Vegan masala curry ft. our Mühlen fillet

Masala curry: Spice it up with the Mühlen fillet

Preparation time:

Baking / Cooking time:

30 minutes

Ready for a culinary trip to India? Then we have just the thing for you: our Indian masala curry, which is not only delicious but also completely plant-based! Here, our Mühlen fillet plays the leading role and gives the dish the ideal texture and a unique taste. So, grab your pots and pans - it's gonna get spicy and vegan in your kitchen! A little tip: You can also easily make your own garam masala spice mix with 3 tbsp cumin, 2 tbsp garlic powder, 2 tbsp paprika powder, 2 tsp coriander, 2 tsp cardamom, 1 tsp cinnamon, ½ tsp cloves and a pinch of cayenne pepper. All mixed together, you can store your new favorite spice in an airtight jar.

Ingredients for

3 tbsp.

Coconut oil

55 g

red onion

2 cloves

Garlic, roughly chopped

6 g

grated fresh ginger

190 g

Carrots, peeled and finely grated

0.5 Tsp.

Salt

0.5 Tsp.

Ground pepper

2 Tsp.

Garam masala spice mix (1 teaspoon for the sauce and 1 teaspoon for the chickpeas)

240 ml

Coconut milk (one can)

240 ml

Vegetable broth

30 ml

Maple syrup

400 g

Chickpeas, drained and washed

1 packet

vegan Mühlen fillet

175 ml

Cold water

4 tbsp.

Rapeseed oil

400 g

Basmatireis

1 bunch

fresh coriander or parsley

2 Whole

Limetten

Step 1/8

First, prepare the Mühlen fillet. Simply add 175 ml cold water and 2 tbsp rapeseed oil to the contents of the bag. Then leave the mixture to soak in the fridge for at least 30 minutes.

Step 2/8

Now cook the rice according to the instructions on the packet.

Step 3/8

Meanwhile, preheat a medium-sized pan and sauté the coconut oil, onions, garlic, ginger and carrots until translucent. Season the mixture with salt and pepper, cover the pan and cook for 5 minutes until the carrots are soft but still firm to the bite. Stir occasionally so that nothing burns.

Step 4/8

Add 1 teaspoon of garam masala, coconut milk, vegetable stock and maple syrup and mix everything well. Then cover the pan again and leave to simmer for 5 minutes.

Step 5/8

Pour the mixture into a high-speed blender and blend until you have a creamy sauce.

Step 6/8

In the same pan as in step 3, heat the remaining coconut oil, add the chickpeas and the Mühlen fillets with 1 teaspoon of garam masala. Stir everything well and fry for about 5 minutes until crispy.

Step 7/8

Cut the fillets into small strips and add them to the sauce along with the chickpeas. You can put a few chickpeas to one side as a topping.

Step 8/8

Now everything is ready! Just divide the rice between the plates, top with the chickpea curry and garnish with roasted chickpeas, fresh herbs and a fresh lime wedge. Enjoy!

Matching products

Jules Radu

Social Media & Creative Content

You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.

Masala curry: Spice it up with the Mühlen fillet