this doctor cooks Vegan Food

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1. To a blender add the onion, garlic, ginger, lemongrass, galangal, chilli and 1 tbsp rapeseed oil. Blend well to form a paste. 
2. Heat 1 tbsp of oil in a large frying pan. (Make sure your frying pan has a lid). Add the paste and simmer on a medium heat for 10 minutes. Season the paste with salt and pepper. 
3. Next add the cinnamon, tamarind, cloves and coriander. Cook out gently for a further 10 minutes. 
4. Add the mock meat and the coconut milk. Reduce the heat to a simmer. 
5. To a separate small dry saucepan add the coconut. Toast it carefully (as it has the tendency to burn) until it is golden. 
6. When it is golden add it to the dish. Finally add the Kaffir lime leaves and brown sugar. 
7. Reduce to a low heat and add the lid. The lid contains the flavour and stops the dish from drying out. Simmer for 45 minutes.
8. Serve with turmeric rice, onion sambal and diced spring onion.