Easy Vegan Spicy Lamb Curry

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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:

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Easy Vegan Spicy Lamb Curry

Serves 4-6 with rice

INGREDIENTS

Approximately 1 lb seitan spiced “lamb” or other vegan meat cubed – or real lamb  ;-(

Olive oil

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

Cooked Rice

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DIRECTIONS

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.

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