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Cover: The Gourmet Garden

Recipes with coconut milk

03Sep 12

Pinoy Style Seitan Curry

Pinoy Style Seitan Curry
This Philippines-inspired Pinoy style seitan curry is a vegetarian variation of  Ginataang Manok, which is chicken cooked in coconut milk.

I’ve substituted the chicken with seitan and added a few more spices to maximise the flavour.  If you have a wheat allergy, or just don’t like seitan for some reason, you can substitute tofu for the seitan.  I’ve tried this, and while I didn’t like the result as much as with the seitan, it was still a very good dish.

Just remember to press the tofu for 15 or 20 minutes before using it. Otherwise, it won’t absorb all the wonderful aromas of the spices.  I’d also recommend using a nice and firm tofu. If not, the results could be a bit mushy.

If you do use seitan, I strongly recommend making it yourself. It’s much cheaper and more satisfying  than buying it at a shop, and you can add appropriate spices directly to the dough to complement your recipe.  You can find my basic seitan recipe here.

 

Pinoy Style Seitan Curry
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A vegetarian variation of Ginataang Manok
Ingredients
  • 800g seitan, cut into thick chunks
  • 1 big potato, washed and chopped
  • 1 tbsp garlic, minced
  • 3 stalks celery, cut into 5cm length
  • 1 medium onion, chopped
  • 1 small red bell pepper, cut into cubes
  • 2 tbsp Tamari sauce
  • 250ml coconut milk
  • 2 tbsp curry powder
  • 1 thumb ginger, peeled and cut into strips
  • 250ml water
  • 2 tbsp butter
Instructions
  1. Fry the potato in 1 tablespoon of butter for about 10 minutes until cooked through and crispy. Set aside.
  2. Fry the seitan in 1 tablespoon of butter for about 5 mintues, or until brown and crispy on the outside. Set aside.
  3. In the pan where the seitan was fried, sauté the garlic, onion and ginger for 3 or 4 minutes, stirring frequently.
  4. Add the fried seitan, Tamari sauce, and curry powder.
  5. Add the water and simmer until the seitan is tender, about 5 mintues.
  6. Put in the red bell pepper, celery, and fried potato, then simmer for 5 more minutes
  7. Add the coconut milk and mix well.
  8. Simmer for 5 minutes.
  9. Serve immediately.

 

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21Jun 12

Broccoli and Tofu in Coconut Milk

broccoli and tofu in coconut milkLike most stir-fries, this broccoli and tofu in coconut milk stir-fry is incredibly easy to throw together and makes for a tasty meal when you’re short on time and your family is clamouring for their supper.  Both the broccoli and the tofu soak up the sauce really well, so every bite is packed full of yummy coconut and spice flavours. (Also try this vegetable stir-fry delight!)

The best way to make a stir-fry is of course in a wok, but if you don’t have one at hand, you can use any good, large non-stick frying pan.  I do recommend you get yourself a wok as soon as possible though, because it really makes it easier to fry the veggies quickly, plus they tend to be bigger than most frying pans so you don’t have to worry about the ingredients spilling over the side when you stir energetically.

What you’re going to need:

  • 300g soft tofu, cut into pieces 1cm x 1cm x 3cm
  • 500g broccoli, washed and chopped into bite-sized pieces
  • 400ml coconut milk
  • 2tbsp Tamari soy sauce
  • 1tsp fresh ginger, grated
  • 3 cloves garlic, crushed
  • 1tsp fresh chilli peppers, finely chopped
  • 2tbsp canola oil
  • 2tbsp water

What you have to do:

  1. Heat the oil in a wok over medium-high heat.
  2. When the oil is hot but not smoking, add the garlic, ginger and chillies.
  3. Sauté for about 1 minute or until the spices turn brown and aromatic.
  4. Add the Tamari and stir well to mix in the spices.
  5. Increase the heat to high and add the chopped broccoli and tofu.  Stir well and make sure all the broccoli and tofu are coated with the Tamari and spice liquid.
  6. Continue stir-frying over high heat for 3 minutes.
  7. Add the water and keep stir-frying for another 3 minutes.
  8. Add the coconut milk and mix well.
  9. Reduce heat to medium and cook for another 4 minutes.
  10. Serve over a bed of steamed rice or Chinese-style noodles.

Preparation Time:  5 minutes

Cooking Time: 10 minutes

Serves:  2-3

Difficulty: Easy

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