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Keema Style Vegan Haggis Curry

A Scottish twist on our favourite fakeaway.

Prep: 10-15 minutes Cook: 30 minutes


1 x Macsween vegetarian haggis

1 Tbsp olive oil

1 brown onion, peeled and diced

2 garlic cloves, peeled and crushed

1 inch piece fresh ginger, peeled and grated

1 tsp garam masala

½ tsp ground cumin

½ tsp ground coriander

½ tsp turmeric

½ tsp chilli powder

¼ tsp ground cinnamon

1/8 tsp ground cloves

1 400g tin chopped tomatoes

300ml water

200g frozen peas

Salt and pepper

Plain yogurt, rice and naan breads to serve


  1. Cook the vegetarian haggis according to the instructions on the packet. 
  2. Meanwhile, heat the olive oil in a large pan over a low heat and add the diced onion. Cook gently, stirring often, for about 10 minutes until the onion is soft and translucent.
  3. Add the crushed garlic and grated ginger and cook for another minute then add the garam masala, cumin, coriander, turmeric, chilli powder, cinnamon and cloves.
  4. Cook for a minute, stirring constantly, then add the tinned tomatoes and the water. Bring up to a simmer.
  5. Crumble in the cooked haggis and add the frozen peas. Simmer gently for 15 minutes, stirring regularly. Add a drop more water if needed but it should be a fairly dry curry.
  6. Season to taste with salt and pepper then serve with rice, naan breads and plain yogurt.