Friday, January 21, 2011

Vegan Yellow Curry with Peas and Peppers

2 cups dry soy chunks (TVP) - reconstituted in 4 cups broth (instructions follow)
1 small yellow onion - halved and sliced thinly
3 T olive oil
1 t. ground cumin
1 t. curry powder
1/2 t. ground turmeric
1/2 t. ground ginger
1/8 t. cinnamon
1/8 t. cardamom
1/8 t. cayenne pepper
1-2 T Taste of Thai peanut sauce mix (powder)
2 roma tomatoes -chopped
1 green pepper - cored, seeded, halved, sliced thinly
1 small bag frozen peas
1 Knorr vegetable bouillon cube dissolved in 2 C. boiling water
1 can of coconut milk ( I use "light")
1 T cornstarch dissolved in 1/8 C of cold water
chopped peanuts and cilantro for garnish

Drain the soy chunks (reserve the liquid for soups etc., if you like)
Gently press the excess liquid from the soy chunks (and yes, I hate the word "chunks")
Heat the oil in a large stock pot over medium high heat then add the soy chunks and spices.
Sort of toss the chunks and spices with a large spoon for a minute.
Now add the onions and Thai Peanut mix - toss again for a minute.
Add the tomatoes, pepper slices and peas - continue sauteing carefully for 2 minutes (can burn easily)
Next, add the boullion/water, reduce heat to medium low and simmer for 5 minutes.
Add the coconut milk and continue to simmer on low
-at this point it can simmer for a long time or you may proceed-
Add the cornstarch water mixture and continue to simmer for a few minutes until the sauce thickens.

Serve over rice ( I like short grain brown rice) and garnish with chopped peanuts and cilantro leaves.
I also serve with a variety of hot condiments: green sauce, Tabasco, Thai chili sauce, red pepper flakes.

Reconstituting Dried Soy Products
There are a variety of dried soy products (also known as TVP or textured vegetable protein) on the market that are available at health food stores or generally for a much lower price at Asian specialty markets.
The basic method is to cover the dried soy product with boiling water: 1 part TVP to 2 parts water and let it stand for at least a half an hour.

You can add more flavor to your meals by flavoring the water with the appropriate seasonings and simmering for a few minutes prior to letting it sit. For this recipe I added fresh garlic, fresh ginger, soy sauce, turmeric and a pinch of salt to the water, simmered for 5 minutes, put the lid on it and let in sit all day.

TVP is similar in texture to meat - it has virtually no flavor, so it is WAY tastier when you take the time to hydrate it in a seasoned broth rather than plain water. Always drain the TVP and gently squeeze out the excess water before using it in your recipe.

1 comment:

  1. I've never used dried TVP, I've always bought the stuff that's ready-to-go in the refrigerated section. I buy a bunch on sale, and keep it in the freezer. I imagine buying the dried stuff is cheaper, and by reconstituting, you can kind of "marinate" it however you like. Hmmm!! The possibilities!

    Secret: I like vegan sloppy joes way better than beef, or even turkey. Shhh.