Seitan Coconut Curry - Chef Olan Cox, Executive Chef, O'Briens and Whittaker Woods Golf Community.

Reminiscent of a fine Indian curry, this delectable dish from Chef Cox contains no meat.  Instead he has used seitan which has been sqeezed dry in a towel.  Healthy, filling and tasty.

Ingredients:

1 lb. Seitan
1 lb. russet potatoes, peeled and diced coarsely
1 cup carrots, peeled and sliced into 1/2" pieces
1/2 cup frozen peas.

For sauce:

1 tbsp canola oil
1 large can coconut milk 
2 tsp. brown mustard seeds
1 tbsp grated ginger
1 tsp ground coriander
1 tsp cumin
1 tbsp. hot curry powder
1 serrano pepper, seeded and chopped
1 medium yellow onion, chopped
1 red bell pepper

Place canola oil into medium sauce pan over low heat.  Add mustard seeds and stir until seeds just begin to pop.  Cover and allow seeds to pop for another 15 to 20 seconds.  Seeds should have a gray/black color.  Add ginger, onion, bell pepper, and serrano and cook for about 15 minutes.  Add cumin, coriander and curry.  Place cooked mixture into a food processor and process for 2 minutes.

Unpack seitan and put it in a towel.  Squeeze as much liquid as possible from it and set it aside.

Bring medium sized sauce pan half filled with water to a boil.  Add potatoes and cook for 5 minutes and then add carrots. Cook until potatoes are "al dente" and then drain, reserving 1 cup of the water.    Put potatoes and carrots back into the pot along with the sietan and pour in curry sauce and coconut milk.  Add some of the reserved water if you prefer the sauce to be thinner.  Stir all ingredients and simmer for 10 minutes.

Serve over brown rice.  Serves 4.

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