Mock Duck Curry With Coconut Milk, Potatoes & Peas

Mock duck curry is a plant-based curry of seitan-style mock duck, potatoes and peas simmered in coconut milk with warm spices. The mock duck brings a chewy, savory bite, while the potatoes make the sauce hearty enough to serve over rice; the dish is easy to adjust for heat and for the saltiness of the mock duck you find.

Ingredients

2 cans mock duck, about 20 oz (567 g) total before draining; drain, rinse if salty and pat dry
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
1 medium yellow onion, about 1 cup (150 g) finely chopped
3 garlic cloves, about 1 tablespoon (15 g) minced
1 tablespoon (15 g) finely grated fresh ginger
1 tablespoon (8 g) mild curry powder
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground turmeric
¼ teaspoon (0.5 g) cayenne pepper, or less to taste
1 pound (450 g) Yukon Gold or other waxy potatoes, cut into ½-inch (1.25 cm) cubes
1 can coconut milk, 13.5 fl oz (400 ml), preferably full-fat
½ cup (120 ml) low-sodium vegetable broth or water
1 tablespoon (15 ml) soy sauce or tamari
1 cup (145 g) frozen peas
2 packed cups (60 g) baby spinach
½ teaspoon (3 g) fine salt, then more as needed
1 tablespoon (15 ml) fresh lime juice
¼ cup (10 g) chopped cilantro, for serving

Instructions

Drain the mock duck and check its label for wheat or soy if you are cooking for someone with an allergy. If it is packed in a salty sauce, rinse it briefly under cool water and pat it dry so it browns instead of steaming. Cut large pieces into bite-size chunks, keeping the thinner pieces a little larger because they can break apart during simmering. Chop the onion, garlic, ginger and potatoes, and measure the spices and liquids before you start cooking.
Set a large, deep skillet or Dutch oven over medium-high heat and add the oil. When it is shimmering, add the mock duck in a single layer. Let it brown for about 3 minutes without moving it much, then turn the pieces and cook for another 3 minutes. Transfer it to a plate. The canned product is already cooked, so this step is for color and texture; it does not need to be cooked to a meat temperature.
Reduce the heat to medium and add the onion to the same pan. Cook for 7 minutes, stirring every minute or so and scraping up browned bits. If the pan looks dry or the onion begins to stick, add a tablespoon of water rather than more oil. The onion should soften and become lightly golden, but it does not need to caramelize deeply.
Add the garlic, ginger, curry powder, cumin, turmeric and cayenne. Stir constantly for 1 minute, just until fragrant. Spices can scorch quickly in a dry pan, so lower the heat if they begin to darken or smell bitter. Add the diced potatoes, coconut milk, vegetable broth, soy sauce and salt. Stir well, scraping the bottom so the spices disperse through the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pan and cook for 13 minutes, stirring once halfway through. Keep the liquid bubbling gently rather than boiling hard; a vigorous boil can make coconut milk separate and can break the potato edges. At the end of this time, a paring knife should meet some resistance in the center of a potato cube, because the potatoes will finish cooking in the next step.
Return the browned mock duck and any juices on the plate to the pan. Stir gently, cover again and simmer for 6 minutes. Check a potato cube for tenderness and taste a piece of mock duck with the sauce. If the potatoes are not tender, cook for a few more minutes, checking every 2 minutes; potato size and variety can change the timing slightly.
Stir in the peas and spinach and cook uncovered for 2 minutes, until the peas are hot and the spinach has wilted. Remove the pan from the heat, add the lime juice and taste the sauce. Add more salt or lime a little at a time if it tastes flat, or a splash of broth if it has become thicker than you like. Scatter cilantro over the curry and serve hot.

Tips

Mock duck is usually a wheat-gluten product sold canned or chilled in Asian grocery stores and some larger supermarkets. It may be labeled vegetarian duck, mock abalone or seitan, and brands vary in seasoning and salt. If you cannot find it, use plain seitan in a similar amount; it will be less richly seasoned, so taste the curry before adding extra salt.
For a gluten-free version, replace mock duck with 14 oz (400 g) pressed extra-firm tofu, cut into chunks, and use tamari plus broth labeled gluten-free. The tofu will be softer and less chewy, so brown it carefully and turn it with a wide spatula. Check the curry powder and every packaged ingredient, since blends and mock meats can contain wheat.
Use waxy potatoes such as Yukon Gold or red potatoes, which hold their shape in sauce. Starchy russets can also work, but they soften more and may thicken the curry. Cut the pieces evenly; larger cubes take longer to cook, while very small pieces can crumble when you stir in the mock duck.
Keep the curry at a gentle simmer and add salt only after accounting for the mock duck and soy sauce. If the finished sauce is too thin, simmer it uncovered for a few minutes before adding the spinach. If it is too thick, loosen it with broth or water a tablespoon at a time.

