This creamy curry sauce is perfect if you want to sneak more veggies into meals without it being noticeable. It also freezes well, so you can easily portion it out and store it in the freezer it until you need it. If mock meats aren’t for you, you could swap it for tofu, tempeh or chickpeas
Yield; Four servings Cook time; 40-45 minutes
You’ll need;
- A couple of teaspoons of oil
- Three sticks of celery, thinly sliced
- One carrot, peeled and thinly sliced
- One small brown onion, thinly sliced
- Three cloves of garlic, minced
- One red pepper, deseeded and finely diced
- Two tablespoons of tomato puree
- Two tablespoons of curry powder, I used medium curry powder, but feel free to use mild or hot instead
- One 400g tin of chopped tomatoes
- 200ml water
- 125ml dairy free cream
- 320g mock meat, I used No Chick Strips which you can buy from Iceland, ASDA or Ocado
Method;
- Heat the oil in a large frying pan over a medium heat. Add in the celery, carrot and onion. Give them five minutes to soften, stirring every now and then
- Next, add in the garlic and red pepper, give them a stir through to combine. Give the mixture another five minutes to cook
- Now add in the tomato puree and curry powder, give it a good mix and allow to cook for another couple of minutes before adding in the tomato and water
- Increase the heat to a gentle simmer, then put a lid on and leave it cook for 20 minutes, or until the vegetables are cooked. Give it a stir every now and then
- Once the vegetables are cooked blend the sauce until it’s completely smooth. You can do this by transferring it into a blender, or into a jug and then blend with an immersion blender. Check for seasoning and add more salt and pepper if needed. Return the sauce to the frying pan and then stir through the cream
- Add in the mock chicken and allow it to cook in the sauce. The no chick strips took around ten minutes to cook, but this time may differ based on what mock meat you’re using. Once it’s cooked through it’s ready to serve
It’s great with rice, dairy free naan or poppadoms. I served mine with some basmati rice, and topped the curry with a little more dairy free cream and cracked black pepper
Bethany's Vegan Kitchen 