Vegan coconut curry
We still have to do a full post of our experience at the Fry’s Family cook-off held at the Capsicum Cullinary Studio a while ago. Life happens when you need to be posting recipes right?
We’ve been fortunate enough to experience Fry’s range of meat-free vegan products on two occasions.
Once for a private birthday dinner party for Victoire, unfortunately I was in Vienna at the time, and at the recent cooking experience at Capsicum. Some pictures of that throughout the post.
Fry’s range of vegan products are meat-free and made from proteins which come from grains and legumes. For a confirmed red-meat carnivore, I can vouch that their chicken and prawn style products are very tasty.
Sceptical as I was as first, the product has the same mouth feel and texture of meat. Totally uncanny. You might just forget that you’re not eating meat.
There are some other benefits. This stuff cooks incredibly quickly. Most meals can be done in less than 30 mins and for the folk who are always pressed for time, this is a bonus. A healthy home-cooked meal in 20 mins and easy on the pocket. You can’t order takeout quicker than that.
We particularly like the chicken style burgers, chicken style strips and the crispy prawns and you’ll find a few boxes of these in our freezer, ready for a quick meal.
Fry’s can be found in the freezer section at all major retailers.
Tonight I made the coconut prawn curry – a firm favourite in our house.
The little ones are not so hot on the curry / chilli which we omit from the recipe, but sprinkle on afterwards for that extra ‘bite’. We normally up the ginger and add a teaspoon of corriander and some cumin for a similar taste.
- 1 pack of Fry’s Meat Free Crispy Prawns
- 4 tbsp. oil
- 1 onion, finely chopped
- 1 tsp. ginger and garlic paste
- 1 tsp. mustard seeds
- 2 green chillies, sliced
- 1 tbsp. chilli powder
- 1 tbsp. garam masala
- 4 tomatoes, grated
- 1 can coconut milk
- 1 can chickpeas, rinsed and drained
- Coriander for garnish
- Heat 2 tablespoons of oil in saucepan and add Fry’s prawns. Fry until golden brown and drain and set aside.
- Add another 2 tablespoons of oil to saucepan and add mustard seeds, onions, chillies, ginger and garlic paste, chilli powder and garam masala. Cook till golden brown.
- Add tomatoes and simmer for 5 minutes.
- Add chickpeas and allow to cook through.
- Stir in prawns and coconut milk. Simmer for 2 minutes and garnish with coriander.
We served it with cauliflower couscous, but you could use couscous, naan bread or basmati rice. Either way, we’re convinced you’ll want to double the recipe next time.