Serving Suggestions

Spoon the curry over steamed basmati rice, jasmine rice or brown rice to catch the coconut sauce. For a more filling meal, serve it with roti, naan or another flatbread on the side; check labels if you need the meal to be gluten-free. A simple cucumber salad dressed with lime and a little salt adds a cool, crisp contrast, while sliced scallions or extra cilantro make an easy garnish.

If you are serving several people, put lime wedges and chili oil on the table so each person can adjust the sharpness and heat. The curry is substantial on its own, but a side of lightly dressed cabbage or green beans balances the soft potatoes and rich sauce. If serving with rice, start the rice before you begin the curry so both are ready close together.

Variations

For a hotter curry, increase the cayenne to ½ teaspoon (1 g), or serve sliced fresh chili separately. To add more vegetables, replace half the potatoes with 1½ cups (150 g) sliced carrots or cauliflower florets; add carrots with the potatoes, or add cauliflower for the final 10 to 12 minutes of simmering. These additions change the texture and may need a small splash of broth if they absorb more sauce.

You can replace the spinach with 2 cups (60 g) chopped kale, adding it about 5 minutes before the peas so it has time to soften. For a brighter, less rich sauce, use light coconut milk, though the curry will be thinner and less creamy. A teaspoon (5 g) of brown sugar can round out a particularly sharp curry powder, but taste first; canned mock duck often has enough seasoning and sweetness already.

For a tomato-leaning variation, replace ½ cup (120 ml) of the coconut milk with ½ cup (120 ml) canned crushed tomatoes. The result is tangier and less creamy, so finish with lime only after tasting. Do not add all these variations at once: choosing one or two keeps the sauce balanced and makes it easier to adjust seasoning.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. The potatoes will absorb some sauce as they sit, so stir in a tablespoon or two of water or broth before reheating. Coconut milk can look slightly separated when cold; stirring while warming usually brings the sauce back together.

Reheat only the amount you plan to eat, on the stove over medium-low heat or in a microwave-safe dish, stirring occasionally until hot throughout. USDA guidance calls for leftovers to reach 165°F (74°C); check the center with a food thermometer. Add a little liquid if needed, and avoid repeatedly cooling and reheating the whole batch. For longer storage, freeze portions in airtight containers for up to 2 months for best texture, then thaw in the refrigerator before reheating.

Frequently Asked Questions

What is mock duck made of?
Most mock duck is made from wheat gluten, often with soy, oil and seasonings. It is shaped and flavored to give a savory, chewy texture, but ingredients vary by manufacturer. Read the package carefully if you are avoiding gluten, soy or particular allergens; the word duck does not mean the product contains poultry.

Should I rinse canned mock duck?
Not always. Drain it first and taste a small piece or check the packing liquid: if it is strongly salty or seasoned, a quick rinse helps keep the curry from becoming too salty. If it is mildly flavored, simply draining and patting it dry is enough. Dry pieces brown more readily than wet ones.

Can I make this curry without coconut milk?
Yes. Use 1½ cups (360 ml) unsweetened soy or oat cooking cream, or use 1 cup (240 ml) broth plus ½ cup (120 ml) plain yogurt stirred in after the pan comes off the heat. These alternatives change the flavor and body; avoid boiling a yogurt-based version, since it may curdle.

Can I make mock duck curry ahead?
Yes. Cook it fully, cool it promptly and refrigerate it in a covered container. The flavors settle as it rests, although potatoes will soak up some of the sauce. Reheat gently with a splash of broth, then add fresh cilantro or a little lime just before serving for a fresher finish.

Is mock duck curry vegan?
This recipe is vegan when the mock duck, curry powder and vegetable broth contain no animal-derived ingredients. Check the mock duck label because formulas differ, and use vegetable broth rather than chicken stock. If serving with bread or rice accompaniments, check those labels too if strict vegan ingredients matter to your meal.

What can I use instead of frozen peas?
Use 1 cup (145 g) fresh peas, or substitute 1 cup (150 g) diced green beans. Fresh peas need only a few minutes to cook; green beans generally need about 5 minutes, so add them earlier than the spinach. Frozen peas can go straight into the pan without thawing.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).