Breadcrumbs
| Vegan Fish Cakes
| Red Lentil and Pumpkin Dahl
| Nan Bread
| Chilli Paste
| Lentil curry
| Spiced Fruit Salad
| Tofu Bangalore Phall
| Fake Goat curry
|
Fake Goat curry
Classic Caribbean recipe with a spicetheworld twist




Serves 4 (Estimated) Rating 4/5

Prep Time 25 Minutes Cooking Time 45 Minutes

Ingredients |
1 Onion, chopped |
10 Garlic Cloves, finely chopped |
100 Gram Ginger, finely chopped |
50 Millilitre Vegetable Oil |
3 Scotch Bonnet Chillies, finely chopped |
1 Curry Leaves |
3 Thyme Sprigs |
5 Tablespoon Curry Powder |
1 Teaspoon Salt |
1 Kg Pressed Fish Tofu, cubed |
400 Gram Chopped Tomatos, chopped |
300 Millilitre Vegetable Stock |
400 Gram Kidney Beans |
1 Lemon |
Coriander, finely chopped |
Method |
Put the onion, garlic and ginger in a food processor then blend to a purée. |
Now heat the oil in a large casserole dish. |
Add the onion mixture and cook for 5 minutes until nice and soft. |
Next add the chillies, curry leaves, thyme, curry powder and salt. |
Now Cook for 2-3 minutes. |
Then add the tofu and cook for 5 minutes on medium heat. |
Add the chopped tomatoes and stock. |
Increase the heat and bring to the boil and cook for 5 minutes. |
Now reduce the heat, cover and leave to simmer gently until the tofu is cooked. |
Remove the lid and add the beans and simmer for another 5 minutes. |
Remove from the heat, add lemon juice and coriander. |
Serve. |