An adventurous curry indeed ! I say this because, besides being absolutely in love with curries, I have spent a couple of decades perfecting my curry dishes. THIS little devil here is an absolute gem. Words cannot describe the taste, or do it justice. It’s a culinary experience that deserves to be made and tasted – if you love curries. I can almost promise you that this is one of the dishes I expect to be served in heaven, or my last preferred dinner before hell – helllllllp! I do hope you enjoy it as much as we did.
My four-year old daughter loved it (I mashed it up for her). My husband (a very discerning curry lover) said, “Miriam, this is one of your best curries, because it has the perfect blend of salt, spice, and sweet versus the velvet potato texture, the burst-in-your-mouth sultanas, and the moist pungent sauce (but not too pungent). I swear, it’s the most full-flavoured, mouth-watering vegan curry ever !
Serves 4
INGREDIENTS
- 1 very large onion, roughly chopped
- 5 cloves garlic
- 2-3 inch piece of ginger, peeled and cut in 4 pieces
- ¼ cup extra virgin olive oil (it needs that amount – not water, which will melt the potato and make a messy mash)
- 4 medium sized potatoes (microwave them in their skins until soft, and then peel and cut each one into 5 pieces)
- 2-3 tbsp rich tomato puree
- 2 tsp curry powder (you choose hot or mild)
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp coriander seeds
- 1 tsp crushed cardamon seeds (a must)
- 2 cups of vegan mince of your own choice (I use Linda McCartney Veggiemince)
- 1 cup of petit pois (peas)
- ¾ cup of golden sultanas (the large ones), or raisins (jumbo if you can find them)
- 2 cups of water (a little more if needed)
- chopped fresh coriander for garnishing
METHOD
First place the onion, garlic and ginger in a food processor and process until very finely chopped (almost liquid). Meantime, in a large non-stick pan (that has a lid), pour the olive oil, allow to heat for a few moments, and then pour in the onion mixture. Lower the heat and continue to cook for a few minutes, stirring almost all the time (as this mixture burns easily).
Now add the spices, and mix for a few seconds. Then add the tomato puree and the potatoes, and continue mixing on a lowered heat. Next add your vegan mince – you may add this from frozen – all the time mixing.
Add your sultanas/raisins and peas, and the rest of the ingredients, except for the fresh coriander. Cover and allow to simmer gently for around an hour, keeping a careful eye that ingredients aren’t sticking or getting too dry. Serve hot with your favourite rice, poppadoms and vegan raita.
Bon Appetit !
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
February 10th, 2011 at 8:38 pm
I had dinner for some friends who love curry, like me we love it hot..so i opted for the hot curry, and served with basmati rice and popadoms, i certainly was praised to say the least, the tastes of all the flavours mixed so well are just super…I LOVED IT!!!
February 12th, 2011 at 1:18 pm
I am glad that you and your friends enjoyed my curry, yes, it’s full of flavour and if you like it hot, it’s the kind of curry where its ingredients can surely be spiced up to meet a welcoming hot palette !
February 13th, 2011 at 12:18 pm
This sound amazing and I am dying to try it but what the heck is golden sultanas and vegan Mince? Please let me know what these are and any idea where to get em or maybe a substitute if its something hard to come by. : ) can’t wait to see your reply I’m drooling already!
February 13th, 2011 at 12:30 pm
Hi there, most health food stores would sell some kind of veg mince – I used the Redwood’s mince, I think in the UK it is sold at Holland and Barrett’s – otherwise soya mince would do the trick if you like it (I am not a fan of it personally) – I have in the past used crushed pecan nuts that I have first fried, in this instance around a cup and a half in quantity would do, but if you can get your hands on a meat-free frozen mince do – I believe some supermarkets sell frozen veg mince too (ask the store manager to show you where they store theirs). Now, for the sultanas, again you can get some golden ones from the health shop – if you are a little confused about which ones they are, they are the light coloured ones and usually large – if you don’t find large, then the ordinary will do just fine. Let me know how it goes, you should be fine though. Best ! Below is the link for the Redwood’s mince for you.
February 18th, 2011 at 7:21 pm
This looks great! Thank you for all these wonderful recipes!
February 20th, 2011 at 5:22 pm
This curry looks delicious ! I am a big vegan curry lover !
February 20th, 2011 at 5:38 pm
Thanks so much for your comment Cathrine. Look forward to your feedback when you’ve tried it !
February 20th, 2011 at 5:41 pm
Thanks for your comment Gary. It really is as good as it looks !
