Vegan Fish Curry
Serves: 2-3
  • 125 g soya protein chunks, small
  • 500 ml vegetable broth
  • Juice of 1 lemon
  • 1, 5 teaspoons ground cilantro (coriander)
  • 1,5 teaspoons cumin
  • 1,5 teaspoons chili powder
  • 1,5 teaspoons salt
  • 1 midsize red onion, peeled and chopped coarsely
  • 3 tablespoons of rapeseed oil (or coconut oil)
  • 2 cloves of garlic, peeled and chopped coarsely
  • 2 tablespoons of ginger, peeled and chopped finely
  • 400 ml coconut milk
  • 400 g canned tomatoes (or 400 ml tomato passata)
  • 400 g basmati rice (white or brown, both work well)
  • 1 teaspoon caraway seeds (optional)
  • Salt
  • 3-4 sprigs cilantro for decoration, optional
  1. Cook the soya protein chunks with the vegetable broth for 20-30 minutes on low heat (lid on).
  2. Combine the lemon juice with the ground cilantro, cumin, chili powder and salt until you get a thick paste.
  3. In a large pan, fry the onion in the oil until translucent. Add the garlic and ginger and cook until the garlic smells nice. Add the spice paste and cook stirring continuously until the yummy smell of the spices fills the kitchen.
  4. Add the coconut milk and the canned tomatoes (or tomato passata) to the pan, give it a gentle stir to combine everything.
  5. Drain the soya protein chunks well and add them to the pan.
  6. Cook on low to medium heat for 15-30 minutes, stirring occasionally. At the beginning it’s quite runny, and you want to allow it to reduce by half with the lid off. This might cause a little mess of red sprinkles around the pan, as the tomato coconut mix will be quite bubbly.
  7. Taste test it to know if it’s done. It shouldn’t be runny anymore but more like a sauce and should burst with flavors.
  8. Cook the rice according to the package instructions, adding a generous pinch of salt and caraway seeds if you fancy. The seeds are optional, but I find they add a gorgeous depth of flavor to the rice.
  9. Serve the rice with curry and some cilantro leaves.
Recipe by Planty Delights at