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.
Servings: 8 servings
Calories: 251kcal
Ingredients
- 8 oz tempeh (cut into cubes)
- 12 oz seitan (cut into chunks)
- 4 medium potatoes (cooked until tender, then diced)
- 1 green bell pepper (minced)
- 2 tablespoon vinegar
- 2 tablespoon lemon juice
- 1 medium onion (one half roughly chopped, the other minced)
- 1 tablespoon ginger garlic paste
- 12 curry leaves
- ½ teaspoon turmeric
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 4 green cardamom pods
- 1 inch stick of cinnamon
- 2 teaspoon garam masala
- ¼ cup mint leaves (chopped)
- 2 tablespoon cilantro (chopped)
- 1 dry red chilli pepper
- 1 teaspoon paprika
- 1 tablespoon jaggery (grated. Can substitute with brown sugar)
- 2 tablespoon tomato paste
- ⅓ cup coconut milk
- 1 tablespoon avocado oil or any neutral 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 cilantro 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, garam masala and paprika. 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.
Nutrition
Calories: 251kcal | Carbohydrates: 30g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Sodium: 235mg | Potassium: 728mg | Fiber: 5g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 68mg | Calcium: 79mg | Iron: 3mg