Vegan mutton curry

Vegan mutton curry

Tags

Rice
Curry
caribbean

Sides

Rice & peas

Cook

Ingredients

  • 2 tins jackfruit
  • 2 tbsp hot curry powder
  • 2 tbsp green seasoning
  • 6 sprigs of thyme
  • 1 onion, sliced
  • ½ tbsp fenugreek
  • ½ tbsp garlic granules
  • 1 scotch bonnet
  • 2 tbsp curry powder
  • 1 tbsp mixed herbs
  • ½ tbsp fenugreek
  • ½ tbsp turmeric
  • ½ all purpose
  • 1 tbsp maggi liquid seasoning
  • Pinch of salt
  • 5 garlic gloves, minced
  • 1 tsp ginger, grated
  • 2 spring onions, sliced
  • 2 potatoes, peeled & cubed
  • 1 vegan chicken stock cube
  • 2 carrots, peeled & diced
  • Rice

Steps

  1. Drain and rinse the jackfruit, pat dry and remove any hard cores. Add to a bowl.
  2. To the jackfruit add ingredients from curry powder to garlic granules. Marinate for at least an hour, ideally overnight.
  3. Add oil to the wok and cook off curry powder for 2-3 minutes on a medium-high heat.
  4. Add in the ginger, garlic, scotch bonnet and spring onions and sauté for 2 minutes until fragrant.
  5. Then add in the jackfruit to brown off. Turning up the heat a little and stirring so it doesn’t burn.
  6. Add fenugreek, mixed herbs, all purpose and turmeric to the jackfruit and stir.
  7. Add in the potatoes, maggi liquid seasoning and mix again to incorporate the flavours.
  8. Add enough boiling water to cover the jackfruit and potatoes add a pinch of salt and crumble in the stock cube.
  9. Bring to a simmer, simmer for a few minutes then mix in the carrots.
  10. Continue to simmer until curry has thickened and potatoes are cooked. Serve with rice.