Spicy vegan lamb masala - Carlas awesome curry Metric US Print Ingredients Copy 4 tbsp veg oil 1 large onion, thinly sliced I tin chopped tomatoes (or two large beef tomatoes, chopped) 3 large cloves garlic 1 tsp ginger paste (or powdered ginger) 1 tsb ground coriander 1 tsp ground cumin ½ tsp ground turmeric ½ tsp red chilli powder 1 tsp madras curry powder 1 packet of Vivera Plant Shawarma Kebab (see above thread under Marty’s question for image. Found in our large Sainsburys but Vegan Kind also sell it) Salt, to taste 200ml soya or oat cream Fresh coriander to garnish I served with brown basmati rice and naan Method Cook 01 Heat the cooking oil in a heavy-bottomed pan over medium heat. 02 When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat 03 In a food processor, pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve 04 Blend the tomatoes, 2 of the garlic cloves, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use 05 Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste and one of the garlic cloves, crushed. Sauté for 2 to 3 minutes but don’t let the garlic burn 06 Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and madras curry powder, and mix well 07 Sauté until the oil begins to separate. This can take up to 10 minutes 08 Add the “lamb” pieces to the mixture and stir to fully coat. Sauté until the lamb is heated through, about 5 minutes 09 Add 1/2 the soya cream and stir to mix well. Simmer for a few minutes, and cover the pan. Stir often to prevent burning. Add the remainder of the soya cream and simmer for another few minutes. The dish should have a fairly thick gravy when done. Season with salt to taste, garnish with fresh coriander, serve with rice of your choice