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Goan 'Beef' Curry [Vegan]
This is a good dish to serve when you need to please different palates, including carnivorous ones. This is also a good dish to make the day before -- the flavors meld and merge beautifully when the curry has time to stand. Keep in mind you need to marinate the... Read More
Ingredients You Need for Goan ‘Beef’ Curry [Vegan]
How to Prepare Goan ‘Beef’ Curry [Vegan]
- 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 so you don't burn anything. Remove the spices to a blender.
- To the blender add one half of the onion (the half you chopped), 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 so all the pieces are coated and set aside to marinade at least 2 hours.
- In a saucepan, 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 the mint leaves, turmeric, ginger and garlic and stir fry for a few seconds.
- Increase the heat to medium-high again, 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. Add the beef substitutes with all the marinade. Stir well.
- Add 1-2 cups of water, depending on the thickness you desire for the curry, stir well, and let the curry come to a boil. Add the grated jaggery or 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 hot with some crusty bread or boiled rice.
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