Recipe| Vegan Brazilian XinXim Curry

Two for the price of one…

Serves 2

Cooking and prep time: 30 mins

This week I’ve got two recipes coming at you inspired by the cuisine of Brazil. Earlier in the week I made Pão de queijo and wanted a Brazilian dish to eat them with.XinXim curry is a nutty, creamy curry, similar to a satay, usually made with chicken and prawns; I have researched recipes, and guided by information and a recipe on thelatinacook.com I “veganised” the recipe. I used seitan in the place of chicken, but use any meat replacer of your choice. To add a fishy taste in place of the prawns and fish stock I used nori; I crumbled up a sushi nori sheet.Ingredients

  • 200ml coconut milk
  • 100g peanut butter
  • 50ml Vegetable stock
  • 2 portions meat replacement of your choice i.e. quorn
  • 1 tin Black Beans
  • 1 onion chopped
  • 1tbsp nori flakes (or 1 nori sheet, crumbled up)
  • 1 red chillies, finely chopped
  • 1 lime – juice of
  • 2 cloves garlic, crushed or finely chopped
  • Chopped cashews to garnish

Recipe

  • Add chopped onion and chilli to a wok with a small amount of Oil, and fry on a low heat
  • When the onions are soft, add the garlic, and cook for minute with a lid on, stirring often to make sure not to burn the garlic
  • Add the coconut milk, lime juice, peanut butter, nori flakes and stock.
  • Add the meat substitute and black beans to the sauce

  • Simmer on a low heat for 5-10 minutes
  • Serve topped with toasted cashews and a side of rice