Vegan 'Chicken' Coconut Curry

January 17, 2018

Curry, the Nation's favourite. For those missing the texture of chicken, this dish is the next best plant-base thing. The texture of these soya chunks have s chewy texture and are packed full of protein. You can use it as you would chicken chunks so goes really well in a curry.

 

This recipe is all about layering, with each ingredient going in at the right moment to release its individual flavours and smells. The mango chutney brings out the subtle sweetness of the coconut and balances out the bitterness of the spices. 

 

If you find spice a bit bit much, try my Vegan Tzatziki recipe which will cool your mouth down a treat. It's really similar to Cucumber Raita, which usually accompanies a curry, but just as good.

 

 

Serves 4

 

INGREDIENTS

1 tbsp of Coconut Oil

2 tsp of Mustard Seeds (optional)

2 Shallots or one medium Onion, thinly sliced

15g Ginger, peel and coarsely grated

3 Medium cloves of Garlic, peeled and crushed

1 green or red Chilli, thinly sliced (seeds removed for less heat)

1 Red Pepper, cut into long strips

1 Green Pepper, cut into long strips

100g of Savoury Soya Chunks, soaked in 450ml of cold water

2 tsp of Ground Cumin

2 tsp of Ground Coriander

2 tsp of Ground Turmeric

2 x 400g Tinned Tomatoes, chopped 

200g Tin of Coconut Milk

1 tsp of Garam Masala

2 tsp of Bouillon 

1.5 tsp of Mango Chutney

Sea Salt

Fresh coriander 

 

 

 

METHOD

Start by placing the soya chunks in a large bowl and immersing them in cold water. Leave for a good 10 minutes, turning them over halfway through, while you prep your veg.

 

Heat the oil in a pan and tip the mustard seeds in. When they start to pop add the shallots/onions and a good pinch of salt to the pan. Sauté on a medium heat for 5 minutes until the onions are soft.

 

Add the ginger, garlic and chilli to the pan and sauté for 1 minutes, stirring continuously. Add the peppers continue cooking for 3 minutes. 

 

Drain, retain and set aside the water from the soya chunks and add them to the pan. Give it a good stir before adding the spices (except for the garam masala). Stir fry for 2 more minutes ensuring even coverage all over the chunks.

 

Add the tins of tomatoes and swill out the tin with 200ml of the water you used to soak the soya chunks in and add it to the mixture too. Add the coconut milk, bring to the boil and simmer for 20 minutes, stirring occasionally.

 

Now would be a good time to prepare your rice and the Tzatziki.


Halfway through simmering, add the garam masala, bouillon and mango chutney. Stir well and continue simmering.

 

At the end, do the taste test and season with sea salt to taste. I may need a really good pinch to bring out all those lovely flavours. Add some tomato puree if the sauce needs thickening or. little water if the sauce needs loosening.

 

Serve with rice, Tzatziki and your favourite green veg. Garnish with coriander.

 

 

FLEXI TWEAK

You can easily turn this vegan curry into a meat curry by using 500g of raw chicken in place of the soya protein. 

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