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Goan ‘Beef’ Curry [Vegan]

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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 meat substitutes for at least two hours -- I wouldn't recommend cutting on the time because the substitutes need to absorb the marinade to give you the most flavor. Once that's done, this dish comes together in minutes.

Goan 'Beef' Curry [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

8

Ingredients

  • 1 8-oz package of tempeh, cut in 1/2-inch cubes
  • 1 11.5-oz package of vegan beef 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 pepper, like byadgi, that’s eaten widely in Goa. You can substitute with a poblano pepper or, if you don’t have any of these, skip the chilli at this stage and add more paprika and a dash of cayenne when you add the powdered spices later in the recipe.
  • 1 tsp paprika
  • 1 tbsp grated jaggery (can substitute with brown sugar)
  • 2 tbsp tomato paste
  • 1/3 cup thick coconut milk
  • 1 tbsp vegetable oil

Preparation

  1. 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.
  2. To the blender add one half of the onion (the half you chopped), the vinegar, and the lemon juice.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Stir in the coconut milk and turn off the heat. Garnish with coriander leaves.
  9. Serve hot with some crusty bread or boiled rice.

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AUTHOR & RECIPE DETAILS


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Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.


 

 

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