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 !
Serves 4
INGREDIENTS
2 cups of basmati rice, rinsed and drained
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
METHOD
- Fry the garlic and mushrooms together for a few minutes in a large non-stick pan.
- Then add your 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
January 12th, 2013 at 5:21 pm
I’m making this tonight!
January 13th, 2013 at 12:42 pm
Hi there Barbara and welcome here. I look forward to your feedback on this curry – enjoy !
January 22nd, 2013 at 2:33 am
This looks wonderfully delicious–do you think it could be made with brown rice–I was thinking I could throw in cooked rice at the end? This is my first visit to your site–I am looking forward to exploring!
January 22nd, 2013 at 6:08 am
Christine Hi there and welcome here. I am delighted that you have found my blog and hope you enjoy browsing through the category section of my blog (on the right hand side margin of my homepage). Yes, you can substitute the rice to brown rice, even basmati rice if you wish. I very much look forward to your future comments on my blog and best wishes your way in the meantime !
January 27th, 2013 at 12:21 am
This is on my list for this weeks dinner! It looks amazing! Thanks again Miriam xx
January 27th, 2013 at 12:11 pm
Hi there Karen, glad to know and look forward to your feedback as and when.
February 22nd, 2013 at 10:49 am
Shared on Facebook!
This would be a pleasant surprise to serve the family for dinner!
February 22nd, 2013 at 2:39 pm
Thanks Michael, I have to agree with you on that one.
February 24th, 2013 at 10:07 am
I like this recipe. I would like to know if you can omit the vegan burger
February 24th, 2013 at 11:55 am
Rose Hi there and welcome here. Sure if you wish to omit it do – I cannot vouch 100% for how it will turn out, as it does need something else with it instead if so, increase the nuts to a cup and a half and roast them first, that should do the trick. Enjoy and let me know how it goes as and when !
February 27th, 2013 at 6:02 pm
Someone already asked about brown rice, but the question that begs to be answered is this: would black rice, or forbidden rice be a good substitute for white rice in this recipe? This looks totally delicious, by the way!
February 27th, 2013 at 9:11 pm
Hi Tabitha – hope you enjoy this dish with any rice that takes your fancy. I think that black rice would be too rich and dense though ! Best wishes.
February 28th, 2013 at 6:59 am
Made this tonight – delicious! Very nice blend of flavors! I didn’t have prunes but I had dates and those worked well.
February 28th, 2013 at 11:47 am
Hi there Gary, so glad you made and enjoyed this rice dish. I am sure the dates worked well and I hope you enjoy other recipes from here. I look forward to your future comments on my blog and best wishes your way in the meantime.