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:

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

So here’s your ingredients list:

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.

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

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

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:

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

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

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! 😀

Everyone loves a good curry right? Well let us make a healthy and tasty alternative to the traditional takeaway. 🙂

Ingredients:

2 mugs of brown rice

A can of chic peas

A large handful of fresh baby leaf spinach

2 white onions

5 cloves garlic

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon cayenne pepper

1 teaspoon mild curry powder

1 can of chopped tomatoes

Salt

Chili flakes

Fresh coriander

Method:

Get the rice in a pan and pour over some water. Boil and then simmer for 30 minutes. (Rice always takes AGES.) Drain and plate up.
In the meantime (like the 30 mins it’s gonna take the rice to cook) chop the onions and garlic and fry in a little oil.
Add all the spices, salt and a sprinkle of chili flakes to your flavour choice.
Now drain your chic peas and add to the pan. Mix well with the spices to ensure that they are full coated.
Next, add your fresh spinach and stir into your curry mixture until it starts to wilt.
Finally add your can of chopped tomatoes and heat through adding salt if required.
Serve with fresh coriander and shop brought mango chutney.