Healthy Vegan - 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
Ingredients
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
150grams 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
Method
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