Fillet Piece Vegan Goan Curry with Rice
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Brand
Our vegan curry recipe is bound to become a favourite. Packed with tomatoes, onions and coconut milk, this recipe adds fragrant spices combined with fiery chillies to create a spicy dish. Leave diners wanting more with a rich in flavour vegan curry. Simply follow the steps below to create this amazing vegan curry recipe.
- 900g GARDEN GOURMET® Vegan Fillet Pieces
- 2x 400ml tins of light coconut milk
- 600g French beans, topped and tailed, washed and cut in half
- 300g baby spinach, washed
- 300g MAGGI® Rich and Rustic Tomato Sauce
- 350g onion, finely sliced
- 100g Alpro vegan yoghurt alternative
- 60g garlic cloves, crushed
- 50g ground coriander
- 50g CHEF® Asian Concentrate
- 50g chopped coriander
- 40g tamarind paste
- 30g piece root ginger, peeled and grated
- 20g ground cumin
- 20g sunflower or rapeseed oil
- 10g turmeric
- 2x green chilies, halved and finely sliced
- 500g basmati rice
- 500g onion, halved and sliced
- 2x red chilies, deseeded and thinly sliced
- 1½ tsp cumin seed
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 2x green chilies, finely slices
- 2x lime
- Handful of coriander leaves
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1Mix the CHEF Asian Concentrate with the fillet pieces, marinate overnight or for as long as possible.
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2In a large pan heat the oil over a medium heat, add the onion and fry until soft and golden for approximately 15 to 20 minutes making sure they are nicely caramelized.
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3Add the spices, garlic, ginger and green chili and cook over a gentle heat for 5 to 8 minutes, then add the MAGGI Rich and Rustic Tomato Sauce, coconut milk, and tamarind and simmer for 10 minutes, until the sauce has thickened.
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4Blitz the sauce with a food processer then add the GARDEN GOURMET® Vegan Fillet Pieces and simmer for a further 20 to 30 minutes until tender then add the French beans and cook for a further 5 minutes.
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5To cook the rice, thoroughly rinse the rice until the water looks completely clear. Drain, then tip into a large pan of water. Bring to the boil and cook for 6 mins until just tender but check after 5 mins. Drain well, cool and chill. Heat the oil in a pan and fry the spices until they start to pop. Add the onions, then cook, stirring frequently, until the onions are tender and golden. Stir in the turmeric, chili and cook for 1-2 mins more and set to one side. Once cool, mix into the rice and reheat when required.
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6Finish by adding the baby spinach and coriander and heat for 2-3 minutes until wilted. Add the Alpro yogurt and gently swirl-fold in and top with sliced chilies, squirt of lime juice and a coriander sprig.
Serve this vegan curry with chopped tomatoes and onion salad and chapati breads to make a true banquet.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
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2122kJ 505 kcal |
14.9 g | 5.9 g | 11.7 g | 1.78 g |
| 25%* | 21%* | 30%* | 13%* | 30%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
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Energy kJ |
468 | 2122 | ||
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Energy kcal |
112 | 505 | 2000 | 25% |
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Fat g |
3.3 | 14.9 | 70 | 21% |
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of which saturates g |
1.3 | 5.9 | 20 | 30% |
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Carbohydrate g |
13.3 | 60.3 | 260 | 23% |
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of which sugars g |
2.6 | 11.7 | 90 | 13% |
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Fibre g |
3.1 | 14.0 | - | - |
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Protein g |
5.6 | 25.5 | 50 | 51% |
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Sodium g |
0.16 | 0.71 | 2.4 | 30% |
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Salt g |
0.39 | 1.78 | 6 |
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*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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