Mock Chicken & Cauliflower Curry with Pilau Rice - Vegan Recipe Club

Ingredients

• Rice 225g/8oz basmati brown rice (or use long grain brown rice if not available/too expensive)
• 1 tsp vegetable oil 3 large garlic cloves, crushed
• 600ml/20fl oz water
• 1/2 tsp turmeric
• 1 heaped tbsp fresh coriander, chopped
• Salt
• Curry:
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 small cauliflower, cut into small florets
• 1 jar of Meridian Korma or Tikka Masala sauce (GF, soya free, vegan etc)
• 60g/2oz TVP chunks (GF), soaked in ½ tsp vegan bouillon and 200ml/7fl oz just boiled water
• OR 1 tin vegetarian ‘chicken/duck’ (such as Granovita), drained and cut into chunks
• OR 1 pack plain tofu plus low-cal oil spray for frying (GF)
• 300ml/10fl oz vegetable stock or water
• 2 tsp cornflour OR 1 tsp arrowroot (GF)
• 100ml/generous 3fl oz soya, almond or rice milk
• 2 tbsp plain soya or coconut yoghurt
• Salt to taste – if you’ve used salted stock, taste curry before adding any extra salt
• 1 tsp garam masala