All Photos © Christine Elise McCarthy 2014
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This is easy & yummy & comes together fast. I used leftover spiced “lamb” seitan from my recent Vegan Gyro recipe (seen above)
If you do not want to make the seitan (it is REALLY EASY – I promise) – then just use some other vegan version of a red meat. The seitan was a bit spongier than is ideal for this but it really is delicious & so satisfying to have made it truly from scratch.
So – without further ado – I present:
Easy Vegan Spicy Lamb Curry
Serves 4-6 with rice
Approximately 1 lb seitan spiced “lamb” or other vegan meat cubed – or real lamb ;-(
1 large onion – chopped
5 tomatoes – diced
2 jalapenos – seeded & diced
1 cup vegan yogurt (or regular yogurt – if you are not vegan)
1 tsp fresh ginger – minced
4 garlic cloves – minced
1-2 cups cilantro – chopped
2 tsp ground coriander
2 tsp red chili powder
2 tsp garam masala
1 TBS turmeric
pinch of cloves
pinch of cinnamon
Salt to taste
Cook some rice.
In a LARGE saute pan, heat 2 TBS olive oil. Saute the onion & jalapeno & the cubed “lamb” until the onions are soft. You might need to add a bit more olive oil – if it gets too dry. Have the tomatoes diced & ready to go – but add the garlic first. After 30 seconds – add the tomatoes & everything else. Simmer over medium until heated the flavors have time together – 20 minutes or more – or until your real lamb is cooked. Add salt to taste – at least a teaspoon – in my opinion.
Serve over rice with chopped cilantro as garnish. Then go online & buy my HILARIOUS & dirty novel – Bathing & the Single Girl.