at least 2 hours.
  • In a saucepan, heat the oil over medium-high heat. Add the onions and curry leaves and saute until golden spots appear on the onions. Lower the heat to medium-low, add the mint leaves, turmeric, ginger and garlic and stir fry for a few seconds.
  • Increase the heat to medium-high again, add the green peppers and coriander leaves, and stir-fry for another three or four minutes or until the peppers start to soften.
  • Add the cooked potatoes, stir-fry for a few seconds, then add the tomato paste and mix well to coat all the vegetables. Add the beef substitutes with all the marinade. Stir well.
  • Add 1-2 cups of water, depending on the thickness you desire for the curry, stir well, and let the curry come to a boil. Add the grated jaggery or sugar. Lower the heat and let it simmer about five minutes for all the flavors to come together.
  • Stir in the coconut milk and turn off the heat. Garnish with coriander leaves.
  • Serve hot with some crusty bread or boiled rice.