March 4th, 2011 at 6:47 pm
AWESOME RECIPES. I LOVE THIS AND WILL USE IT FOR ADDING NEW THINGS TO MY DIET. THANKS.
March 4th, 2011 at 8:56 pm
You are welcome and thanks – hope you enjoy them, let me know as and when – thanks and good day !
March 13th, 2011 at 8:06 pm
Hi i made your Red Vegan Bomb Curry. It was delicious will defo be making it again. And i find your recipes kinda easy to make which is also refreshing!! So many thanks for them
March 13th, 2011 at 8:20 pm
I am pleased you enjoyed this curry, it is our favourite too ! Thanks for your constructive and inspiring feedback Michelle. Best to you.
April 8th, 2011 at 5:59 pm
This looks *amazing* – another instant classic from Miriam
April 9th, 2011 at 11:07 am
Thanks once again Stuart !
July 6th, 2011 at 8:16 pm
so far, ive made this curry (today) and the Wacky Vegan Hot Dog, and its just … amazing. brings a smile to my face every time i eat
July 9th, 2011 at 2:39 pm
Hi there Anne and welcome to my site. So glad you have made this curry and my Wacky Vegan Hot Dog and enjoyed them – great to see your smiles here and hope you enjoy and comment further as you try more of my recipes (if you love lasagne, please feel free to make ‘My State of the Art Lasagne’ (I have just posted it up yesterday), you will not regret it, and hopefully you will be all smiles later too ! Cheers !
July 14th, 2011 at 9:34 pm
This curry IS to die for – absolutely delicious! I couldn’t easily get hold of golden sultanas so I substituted chopped dried apricot, and it worked well. Thanks Miriam – your recipes are inspired, and so easy to prepare.
July 15th, 2011 at 12:53 pm
Sarah hi there – thanks a million for your wonderfully received compliment/s. Apricots or even raisins do the job wonderfully with this curry in the place of sultanas. In fact I shall mention an either or in the recipe. Cheers to you !
August 11th, 2011 at 11:42 am
I just made this curry & it is AMAZING! Aside from the beautiful smell of the spices at various stages in the cooking…it is so full of flavour…& you’re right, “To-Die-For”! Definitely one I’ll make again. I couldn’t find the golden sultanas (no one at health food shops in Australia seems to know what these are)…I used flame raisins instead….which has worked out perfectly
Thank you! …I absolutely love your website! xx
August 11th, 2011 at 3:19 pm
Hi there Mishka, welcome to my site. Thanks for your wonderful comment – it is in a league of it’s own in terms of a vegan curry, even if I say so myself – however, I am very happy indeed that you loved every aspect, smell, flavour etc – and glad you will repeat it too. Yeah, raisins or sultanas work just as well, no worries there. Look very much forward to your future comments on my other recipes too, keep well and feel free to share my blog too ! Cheers !
August 12th, 2011 at 6:41 pm
Hi Miriam, When you say “chopped coriander”, you mean “cilantro”, right?
August 16th, 2011 at 9:02 am
Hi Emmanuelle, yes they are the same thing.
October 1st, 2011 at 3:41 pm
Yum..this is a nice twist on our honest-to-goodness Alu Matar curry/Peas and potatoes. Looks delicious.
October 2nd, 2011 at 11:28 am
Hi Kamini and thanks for your comment – I agree with you, although I have to say that this recipe is a little more complex with the addition of sultanas, veg mince etc. Best to you !
December 1st, 2011 at 9:25 pm
I’m not a pea fan. What would you recommend as a replacement?
December 1st, 2011 at 10:00 pm
Hi Sarah welcome to my blog. You could use a cup of frozen spinach – thaw it first and add it to the curry toward the last few minutes of cooking. See how it goes – spinach works very well in most curries. Cheers !
February 26th, 2012 at 6:19 am
Thank you for the delicious recipes! I made this with water instead of oil and I used golden raisins and it turned out great ! Very flavorful and my potatoes did not fall apart on me. Thanks!
February 26th, 2012 at 7:17 am
Hey i’m going to try this one tonight, but will leave out the sultana’s, after the 80′s i cant handle them in curry. Is there any reason why Quorn was bagged years ago in favour of TVP? Just wondering as in Australia we are seeing a lot of Quorn as well as some tvp.
February 26th, 2012 at 12:37 pm
Hi there Dave and welcome here – thanks for dropping by with your comment. Perhaps you may wish to add another fruit in lieu of the sultanas – mango or apples would do the job well. Quorn is great, taste delicious, but unfortunately it is not vegan – that said, I have been told that they may make a vegan version in the near future as the demand is very much there. I think that they introduced their 1st vegan burger in the States not long ago. I have written to them personally asking them to veganize their mince, burgers etc, as there sure is a market for their products and vegan’s horizon’s would only stand to expand. I Look forward to your feedback on this curry – until then, Cheers and Best to you.
