Jerry’s Curry
This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans Nut free
Preparation notes

Serves 4
Preparation time 5 minutes
Cooking time 35 minutes


110g dried soya mince
1 medium sized potato, peeled and cubed
1 pint vegetable stock
1 large onion, chopped
2 tbsp vegetable oil
4 tsp curry powder
1 apple, peeled and grated
2 cloves garlic, crushed
1 tbsp tomato puree
50g frozen peas
A small handful of spinach, shredded (optional)

1. Place the soya mince, potato and stock in a saucepan.
2. Bring to the boil, reduce heat and simmer for 10 minutes. Meanwhile, fry the onion in the oil until soft, add the curry powder and cook for 1 minute, stirring.
3. Add the apple, garlic and tomato puree and cook, stirring for a further minute. Pour the soya mince mixture into the onion mixture and stir together. Simmer for 20 minutes, then add the peas.
4. If using spinach, stir into the curry for the last 5 minutes of cooking time and allow to wilt.
5. Serve with rice.

Recipe created by Jerry Howse from Cheltenham for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013 ( Image © The Vegetarian Society 2013

Jerry’s Curry

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