If time isn’t on your side, but you’re after a delicious curry, then you’ve come to the right place. I specialize in super fast curries – the reason being that I love the spice, the aroma, the flavour and the creative challenge. This particular aroma dances in your head, and all you need to accompany it are some crunchy popadoms, and a small red and green Indian-style salad. This is a sort of Indo-Moroccan fusion – it’s a fast curry, and I love it !
2 cups of basmati rice, rinsed and drained (preferably soak it for a couple of hours first)
a little oil (coconut or olive)
1 clove garlic, cut into slithers
2 medium/large portobello mushrooms, chopped into small pieces
1½ tsp hot or medium curry powder
1 mushroom stock cube, dissolved in a cup of hot water
1 tsp turmeric powder
1 vegan burger of your choice, grilled and then processed in a processor (this will yield a mince of its own) – place the ‘mince in a bowl’
4 jumbo prunes, chopped
2 cups (500 mL) spring water
1 cup (250 mL) vegan milk – I used nut, but you can use soya or any other non-dairy
1 Tbsp agave syrup, or other sweetener of your choice
1 cup chopped pecan nuts, for garnish (please don’t omit)
a handful of chopped fresh coriander, for garnish
- Fry the garlic and mushrooms together for a few minutes in a large non-stick pan.
- Then add your uncooked rice, mix for a minute or so, then stir in the curry powder and mushroom stock – cover and allow to simmer for a couple of minutes.
- Next add the turmeric, the minced burger and the jumbo prunes. If the mixture is on the dry side, add the cup of water at this point. Cover, and allow to cook for around 10 minutes.
- Now add the remaining ingredients, and taste the rice, to be sure it’s cooked . The mixture should have a nice creamy consistency, not a dry one. Also taste it for salt.
- Once it’s ready, garnish with the chopped pecan nuts and coriander, and remember to serve with the salad and popadoms. Bon Appétit.
RED & GREEN SALAD
cherry tomatoes, or baby zenguli tomatoes, chopped
½ small onion, finely chopped
a handful of coriander, finely chopped
3 – 4 inches of cucumber, chopped into small pieces
Dress with a little olive oil, cider vinegar, salt and crushed pepper
All recipes and content © 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 us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike