Goan Fillet Piece Vegan Curry with Turmeric Pilau Rice
- 1:30 TIME
- 10 portions
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
40g tamarind paste
30g piece root ginger, peeled and grated
20g ground cumin
20g sunflower or rapeseed oil
2 green chilies, halved and finely sliced
2 x 400 ml tins of light coconut milk
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
2 x green chilies, finely slices
2 x lime
Handful of coriander leaves
Prep time: 30mins
Cook time: 1hr
- Mix the Asian concentrate with the fillet pieces, marinate overnight or for as long as possible.
- 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.
- 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.
- 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.
- 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.
- 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.
Serve this vegan curry with chopped tomatoes and onion salad and chapati breads to make a true banquet.
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).