Vegan Curried ‘Goat’
This vegan curried ‘goat’ is the ‘Greatest Of All Time’ because no animals are harmed in making it!
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Curried goat originated from the Indian subcontinent, and is a staple dish in Southeast Asian cuisine and Caribbean cuisine too!
But for those of us who find the thought of eating goat hard to swallow, this vegan version is a delicious alternative.
With a thick and spicy traditional-style sauce and succulent flavour-soaked soya chunks, this is a delicious dish to serve with rice and peas.
What is curry goat seasoning?
The sauce for traditional curry goat is a thick, savoury sauce that’s loaded with flavour. It can vary from mild to spicy, so you could add extra spice if you like your curry a little hotter than this recipe, or make your own spice mix with less chilli if you prefer it a little milder.
Most curry goat seasoning mixes contain coriander, fenugreek, turmeric, cumin, chilli, garlic, and ginger, and they often contain other spices like cinnamon thyme, fennel, or star anise.
If you can’t get hold of a pre-made curry goat spice mix, you could use regular curry powder as a base, and add ginger and garlic to taste. Adding extra spices like star anise, fennel, or cinnamon can really elevate your overall flavour with a touch of sweetness.
Which soya chunks should I use?
We’ve used rehydrated soya chunks, made from textured vegetable protein. This is a great option as the rehydration process makes the chunks really succulent, and gives a similar texture to meat-based curried goat.
With this type of protein, you can also add extra flavour into your vegan curried goat by using vegetable stock or even an extra helping of curry goat seasoning to rehydrate your soya chunks.
Alternatively, you could use chilled or frozen vegan protein chunks, made from soya, wheat, or even pea protein if that’s your preference!
Total Time: 45 minutes
Total Time: 45 minutes
- 0.25 0.25 tbsp vegetable oil
- 0.5 0.5 cloves garlic, puréed
- 0.25 0.25 onion, finely chopped
- 0.5 0.5 spring onions, thinly sliced
- 0.25 0.25 red chilli, finely chopped
- 0.5 0.5 carrots, peeled and finely diced
- 0.5 0.5 tbsp curry goat seasoning (e.g. Tropical Sun)
- 37.5 37.5 g soya chunks, rehydrated
- 0.5 0.5 tbsp tomato purée
- 180 180 ml vegetable stock
- 0.25 0.25 tbsp tapoica flour
- 0.25 0.25 tbsp water
- Add the vegetable oil to a saucepan and place on a medium heat, then add the garlic, onion, spring onion, red chilli and carrots and cook for 3-4 minutes until the onions soften. Then add the curry goat seasoning, soya chunks and tomato purée and cook for a further 1-2 minutes.
- Mix the tapioca flour with the tablespoon of water.
- Add the vegetable stock and bring to the boil. Whisk in the tapioca flour mixture and allow the sauce to thicken. Leave to simmer for 5-10 minutes until the sauce is the desired thickness.
Nutritional information per serving (121g): Calories 184, Fat 4g, Saturates 0.3g, Carbohydrate 17g, Sugars 3.8g, Fibre 8g, Protein 21g, Salt 1.1g
Looking for something else to do with your TVP chunks? Try this vegan popcorn chicken recipe!