Ingredients
-
1 cup mock meat chunks (choose your preferred plant-based brand)
-
2 tablespoons vegetable oil
-
1 large onion, finely chopped
-
3 cloves garlic, minced
-
1 -inch piece of ginger, grated
-
2 tomatoes, chopped
-
1 cup canned chickpeas, drained and rinsed
-
1 cup canned coconut milk
-
1 tablespoon curry powder
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon ground turmeric
-
1/2 teaspoon chili powder (adjust to taste)
-
1 Salt to taste
-
1 Fresh cilantro leaves, for garnish
Directions
You can adjust the spiciness of this curry to your liking by varying the amount of chili powder. Enjoy it with steamed rice or naan bread for a complete Indian meal experience.
Steps
|
1
Done
|
Heat vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onions and sauté for about 5 minutes until they turn golden brown. |
|
2
Done
|
Add minced garlic and grated ginger to the skillet. Sauté for an additional 2-3 minutes until fragrant. |
|
3
Done
|
Stir in the mock meat chunks and cook for 5-7 minutes, allowing them to brown on all sides. |
|
4
Done
|
Add the chopped tomatoes to the skillet and cook for 5 minutes until they start to soften. |
|
5
Done
|
Sprinkle curry powder, ground cumin, ground coriander, ground turmeric, and chili powder over the ingredients. Mix well to coat everything evenly. |
|
6
Done
|
Pour in the canned coconut milk and add the canned chickpeas. Stir to combine all the ingredients. |
|
7
Done
|
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes. This will allow the flavors to meld and the mock meat to absorb the delicious curry sauce. |
|
8
Done
|
Season with salt to taste and adjust the spiciness by adding more chili powder if desired. |
|
9
Done
|
Serve the Vegan Indian-Spiced Mock Meat Curry hot, garnished with fresh cilantro leaves. |
