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[Help], [Indian] Vegetarian "chicken" curry (beehaw.org)

submitted 1 year ago* (last edited 1 year ago) by oomphaloompha@beehaw.org to c/food@beehaw.org

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So, I'm obsessed with curry, it's like half of what I eat and I love it, never get tired of it. Used to not eat vegetarian/vegan food at all due to just growing up like that.

I still make this one dish, like a way spicier Tikka Masala with chicken and lentils that I really wish I could get somewhere near. I've tried just omitting the chicken and sometimes I make it with just broth/bouillon and it's close enough, but I'd like to make it completely vegetarian.

So I'm asking if anyone has any tips or ideas how to do that? Is there any way to get that chicken taste (feel and texture is a plus too, but not mandatory) to a dish? We don't have as wide a variety of veggie-meat things where I'm from (impossi-something etc, I don't know the names). We have things like quorn, but I haven't found a way to quite make that into anything great, but it could be because of the way I'm making it. Maybe some way with tofu? I never really figured how to make something nice with soy pieces (although tips are welcome, it's been a while since I tried).

Keep in mind I really don't need, like, physical pieces - the lentils and vegetables are really enough, although it is a plus if there's something like that too.

Any tips welcome.

Edit: To clarify, I'm not looking for ideas for texture or such in general - unless it tastes like chicken or can be made to taste like chicken. I'm well aware of all kinds of veggie/vegan options in general I eat like 95% vegetarian. I don't really need to have something that seems and feels like meat in my food, just meant that if the [whatever] that can get the taste of chicken also feels like chicken it's a plus. Only looking for the "chicken". Thanks anyway and thanks for a few new ideas.

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[–] lvxferre@lemmy.ml 1 points 1 year ago

Generic veg stock, with a few modifications so it's more suitable for curry.

vegs: around 2kg of onions, carrots, shallots, leeks. You can include scraps of leftover vegs of your choice, as long as not Brassica (cauliflower, cabbage, kale) or starchy (yucca, potato). Beetroot leaves are fine but avoid beet itself, unless you're OK with a pink stock.
300g of mushrooms. Feel free to use shiitake, button mushrooms, or whatever you have available. Use preferably scraps, like stems. Dried stuff is also fine.
6 cloves of garlic and a small piece of ginger
6tbsp tomato paste
veg oil
2~2.5L of water. It should be enough to cover everything else. You might need to add more later.
seasoning: whole black peppercorns, soy sauce, salt, brown sugar or molasses, vinegar to taste
[Optional] 1tbsp cornstarch

Wash the vegs, garlic, ginger, and mushrooms. Include skin, roots, stems, leaves, everything - as long as it's edible, it's fine, even if tough.
Mince the garlic and ginger, chop the vegs and shrooms coarsely.
Add a bit of veg oil to a pressure cooker (or a large pot). Use it to brown the garlic and tomato paste together (yup), on low fire. Add the chopped vegs and shrooms, let them wilt a bit.
Add water and seasoning. If using a pressure cooker, cook it for at least half a hour (after it gets pressure) on medium fire; if using a normal pot, simmer it for 1h30min or so.
Strain it, taste the stock, and either reduce or add more seasoning as you deem necessary.
[Optional] Make a slurry with the cornstarch and add it to the stock, stirring well. Let it simmer a bit more, while stirring well.

This should yield around 6~8 cups of stock; less if you reduced it.