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Creamy Curried Vegan Mince
This comforting, fragrant curry folds tender vegan mince into a rich tomato and soya cream sauce, mildly spiced with garam masala, turmeric and a pinch of smoked paprika.
1 comment
Ingredients
- 2 onions
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 3 garlic cloves
- A thumb of ginger
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1 cinnamon stick
- 400g chopped tomatoes
- 200ml boiling water
- 50g soya mince
- 100ml soya cream
- 1 lemon
Prep: 10 mins | Cook: 25 mins
Method
1. Peel and finely chop the onions. Warm 2 tbsp olive oil in a pan on a medium heat. Add the onions with a pinch of salt and pepper and fry , stirring occasionally, for 10 mins till the onions have softened. Fill and boil your kettle.
2. While the onions are frying, peel the garlic and ginger. Finely chop or grate both. When the onions have softened, add the garlic and ginger along with 1 tsp each garam masala, smoked paprika and ground turmeric, and the cinnamon stick. Stir and cook for 2 mins to combine the flavours.
3. Tip the chopped tomatoes into the pan and add 200ml boiling water. Tip in 50g soya mince and stir well. Bring to the boil, turn the heat dowen to a low simmer. Cover the pan with a lid or baking tray and cook gently for 15 mins, stirring now and then.
4. Just before serving, pour 100ml soya cream into the pan. Squeeze in the juice from half the lemon and stir.Taste and add more salt or pepper if needed. Divide the curried mince between a couple of bowls and top with coriander leaves. Serve with fluffy rice or warm naan breads on the side.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed.
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CuriousCook
Wish I could give 3.5 stars - it wasn't bad, but despite the spices a bit bland. I also added some frozen peas for some colour and extra texture. It was a filling lunch with some naan and will eat the leftovers tomorrow , but would probably not make it again.