Total time 50 mins | Serves 4 | Hot
Hot Vegetable Curry
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Medium bowl
Medium/large frying pan
Ingredients
2 tbsp canola oil
1 large onion diced
300g vegetarian meat substitute
3 tsp garlic minced
2 tsp ginger minced
2 tbsp white vinegar
1 large potato (1cm cubes)
100ml water
400g tin diced tomatoes
2 tsp brown sugar
1 medium green capsicum
¼ cup coriander leaves (optional). OR use vegetables and plant-based substitutes as you choose
Instructions
SEAR MEAT SUBSTITUTE: Using a medium/large frying pan, heat just 1 tbsp oil on a medium heat. Stir in half the onion then empty in spice Pack 3, stirring for 1min. Stir in your meat substitute, cook for 3mins then place in a bowl to one side.
SEAR ONIONS: Add the remaining 2 tbsp oil. When hot, empty in whole spices Pack 2, stirring for 30secs. Add the remaining onion, frying for 3-4mins. Stir in the garlic & ginger frying for 30secs. Now empty in spice Pack 1 and stir for 1 minute. Add the vinegar then add the cubed potatoes, stirring constantly for another minute.
SAUCE: Now add the water, diced tomatoes and sugar. Bring to a gentle boil, place the lid on and cook on a medium heat for 20mins. The sauce should be clearly bubbling throughout.
MEAT SUBSTITUTE: Add the capsicum and chopped coriander (optional) then add back the meat substitute. Stir in and cook with the still lid on for another 10mins before serving with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.