Mock Duck Curry

I figured the other day that I’d not really done a half decent mock meat recipe on this blog. One of my favourite mock meats is duck. This is mainly because you can buy it outside of specialty stores and I have absolutely no idea what duck tastes like. I’d say that this tastes like a very savory braised tofu, which is great! Here’s my enthusiasm for mock duck:

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Just kidding. 😉 I can show my appreciation on a far larger scale!

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So here’s your ingredients list:

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  • Enough basmati rice to feed two people.
  • A teaspoon of dried chili flakes.
  • Two cans of mock duck. (I picked these up from Holland & Barrett.)
  • Two tablespoons of mild curry powder.
  • A sprinkle of sea salt.
  • One tin of coconut milk.
  • 3 cloves of garlic.
  • A tablespoon of vegan butter. (I used Vitalite.)
  • Two red onions.
  • Two large potatoes. (Which you can see in the picture, but I only used one in the end.)

Method:

Place the butter, onion and garlic in a warm pan. Mix until butter has melted and then turn the heat down to it’s lowest setting.

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Add the chili, curry powder and salt and stir again.

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Dice your potato and add that in, ensuring that it gets fully covered in the spices.

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Now add the mock duck and coconut milk. If you have never cooked with mock duck before, you’ll notice it comes out of the tin looking like this:

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Just chop it up into smaller chunks and chuck it straight in.

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After about 20 minutes simmering on a low heat with the occasional stir, get your basmati rice on.

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You’ll notice that the colour of the source will begin to change and it will begin to thicken. This is absolutely intentional. Nobody likes a watery curry do they?

After another 10 minutes your rice should be done, so drain it and serve with some fresh parsley and of course the curry, which by now has been slowly infusing for around 30 minutes.

Believe me this dish is so simple to prepare considering for the layer upon layer of flavour you get at the end of it. I hope you enjoy and please remember to share far and wide so Queer Vegan can get some exposure!

Love and light! 😀

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Red Lentil & Cauliflower Curry

This recipe is from the glorious book, Veganomicon. If you’re vegan and you don’t have this book, GET IT! It’s amazing!

This dish makes enough for four people because both Mykey and I had it for dinner and then had it for lunch the next day.

Ingredients:

  • 3 teaspoons of oil
  • 2 large onions, chopped
  • 2 chilli peppers, minced (I used jalapenos.)
  • 1/2 inch of fresh ginger, peeled and grated
  • 1 large parsnip, peeled and chopped
  • 1/2 a teaspoon of turmeric, cinnamon, cumin, coriander and salt
  • 2 teaspoons of curry powder (I went for a medium spice)
  • 2 big handfuls of red lentils, rinsed
  • 250ml vegetable stock
  • 3/4 of a head of cauliflower
  • 2 tablespoons of lime juice

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Method:

  • In a large pan heat your oil.
  • Saute the onion for about 4 minutes.
  • Add the grated ginger and chilli and stir for another minute.
  • Add the spices, parsnip, lentils and cauliflower and stir briskly for another minute.
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  • Add vegetable stock and mix in.
  • Allow to cook on a gentle heat for 30 minutes stirring every 5 minutes or so.

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  • Leave to cool for 10 minutes to allow for the flavors to meld. 
  • Sprinkle with some lime juice and serve.

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