When mock duck came into my life in a little, suspicious-looking can, I was not ready for the sort of deep, deep emotional bond I was about to form. Mock duck is a gift from the vegan gods.
If you are not yet acquainted with mock duck, GET ON IT. You can find that shit in most asian foodstores; it’s made of wheat gluten so it’s super low calorie, low in fat and ridiculously high in protein in comparison. I have many uses for mock duck, and this recipe is just the first of many to come to this website.
This curry is not very spicy, and actually quite sweet. It’s very creamy and tastes pretty indulgent but you could do far worse macro-wise than this recipe. Not to mention that it’s insanely easy to make. If you want to make it spicier, and many will (it would definitely work), just up the curry paste. I put 15g for the curry paste on this as a good starting point.
1 can Mock duck
100g Brown rice (raw weight as always)
250ml Alpro coconut cream alternative (see here for my justification of this ingredient)
15ml Lemon juice
1/2tsp Garlic powder
150g Mixed frozen veg (grab that cheap stuff from Asda, leave your pride behind)
15g Rogan Josh paste (I use Patak’s)
1. Rinse and boil your brown rice for 26 minutes.
2. While the rice is boiling, Mix together your mixed veg, coconut cream, turmeric, garlic powder and stevia in a frying pan. Let this cook over a low heat for about 5 minutes.
3. Drain and strip your mock duck into moderately-sized pieces, and add to the coconut sauce. Mix your rogan josh paste and lemon juice in a bowl, and add to the mixture. Allow to reduce to the desired consistency and, 5 minutes before serving, add the mango to heat through.
4. Drain rice and serve with curry. Makes 2 servings.