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Vegetarian Lamb Curry

Vegetarian Lamb Curry

Use coconut oil and plenty of unsweetened coconut flakes in this vegetarian version of lamb curry. They provide a lovely background note in the dish.

Serves 6.


  • 1 c vegetarian lamb chunks (textured soy protein)
  • 2 c boiling water
  • 1 Tbsp coconut oil or veg oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic, crushed
  • 1 tsp ginger root, minced
  • 1 tsp curry powder
  • 1/4 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/8 tsp sea salt (or to taste)
  • 1/8 tsp ground black pepper
  • 1 whole small dry chili pepper
  • 1 whole black cardamon pod (optional)
  • 1 (15 oz) can diced tomatoes
  • 2 c frozen peas and carrots (or mixed vegetables)
  • 1/4 c unsweetened shredded dry coconut


  1. Soak the vegetarian lamb chunks in the boiling water for 30 minutes.
  2. In a large heavy pot on medium heat, warm the coconut oil. Saute the onions for 4 minutes.
  3. Add garlic, ginger, curry powder, coriander, turmeric, cumin, salt, pepper, chili pepper, and cardamom. Saute another 30 seconds.
  4. Add vegetarian lamb with soaking broth, diced tomatoes, frozen peas/carrots and coconut. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
  5. Remove dry chili pepper and cardamon pod. Serve with steamed rice. A dollop of plain yogurt may be added to each serving if desired.

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