320mlvegan vegetable stock(made with vegetable stock cube)
All other Keema ingredients
2tspgaram masala powder
good pinchground cinnamon
4cm lengthfresh gingerpeeled & grated
1 largeonion chopped
4tbspconcentrated tomato puree
2medium potatoes (or 1 large baking potato)peeled & diced
400gchopped tomatoes (equivalent to one tin)
1tsp soft light brown sugar
salt & pepperto season
200ml boiling water(approx)
100gbaby leaf spinachwashed (approx very large handful)
50gfresh coriander leavesrough-chopped
100gdairy free plain yoghurtcoconut yoghurt gives the best flavour
Hydration of TVP Soya Mince
Prepare the vegetable stock according to pack instructions (mixing the stock base with boiling water and dissolving).
Place the dry TVP mince in a large bowl and add the stock. Stir well and leave to sit and absorb the liquid for 10 minutes, re-stirring intermittently.
Whilst the TVP is hydrating, prepare your spices and start cooking the curry ; To prepare spices, measure and mix together in a small bowl and add the grated ginger. Set aside.
Cook the Curry
Chop the onions and crush the garlic. Gently sauté in a large saucepan with the olive oil over a medium heat, stirring frequently until soft.
Whilst the onion and garlic are frying, peel the potatoes and cut into small cubes. Set aside.
When the onions are soft and beginning to brown slightly, add the spice mix to the pan and stir well, allowing to 'fry-off' for a minute or so.
Add the tomato puree and stir through, continuing to cook for a further minute.
Add the diced potato, chopped tomatoes, brown sugar and a little salt and pepper to the pan and stir through, before adding some of the boiling water to cover the mixture.
Bring to the boil and then turn down the heat to a slow simmer.
Allow to simmer for about 10 minutes and then add the rehydrated soya mince (TVP) and stir through, adding more of the boiling water to the pan if needed.
Place the lid on the pan and continue to simmer the curry for a further 10 to 20 minutes until the potatoes are cooked but still firm.
Add the peas and spinach to the pan and stir through, cooking for a further 5 to 6 minutes to allow the spinach to wilt and the peas to heat through.
Add and stir in the lime juice and about half the coriander.
Taste the curry and adjust the seasoning with a little more salt and pepper as preferred.
Serve with the addition of plain dairy free yoghurt and sprinkled with the remaining coriander. Best served with cooked basmati rice.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Although this recipe has been made with Soya mince (TVP) it can be easily made with meat mince. Just substitute the TVP and stock for 500 g (1 lb) minced beef or minced lamb and add to the pan to cook once the onions have softened. Once the meat is browned and cooked, continued to add the spices and follow the recipe above.