Makes 8 generous servings.
3 1/3 cups basmati brown rice, prepared according to package directions (I used my rice cooker)
3 large carrots, well-scrubbed and cut in 1/2-3/4-inch slices
3 Russet potatoes, well-scrubbed and cut in 1/2-3/4-inch cubes
3 Tablespoons vegan margarine
2 medium onions, cut in 1/4-inch slices
1 medium apple, peeled, cored and grated
2 large or 4 smaller cloves garlic
1 walnut-sliced piece fresh ginger root, peeled and thinly sliced
2 Tablespoons curry powder (may adjust amount to taste)
1/3 cup flour
3 cups water
1 Tablespoon vegetarian chicken-style bouillon powder (I use McKay's)
2 (14 ounce) cans coconut milk (unsweetened)
1 Tablespoon shoyu (or soy sauce)
2 (10 ounce) cans Braised Gluten (Seitan Tidbits), drained
1 1/2 teaspoons salt (or to taste)
Condiments (choose any or all of the following):
Sliced green onions
Roasted, salted whole peanuts or cashew pieces
Pineapple tidbits or chunks
Shredded coconut (unsweetened preferred)
Sliced hard cooked eggs
French friend onions
Put the rice on to cook.
Place the carrots and potatoes in a saucepan, cover with water, then bring to a boil over high heat.
Cover pan, lower heat to medium-low and cook until the vegetables are just tender.
Meanwhile, in a large saucepan, melt the margarine over medium-high heat, add the onions and apples and saute until the onions are very tender.
Add the garlic and ginger and continue cooking for a minute or two.
Stir in the curry powder and flour and cook for a couple of minutes.
Whisk in the broth and bouillon powder.
If desired, use an immersion blender to puree the mixture.
Stir in the coconut milk and shoyu.
Drain the cooked vegetables.
Stir the vegetables and gluten pieces into the curry.
Season to taste with salt.
Simmer over low heat for 20 to 30 minutes.
Serve curry over hot rice.
Recipe by LuAnn Bermeo, author of Amazing Meals I and II. This is good enough to make it into a volume III!