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You are in Home » Cookery
Vegan Goan ‘Beef’ Curry
Posted on 03-01-2014 | 01:35:23 IST | DY365 Bureau
Ingredients: 1 8-oz package of tempeh, cut in 1/2-inch cubes; 1 11.5-oz package of Beefless Strips; 4 medium potatoes,cubed and placed in a microwave-safe bowl with 1 tbsp of water. Cover and zap for five minutes or until the potatoes are just tender and not mushy; 1 green bell pepper, minced; 2 tbsp vinegar; 2 tbsp lemon juice; 1 medium onion, one half roughly chopped, the other half minced; 5 cloves of garlic, chopped; 1/2-inch knob of ginger, chopped; 12 curry leaves; 1/2 tsp turmeric; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp mustard seeds; 4 green cardamom pods; 1-inch stick of cinnamon; 2 tsp garam masala; 1/4 cup mint leaves, chopped; 1/4 cup coriander leaves, chopped, plus more for garnish; 1 moderately hot red chilli pepper1 tsp paprika; 1 tbsp grated jiggery; 2 tbsp tomato paste; 1/3 cup thick coconut milk; 1 tbsp vegetable oil. Preparations: In a small skillet roast the cumin, coriander, mustard, chilli pepper, cardamom and cinnamon until the coriander seeds are golden and a few shades darker. Keep stirring. Remove the spices to a blender. Add one half of the onion, the vinegar, and the lemon juice. Blend until you have a smooth paste and then scrape the paste onto the meat substitutes, in a bowl. Mix well all the coated and set aside to marinade at least 2 hours. Heat the oil over medium-high heat. Add the onions and curry leaves and saute until golden spots appear on the onions. Lower the heat to medium-low, add turmeric, ginger and garlic and stir fry for a few seconds. Again increase the heat to medium-high, add the green peppers and coriander leaves, and stir-fry for another three or four minutes or until the peppers start to soften. Add the cooked potatoes, stir-fry for a few seconds, then add the tomato paste and mix well to coat all the vegetables. Stir well. Add 1-2 cups of water to the curry and let the curry come to a boil. Add the grated jaggery (sugar). Lower the heat and let it simmer about five minutes for all the flavors to come together. Stir in the coconut milk and turn off the heat. Garnish with coriander leaves. Serve it hot.

Rating: 4.0/10 (6 votes cast)

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