Red Vegan Bomb Curry (Potato, sultana & vegan mince curry-to–die-for)

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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 !

48 Responses to “Red Vegan Bomb Curry (Potato, sultana & vegan mince curry-to–die-for)”

  1. Eva Says:

    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!!!

  2. Miriam Says:

    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 !

  3. Lorali Says:

    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!

  4. Miriam Says:

    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.

  5. Cathrine Garaguso Says:

    This looks great! Thank you for all these wonderful recipes!

  6. gary scott Says:

    This curry looks delicious ! I am a big vegan curry lover !

  7. Miriam Says:

    Thanks so much for your comment Cathrine. Look forward to your feedback when you’ve tried it !

  8. Miriam Says:

    Thanks for your comment Gary. It really is as good as it looks !

  9. julie ann zserdin Says:

    AWESOME RECIPES. I LOVE THIS AND WILL USE IT FOR ADDING NEW THINGS TO MY DIET. THANKS.

  10. Miriam Says:

    You are welcome and thanks – hope you enjoy them, let me know as and when – thanks and good day !

  11. Michelle Says:

    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 :)

  12. Miriam Says:

    I am pleased you enjoyed this curry, it is our favourite too ! Thanks for your constructive and inspiring feedback Michelle. Best to you.

  13. Stuart Says:

    This looks *amazing* – another instant classic from Miriam :)

  14. Miriam Says:

    Thanks once again Stuart !

  15. Anne Says:

    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 :)

  16. Miriam Says:

    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 !

  17. Sarah Says:

    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.

  18. Miriam Says:

    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 !

  19. Mishka Mouse Says:

    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 :D Thank you! …I absolutely love your website! xx

  20. Miriam Says:

    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 !

  21. Emmanuelle Says:

    Hi Miriam, When you say “chopped coriander”, you mean “cilantro”, right?

  22. Miriam Says:

    Hi Emmanuelle, yes they are the same thing.

  23. Kamini Says:

    Yum..this is a nice twist on our honest-to-goodness Alu Matar curry/Peas and potatoes. Looks delicious.

  24. Miriam Says:

    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 !

  25. Sarah Nichols Says:

    I’m not a pea fan. What would you recommend as a replacement?

  26. Miriam Says:

    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 !

  27. Yami Says:

    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!

  28. Dave Says:

    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.

  29. Miriam Says:

    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.

  30. Miriam Says:

    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 !

  31. Mirian de Meneses Costa Says:

    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!:)

  32. Miriam Says:

    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.

  33. Ruth Brunotte tsavousis Says:

    Again Miriam it was delicious, this my 2nd x that I cooked it. Will be one of my repeats.

  34. Miriam Says:

    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.

  35. Lucy Spence Says:

    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!!

  36. Miriam Says:

    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 !

  37. Mirian de Meneses Costa Says:

    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!

  38. Miriam Says:

    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 !

  39. rani Says:

    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.

  40. Miriam Says:

    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

  41. chanappel Says:

    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

  42. Miriam Says:

    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).

  43. Shay Leon Says:

    Dear Miriam. One little question… It says perfect blend of salt,
    But I don’t see salt in the ingredients.
    Am I missing something?
    Love the book!
    All the best
    Shay

  44. Miriam Says:

    Shay Hi there and thanks for dropping by here – regarding the salt, as I wrote the recipe so long ago, I cannot remember mentioning anything in particular about the salt – to that end just consider it as adding salt to taste, the rest of the ingredients are all there and it has been tried, tested, served and loved, so there is no problem from that point of view. Thanks for purchasing my book, how kind ! :) If you love the book, I would love a brief amazon review to that effect Shay ifyou could spare a couple of minutes at some point. Very best wishes your way, and any questions let me know. Enjoy ! P.S. As and when attempting to make my Mature Cheddar Cheese from the book, please pencil to double the quantity of agar powder into the book – reason being that the revised recipe version did not reach my publishers in time. Cheers ! :)

  45. Shay Leon Says:

    Hi Miriam. Was my pleasure to write a review (amazon.co.uk). I really love this book. Thanks for the agar tip :) ! All the best. S.

  46. Miriam Says:

    Shay Hi there and a HUGE THANK TO YOU for the wonderful and kind amazon customer review you left me – it’s like gold dust to me, and it’s people like you that make the whole thing worthwhile – thanks for your support. Best your way ! :)

  47. Stephanie Says:

    Oh my giddy aunt!!!! Miriam-this is so delicious!!!!! I’ve just made it, can’t stop nibbling while my garlic naan heats in the oven. You are a genius, such yummy layer of flavors in this! I immediately ordered your book after the 1st bite, and really look forward to more recipes. Thank you :)

  48. Miriam Says:

    Stephanie Hi – I am thrilled that you are enjoying this curry – you won’t regret my book and it also has some amazing curries you will forever enjoy ! Meantime, as and when the book reaches you do let me know as I will have a note for it. Kindest your way in the meantime. :)

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