Friday, 23 September 2016

Vegan Beetroot and Soy 'Lamb' Curry

Another long working week and I am so glad its Friday.

Let the weekend begin.  
I made this vegan Beetroot and Soy Lambless Curry last week with one of the beetroots that was bestowed upon me by a friend of a friend who has an allotment.  I made Beetroot Chutney with one of it and the other, I made this Pakistani Beetroot Curry.

I've had beetroot in a curry before, 
Sri Lankan Beetroot Curry
and Red Onion, Red Cabbage and Beetroot Curry
In some South Asians home cooking beetroot with lamb known as Chukhandar Gosht  is quite popular, I have to admit it was not smoothing I grew up eating, but when I saw the recipe a few years back on blogosphere, I bookmarked to make a vegetarian version of it with faux meat.  Well here it is, the 'lamb' is replaced with vegamigo Soy Schnetzel which I used for my Ethiopian Tibs recipe.  I have found Soy Schnetzel so much nicer than supermarket brand faux soy pieces.

The curry is a tad dry, so if you want it to be more saucy then use a tin of chopped tomatoes* in place of the tomato paste, but for us it made for a nice change. I served it with plain Basmati rice.
I am sharing this with  Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.
Vegan Beetroot and 'Lambless' Curry 
Serves 4
2 medium onions, finely slice
4 tablespoons olive oil
2 cloves garlic crushed
2 teaspoons freshly grated ginger
1 teas cumin seeds
1/2 teas ground turmeric
2 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon chilli flakes
1 bay leaf
1 cassia bark
1 tablespoon of tomato paste*
2 - 3 raw medium beetroot, peeled, washed and grated
1 pint water or vegetable stock
150g vegamigo Soy Schnetzel (not reconstituted) or soya  'beef' chunks (re-hydrated and sliced in half) 
Optional: 1 tablespoon Tamarind paste
1 pint water or vegetable stock
Heat the oil in a wide pan, and then stir int he onion and saute until it is beginning to soften, then stir in the garlic and ginger and spices, bay leaf and cassia bark and cook for a few minutes.
Then stir in the tomato paste* cook for a couple of minutes, before stirring in the grated beetroot and water or stock if using.
Cook for 15 - 20 minutes, stirring now and against to stop the beetroot from sticking the pan,
When the beetroot begins to soften, stir in the Soy pieces and tamarind paste and cook for 10 minutes, add more water if necessary.
Check if the beetroot and soy schnetzel are cooked through, tweak and adjust seasoning then serve with rice.,
Adapted from Pakistani Home Cooking and Journey Kitchen.
You can also find a version of Beetroot and Lamb Curry in Madhur Jaffrey's Curry Nation 


  1. Sounds yummy. A good curry is always a good thing isn't it. xx

    1. Thanks Amy, I was hoping to join in this Friday but....hopefully next week I will get into the swing of things - been busy

  2. Looks nice and colourful. Enjoy your weekend!

    1. Thank you, it was a busy one today - we went to Porthcawl for the Elvis Festival, tomorrow planning to go into Cardiff for the first Welsh Vegan Festival.

    2. Oh that sounds very nice. Have fun! :)

  3. Oooh this sounds so comforting & delicious. I've never Soy Schnetzel before, I'm not sure I could easily get it here, but I bet tempeh would work well. I really like the seasoning you used, garam masala is my favourite spice to use in curries.
    Thanks so much for sharing at Healthy Vegan Fridays! I'm pinning & sharing. I hope you're having a great weekend Shaheen!

    1. Thanks Kimmy. Its a European product and imported into the UK, so its a little more pricey but well worth it if you can get to try it.

  4. This is such a cool idea. You always come up with interesting dishes! I brought back some dried soy strips from Europe when I went this summer. I'm thinking I could use it for this dish. :)

    1. Thanks Mary Ellen, It should def. work with dried soy strips as I used something similar, if you do decide to make this, note the use of tinned tomatoes if you want it more saucy.


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