February 26th, 2012 at 12:38 pm
Hi there Yami and welcome here. Thanks for dropping by with your comment – sounds like a success and glad you enjoyed it, well done and I look forward to your future comments on my blog – Best to you !
February 26th, 2012 at 3:30 pm
Can you please tell me what “vegan mince” is?
I love your recipes, but I am Brazilian and some times I am not familiar with some ingredients. Thank you very much!:)
February 27th, 2012 at 5:55 pm
Hi there Mirian and welcome here, thanks for popping by with your comment/question – well, in a nutshell vegan mince is often a soya textured protein also known as TVP (textured vegetable protein) http://www.veggiestuff.com/acatalog/textured_soya_protein_mince_natural.html – there are a few brands that use other ingredients too, there is also Morningstar sold in the US I have heard – I prefer to use Linda McCartney Veggiemince with crushed pecan nuts. You may also purchase frozen vegan burgers that look like meat – if that is all you can find, slightly defrost it and then use it as you would a normal mince, except follow my recipe. I do hope this has been of some help. Let me know how it goes and if you have any further questions. Best to you & Cheers.
February 28th, 2012 at 11:03 pm
Again Miriam it was delicious, this my 2nd x that I cooked it. Will be one of my repeats.
March 1st, 2012 at 9:36 pm
Ruth Hi there and thanks for your comment – am delighted to here that you have repeated this dish again and enjoy it every time. Best to you always.
April 29th, 2012 at 8:01 pm
Hi Miriam, my non-vegan sister kindly made this last night for me and my boyfriend, as we are both vegan. It was delicious! I love potatoes in curry and the blend of spices were just right. The sultanas made it. Thanks again! I made your lemon poppy seed cheesecake for desert which was much enjoyed by two vegans and three non-vegans! Thanks so much for your recipes, they make for great dinner parties!!
April 30th, 2012 at 10:02 am
Lucy Hi there and many thanks for dropping by here with your wonderful and constructive comment – sounds like a double whammy success with your non-vegan sister making my curry, and you making the lemon poppy seed cheesecake of mine – by the way you both really chose well in terms of the menu, so well done to you for that. Thanks not only for your feedback here but your wonderful compliments too – they make my creating all the more worthwhile. I look forward to your future comments on my blog. Best to you !
September 19th, 2012 at 12:50 am
Thank you, dear Miriam, for your explanation about vegan mince.
I made your recipe without it – and it tasted wonderful!
Many thanks for all the delicious recipes you create!
September 19th, 2012 at 10:15 am
Hi Mirian and thanks for dropping by with your feedback. The crumble/mince is really there more for texture than anything else, so omitting it or substituting it is also an option. I am delighted that you have enjoyed it ! Best wishes your way and look forward to your future comments on my blog !
October 17th, 2012 at 4:31 pm
I used to also use Linda McCartbey’s veggie mince but am afraid it has egg white and as I am a vegan, I had to give it up. Such a shame that because I do like veggie mince.
October 17th, 2012 at 6:04 pm
Rani Hi there and welcome here. Linda McCartney veggie mince has no egg white – Quorn is the one that does. We purchase and use the Linda McCartney mince and it’s 100% Vegan. Here is the link for you to see for yourself – I Hope this helps. http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/328995_Linda_McCartney_Vegemince_454g.html
October 19th, 2012 at 11:20 am
Hey,
I am a vegan having meat eaters for dinner over tonight and I know meat eaters, they are kind of prejudiced towards veganism, so I wanted to make a kick-ass curry and you’re sounds great. However, I don’t eat fake meats (money and health reasons) would it effect the taste if I leave it out ? I could maybe substitute it with lentils or chickpeas. What do you think ? want an experienced cook’s opinion
October 19th, 2012 at 6:31 pm
Hi there Chana and welcome here. If you want a winner curry from my range to drive non-vegans crazy for vegan food then consider this one http://mouthwateringvegan.com/2011/05/11/roast-vegetable-fruit-coconut-curry/ serve with rice and popadoms, you’re in business ! That said, if it’s too late then use this recipe and yes use brown lentils instead, and may be a touch of spinach. Let me know how it goes. Chop some tomatoes and onions in a small bowl, garnish with mint as a side relish. Some mango chutney etc. . . all of these will spruce up further the taste buds of any omnivore. Best wishes your way in the meantime and kudos to you for choosing one of these curries (it won’t let you down).