The following recipe was inspired by last month’s Delicious magazine that had a Indian feature. It’s a beautiful curry dish using your own roasted spices to make the meal. The recipe that inspired this was the “Coconut Lamb Curry.” I’ve swapped a few of the ingredients and used fake meat for the beef.
The great thing about this dish is it is totally vegan (mock meat must be vegan) and it’s absolutely delicious – perfect name for the dish and magazine!
If you’re after a spicy warm dish, certainly give this one a try…
The photo will be posted in the next couple of days…
1 tbs margarine or butter
500 grams mock meat pieces (I used beef)
1/2 onion thinly sliced
3 garlic cloves
1/2 tsp ginger mince
2 tbs pickled chilli
1 tsp ground turmeric
400 grams chopped tomatoes
2 cups vegetarian beef stock
1/2 cup light coconut milk
2 tbs dried coriander
1 tbs cumin seeds
1 tbs fenugreek seeds
1 tbs white mustard seeds
3 cardamon pods
1/2 cinnamon quill
1/4 tsp ground nutmeg
olive oil for frying
Place the coriander, cumin, fenugreek, mustard, cardamon, cloves, cinnamon, turmeric and nutmeg into a pot and dry fry until warm.
Take out of the pan and grind it down to a powder, using a mortar and pestle.
Brown the onion in the oil and butter mixture.
Mix in the powder, spices and herbs, allowing to mix in with the onion.
Add in your mock pieces of meat and allow to thaw out and brown.
Pour in the tomato and stock, letting it boil.
Simmer for 30 minutes.
Pour in the coconut and allow to simmer for another 10 minutes or until the gravy starts to thicken.