Goan Fillet Piece Vegan Curry with Turmeric Pilau Rice

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 an irresistiblea 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.
  • 1:30 TIME
  • 10 portions

INGREDIENTS

900g Garden Gourmet Fillet Pieces

600g French beans, topped and tailed, washed and cut in half

350g onion, finely sliced

300g Maggi Rich and Rustic Tomato Sauce

300g baby spinach, washed

100g Alpro vegan yoghurt alternative

60g garlic cloves, crushed

50g ground coriander

50g chopped coriander

50g Chef Asian Concentrate

40g tamarind paste

30g piece root ginger, peeled and grated

20g ground cumin

20g sunflower or rapeseed oil

10g turmeric

2 green chilies, halved and finely sliced

2 x 400 ml tins of light coconut milk

Rice

500g basmati rice

500g onion, halved and sliced

1½ tsp cumin seed

1 tsp black mustard seeds

1 tsp turmeric

2 red chilies, deseeded and thinly sliced

 

Garnish

2 x green chilies, finely slices

2 x lime

Handful of coriander leaves

METHOD

Prep time: 30mins  

Cook time: 1hr

 

  1. Mix the Asian concentrate with the fillet pieces, marinate overnight or for as long as possible.
  2. In 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 caramelised.
  3. Add the spices, garlic, ginger and green chili and cook over a gentle heat for 5 to 8 minutes, then add the tomato sauce, coconut milk, and tamarind and simmer for 10 minutes, until the sauce has thickened. 
  4. Blitz the sauce with a food processer then add the Garden Gourmet 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.
  5. To 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.
  6. Finish 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.

CHEF'S TIP

Serve this vegan curry with chopped tomatoes and onion salad and chapati breads to make a true banquet.

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

468 kJ

112 kcal

2122 kJ

505 kcal

8400 kJ

2000 kcal

25%

Fat

3.3g

14.9g

70g

21%

of which: saturates

1.3g

5.9g

20g

30%

Carbohydrate

13.3g

60.3g

260g

23%

of which: sugars

2.6g

11.7g

90g

13%

Fibre

3.1g

14.0g

-

-

Protein

5.6g

25.5g

50g

51%

Salt

0.39g

1.78g

6g

30%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).