A hearty vegetable curry with vegan sausage, mixed vegetables, and aromatic Indian spices including kitchen king masala for authentic flavor.

indian

Nutrition

Provides moderate protein from vegan sausage and vegetables, high fiber from root vegetables and peppers, with beneficial antioxidants from turmeric and other spices.

Calories	210 kcal
Energy	879 kJ
Protein	6 g
Total Fat	4 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	2 g
Cholesterol	0 mg
Carbohydrate	35 g
Sugars	6 g
Dietary Fibre	5 g
Sodium	300 mg

*per serving

VeganVegetarianDairy FreeEgg FreeShellfish FreeNut FreePeanut FreeSesame FreeHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Indian curry recipe

Holy Cow Vegan (Vaishali Honawar)

8

Name: Indian curry recipe — Tasty Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 teaspoon Avocado Oil (or any neutral oil); 1 medium Onion (finely chopped); 4 clove Garlic (crushed, then thinly sliced); 1 tablespoon Ginger Garlic Paste; 0.5 teaspoon Turmeric; 2 tablespoon Ground Coriander; 0.5 - 1 teaspoon Cayenne (use less if your garam masala already has red chili peppers added); 2 teaspoon Paprika (or more, mainly for color); 2 tablespoon heaping Tomato Paste; 14 ounce Vegan Sausage (Can use a 14-oz can of lentils instead, drain the lentils); 1 large Turnip (cut in a ½-inch dice); 2 medium Potatoes (yellow or red, cut in ½-inch dice); 2 medium Carrots (cut in a ½-inch dice); 1 large Bell Pepper (any color, although green is preferred, deseed and cut into ½-inch dice); 1 medium Zucchini (cut in a ½-inch dice); 2 tablespoon heaping Kitchen King Masala; 1 tablespoon Kasoori Methi (optional, use only if you use garam masala and not kitchen king); 2 - 3 cup Vegetable Stock (can use water); Salt (to taste); 2 tablespoon Cilantro (finely chopped, for garnish)

servings

0

per serve

0

minutes

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Ingredients

1 teaspoon Avocado Oil or any neutral oil

1 medium Onion finely chopped

4 clove Garlic crushed, then thinly sliced

1 tablespoon Ginger Garlic Paste

0.5 teaspoon Turmeric

2 tablespoon Ground Coriander

0.5 - 1 teaspoon Cayenne use less if your garam masala already has red chili peppers added

2 teaspoon Paprika or more, mainly for color

2 tablespoon heaping Tomato Paste

14 ounce Vegan Sausage Can use a 14-oz can of lentils instead, drain the lentils

1 large Turnip cut in a ½-inch dice

2 medium Potatoes yellow or red, cut in ½-inch dice

2 medium Carrots cut in a ½-inch dice

1 large Bell Pepper any color, although green is preferred, deseed and cut into ½-inch dice

1 medium Zucchini cut in a ½-inch dice

2 tablespoon heaping Kitchen King Masala

1 tablespoon Kasoori Methi optional, use only if you use garam masala and not kitchen king

2 - 3 cup Vegetable Stock can use water

Salt to taste

2 tablespoon Cilantro finely chopped, for garnish

Equipment

Large pan

Knife

Cutting board

Wooden spoon

Instructions

Heat the vegetable oil. Add the onions and garlic and saute until the onion starts to brown.

Add the ginger garlic paste, saute for 30 seconds, then add the powdered spices--turmeric, coriander, cayenne and paprika. Mix well, then add the tomato paste and saute for a couple of minutes until the tomato darkens a bit.

Crumble in the vegan sausage and mix well. Sauté for a couple of minutes until some of the fat oozes. If using lentils instead of the meat, sauté a couple of minutes and proceed to the next step.

Add the vegetables--turnips, potatoes, carrots, bell peppers and zucchini. Season with salt, mix well, and add 2 cups of the vegetable stock. Cover the pan and let the veggies cook over medium heat for about 10-15 minutes or until they are tender. Once the veggies are cooked, you can add more vegetable stock or water if you want a thinner curry.

Add the kitchen king masala or, if using garam masala, add that and the kasoori methi, crushed between your palms. Mix well and season with more salt as needed.

Turn off the heat. Garnish with cilantro and serve hot.