MOCK Lamb Massaman Curry, Cucumber Relish, Toasted Roti

(Serves: 4)

250g MOCK lamb
30g coconut oil
5g ground cumin
5g ground coriander
30g Thai red curry paste
800ml canned coconut milk
2g ground cinnamon
40g creamy WOWbutter
10g Kikkoman tamari soy sauce
10g coconut sugar
20g lime juice
5g Santa Maria quick NY pickling spice mix
2g nigella seeds
4 roti paratha 6″ flatbreads
half a cucumber
200g baby plum tomatoes
100g shallots, peeled

Ground cumin may contain traces of Tree Nuts & Mustard
Coconut sugar may contain traces of Tree Nuts, Peanuts, Milk & Sesame
Nigella seeds may contain traces of Tree Nuts & Mustard
MOCK lamb may contain traces of Peanuts & Sesame

Suitable for:
  • Vegan
Suitable for:
  • Vegan
Allergens:
  • Cereal Gluten
  • Soya
  • Sulphur Dioxide/Sulphites
Information iconIMPORTANT Allergen Alert: Our allergen flagging criteria has changed. PDF downloads may now be inaccurate. Please disregard saved PDFs and always consult our Live Allergen Guide and physical product labels for the latest safety information.
  • Infomation may change: products are often reformulated by manufacturers
  • Avoid cross contamination: use separate cooking vessels and utensils for special diets
Nutritional
Information		 Per
100g		 Per dish
(533g)
Energy 765 kj
184 kcal		 4075 kj
981 kcal
Fat 14.0g 74.6g
of which Saturate 10.0g 53.3g
Carbohydrate 10.0g 53.3g
of which Sugars 4.3g 22.9g
Fibre 1.4g 7.5g
Protein 4.5g 24.0g
Salt 0.54g 2.9g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Slice shallots and fry on a low heat with half the coconut oil until cooked.
  • Add the cumin, coriander, curry paste and cinnamon and fry for 2 minutes.
  • In a separate pan heat the remaining coconut oil and pan fry the MOCK lamb until crisp around the edges and coloured.
  • When MOCK lamb is cooked add tamari sauce and toss to mix before adding the shallot mix.
  • Add coconut milk and 400 ml water and bring to the boil, then reduce to a simmer.
  • Add coconut sugar and lime juice to season before adding the tomatoes and WOWbutter.
  • Slice the cucumber in half length-ways and remove the seeds with a teaspoon. Finely slice into crescents.
  • Sprinkle over the pickling spice and nigella seeds and place in a bag or vacuum sealer to quick pickle.
  • Cook the roti from frozen in an oiled frying pan until browned on both sides
  • Serve as shown.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using lamb.

  • CO2 use
    Saving 1500 g
  • Land use
    Saving 8 m2
  • Water use
    Saving 743 L
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