Vegan Keema Curry

Vegan Keema Curry

Vegan Keema Curry is a plant-based take on an Indian dish traditionally made with minced lamb or mutton. This plant-based dish is a delicious alternative for those with dietary needs. If it is desired, leave the coconut milk out of this dish and substitute the diced tomatoes for 2 Tbs tomato paste.


Serves: 4-5 Time: 45-50 minutes

Vegan Keema Curry

  • 1 package Beyond Ground Beef
  • 1-2 Tbs vegetable or olive oil
  • 1/2 yellow onion, diced 
  • 1 large carrot, diced
  • 1/2 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 Tbs red curry paste
  • 2 Tbs curry powder
  • 1 tsp garam masala
  • ½ cup lite coconut milk
  • 1 cup vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbs lemon juice
  • 1 cup cilantro, chopped
  • Rice or naan for serving


  1. Begin by preparing your vegetables.
  2. Then, in a large skillet, set heat to medium-high.
  3. Once hot, add enough oil to coat the pan and begin sautéeing the beyond beef. Cook for 4-5 minutes.
  4. When the beyond meat has lightly browned, add the onions and garlic. Stir together for another 3-4 minutes.
  5. Next, add the carrots and stir for another 5 minutes.
  6. Then, add in the seasonings, diced tomatoes, vegetable broth, coconut milk, and lemon juice. Bring to a low boil.
  7. Reduce heat to low and simmer for 15-20 minutes.
  8. Taste and adjust seasoning or spice level as desired.
  9. Top with cilantro and serve over rice or with naan bread and enjoy!

Nutrition Information

Nutrition Disclaimer

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